Chow down on Amazing cuisine in Atlanta and other cities
Admit it: We're fickle about food. There's no shame in that statement; none at all. As Foodies, we like what we like, when we decide to like it. Oftentimes, that riddling phrase translates to a variety of culinary treats and places to eat in Atlanta - and beyond - from burgers and fries to sushi and slushies. Yes, Atlanta eats a lot.
Lunch is no longer simplified to a time to gain nourishment for the rest of the day. Dinner is more than a final meal before bedtime. Breakfast is not forsaken. For each meal is an opportunity to explore different tastes. No matter what mood your palette is in, there's a cuisine that will spark your interest. So get ready to discover a new lunch spot. Pick up dinner to go this time. Or for breakfast, opt for delivery this weekend.
Check out ACityDiscount's A-List of appetizing meals.
The Soda Fountain Cafe
19 E Jarrard St, Cleveland, GA 30528
This eatery near the Georgia state line - about 90 miles from the Atlanta area - is developing tasty triumphs that would impress Alton Brown, a nationally-recognized television food show host and author (Good Eats, Iron Chef America, Cutthroat Kitchen, etc.) who grew up in the area. Even more impressive: The Soda Foundation Café's signature burger taps the state fruit: peaches.
What to order: Georgia Burger
How it's made: Topped with grilled Georgia peaches, grilled Vidalia onions, Swiss American cheese and a sweet Bourbon glaze.
Said owner Eric Bowen: "I came up with it when a lady brought me some fresh peaches and I needed to use them some way... I'd seen (celebrity chef) Bobby Flay grill peaches, so I gave it a shot; put them on the burger and it was good, but needed something. I added the onions and it was better, but still needed a touch of something.
"The pharmacy that we shared space with at the time had Braswell's Sweet Bourbon Glaze in its gift shop, and they told me how great it was. In an effort to cross promote, I added it to the burger and topped it with cheese just to add a little softness to the flavor of the burger, and voila! We offered it as a special for a week and it took off like a rocket! Shortly after, we added it to the permanent menu."
Big Dave's Cheesesteaks
5020 Winters Chapel Road
Atlanta, Georgia 30360
Before his father died from lung cancer, Derrick Hayes promised him he would open his own business.One year later, Derrick's vow led him to Atlanta, and what would become Big Dave's Cheesesteaks.
Dave would be so proud. Business is booming. Derrick, a Philadelphia native, ships all of his ingredients from his native city, an arduous but vital task. The "Fresh Prince of Atlanta" - Derrick graduated from the same Philadelphia high school as star actor Will Smith (aka The Fresh Prince) - is still riding high after the Eagles' Super Bowl 52 win.
Derrick said he sold nearly 1,300 cheesesteaks during the Super Bowl weekend, a mixture of pre-orders and walk-in traffic. We told you Atlanta eats a lot!
What to order: Dave’s Way
How it's made: 10-inch cheesesteak on an Amorosa roll topped with three types of cheese (American, provolone, Cheese Whiz), two types of peppers (bell and red), onions and mushrooms and banana pepper.
What customers are saying: "Felt like I was at home. Greeted as I walked in the door ... here in GA. Chicken Philly, Philly cheesesteak, and water ice were all on point! Finally found an authentic Philly!" (Source: Facebook review)
Price Perfect Event Catering
Chef Ebony is approaching her third decade of cooking and creating, a period of time which has seen her become an expert in Southern Fusion and Vegetarian cuisine. Because of this, all of her ingredients are purchased and prepared fresh. Organic NON-GMO, kosher and gluten-free options are also available. Private chef cuisine services are available in the Atlanta area.
What to order: Make sure the Glazed Turkey Meatballs.
Said Chef Ebony: "My inspiration for all of my cuisine is 'Good food that actually tastes good and is good for you.' This is a special dish because being health-minded, I have eliminated salt from the menu as a cooking additive and have been able to create amazing flavor profiles with fresh herbs."
"Most people shy away from turkey because it’s expected to be dry and not taste as good as beef... our meatballs are one of the top sellers on the menu."
Proof of Chef Ebony's "Healthy-but-Tasty" mantra: she's lost 78 lbs. "I'd say I'm onto something wonderful!"
George's Bar & Restaurant
1041 N Highland Ave NE Atlanta, Georgia 30306
This is a burger with a background. For this iconic Atlanta establishment first opened in 1961 in the Virginia Highland neighborhood. Back then, it was known as George's Delicatessen - half deli, half bar selling beer and sandwiches.
Owner George Najour, with help from his wife (Mary), a longtime staffer (Sammy) and George's son (G.G.), Najour kept this place going as a regular hangout for fans of sports, politics and pinball (machines). In 1983, a limited menu was added, including the George's burger. Meantime, the name was changed to George's Bar & Restaurant. And today, the eatery's grilling legend continues as one of our favorite places to eat in Atlanta.
What to order: Buffalo Bleu Burger
How it’s made: Patties (1/4 lbs. or 1/2 lbs.) are covered with crumbles of bleu cheese and of course, buffalo sauce!
Holy Smokin' BB-Q
Scheduled to open in Duluth, GA area in Spring 2018
Great food takes time. Ask Benjamin Robinson, who marinates his rib tips for 12 hours. "Simple goodness," he added about his Bourbon-seared product. "Dynamic."
What to order: Robinson jokingly calls his rib tips "ribbits."
"I don’t believe in waste," Robinson said. "It’s rib pieces you can eat on the go – with one hand! Who doesn’t like convenient finger food? You don’t have to get a slab or slab portion to enjoy good ribs."
Kurt's Euro Bistro
3305 Peachtree Industrial Boulevard
This bistro concentrates on fresh ingredients and local flavors, while creating a cozy, intimate atmosphere. Oh, don't forget an amazing wine selection and full bar. So relax. Enjoy the atmosphere. And taste what Atlanta eats.
What to order: Schweinehaxe (Braised pork shank)
How it's made: This pork shank is slowly braised for at least eight hours then lightly fried right before it is presented to give it a crispy outside. It is erved with garlic mashed potatoes and au jus to finish off this memorable meal.
Said Alexander Westbrook-Eisele: "There are only a handful of these available each night, so make a reservation and request this dish before arriving to guarantee your chance to experience this dish."
What customers are saying: "I got such a good feeling just entering the restaurant, the smells and atmosphere were delightful. We were greeted by a very nice lady of age who took us to our table which she called the honeymoon suite. As we walked through I wanted to know what each guest was having - each dish looked so good! We very much enjoyed our dinner and will definitely return." (Source: Facebook review)
Street Side Deli & Creamery
215 W. Spaulding Checotah, Oklahoma
Out in Sooners country... show up to this lunch spot with an appetite... leave satisfied! The deli creates fresh artisian sandwiches, as well as soups, salads and Tillamook ice cream.
What to order:The Bakersfield Pastrami
How it's made: Hoagie loaded with pastrami, provolone, pepperoncini and mustard.
What customers are saying: "Sandwiches above and beyond ordinary. Just a couple minutes off the interstate, must stop lunch spot! Revitalization of Carrie Underwood's hometown taking place right here! Historic building with great food! (Source: Yelp review)
Las Delicias De La Abuela
5600 Buford Hwy NE, suite E
Every time this Colombian (not Columbian as it’s often spelled in the US) restaurant creates a menu item, it's produced in the memory of Alix A. Castro, the grandmother of Kelly Johana Delgado Castro. As is traditional in Colombian households, granddaughters assist grandmothers in the kitchen, passing on scores of culinary secrets.
For more than three years, those secrets have pleased the pallets of plenty in the Doraville area.
What to order: Bandeja Paisa, the most popular plate in Colombia, Mrs. Kelly says.
How it's made: It's a combination of beans on the side with rice, steak, sausage, egg, pork belly and salada.
Said Mrs. Kelly: "(I feel proud) every time I see customers enjoy my grandmother’s dishes around the table; good food and great company."
Sweet MoJo Café
3780 Old Norcross Rd. Suite 109
"In order to create food and drinks of the highest quality," this eatery believes, "we insist on using the best and most natural ingredients."
That’s why its tea is imported from the revered Ali Mountain in Taiwan (the tea farms are more than 7,000 feet above sea level). Also, Sweet MoJo stays sweet with cane sugar; no white sugar. And of course, fresh fruits.
What to order: Omuraisu Combo
How it’s made: It's Japanese scrambled eggs over rice with Hayasi sauce, an example of yohshoku, Asian cuisine which is heavily influenced by Western culture, and has been tweaked to suit Japanese palettes (Envision tacos in America vs. Mexico).
University Yacht Club
6649 Yacht Club Road
Flowery Branch, GA
Located on Lake Lanier in Flowery Branch, University Yacht Club (founded in 1951) is a private, members-only yacht club and marina less than one hour from the Atlanta area. Members enjoy boating activities, as well as the clubhouse restaurant - from quick bites to fine dining.
What to order: 14oz Certified Black Angus New York Strip Steak
How it's made: Maitre d' Butter or Blue Cheese Crumbles and Sautéed Mushrooms
Gary Estwick writes about the foodservice industry and the equipment that keeps it running smooth – from deep fryers to pizza ovens. He’s a fan of chargrilled oysters, Nashville-style hot chicken, cool jazz, paintball and the TV show Quantum Leap (1989-93) – in that order... He’s written for the Miami Herald, New Orleans Advocate, Austin American-Stateman, Men’s Fitness and other publications. Gary is a native of New Orleans, and lives in Atlanta. Check out his ACityDiscount articles and videos. E-mail story ideas to email@example.com. And click here to join ACityDiscount's mailing list for more food stories, tips, tricks and foodservice equipment specials!