News for Restaurants in Atlanta
Beginning Sunday, March 6, 4th & Swift will offer brunch. The menu will unite classic brunch dishes with flavors closely reflecting the dinner menu. Dishes will include veal schnitzel with a fried farm egg, spätzle and caper brown butter; brioche mascarpone toast with seasonal fruit; lobster crêpes; and a red wine poached farm egg with crispy cotechino, fingerling potato hash, piquillo peppers and a hot mustard aïoli. In addition, the apple fritters with orange blossom honey will provide a sweet start or finish to the meal. 4th & Swift, Southern Dairies, Bldg. B, 621 North Ave. NE, Atlanta, GA 30308, 678-904-0160.
At the Virginia Highland location of Goin' Coastal, a Mardi Gras celebration features Nawlins classics and cocktails served up every Thursday night in February and March. Specialties include the Ragin' Cajun crawfish boil; Buffalo gator tail platters for $5; a dozen fresh oysters for $10; and Hurricanes for $4. On Fat Tuesday, there will be three-pound trays of spicy Cajun crawfish for $15, oysters for $5 per dozen and Buffalo gator tail platters for $3. Also, bartenders will pour $4 Hurricanes all evening. Note: Between now and Fat Tuesday, every pound of crawfish guests purchase comes with a chance to win two round-trip tickets to New Orleans. The winner will be selected at the Fat Tuesday celebration. Goin' Coastal, 1021 Virginia Ave. NE, Atlanta, GA 30306, 404-941-9117.
After many successful years on River Green Parkway, Kurt and Vreny Eisele and their son, Alexander, are moving the operation to 3305 Peachtree Industrial Blvd., Ste. 100, Duluth, in the Village at River Green, just a short distance from the restaurant's current spot. The new operation is to open in February 2011. The menu will preserve the restaurant's longtime German emphasis, with plenty of spätzle, sausages and schnitzels, but we hope for a return of Kurt's hometown (Stuttgart) specialty Maultaschen, a cross between pierogi and ravioli. Until then, we'll console ourselves with Vreny's fondue (she is Swiss). Son Alexander also makes a notable black bean soup.
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