It's strawberry season.

So Should You be Coming to ATLANTA

here are some places to eat...


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Hugh’s list of places to eat and whatnot in Atlanta

Empire State South

yeah, it’s my place. Great breakfast, lunch and dinner. Awesome coffee program.

Antico Pizza

I think this is some of the best pizza I have ever had. Amazeballs.

Café Agora

Midtown middle Eastern place. Good lunch. Hummus, shawarma, that kind of thing. Really great cheap lunch.

One Eared Stag

Modern Southern, kind of punk rock place.

Gu’s Bistro

It’s a haul. Way up Buford Hwy but it’s great Szechuan food.

Leon’s Full Service

Fantastic drink spot. Good food. Decatur.

Octopus Bar

East Atlanta late night foodie palooza. Angus, the chef, is a very cool guy.

Holman & Finch

The best gastropub around. Stellar drinks and great food.

Bocado

Westside. Great food but best known for a really fancy burger at lunch. 

the General Muir

Ode to the Jewish Deli by Todd Ginsberg. Smart chef. 

Octane, Westside and also on Memorial (Octane at the Jane).

Coffee coffee coffee. Serious coffee. Nice place to get some work done and get wired on great espresso.

Boccaluppo

Bruce Logue’s homage to Italy. Less expensive than it should be.

Community Q

Great BBQ in Decatur.

Cakes & Ale

Farm to Table stuff. Great food. Decatur.

Nam Phuong

Vietnamese. Really tasty. Norcross… so it’s a drive.

Miso Izakaya

Ramen at lunch and fancier fare at dinner. Guy Wong does Japanese really well.

Five & Ten Prix Fixe: May 23rd - May 29th

Option A

1^st Course
Crisp Pork Belly with spaetzle, bruleed mustard, fried quail egg
Wheat Ale, Bell’s Brewery, ‘Oberon’, Kalamazoo, MI

2^nd Course
Braised Veal Breast with cabbage slaw & prosciutto jus
Zinfandel blend, Spann Vineyards, ‘Mo Zin’, Sonoma County, CA, 2010

3^rd Course
Banana Puddin’~ banana cake, vanilla wafers, bruleed banana, salty candied peanut


Option B

1^st Course
Chilled Asparagus Soup with yoghurt, bronze fennel, GA Olive Oil
Cava, Conde de Subirats, Penedes, Spain, NV

2^nd Course
5&10 Pasta with shrimp piquant, roasted broccoli & chilies
Frascati Superiore, Pietra Porzia, ‘Regillo’, Lazio, Italy, 2010

3^rd Course
Honeysuckle Sorbet with shortbread and fresh strawberries
  
Available for 5:30, 5:45, or 6:00 pm reservations every day
30 food, $15 booze

Saturdays Bocce Blitz Bonanza Ball Out with Steady Hand at Empire State South

ES[Steady Hand]
Saturdays Bocce Blitz Bonanza Ball Out

Every Saturday starting May 18th, from 10am-3pm

We are pumped to welcome the Steady Hand Pour House team at ESS! Starting Saturday, May 18, and every Saturday through August, SHPH will pop-up on our bocce court slinging coffee, beer, wine and treats. The menu features rotating coffees from Intelligentsia, George Howell, and eventually Steady Hand’s own arsenal. Get ready for a good time y’all. This summer is going to be the jam.

 

Menu:

pour-overs and iced single cup brews, $3

schlitz with koozies, $3

red, white and rose wine, $6

retail coffee

assorted snacks

 

Saturdays beginning May 18,
Empire State South bocce court, 10 a.m. to 3 p.m.

Five & Ten Prix Fixe: May 16th - 22nd

 

Menu A

1. 
Short Rib Ravioli with wild ramps, ricotta salata, aged balsamic
Merlot, Marco Felluga, Collio, Friuli, Italy, 2010

2. 
Roasted Airline Chicken Breast with shitake slaw, Carolina gold rice and chicken jus
Bourgogne, Daniel Rion, Burgundy, France, 2010

3. 
Chef's Choice Cheese with house-made baguette and accompaniments
  

Menu B

1. 
Poached GA Shrimp with lady peas, braised ham hock, cornbread croutons, mustard greens
Kerner, Abbazia di Novacella, Alto-Adige, Italy, 2011

2. 
Prosciutto Wrapped Trout with roasted broccoli, polenta cake, brown butter chow chow
Sancerre, Domaine de la Perriere, Loire, France, 2011

3. 
Hazelnut Dacquoise with espresso ganache and fresh strawberries


Prix Fixe is available everyday for 5:30, 5:45, and 6:00 reservations
$30 food
$15 booze

ESS Brandon Baltzley's "Nine Lives" Dinner and Booksigning

Join us on May 23rd as we host Chef Brandon Baltzley, author of the new book Nine Lives: A Chef's Journey from Chaos to Control. Baltzley's memoir tells his story of a love for cooking that began at age nine, his impressive success at a young age, and of his constant battle with destructive addiction.

His story hits close to home for many of who love and work in food culture - whether it be because of a friend we have known, a co-worker we have lost, or maybe just through similar stories we have heard far too many times.

Fortunately, Baltzley's story has a happy ending, and we couldn't be more excited to team up with him for an evening. He and our own Ryan Smith will be preparing a 6-course dinner, with optional wine pairings by Steve Grubbs or non-alcoholic pairings by Kellie Thorn. The price of $130 (tax, and gratuity not included) also includes a copy of the book, signed by Baltzley.

Dinner begins at 6:30. Call for reservations at 404-541-1105 or email us. This is definitely an event not to be missed.

Menu:

Amuse:

radish, pork fat 

veal salumi, herb custard, farro puff 

Sparkling Saumur Rosé, Louis de Grenelle, Loire, France, NV

1st. 

pickled shrimp, strawberry gazpacho, 20-month country ham, English peas 

Silvaner, Geil, Trocken, Rheinhessen, Germany, 2010

2nd. 

Egg, nasturtium, buttermilk, spring vegetables
Pinot Grigio, Abbazia di Novacella, Alto-Adige, Italy, 2011

3rd. 

Woodfired sturgeon and its caviar with smoked peaches and lamb sweetbreads 

Chardonnay, Felsina, ‘I Sistri’, Tuscany, Italy, 2010

4th. 

GA Duck, sprouted sunflower, sunflower miso, fermented pecan puree, Carolina gold rice 

Pinot Noir, Maysara,’Jamsheed’, Willamette Valley, OR, 2009

5th. 

Pre dessert, carrot

6th.  

Lemon Panna Ricotta, sorrel syrup, blueberry nutmeg sorbet, blueberries, marconas
Moscato d’Asti, Vietti, Piedmont, Italy, 2012

Five and Ten Prix Fixe: May 9th –May 15th

Menu A         

1. 

Asparagus Salad with arugula, Benton’s country ham, roasted baby beets, pickled citrus

Gruner Veltliner, Ecker, Wagram, Austria, 2011

2. 

Smoked Catfish with anson mills grits, baby collards, and bacon vinaigrette

Ventoux Blanc, Trois Messes Basses, France, 2011

3. 
Humboldt Fog Chevre with house-made baguette and accompaniments

Menu B

1.  
Five & Ten Tomato Soup with ricotta crostinis, calabrian peppers, aged balsamic
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2011

2. 
Painted Hills Short Rib with Celia’s mustard greens, roasted maitakes, crushed peanuts
Malbec, Ben Marco, Mendoza, Argentina, 2011

3. 
Strawberry Shortcakes with lemon cream and poached rhubarb


Available for 5:30, 5:45, and 6:00pm reservations every day
$30 for food, $15 booze