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News for Restaurants in Atlanta
June 2015 Archive

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RESTAURANT NEWS

Openings

Atlanta restaurateur Riccardo Ullio developed and operates popular Inman Park establishments Fritti and Sotto Sotto. The former is one of the most authentic pizzerias in the city, while the latter purveys Italian cuisine. Ullio has drawn from their dishes and created a menu for north Atlanta patrons at Novo Cucina that offers the best of his best. But here they pair with wines held at perfect temperature at the restaurant’s Enomatic wine bar. The pizza list is lengthy and consists of artisanal selections that are well priced. Ullio has devised a kids’ menu, too. Guests may explore the gelato counter and place their order after sitting in the spacious, open-air dining area, finishing their meals with Atlanta’s only gelato “artigianale,” spun in-house daily. Novo Cucina, Dunwoody Village Shopping Center, 5592 Chamblee Dunwoody Rd., Atlanta, GA 30338, 470-275-3000.
 
David Garcia and Abigail Quinn, teaming up with Billy Allin and Kristin Allin of Decatur's Cakes & Ale, opened Proof Bakeshop in Inman Park. Garcia and Quinn currently head the bread and pastry programs for Cakes & Ale and the adjacent The Café at Cakes & Ale. Proof offers counter service as a coffee shop and bakery while at the same time serving as the central kitchen and bakery for the Allins' growing organization, which will include Bread & Butterfly, slated to open in the fall of 2015, also in Inman Park. Proof Bakeshop, 100 Hurt St. NE, Atlanta, GA 30307, 678-705-3905.
 

News Bytes

Portofino Brunch Launch
Portofino in Buckhead stopped offering lunch to allow staff time to work on a fall launch of brunch service. Brunch now is served the second Sunday of the month, with a view toward developing it further in the spring of 2016 after seeing how patrons embrace the experience. Portofino, 3199 Paces Ferry Pl., Atlanta, GA 30305, 404-231-1136.
 
Midtown's South City Kitchen Renovations
The Midtown location of South City Kitchen has closed for kitchen renovations and will reopen Monday, July 6, for lunch. Its menu focuses on Southern fare, chiefly from the low country regions of South Carolina and Georgia. This is one of the few Atlanta restaurants to serve she-crab soup, plus the now-ubiquitous shrimp and grits, here made with house-cured tasso ham and local Red Mule grits, buttermilk-soaked fried chicken and fruit cobbler for dessert. South City Kitchen, 1144 Crescent Ave. NE, Atlanta, GA 30309, 404-873-7358.
 
Seven Lamps Beverage Director to Tales of the Cocktail Apprentice Program
Madison Burch, beverage director at Seven Lamps, GRAIN and soon-to-open Tavernpointe, has been named to the Cocktail Apprentice Program by the organizers of Tales of the Cocktail. To be held July 15-19, 2015, in New Orleans, La., the event is the beverage industry’s largest annual convention. The Cocktail Apprentice Program selects 40 best rising bartenders from across the globe to learn from the greatest mixologists. A native of Charlotte, N.C., Ms. Burch, who transitioned from a retail management and banking career into hospitality, is the only participant from Georgia to be selected. Lunch & Dinner daily. Seven Lamps, Shops Around Lenox, 3400 Around Lenox Rd., Atlanta, GA 30326, 404-467-8950.
 

Chef Shuffle

Growing up in north Georgia and the Carolinas, Brian Carson began his life's work by cooking breakfast for himself and cornbread for his grandfather's dinner when he was just eight years old. Even then, he experimented with the recipe until he had improved it. A graduate of the Inland Northwest Culinary Academy in Washington State, Carson worked at a private club in Montana before returning to Atlanta in 2011. After contributing his talents to 4th & Swift and Gunshow, he has taken over at The Pig & The Pearl. The Pig & The Pearl, Atlantic Station, 1380 Atlantic Ave. NW, Ste. 14180, Atlanta, GA 30363, 404-541-0930.
 
Returning to Atlanta after working with several of the city's top restaurants, Matthew Ridgway has taken over as chef at Gypsy Kitchen and its sibling The Southern Gentleman. Ridgway worked as chef de partie under chef Joël Antunes at Joël and as sous chef of Pricci and Veni Vidi Vici. A Johnson & Wales University alum, Ridgway accompanied Antunes to New York to reopen The Oak Room as chef de cuisine. Owner and chef of The Pass, Ridgway is also the charcuterie craftsman of PorcSalt, which he created to produce local, artisanal products from pasture-raised duck and pork. His clients include Café Boulud and Le Bernardin. In coming back to the South, Ridgway says he looks forward to having the benefits of a longer growing season and a tight-knight chef community that's mutually supportive. Gypsy Kitchen, Buckhead Atlanta, 3035 Peachtree Rd. NE, Atlanta, GA 30305, 404-939-9840.
 
Longtime Atlanta chef Todd Richards has left The Shed at Glenwood and The Pig & The Pearl for White Oak Kitchen & Cocktails. The downtown restaurant, a gleaming modern space, specializes in Southern flavors and raw materials, all of which are in Richards' comfort zone. White Oak Kitchen & Cocktails, 260-270 Building, 270 Peachtree St. NW, Atlanta, GA 30303, 404-524-7200.
 

Closings

CLOSED FOR GOOD
Take your taste buds on a walk down memory lane! Check out our exclusive closed restaurant database for Atlanta to virtually visit your favorite dining spots from the past. Bazzaar, R.I.P.

Check back soon for more news.

CULINARY EVENTS
Want to
learn to cook? Try new dishes? Meet a foodie friend for fun? Check out our compilation of culinary events in your area.

View our calendar of Wine Dinners & Tastings in Atlanta

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