Sunday, December 20, 2009

Just Loaf'n opens in Buckhead!


With the Mrs. being from New Orleans, I was personally excited to learn that Just Loaf'n is finally up and running in Buckhead. To date, Parish is the only establishment in Atlanta that has come close to emulating the cuisine and atmosphere of the Quarter...although it still can't touch Jacques-Imo's.

Priced right and offering the traditional plates such as po'boys, andouille sausage gumbo, jambalaya, catfish, red beans & rice, and soft shell crab, Just Loaf'n is definitely making a run at bringing Cajun Country to Hot'lanta. Fried gator tails, Zapp's chips, cajun burgers, dirty rice, fried pickles and the N'awlin's famous SnoBall. Bring your appetites...and your antacids, Just Loaf'n is "New Orleans Done Right" (Atlanta Magazine).

Just Loaf'n is located at 3173 Roswell Road, next to Rio Grande and Genki in Buckhead. Cheers!

Friday, December 18, 2009

Raving Brands to sell Boneheads


Raving Brands has entered a deal with BH Acquisition LLC for the purchase of the Boneheads Seafood restaurants name and trademark. The deal was struck Nov. 2 with BH Acquisition LLC, which operates out of Atlanta.

"We are very excited about this deal and for Boneheads," said company spokesperson Argus Wiley. "Raving Brands came up with a great concept, and BH Acquisition LLC is ready to take it to the next level. We have three major things going for us. We have a niche market, a menu full of healthy options and no direct competition. That makes us very desirable as a franchise. I fully expect that our concept will take off in multiple markets in the second half of next year."


Information gathered from: www.fastcasual.com

Monday, December 14, 2009

Concentrics Restaurants brings Bakeshop to Midtown


Jonathan St. Hilaire, one of Atlanta’s foremost pastry chefs, has emerged from behind the scenes at Concentrics Restaurants to open "Bakeshop" in the former Goldstar Cafe & Bakery space at Peachtree Street & 8th Street in Midtown. Positioned on an endcap next to Little Azio and Noodles, the space shares an outside eating area with the other concepts.

Created through a partnership between St. Hilaire, Bob Amick and Todd Rushing, Bakeshop serves an array of pastries, sandwiches, soups, quiches, gourmet coffees, ice cream and sorbets, and salads made with organic and locally sourced ingredients. The space features an open kitchen that will allow customers to observe the chefs and bakers while they work. In addition, Bakeshop plans to provide baked goods to all of Concentrics Restaurants’ ventures, as well as several upscale hotels and restaurants.

St. Hilaire has hired Abigail Swain (Craft) as his sous chef and Susan Rex (H& F Bread Company) to manage the baking operations.
Initially, Bakeshop will operate from 7:00am until 7:00 pm - by 2010 St. Hilaire plans to expand Bakeshop’s menu and hours of operation to include offering a full dessert menu with wine and beer pairings. The dessert bar will be modeled after
Chikalicious, a Manhattan hotspot operated by two former Atlantans whose three-course prix fixe menu solely features creative desserts along with wine pairings.


Information gathered from:
www.atlantamagazine.com

Friday, December 4, 2009

LOLA to soon become "Cantina"


LOLA, Tom Catherall's concept located at Terminus on the corner of Peachtree & Piedmont, will soon be re-concepted. Since opening in 2007, LOLA was recently re-labeled to offer Mediterranean cuisine rather than simply Italian. Unfortunately it still was not enough to save the concept.

Set to open early in the first quarter of 2010, "Cantina" will be a Mexican style restaurant with some elements borrowed from its sister eatery Noche. Similar to what Riccardio Ullio did with the re-concepting of his midtown eatery Cuerno to LUPE Taqueria, the prices at Cantina will be lower and the atmosphere a little more ethnic that LOLA's. Many restaurants have had to go through this exercise with the state of the current economy...fine dining establishments are hurting while the fast-casual and quick-serve concepts seem to be thriving.

Other Here To Serve Restaurants concepts include: Twist, Shout, Strip, Home, aja, Prime, Goldfish, Noche, and Noche Tequila and Tapas Bar.


Information gathered from:
http://tonetoatlanta.blogspot.com/

Truva leases former Steak and Ale in Downtown ATL


Newly opened Truva is bringing a taste of the Mediterranean to the hustle and bustle of Downtown Atlanta. Occupying the former Steak & Ale location at the corner of International Boulevard and Peachtree Center Avenue, Truva (meaning "Turkey" in Turkish) is open for lunch and dinner with a continental Mediterranean menu, seafood and steak and a mezza buffet.

Samplings from the dinner menu include a variety of cold and warm mezes such as yaprak sarmasi, vegan stuffed grape leaves with a mixture of rice, pine nuts, and herbs; etli borek, a mixture of lamb, beef and herbs wrapped in phyllo dough; and karides guvee, a Truvian shrimp casserole. The main dish portion of the menu boasts a variety of kabobs as well as gunun baligi, fresh whole fish of the day; kuzu pirzok, roasted young rack of lamb; and tavuk topkapi, chicken breast stuffed with rice, currants and nuts.

The two-level lounge offers a full bar of beer, wine and liquor drinks, and the Ed Seiber-designed d├ęcor pleases with comforting blues, shiny silvers and gold and red accents. After 10 p.m., Truva get lively when the belly dancers hit the floor.


Orginally Posted on: www.atlantadowntown.com

LUPE Taqueria takes over Cuerno in Midtown


LUPE Taquera, Riccardo Ullio's most recent creation, opened its doors on October 20th in the former Cuerno space at 905 Juniper Street. Known for Fritti, Sotto Sotto, and Beleza, Riccardo has opened multiple establishments under the “u restaurants” umbrella. LUPE Taqueria is named for Our Lady of Guadalupe, a religious icon that's practically synonymous with Mexican culture. While Cuerno focused on Spanish-themed tapas and small plates, LUPE is Mexican fare.

LUPE'S queso dip is already making a statement...and their various guacamole dishes are perfect for an appetizer or topping on their taco plates, mixto (ribeye), enchiladas, lengua (beef tongue), quesadillas, or chile relleno. The arugula con mango is a beautiful mixture of jicama, mango, pistachios, lemon, extra-virgin olive oil and honey. For those late-nighters, LUPE serves an array of inventive desserts and offers an extensive tequila selection that is sure to attract its own crowd.

Although the price point ($10-$15 ticket price) isn't reflective of healthy establishments in this economy, the reviews posted to date prove that LUPE is on the road to success.


Information gathered from:
http://www.foodiebuddha.com/

Evos Opening in Midtown Today!



Evos will add their 2nd location in Atlanta today with the opening of their store at Viewpoint, on the corner of Peachtree Street & 7th Street in Midtown.

Positioned directly across from Fresh 2 Order and adjacent to the free-standing Starbucks, this urban location brings Healthy Fast-Food to an area packed with trendy high-rise condos & apartments and one of the highest concentration of office components in the entire state.

Evos prides themselves on serving high-quality food with half the fat. No deep fryers...no dirty brown grease...everything is AirBaked. Their beef is naturally and humanely raised, hormone and antibiotic free. Evos AirFries are made with real, natural potatoes and complimented by an assortment of unique ketchup flavors. Their milkshakes are made with organic milk and sugar - their Fruitshakes are made with real, whole fruit...not canned.

The Evos stores are built with sustainable building materials and energy efficient lighting and equipment. Guest materials are printed on recycled paper with soy-based inks rather than petroleum-based inks. Additionally, Evos uses biodegradable take-out bags, bleach-free paper, and 100% recycled gift cards.

Jimmy Davis with Colliers Spectrum Cauble exclusively represents Evos in site selection for the Georgia market. Evos is currently open at The Prado in Sandy Springs and plans to open a 3rd location in the Roswell trade area in Spring of 2010.


Information gathered from: www.evos.com