I finally caught up with Josovitz and what he had to say didn’t surprise me in the least.

We spoke some about the economic downturn in 2008 and how that has changed things. I couldn’t help but ask him what was the biggest change he saw due to the sudden economic crash?

“Money.” Says Josovitz. “People before that were making a lot of money. Many of those people have unfortunately lost their $500k a year corporate jobs.” He explained. “These people had to do something before their savings ran out so they bought themselves a job by buying a restaurant.”

I told him I noticed a sudden dip in restaurant openings since then. Josovitz agreed and blamed it mostly on banks tightening up their lending habits.

“It is much more difficult now for national chains to get loans to open new restaurants.” Claims Josovitz.

From 2008 to now, I myself have seen a major discrepancy between outside-the-perimeter and inside-the-perimeter restaurant space in terms of occupancy. Josovitz agrees.

“Restaurant spaces inside and along the perimeter are flying.” He claims. “But spaces in the suburbs aren’t moving so fast.”

This is clearly visible to anyone who spends time both outside and inside the perimeter. Inside, everything appears to be full and lively, but outside the perimeter you can still find giant strip centers practically empty. Of course, you do have your exceptions — areas such as historic Roswell and East Cobb’s Merchant Walk are bustling and thriving.

But one thing is obvious about new restaurants no matter the location on the map — and that is the amount of money being spent to open them. Remember the days of the $750k and million dollar buildouts? Well, those days are gone, at least for now anyway.

“People want second generation restaurant space.” Explains Josovitz. “And, they want something that only requires a little cosmetic touch-up to get them up and running.”

One thing I do find interesting is that as restaurateurs cut back on build-out costs, they are finding their creative edge. I saw one guy turn two junky old doors into a brilliantly hip community table, and witnessed another turn scrap tin into funky light fixtures for a mere pittance. The new post recession restaurant from a decor aspect is fun, cool and edgy. And, that’s a plus in my book.

Finally, the one thing that really stands out to me during this recession is just how resilient the restaurant industry really is.

Happy eating and drinking!

“Could you please turn on Dora?” She asked politely.

“No.” He replied laughing. “I am afraid it will Spider-Man all day today.”

You see, this deli concept isn’t for little girls. It’s all about evil villains, and wicked good sandwiches (heroes) named after those famous diabolical cartoon antagonists. I don’t know about yours, but the only villain my baby girl knows is Swiper, the sneaky fox from her favorite cartoon — Dora The Explorer.

Alex Brounstein of Grindhouse Burgers and chefs Jason McClure and Jared Lee Pyles are the co-owner masterminds behind this “out there” concept.

Both McClure and Pyles are comfortable fits for the gimmicky concept — both have worked with Richard Blais in the past. And, it also appears that these two learned from the master of gimmicky himself the importance of having wickedly great food to go along with all that goofiness.

These two have gone to great lengths to find a local artisan breadmaker whose bread meets their lofty standards. They don’t phone-in an order for Boar’s Head ham — they instead bring in a whole pig and break it down. No shortcuts in this kitchen.

Since this sandwich shop is so new I will just give a brief rundown of our favorite items sampled.

I’ll just come right out of the gate and start with my favorite — the Korean fried chicken sandwich (Odd Job) named after Auric Goldfinger’s bodygaurd in the famous James Bond movie, Goldfinger.

Next, I’d have to go with the lamb belly (Mum Ra) with cool, minty yogurt slathered all over it — named after the villain in Thundercats. The bread makes this sandwich great — it eats like part pita, part naan and is quite possibly the best bread I have ever put my mouth on.

A cajun roasted turkey hero (The Vulture) is raised to a new level with duck “debris” gravy and a veggie “meatball” sub (Zartan) arrives a fun crispy polenta ball smothered in marinara and topped with cheese.

As far as sides go, the soba noodles and kale salad really stands out and the tomatoes and charred tofu cubes is a fun play on the classic tomato and mozzarella salad.

Needless to say, I am big fan of this place, however, my four-year old states she is not. Though, I imagine if they added a Swiper hero to the menu her opinion might change.

During subsequent visits, I spotted hip dressed foodie couples — possibly city folks — sitting at the bar shooting pics of their pies with cell phones. One even nudged her partner to hold up the backside of a slice to make sure she picked up that important ubiquitous char shot.

Ah, yes. The pizza revolution has stirred up a type 00 flour cloud across the city that has now even blown north into Alpharetta.

“Will soccer moms go for this?” Melanie turned and asked with a look of concern.

“I don’t know.” I replied. “It’s a far cry from Mellow Mushroom.”

Owners Stewart Muller and Jennifer Simmons certainly think so — and hope to bank a little dough off Pizzaiolo Stefano Rea’s pies that blister in a flashy white dome oven in less time than it takes to reset your password on Facebook.

After five trips I’ve come to the conclusion that Rea’s white pizzas are more successful than the red sauce ones, largely because he tends to be a bit heavy handed when saucing. When it comes to this style of pizza it is important that toppings — especially sauce — be used sparingly.

That being said, I recommend his white pies, which are really incredible. An arugala and prosciutto pizza is easily my favorite — with cherry tomatoes a showering of shaved parmigiano and bright citrus-y lemon note that seems to bring it all together.

Most people, Stefano Rea included, believe the Tartufo is best. And, for good reason. He makes a thinner crust for this one and tops it with pancetta, mushrooms, fresh rosemary and truffle oil — simple, salty, earthy yet pure bliss.

Rea also has an edgy side he occasionally flaunts. One day he served a squid ink pie (aka black pie) as a special that arrived with mussels and clams — shell and all — and shrimp over a garlicky red sauce.

There aren’t many menu options other than pizza at this point but he does offer panino sandwiches. Rea fires a dough ball in that studly oven of his until it puffs up into giant ball. He pulls it out, guts it, then fills it. I am hooked for life on the sausage and caramelized onion version.

My overall impression of Campania is definitely favorable, though I do believe Rea needs to rethink his red saucing just a little bit, which I believe will lead to a thinner even more desirable crust.

Alpharetta is lucky to have a place like Campania. Let’s hope the natives feel the same way and shower Campania with the support it so deserves.

So, when Joe Amitrano of Joe’s New York Pizzeria and Verra-Zanno told me he had found a solid new taqueria, I didn’t hesitate.

Taqueria Del Mar (5075 Peachtree Pkwy, Norcross Tel: 678.820.9836) is owned by Andrew Hoppen, a friendly character with a rather calm demeanor for a restaurant pro.

The space is well done, made up of only recycled and reclaimed wood. It looks more like a restaurant you’d find in Virginia Highland or Midtown — not the burbs.

Every successful restaurant has that one dish that brings them back again and again. At Taqueria Del Mar that dish is going to be the fish taco — unbelievably fresh strips of tilapia with panko breading under a bed of crunchy slaw, pickled jalapeno and covered with a bright poblano tartare. Possibly the best fish taco in Atlanta, and will only set you back $2.90.

This place is good and cheap, the kind of place that sticks around for years and years. Enchiladas are only $3.90 — while there are a few options with this one, I recommend braised short rib topped with both red chili sauce and a sublime citrus cream.

Poblano corn chowder ($3.50) isn’t a small bowl, and struts a highly addictive layer of spice giving it plenty of depth of character.

The salsa duo ($3.50) is interesting, and possibly still a work in progress. A grilled local peach and poblano salsa is a pleasant summery surprise, but the wood fired roasted tomato desperately needs something to spiffy it up or to create a little complexity like its counterpart.

Taqueria Del Mar, at least in the early going, seems to be one of those restaurants whose heart and soul is most reflected in its smaller plate options. For example, shrimp and grits (an entree) would be perfectly fine if measured by the stone ground grits alone. The shrimp, however, are served in a sugary brown pool of sweet — to the point of cloying — bbq sauce. I hope they decide to tweek this one because it’s ripe with potential.

All in all, Taqueria Del Mar (only open two weeks at the time of my visits) isn’t perfect but I wouldn’t be surprised if it turns out to be a strong contender for taqueria of the year, if there is such an award.

Spring is in the air, heralded every year by the Classic City Beerfest. Here at Cherry Street we made our first beer festival debut. We brought our Dylan’s Dubbel, Irish Red I Jedeye, Hammered Monkey Hefeweizen, and West LA Hopaway IPA, as well as a tasty cask of our Ta Ta Cream Ale infused with Guava Nectar and dry hopped with Nelson Sauvin Hops. Great times for all! Cheers for great Georgia beer and the people who support us all.
Back at the brewery we’ve got some new beers rockin’. Nothing says spring like a crisp German Hefeweizen. We brew ours with all German malt and a yeast that provides a great banana ester flavor. We call it the Hammered Monkey, named by a customer in the restaurant who won the contest.

Our Belgian Pale Ale keeps the theme of spring going strong with a slight caramel backbone featuring fruity hops, subtle Belgian yeast, and a great mango character. Speaking of Belgian beers, the big boy Zim Gold Belgian Golden Strong is just about finished. Brewed by ‘Friend of the Farmer’ Phil Enny, a portion of its proceeds will go to support his charity (which is dedicated to providing clean drinking water for Haiti).

The Industrialism Nut Brown is a new release for those who like a piece of history in a glass, complete with lots of delicious London malt goodness. Not malty enough for you? We’ve got a great Strong Scotch on the way with a couple of one-two-three-off casks, think pepper, cinnamon, vanilla, oak, chocolate, coffee, whiskey to name a few … flavor country.

We also took a new twist with our Sawnee Mountain Porter and gave it a heaping helping of “island-living” with toasted coconut, dates, and vanilla beans creating Chief Sawnee’s Secret Stash. Not trying this beer would be simply reckless…

Coming Soon: We just got a load of hops in and will be playing around with some great Spring Sipper ‘Session IPA’s and a double IPA, so bring on the heat! Oh, and we’ve just finished malting our own buckwheat for a few experiments into the gluten-free beer world, from grain to glass on its own equipment you won’t have to worry about cross contamination here and it might even just taste good to boot.

From: Chase Medlin Head Brewer at Twain’s
211 E Trinity Pl Decatur, GA
Phone (404) 373-0063
http://www.twains.net/

At Twain’s, we just released the Black Eye Roasted Rye India Black Ale. If you can picture a hoppy west coast IPA, but black in color with a roasty malt flavor and the spiciness of rye shining through — that’s Black Eye. At 7.4% ABV, it’s balanced, packed full of flavor, smooth and silky.

We also recently tapped into a white wine barrel-aged Belgian Tripel that was aged in the barrel for 18 months. The wine and oak compliment the Tripel flavors very well and its a lovely beer for this warmer weather.

We currently have nine beers on draft and a cask pouring as well. Our current offerings include:
Heaven for Climate Golden Ale
Mad Happy Pale Ale
River Sunset Amber
Langhorne IPA
Criminal Sin IPA
Black Eye Roasted Rye India Black
Messipi Nut Brown Ale
Rugged Rye Milk Porter
White Wine Barrel Aged Belgian Tripel
Cask: Maple Hazelnut Brown Ale

In the next week or so, we’ll be introducing a brand new beer. The name isn’t final yet, but we’re calling the style a Spring Ale. It is designed to a be light, crisp, and refreshing warm weather beer. This Spring Ale is gold in color with mild malt sweetness from caramel and honey malts. Though it’s not a bitter beer, hops from Australia, New Zealand, and the US Pacific Northwest were used to make a bright and fruity, but approachable hop flavor. Finally, bitter orange peel and bay leaves were steeped at the end of the boil to further enhance that fresh flavor. The Spring Ale will be right around 5% ABV and should be a great patio beer.

As we continue the “Cask Art” series, we’ll also be tapping a few new casks in the coming weeks:
-Pale Ale with Limes, Sweet Limes, Mint Leaves, and Australian Summer hops
-Spring Ale with Agave, Ginger, Ruby Red Grapefruit, and Nelson Sauvin Hops
-Spring Ale with Green Tea and Citra Hops

That’s all for now, but as always, feel free to visit www.twains.net to see our current offerings.

Cheers!

From: Crawford Moran Head Brewer for
5 Seasons Westside
1000 Marietta St. Atlanta, GA
Phone 404-875-3232
5 Seasons North
3655 Old Milton Parkway Alpharetta, GA
Phone 770-521-5551
http://www.5seasonsbrewing.com

At 5 Westside we have an English Style IPA going on tap. It’s brewed with English malt, all EKG hops and yeast from an old London brewery with some good character. English IPAs are wonderful. They can be a great balance of malt and hops and I really do love working with English hop varieties. American IPA lovers need not fear as we also have our 5A Pale Ale, El Dorado IPA and the Complicated Issues IPA pouring as well. Lots of lupulin flowing here. That’s a good thing.

At 5 North we just put our London Porter on tap. It’s an old school English porter, easy to drink as Spring starts to set in, with notes of roasted chocolate and faint smokiness in the background.

We also are very proud to have been asked to be a part of Ales for ALS. There is a hop grower whose family has several members who suffer from ALS (Lou Gehrig’s Disease). They have created an incredible blend of several experimental hop varieties. They asked several breweries from around the country to participate in this by brewing something with these hops and then donating $1 per pint of what is sold to their foundation to try and cure this awful disease. We brewed it and hopped the beer every which way. Mash hops, first wort hops and then backloaded it by adding pounds and pounds of these really aromatic hops all late in the boil. By doing this the volatile oils won’t boil off and the flavor and aroma will be incredible. Then of course we’ll dry hop it with more! I can’t wait to drink this one. The Iron Horse IPA will be available at 5 North toward the end of April and at 5 Westside in May.

From: Kevin McNerney Head Brewer at
5 Seasons Brewing Company
The Prado 5600 Roswell Road Sandy Springs, GA
Phone 404-255-5911
http://www.5seasonsbrewing.com/

Some of the new brews we currently have on tap in April at the 5 Prado are:
Happy Pils – A crisp, clean and refreshing pilsener. A perfect way to get ready for the spring weather.
English Mild – A very drinkable Ale with slight malt sweetness and a mild hop profile.

Upcoming soon is our French Siason – complex fruit character, very refreshing, slight tart finish.

Not to miss events at the 5 Prado are :
The Heaven Hill Bourbon and barrel aged beer dinner on April 17th.
Some tickets are still available

Sausage Fest on April 19th — Where you can enjoy the benefits of Atlanta’s finest Chefs as they battle it out for the title of Sausage King

From: Bob Sandage Head Brewer at
The Wrecking Bar Brewpub
292 Moreland Ave NE Atlanta, GA 30307
Phone (404) 221-2600
http://www.wreckingbarbrewpub.com/

First, we poured our four beers at the Classic City Brewfest in Athens on Sunday 4/7: (1) Son of a Beech Rauchbier on draft, (2) Ryzealand IPA on draft, (3) Ding The English Bitter on cask, and (4) Four Roses Bourbon Barrel Aged Siberius Maximus RIS on cask.

We have brewed our third batch of Ryzealand, as it has become (by a big margin) our best selling beer. We have tuned this batch a little bit. We ended up getting increasingly better efficiency on our first two batches, which usually isn’t a bad thing. But, this left batch #2 of Ryzealand being borderline IIPA. We slightly toned back the malt bill and mashed lower to get a more fermentable wort. This has resulted in a still healthy 6.9-7% ABV, but with about one Plato less final gravity; making it more like a true West Coast IPA. Only Nelson Sauvin hops were used, along with 25% rye, giving a great spicy and berry like character.

We have brewed a collaboration beer with Aroma’s in Athens that was inspired by a trip to the UK that both Charlie Meers from Aroma’s and Bob Sandage from Wrecking Bar went on in February. It is called Ding The English Bitter, and is a true English session beer. It clocks in at 3.6% ABV and uses pretty much just pale English malt and Goldings hops for both bittering and flavor. Additionally, we used just a touch of New Zealand Motueka hops for a little tropical hop flavor and aroma. This beer debut on cask at the Wrecking Bar Friday 4/5, and went on draft the week of April 8th.

We are bringing back our summer seasonal wheat beer — the Papillon Witbier. It uses several types of wheat malt, a bit of oats, and a traditional Wit yeast that imparts spicy and floral character. We will debut this beer Thursday, April 25th to kick off Inman Park Festival weekend. In the late 1950s, after years of decline in popularity, Wit beer disappeared with the shuttering of Tomsin, the last Belgian brewery. Also in the 1950s, with a mass exodus to neighboring suburbs, Inman Park and its grand Victorian structures became passé. This beer celebrates the renaissance of both the style and the neighborhood our brewery calls home!

Thank you to all the brewers who took time out from practicing their craft to share with us what you’ve been working on and upcoming events at your locations.

Pier 213 Seafood is a casual counter service restaurant that offers solid seafood — with a Cajun twist — at a very fair shake. The absolute best deal on the menu is oysters ($5.99-half dozen or $10.99-dozen). If you ask, they tell you they are Gulf oysters — and, well, they are. But what isn’t mentioned is the fact they aren’t your typical Gulf oysters you find all over town at other cheap oyster shacks — these are actually Galveston Bay oysters off the Texas coast. For whatever reason, you just don’t find Texas oysters on the menus here in Atlanta. And, that’s a shame because they are honestly quite tasty — far better than those from Apalachicola and those large briny suckers from Mobile, Alabama.

Opening week they offered Lonesome Reef, which are plump, somewhat creamy for a Gulf oyster, and slightly sweet on the finish. I hear the firmer textured Resignation Reef oysters are being offered now with the possibility of Little Pass in the future. The latter is a smaller, sweeter oyster than the other two mentioned Galveston Bay appellations.

Even the oyster po’boy was made up of shucked by the kitchen then breaded and deep fried Lonesome Reef oysters. So fresh and creamy — among the best I’ve eaten outside of New Orleans.

During a second visit Cajun boiled crawfish — or, Mississippi mud bugs as I like to call them — was on special for just $4.50 a pound. No, that is not a misprint. Fresh, with a highly addictive spicy finish.

This place has only been open about two weeks so do expect opening jitters with service at the front, which can be a bit chaotic at times. But all in all, Pier 213 offers up good quality seafood without the sticker shock.

Wish my neighborhood had one of these.

Traditionally held the first Saturday in February each year, the Old South Farm Museum hosts this event that draws both locals and visitors from several neighboring states. A diverse sea of Carhartt jackets, dungarees and coveralls peppered with the stark black outfits of The Brethren, have gathered for this celebration of the pig. It is a look back at where our food actually comes from and a chance for the supermarket generation to reacquaint itself with some of what has been lost as we became a packaged food culture.

It is hard to imagine a more appropriate place for this event than The Old South Farm Museum. Run by Paul Bulloch and located five miles out of Manchester, beneath the Woodland water tower, the museum hosts acres of rural southern history. Antiquated tractors and farm equipment sit amongst bits of yesteryear. The largest collection of barbed wire east of the Mississippi, a complete barbershop and all manner of flotsam and jetsam of bygone times – cotton gins, roller washers, cast iron cauldrons, and canning equipment, all provide a glimpse into the past for some and resurrect memories for others.

The Hog Killing is more than just that. There are multiple activities going on simultaneously. Around the butchering demonstration, soap maker Heather Turner tends her cauldron while explaining her craft to interested onlookers. Clint Cosby and his crew fry cracklings. Linda Mitchell supervises a group preparing chitterlings while Deloris Newberry and friends work over huge kettles of the best Brunswick stew you will ever taste. There is a feeling of community and an open sharing of knowledge about lost arts that are sadly disappearing from our culture.

Yes, they do kill a pig (two actually) – after giving thanks for it. It is shot, plugged, and bled. The skin is cleaned and hair removed as Dr. Glen Hill explains the need for each step in the process. Dr. Hill is a USDA certified butcher and has been teaching participants at this event for the past eight years. His knowledge on butchering, meat and anatomy are encyclopedic. Later in the day, Dr. Hill’s classes on the proper curing and preservation of hams are one of the most popular activities. The Q&A portion alone is worth the trip.

Every part of the pig is used – and appreciated. A second highlight of the hog killing is sausage. The week prior, over 3000 pounds of sausage (patty, link, and Italian) was ground, spiced, packaged and inspected solely for sale at this event and it sells out quickly. Regular attendees and other sausage lovers buy up to fifty or a hundred pounds and if you are not there early you will miss out. Take it from a Virginian who grew up building pig pens in Smithfield; it really is that good (my cooler is in the trunk).

One of the reasons it is that good, is the Reverend Jim Bowden of The Faith Baptist Church in Woodbury, GA. A former meat cutter, Reverend Bowden’s sausage classes are a highlight of the hog killing. A gifted and amusing speaker, he has been making sausage most his life and he is more than willing to share his knowledge and experience. Over a lifetime of sausage making not much has escaped his grinder from emu to turkey to fish. I personally have sampled a variety of his sausages based on: pork; venison; alligator; rabbit; potatoes; cheddar cheese and jalapenos; as well as his dried sausage to name a few. All of it was exceptional.

The Reverend shares tales of growing up in the rural south as he talks about choosing and cutting meat, properly seasoning, grinding and curing it — all while actually doing these tasks. Growing up in the depression era, self reliance in food preparation is something he is sincerely interested in sharing. He accomplishes this by helping people learn the art of sausage making rather than simply demonstrating it. His discussion of the processes involved and the tools used is experience based and hands on. Audience members often find themselves minding a grinder or feeding sausage through a stuffer into casings. He gladly answers questions he must have heard a hundred times and is more than happy to give advice to anyone interested in making his own sausage. And like the Reverend himself, his advice is down home, frank and often surprising. For example: his preferred casing for dry curing sausage? New white cotton gym socks! – Simple, affordable and effective.

The hog killing itself may not be for everybody but the Old South Museum is dedicated to keeping the traditions of the old rural south alive. And this event is a great opportunity to experience hands on pork processing with experts who care enough to provide their home phone numbers for future questions. Paying participants get free pork products and full access to all classes and seminars as well as ongoing demonstrations.

If the Hog Killing isn’t quite your cup of tea, but you still want an opportunity for your family to experience how early farmers/ grandparents/ great grandparents lived, The Old South Farm Museum hosts a three day farm camp from March to May. Campers milk cows; gather eggs; wash clothes; make butter; grind wheat; drive tractors; and experience canning; cooking; making sausage; sewing; and beekeeping. Children under twelve need an adult with them and classes fill up quickly but if you want to expose junior to life beyond chicken nuggets and his PSP3 this may be just the ticket. For more information got to http://www.oldsouthfarm.com or contact Paul Bulloch at (706) 975-9136.

Below are some of the highlights. I’ve made up my own names for each dish, since at the time I sampled them they weren’t on the menu — and not yet anointed with names.

I will also add that even though the incredibly infamous chef Peter Chang has moved to Virginia to build his restaurant empire, I believe Tasty China II is as good as ever. Chef Jiang cooks with the same sure hand as Chang, but takes a much purer approach than his highly touted predecessor.

Please note: These new items are only being offered at Tasty China II on Powers Ferry Road.

Ribeye Steak covered with Hot Chilies: Possibly the tastiest of all the new dishes. Don’t let all those peppers frighten you, this one isn’t nearly as spicy as it looks. The meat is flawlessly fork tender and addictively delicious — and all that coming from someone who never speaks that highly of steak.

Abalone Soup: Absolutely fantastic. Beware, this one packs a fiery, peppery punch that stays with you for quite some time. Consider yourself warned. One of my favorites of all the new dishes.

Ribeye Steak with Fried Cornbread: Yes, cornbread. Did you know that cornbread is traditional down home country Chinese cooking? This cornbread is pan fried, slightly oily, and by far the best cornbread I’ve ever eaten. The steak is tender, lightly sprinkled with spicy fragrant powder and topped with cilantro.

Fish and Tofu Soup in Squash Bowl: This dish would be right at home parked on any traditional Thanksgiving dinner table. It looks like Thanksgiving, it tastes like Thanksgiving. Think squash soup with thin slivers of fish and tofu, though, you’d never know fish and tofu if I didn’t tell you. Heck, you’d never guess Chinese cuisine.

Fish and Leeks: Makes you wonder how a chef working ma la magic and fireworks all day can stop in his tracks and prepare something so delicate in texture and subtle in flavor.

Grouper on Hot Plate: What can I say? I am sucker for food served in clay pots and on seething hot plates. The grouper is covered in a spicy — though, not overpowering — sauce. Don’t let all those peppers scare you, this one packs more flavor than fiery wallop.

Stuffed Hen: Perfectly crispy skin, juicy succulent meat and an earthy mushroom stuffing served piping hot in the cavity of the bird — accompanied by a housemade, somewhat sassy, sesame seasoning mixture. Served over a bed of wok-blanched asparagus.

Ma la Skewers: This one is easily the most fun of all the new dishes, and a must do. Skewers of tofu skins, shrimp, mushrooms, cabbage, assorted meats, anything in the kitchen that can be stabbed by a skewer, sits soaking in a hot pool of ma la. Nuff said.

Your best source for what is pouring now, what is coming up on tap and current events at all the Brewpubs in and around Atlanta.

From: Nick Tanner Head Brewer for
Cherry Street Brewing Cooperative featured at Rick Tanner’s Grille & Bar
5810 Bond St. STE E-2 Cumming, GA Phone: 770-205-5512
http://www.cherrystreetbrewing.com/
We are excited to announce Georgia’s newest brewpub just north of Atlanta in Cumming — Cherry Street Brewing Cooperative. We got our approval on 12/12/12, and started serving beers on tap a few weeks ago. Featured at Rick Tanner’s Grille & Bar in Vickery Village, we currently have six brews on draft.

These award winning recipes have been long time classics. Our Irish Red I Jed-eye is a true Irish Red with a great malty sweetness lingering from the Scottish Yeast. The West LA Hopaway IPA has a very assertive citrusy and piney hop bite. Dylan’s Dubbel, named after Nick’s dog, is an exceptional Belgian Brown brewed with dried currants and Belgian candy syrup. Our Sawnee Mountain Porter has a perfect balance of chocolate, roast, and bitterness and the Ta Ta Cream Ale is prohibition style ale we brewed supporting Breast Cancer Awareness.

On Tuesday, February 26 at 6pm, we would like to invite everyone to come and celebrate our Grand Release Party and Pink Ribbon Cutting. This event supports PaintGeorgiaPink.org — a local breast cancer non-profit. We will have 10 beers on draft including a number of specialties we have been working on. For a limited time we will have available: a rum barreled version of our Dylan’s Dubbel; a Blood Orange Bludweis; a Coconut Porter; and even a Honey Mustard Rye Pale Ale — that perfectly complements our world famous chicken fingers. Stop by and enjoy!

This week we are working diligently brewing our 12.12.12 beer. To memorialize our approval date, we have crafted a twelve malt, twelve hop,12% rye barleywine that will be served on 12/12 each year — a special beer for a special date.

We are excited about joining the Atlanta brewing community and we invite you to check us out in person and at http://www.cherrystreetbrewing.com/ and www.facebook.com/TannersVickery. No Hop Left Behind.

From: Chase Medlin Brewer at Twain’s
211 E Trinity Pl Decatur, GA Phone (404) 373-0063
http://www.twains.net/
Here at Twain’s last week, we recently tapped the Blushing Ape Oatmeal India Red Ale, and it is bold, bright, and balanced. Since I enjoy the oatmeal pale ale style and the effect oats have on a variety of styles, I thought — why not go bigger, hoppier, and more complex on the grain bill? Simcoe and Centennial hops give the Ape a big spicy citrus flavor with hints of Ruby Red. Centennial and Cascade were used to dry-hop making for a lovely aroma. A malt base of Maris Otter and specialty malts including Caramel 60L, Victory, CaraMunich II, Biscuit, and Aromatic carry the hops and give a juicy flavor, while the oats lend a very silky mouth feel. With so many complexities, every sip can present different flavors and qualities.

Also currently pouring at Twains, are the Criminal Sin IPA, Ben Halter’s Coquito Stout, David Stein’s Godspeed DIPA, and the Tree Nectar Brown as well as several others. So, if you haven’t had them yet, come by and have a few pints — they’re going fast. Other favorites, the River Sunset Amber and Langhorne IPA will be returning on draft this Friday.

Feel free to check out our whole beer line-up at www.twains.net

From: Crawford Moran Head Brewer for
*5 Seasons Westside 1000 Marietta St. Atlanta, GA Phone 404-875-3232
*5 Seasons North 3655 Old Milton Parkway Alpharetta, GA Phone 770-521-5551 http://www.5seasonsbrewing.com/
At 5 North we have a new IPA pouring — The Hop Project 342X IPA. I was lucky enough to get a hold of a few different new varietals of hops that some hop farmers are experimenting with growing. It’s fun to be able to brew with ingredients like this that haven’t been released yet, and to be able to give our guests an opportunity to try something unique. We have a lot of hop heads out there that I think are going to enjoy it. We also have our Dark Star Stout back on tap — a traditional dry Irish (style) Stout. I love that beer.

At 5 Westside we have a traditional London Porter on tap. Over the Summer, I was lucky enough to get to visit England. I made time to go visit my favorite malt house in the world, Warminster Maltings, where I buy a lot of our grain. While there (and after drinking a considerable amount of porter on the trip!) I convinced them to ship me some brown malt that they make. I had just read a 600-page book on the history of Porter, too. Brown malt was such a key ingredient for old school porters from London back when porter was the dominant beer style. Although today’s brown malt is dried differently it adds a wonderful, roasty and almost smoky character. It really adds some wonderful depth to the style. So, I got to brew with it and just fell in love with porters all over again.

While over there I also went to the Great British Cask Festival. (I was able to enjoy lots of cask ale while there.) Many of my favorite casks used a common strain of English yeast. I got a hold of some and used it in the Porter. In addition, we have an ESB on tap and I’ll be brewing many different traditional British beers in the coming months.

We also have a new IPA on tap here dry hopped with El Dorado hops. They are a new varietal that is just now coming on the market. They are really nice and I expect you’ll see more of them as growers grow more acreage of them. We’ve also got a new Imperial Stout on for the winter months. She’s big, round, roasty, caramely, smoky, and everything in between.

From: Kevin McNerney Head Brewer at
5 Seasons Brewing Company
The Prado 5600 Roswell Road Sandy Springs, GA Phone 404-255-5911 http://www.5seasonsbrewing.com/
We are excited to announce that Five Seasons Brewing (Prado) was honored with The First Place Award for specialty casks at the Atlanta Cask Ale Tasting this year. The winning cask was a Belgian Bourbon Porter.

This award was especially interesting for my career, because it was the first award I have received for a beer that I have never tried. I had a family vacation that conflicted with the ACAT. Many ACAT participants have reached out raving about the Belgian Bourbon Porter. So, for those like me who missed it, I will recreate this award winning beer in draft form. It will be the Five Seasons Stash for the first Secret Stash Bash to be held March 9th 2-6pm, Prado.

On April 17th, Five Seasons (Prado) will Host Heaven Hill for the 3rd annual Bourbon Beer Dinner. This event has quickly become recognized as one of Atlanta’s premier beer, bourbon and food pairing events. Heaven Hill Whiskey Ambassador Bernnie Lubbers will be our guest speaker. Steeped in the knowledge of Kentucky bourbon, he will answer any of your bourbon curiosities making this event truly an experience not to be missed. A limit of only 45 tickets will be available for advance purchase.

We have several new beers on tap that you will want to try. The Revelation Coffee Stout is a roasty glass of delicious goodness – period….The Brazilian cold press coffee we used was provided by Rev Coffee Roasters in Smyrna, Ga. Our Long Strange Triple is a complex Belgian Ale, light in body, with many lasting citrus and fruit notes complimenting a dry finish. It will be available on draft on Friday, March 8th in advance of the Secret Stash Bash.

Please come by Five Seasons and help us celebrate getting our Brand New Glycol Chiller! This is a really big deal for Five Seasons Customers and employees since this new piece of equipment will assure a perfect temperature beer on even the hottest of days. We look forward to enjoying many with you.

From: Bob Sandage Head Brewer at
The Wrecking Bar Brewpub
292 Moreland Ave NE Atlanta, GA 30307 Phone (404) 221-2600
http://www.wreckingbarbrewpub.com/
We just released our Border Patrol collaboration with Eddie from Ale Yeah. It is an American Strong ale that has elements of Russian Imperial, Barleywine, Double IPA, and Strong Belgian. Not as roasty as an RIS, not as malty as a barleywine, not as hoppy as a Double IPA, and not as much home made candi syrup as a Belgian strong. The 84 IBUs from Summit, Columbus, and Falconer’s are enough to balance the 9.4% ABV without being overly bitter and we added a touch of Nelson Sauvin for a touch of gooseberry/grapefruit aroma. There also is a Hot Pursuit version. On the last few barrels of the collaboration Border Patrol, we whirl pooled it with fine chocolate and packed a hop rocket full of Serrano chiles and ran the hot wort through to the fermenter.

Over the next month, we will be brewing much more of our Russian Imperial Stout, Imperial IPA, English Mild, Dunkelweizen, Oatmeal Porter, Nelson Rye IPA, Rauchbier, and will be planning our spring lineup.

Distribution has been progressing quickly for the Wrecking Bar. We currently have Nathan’s 13-Minute Amber, Denamelizer Imperial IPA, and the Husker Squared Imperial Red Rye pouring at over 10 craft beer bars and growler stores throughout Georgia. In March, we will begin our spring seasonal, which is yet to be determined.

The Wrecking Bar Brewpub is the host site for both the 2013 Final Gravity Strong Beer Competition on February 23rd, and the 2013 Covert Hops Peach State BrewOff on March 23rd. Please consider stopping by mid-afternoon on these days to see the awards ceremony and have a chance to win great raffle prizes.

Thank you to all the brewers who took time out from practicing their craft to share with us what you’ve been working on and upcoming events at your locations.

Many believe raw oysters give men a sex boost. And, maybe they do. After all, raw oysters do contain a large amount of zinc, an element vital for testosterone, sperm, and semen production, all side effects that could increase the sexual stamina in men. If you browse around the Internet, you’ll see that according to the Mayo Clinic, men lose on average about one percent of their testosterone per year after the age of thirty. Yikes!

These little sexual-boosting bivalves also contain dopamine. Dopamine creates an extreme feeling of bliss and pleasure — possibly putting your stud lover in the mood to prolong the act.

So, with another birthday fast approaching — and, several one percents already gone — I decided to scour the city all jacked up on zinc and dopamine in search of Atlanta’s best oysters on the half shell.

Oyster Bar at The Optimist
914 Howell Mill Rd, Westside Tel: 404.477.6260
www.theoptimistrestaurant.com
The coming of The Optimist and attached Oyster Bar is the third Ford Fry restaurant in Atlanta, and teased us with promise of a truly great Atlanta seafood establishment — one of the few offerings our vibrant dining scene here in Atlanta has been missing. Whether or not that is what this newish seafood house delivered is still up for debate. However, the eclectic oyster selection is shucked with a sure hand and as fresh as you’ll find anywhere in the city. During a recent visit we slurped cucumbery Steamboat Island oysters from Washington, earthy Tatamagouche from Prince Edward Island and the amazingly light and seriously fruity East Beach Blonde from Rhode Island. Enjoy with fresh grated horseradish.

Lure
1106 Crescent Ave NE, Midtown Tel: 404.817.3650
www.lure-atlanta.com
This Fifth Group Restaurants’ seafood concept opened last summer shortly after The Optimist. Many even feel that the surprisingly strong cooking of executive chef David Bradley stole some thunder from The Optimist, and rightly so. Bradley’s approach to food is fun, even a tad bit edgy. And, the oysters he puts out are much like his other dishes — well sourced and expertly manicured. Quite the diverse selection at that. Giddy to see Shigoku oysters from Willapa Bay, Washington in the rotation with their clean, slightly briny taste dictated by fleeting notes of cucumber and, those famous (rather large) Martha Vinyard Katama Bay oysters with their salty start and succulent, sweet finish — quite the inspiring bite when dipped in chef Bradley’s shochu mignonette.

The Oceanaire Seafood Room
1100 Peachtree St NE, Midtown Tel: 404.475.2277
www.theoceanaire.com
This stiff Midtown seafood stop gets nary a mention in the press, and in the restaurant’s defense they do a lot of things right. Seafood is flown in fresh daily — what else could you ask for? They generally offer four oysters a night ranging from the salty Chincoteagues (Virginia) to the popular buttery, mildly fruity finishing Kusshi oysters from Washington.

Atlantic Seafood Company
2345 Mansell Rd, Alpharetta Tel: 770.640.0488
www.atlanticseafoodco.com
This Alpharetta seafood house has a new talented young chef by the name of Joseph Rahmey who immediately amped up the restaurant’s oyster selection upon arrival. During a recent visit we were pleased to find the briny bivalves to be equally fresh as the in-town competition, however, the selection isn’t nearly as eclectic. We were perfectly pleased with those metallicy finishing Malpeques from Prince Edward Island and even happier with the creamy, slightly fruity west coast (Washington) Totten Inlets.

Oyster Bar at Coldbrews Sports Bar & Grill
880 Holcomb Bridge Rd Roswell, Tel: 678.639.7297
www.coldbrewsgrill.com
This popular Roswell sports bar added a raw bar late last year to add a little oomph to the menu. The selection at this Roswell sporting stop is very limited — a typical gulf coast option along with those salty Maryland Chincoteagues. But while the selection is not nearly as dizzying nor dazzling as the other restaurants on this list, you’ll be hard pressed to find a better place on the northside to slurp oysters on the half while catching the game on television.