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.
Current News View archived news: July 2014 | June 2014 | May 2014 | April 2014 | March 2014 | February 2014 | January 2014 | December 2013 | November 2013 | October 2013 | September 2013 | August 2013 | July 2013 | June 2013 | May 2013 | April 2013 | March 2013 | February 2013 | January 2013 | December 2012 | November 2012 | October 2012 | September 2012 | August 2012 | July 2012 | June 2012 | May 2012 | April 2012 | March 2012 | February 2012 | January 2012 | December 2011 | November 2011 | October 2011 | September 2011 | August 2011 | July 2011 | June 2011 | May 2011 | April 2011 | March 2011 | February 2011 | January 2011 | December 2010 | November 2010 | October 2010 | September 2010 | August 2010 | July 2010 | June 2010 | May 2010 | April 2010 | March 2010 | February 2010 | January 2010 | December 2009 | November 2009 | October 2009 | September 2009 | August 2009 | July 2009 | June 2009 | May 2009 | April 2009 | March 2009 | February 2009 | January 2009 | December 2008 | November 2008 | October 2008 | September 2008 | August 2008 | July 2008 | June 2008 | May 2008 | April 2008 | March 2008