17th South March/April 2018

MIDTOWN WESTSIDE VIRGINIA-HIGHLAND INMAN PARK GRANT PARK ANSLEY PARK REYNOLDSTOWN CABBAGETOWN OLD FOURTH WARD PONCEY-HIGHLAND MORNINGSIDE n

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MARCH/APRIL 2018 ISSUE 15 | FREE

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Authentic Living in the Heart of Atlanta

BREW MASTERS Meet the people who make Atlanta's coffee scene buzz

Payne Lindsey's new podcast is here Dress up your St. Paddy's Day drinks

Easy escapes to Senoia and Chattanooga

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Sr. VP/Managing Broker Intown Office 404-897-3462 Leslie.Johnson@HarryNorman.com

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CONTENTS MARCH/APRIL 2018 7 Editor’s Letter 9 LATEST

The newest restaurants, shops and other spots to arrive on the scene

Living 12 Shelter

An eclectic Craftsman in Virginia-Highland

15 Style to go

Perfectly suited at PCM

16 People

ArtsBridge Foundation's Angela Clay Lindvall

18 Beauty

Your DIY spring skin Rx

19 In-Town Escape

Indulge

Happening

26 Restaurant Review

39 Events

Seeing stars in Senoia

Island flavors at Nyamminz & Jamminz

20 Out of Town

28 Liquids

Culture

30 Fresh Bites

A taste of Chattanooga

22 Creators

Puppeteer Dolph Amick

24 Headliners

Crime-solving podcaster Payne Lindsey

What to see and do when you’re off the clock

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St. Paddy's Day gets the grownup treatment

The women of Rose+Rye

Cover Story 31 Cafe Nation

The buzz around Atlanta's coffee scene is getting louder

MARCH/APRIL 2018

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Photos: Stephen Payne: 24. Erik Meadows: 12, 26, 28, 31

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P.O. Box 11633, Atlanta, GA 30355 n 17thsouth.com For advertising rates call: 404.538.9895 or email: advertising@17thsouth.com

MARCH/APRIL 2018 | ISSUE 15 Serving Midtown, Ansley Park, Morningside, Virginia-Highland, Westside, Old Fourth Ward, Inman Park, Poncey-Highland, Cabbagetown, Reynoldstown and Grant Park Barista Juan Diaz at a latte art throwdown at Chrome Yellow Trading Co.

Publisher and Founder

Cover Photo: Erik Meadows

Chief Financial Officer

Joanne Hayes Sonny Hayes

CONTRIBUTORS Lia Picard WRITER

"We might take our morning cup of Joe for granted, but rest assured the coffee community of Atlanta does not. Working on this issue's cover story, I was reminded of how passionate our city’s producers are, especially the ones roasting coffee beans and pulling espresso shots to keep us moving."

Karon Warren WRITER

"I love seeing Atlanta’s various home styles, and this month’s house was no different. A fan of being outside, I especially loved the outdoor living space with its massive fireplace, various seating areas and even a basket of blankets for cool nights. No wonder the Leonards called it one of their favorite gathering spots."

Editor-In-Chief

Lindsay Lambert Day Creative Director

Alan Platten

Vice President, Sales & Marketing

Cheryl Isaacs

cheryl.isaacs@17thsouth.com

Senior Account Executive

Jeannine Blanco

jeannine.blanco@17thsouth.com

Website Development Management

BHG Digital Director of Audience Development

Tyler Hayes

Contributing Writers

Karina Antenucci Jodi Cash H.M. Cauley Grace Huseth Abbie Koopote Hope S. Philbrick Lia Picard Claire Ruhlin Karon Warren Photographers

Proud sponsor of

Erik Meadows Stephen Payne Graphic Designer

Layal Akkad Copy Editor

H.M. Cauley Legal Counsel

Scott I. Zucker

Proud member of

We welcome all contributions, but we assume no responsibility for unsolicited material. No portion of this publication can be reproduced in whole or in part without prior written permission.

Copyright © 2018 by 17th South®. All rights reserved. Printed by Walton Press, Inc. Distributed by Distributech and Distribution Services Group.

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o you remember your first encounter with coffee?

I do pretty clearly, though it was less of a singular experience and more of a ritual.

For as long as I can remember, my parents have each begun every single day the same way: with a cup of International Foods' Cafe Vienna. And while it's true that Cafe Vienna probably doesn't technically qualify as coffee, for them, it serves the same purpose. It's a friendly eye-opener first thing in the morning, something hot and comforting to start the day. So true to the ritual is my mom that she's toted an electric tea kettle and cans of Cafe Vienna to places as far flung as Sydney and Quito, lest she find herself in a foreign place cut off from her supply.

Though I enjoyed the occasional novelty "cup of Vienna" in high school (I still do when I'm home for the holidays), it wasn't until I got to college that I developed a steady habit of my own—stopping at the Dunkin' Donuts in the university's student union en route to my 8 a.m. critical writing class and before all of my early classes as my college career wore on. After graduation, I blindly jumped on the Starbucks bandwagon. With locations on every corner in New York and Boston, it was practically impossible not to. Since then, my tastes have further evolved, most recently with help from my brother, who moonlights as a seriously skilled, at-home roaster. (He introduced me to Counter Culture's Big Trouble, for which I'll forever be grateful.) Now, there are few things I find more thrilling than pouring a cupful of freshly roasted beans into a burr grinder and filling my place with that singular, round, satisfying scent.

One thing I love about Atlanta is its abundance of locally owned shops that cater to customers who crave every kind of coffee under the sun. Better yet, they serve coffee that's been roasted and ground right here. And like the coffee itself, the characters who make up Atlanta's coffee community are diverse and come from all kinds of places and backgrounds. So as Atlanta awakens from an unusually busy winter, we thought it only appropriate to help you do the same with our cover story devoted entirely to the caffeinated stuff. I hope you'll head to your favorite local shop, order a cup and devour this issue—along with a freshly baked treat. Enjoy!

Lindsay Lambert Day EDITOR-IN-CHIEF

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YOUR GUIDE TO LIVING WELL IN ATLANTA

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Based on the book by Dr. Seuss Play originally produced by the National Theatre of Great Britain Adapted and originally directed by Katie Mitchell

Center for Puppetry Arts production directed by Jon Ludwig

Mar 20–May 13 Ages 4 & Up

1404 Spring Street NW, Atlanta, Georgia 30309

PUPPET.ORG ∞ 404.873.3391 Dr. Seuss text, characters and images TM and © 2009 Dr. Seuss Enterprises, L.P. Dr. Seuss’s The Cat in the Hat is presented through special arrangement with Music Theatre International (MTI).

All authorized performance materials are also supplied by MTI.

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Latest OPENINGS & ARRIVALS | STORIES: Claire Ruhlin |

CULTIVATED CHIC Swoox Curated Consignment highlights one-of-a-kind artwork and home goods with its second storefront

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hen Swoox Curated Consignment opened a second, temporary retail shop at Westside Provisions District in January, what began as a short-term residency became an extended stay.

“It really worked, and I think the community here fell in love with us,” says Jenn Balcos, managing partner of Swoox, who helms the shop alongside owner and interior designer Kelly Wolf-Anthony.

Like the boutique’s original Buckhead location, which opened in 2015, the 1,800-square-foot Westside concept offers one-of-akind furniture and home goods that Balcos and Anthony hand-select from nearly 230 sellers they’ve built

relationships with. The bulk of products are high-end designer leftovers or showroom samples that are sold at reduced prices. “We’re very picky, but that’s why we consider ourselves curated,” says Balcos. “We’re not just your everyday consignment store; we really try to get the best of the best. We’re typically 50 to 60 percent off normal showroom prices.”

When it comes to artwork, the Westside Swoox offers an assortment, including jewelry and artisanal goods exclusive to its location. Look for large-scale flags by local artist DL Warfield and handmade jewelry

by Connie & Jack.

“We’ve become sort of a new spin on galleries. When we display things, we can give people a better

idea of what the art will look like in their homes versus going to a gallery where you’re just looking at a white wall,” Balcos says.

Supporting independent artisans is another pillar of Swoox’s business model. One of Warfield’s 90-inch-wide flags hangs proudly on the store’s walls, and Atlanta artist Todd Alexander will host a solo show at Swoox Westside at the end of March. “We’re not only consignment, but we serve as a platform where these artisans and artists can display their work,” says Balcos.

“We hold these artists dear to our hearts because they work so hard; it’s amazing what goes into this, and we’re actually helping.” n facebook.com/swooxatlanta

MARCH/APRIL 2018

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Latest

OPENINGS & ARRIVALS

History in the Making

On Pointe

The new and improved Hotel Clermont nods to its rich history while paving the way for Atlanta’s boutique hotel industry

The Atlanta Ballet Centre for Dance Education arrives in Virginia-Highland n January, the Atlanta Ballet Centre for Dance Education expanded on its two existing locations in Buckhead and West Midtown with a new VirginiaHighland facility, housed in the Amsterdam Walk complex off Monroe Drive.

“We were still busting at the seams at our other locations,” says Nicole Adams, principal of the new Centre.

“The Virginia-Highland area has been something we’ve never been able to tap into, so we’re really excited to get patrons from Decatur,

Photo: Kim Kenney

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Morningside and Ansley Park.”

Classes are available to students of every skill level and age. “We have the motto that dance is for all,” Adams says. “We have a place for everyone. If you’re 50 years young, we’ll have classes for you.”

That welcoming energy and educa-

Duckpin Dynasty Delightfully kitschy pub games and competitive fun abound at West Midtown’s Painted Duck

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f Buckhead’s The Painted Pin is an homage to traditional bowling and classic bar games of ping pong, bocce ball and ski ball, its new sister concept, The Painted Duck, is a quirky, esoteric counterpart.

Helmed by Justin Amick and William Stallworth, founders and

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MARCH/APRIL 2018

principles of Painted Hospitality, The Painted Duck brings duckpin bowling (played with smaller pins and balls) and non-traditional pub games to Atlanta’s Westside.

“It’s that winning formula The Painted Pin has, just presented in a different rendition for the Westside,” says Amick. “The Westside was kind of that next big area we wanted to be part of.” Housed in the Stockyards

tional mission is what the Centre aims to bring to the community. “People in this area appreciate a new gem in their neighborhood,” Adams says.

“I think that’s just what we’ll be: a new asset to the neighborhood and a great part of the community.” n centre.atlantaballet.com

Atlanta development, the boutique gaming parlor includes 16 duckpin bowling lanes, two Belgian feather bowling lanes, two indoor horseshoe pits, two deck shuffleboard courts, two 10-foot basketball goals, toad in the hole, air hockey and snookball, which Amick describes as “a hybrid sport merging pool and soccer.”

While gaming options are abundant, Amick notes that The Painted Duck is “a bar and a gaming lair and emporium.” Guests can choose from a menu of “backyard bar fare” produced

by Chef Thomas Collins that includes everything from wood-fired meats to quintessential party dips. The beverage program, led by Trip Sandifer, includes a signature Frosted Duck L’Orange, an alcoholic riff on The Varsity’s classic frosted orange.

The space itself feels “almost like ‘Game of Thrones’ meets like a WASP-y hunting lodge,” says Amick of the natural distressed wood and stone, leather and South American fabrics. A 50-foot mural of migrating ducks by one of Amick’s favorite artists, Todd Murphy, takes up the back wall of the bowling lanes.

“It really is a high-end, boutique experience, the same formula as The Painted Pin, but it definitely has its own identity,” Amick says. n thepaintedduckatl.com

You’d be hard pressed to find an Atlantan who hasn’t heard of the Clermont Hotel in PonceyHighland. The infamous building, known for its risqué nightclub, has survived being shut down by the city several times and has become a local landmark dating back to the early 1920s. After closing in 2009, the historic structure was purchased by Oliver Hospitality in 2012 and, this spring, is being reborn as the boutique Hotel Clermont, a 94-room project managed by Charlestowne Hotels.

Paying homage to The Clermont’s colorful history—particularly its role as a gathering place for musicians and creative types—the new hotel’s has 15 bunk rooms designed to house four guests apiece, as well as three suites and 76 standard rooms.

“The bunk rooms bring a different vibe altogether, specifically designed for those traveling in packs,” says Alan Rae, general manager. “With Atlanta being a primary city for tour stops, there’s appeal for touring [artists].”

The refreshed, “posh-punk” interiors, designed by New Yorkbased Reunion Goods & Services, feature style pieces from eras in the hotel’s lifetime. “We wanted to layer the decades, showcasing the life and story without getting too stuck in one particular decade or aesthetic,” says Rae. Executive Chef Jeb Aldrich and Hotel Clermont Director of Restaurants Nick Hassiotis helm in-house restaurant Tiny Lou's—named after a dancer at Clermont Motor Hotel's Gypsy Room who is said to have refused a dance with Hitler.

The eatery features a Southern American take on French classics.

For more casual affairs, the hotel also has a cafe and lobby cocktail lounge as well as a rooftop bar with views of the Atlanta skyline.

hotelclermont.com

Living

SHELTER n STYLE TO GO n PEOPLE n BEAUTY IN-TOWN ESCAPES n OUT OF TOWN

Handmade pasta, perfectly cooked steaks & fresh seafood expertly prepared using the �nest ingredients.

12 SHELTER

AN ECLECTIC RETREAT Combining funky and traditional in Virginia-Highland

Photos: Erik Meadows

For reservations please call 404.844.4810

MARCH/APRIL 2018

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Living

SHELTER

An Eclectic Retreat

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See how one Virginia-Highland couple combined fun and funky with traditional touches

hen Paul Leonard’s work as an environmental water consultant brought him to Atlanta from Baltimore in 1995, he and his wife, Julie, and their two children lived in a small apartment in Inman Park. However, they soon began house hunting and found their current home in Virginia-Highland.

The Leonards chose the 1920s Craftsman because they liked the school district—an important factor.

Another was price. “We chose this house because we could afford it,” says Julie, a school psychologist.

In 2004, the couple embarked on a hard renovation of the house. “We tore out everything,” Julie says.

They put in a new kitchen and a great room, then restructured the

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MARCH/APRIL 2018

second floor. The entire project took one year to complete. After it was finished, the Leonards were content to enjoy the house in its new state.

But 2015 would bring more changes.

The children were off to college, and Mom and Dad were ready for something new. They enlisted the services of Stephanie Andrews and Elisabeth Paulson of Balance Design Atlanta in Lake Claire. “The Leonards wanted to create a home that reflected a life well lived, their quirky sense of humor and a comfortable, layered space to relax and enjoy,” Andrews says.

Having never worked with an interior designer before, the couple wasn’t entirely sure how to proceed.

“I created a look book of fabrics, dishes, clothing, color and styles I liked,” Julie says. It was quite a collection, according to Andrews.

“They showed us New York Times style sections, art and travel pictures

| STORY: Karon Warren | PHOTOS: Erik Meadows |

they had collected over the years, and her grandmother’s quilt from the turn of the century,” Andrews says.

The Balance Design team put together some presentations, the Leonards made their selections and the project was underway. In the living room, the fireplace was rebuilt, and a wool-and-silk rug was brought in to anchor the space. An emerald velvet Norwalk sofa from Trinity Mercantile & Design Co. in Decatur was paired with a mid-century leather lounge chair from Room and Board on Midtown’s Westside.

Julie found the living room’s twin side tables at an antique store in Madison, Georgia. “I just knew they had to come home with me,” she says.

She had a similar sentiment about the matching bulldog bookends resting on those tables. Julie originally purchased those for a friend’s baby shower gift, which she wanted to package with

a selection of children’s books. But when the bookends arrived, they were larger than Julie had expected, so she decided to keep them for herself.

Dominating the room is the quilt made by Julie’s grandmother that was custom-framed by Moog Gallery in Candler Park. “Stephanie really helped us with how to make our art flow,” Julie says. “Everything on the walls has a great story, and that’s really important to me.” Another example is the painting of the penguin in the kitchen. The Leonards were attending a student art show at Grady High School when they saw it and knew they wanted it. In the great room hangs a collection of three paintings Julie’s parents purchased during a visit to New Orleans in the 1960s.

As part of the project, the den received new, comfortable furnishings, including a CR Laine sectional

by Trinity Mercantile & Design Co., a

Opposite: Julie’s grandmother’s quilt dominates the living room, influencing the space’s color palette.

Right: The Leonards wanted the great room to be a comfortable space where they could relax.

Below: The kitchen was designed for entertaining, which the Leonards often do.

Above: Though she originally purchased Bulldog bookends for a friend, Julie decided to keep the bulldog bookends for herself.

Lee Industries leather ottoman from Upcountry Home in downtown and a custom-designed media console

by Balance Design Atlanta. Like the kitchen, the dining room didn’t receive much attention because the Leonards were already satisfied with it, including the 1960s-era table and chairs from Julie’s side of the family.

The powder room between the dining

room and kitchen received a fresh, updated look, thanks to the Hygge & West wallpaper dominated by red birds flying among the clouds.

For the great room, the couple had a custom-designed media console built by Balance Design Atlanta to accommodate the TV and its many accessories. Comfortable furnishings include a CR Laine sofa and spool

chair, along with a custom coffee table purchased at Made Goods in Inman Park. One piece Julie especially wanted was the leather daybed, purchased at Mitchell Gold + Bob Williams in Buckhead. “I wanted a comfortable place where I could curl up and read a book,” she says.

The built-in shelves in both the great room and kitchen contain a

mixture of books, photographs and collectibles that reflect the Leonards’ many interests. “We have really fun stuff to work with,” Julie says, “vintage books, family heirlooms, even shiny objects from Marshalls.”

One area that wasn’t included in the redesign but remains an integral part of the Leonard home is the outdoor living space in the backyard.

Complete with a fireplace, the area features a dining table and chairs,

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Living SHELTER

“It’s a combination of traditional and contemporary and beauty of living space.” PAUL LEONARD DESIGN DETAILS Interior design:

Balance Design Atlanta

balancedesignatlanta.com Above: The couple left a circe-1960s table and chairs from Julie’s family in the dining room, which was untouched during the redesign.

Sofa, living room

Left: The den features more pieces, such as the CR Laine sectional, to ensure comfort.

Mitchell Gold + Bob Williams

Below: The couple freshened up the powder room with whimsical wallpaper from Hygge & West.

plus a collection of outdoor chairs surrounding the fireplace. A basket overflowing with blankets is nearby so family and guests can bundle up on cool nights. Julie says it’s the site of many boisterous game nights with friends, as well as a common gathering spot for the Leonard children and their friends when they come home for a visit.

The flow of the house lends itself to entertaining, which the Leonards do often. “We’re proud to have people come in and have

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them enjoy it,” Paul says. Julie agrees, saying, “People like to come stay and visit with us. It’s not fussy.”

With the project now complete, the Leonards couldn’t be happier with the results. Paul says he loves that the home is still a traditional Craftsman from the front exterior but has a lot of space. “It’s a combination of traditional and contemporary and beauty of living space,” Paul says. “I work from home, and I enjoy being in it immensely.”

Julie concurs: “It’s very Leonard, isn’t it? It describes a way of life.

This home is a happy place.” n

Trinity Mercantile & Design Co. trinity-decatur.com

Lounge chair, living room

Room and Board

roomandboard.com Leather daybed, family room mgbwhome.com

Coffee table, family room

Made Again

madeagainatl.com Leather ottoman, den

Upcountry Home

upcountryhome.com

Living STYLE TO GO

or l i a T e d a M James Massey knows the value of a sharp suit

| STORY: Abbie Koopote | | PHOTO: Stephen Payne | How do you describe your style?

I would describe it as very English, but sophisticated and timeless.

Where are all the pieces you’re currently wearing from?

Everything is from Q Clothier, of course! My suit is the Super 130 silkand-wool, double-breasted suit, in glen plaid with pink window paint going through the trim. My shoes are the Q Clothier black velvet slippers.

I purchased my glasses years ago from a company named Davante.

James Massey AGE: 26 OCCUPATION:

Custom expert/style advisor at Q Clothier, Ponce City Market

What’s an item in your closet that you can’t live without?

My navy suit. I wear it all the time, to meetings, the Buckhead Supper Club and even beautiful dinners out with my family. You can really wear [a navy suit] anywhere; you’re guaranteed to get good use out of it.

Where do you find your fashion inspiration?

My fashion inspiration comes from London and Florence, the two best places for menswear. In London, it’s a gentleman’s role [to wear a suit every day]. They know the true meaning of etiquette and manners, so I try to live off that in my own life. Italy is the best place to build chemistry when it comes to fabrics; it is the place all high-end designers source their suiting fabrics. I haven’t had the chance to visit either of these places, but London—particularly Mayfair Street—is on the top of my list.

NEIGHBORHOOD:

Old Fourth Ward

What is your lazy day go-to outfit?

I mostly wear suits every day, so when I am [feeling] lazy, comfort is key. I usually throw on a pair of sweats from H&M and a simple t-shirt. My lazy day shoe would be a Nike Air Max. What is your favorite trend right now?

It’s a double-breasted topcoat with a Clark Gable-inspired top hat and a feather on the side.

I also love a classic cashmere scarf and a Chelsea boot.

Who is your biggest style icon?

Ralph Lauren in 2009, when I first moved to Atlanta. Everyone knows Ralph Lauren is an American classic; the brand he has created is truly iconic. He designs using inspiration from other countries and cultures; that’s why I appreciate his style, craftsmanship and work.

What should every man have in his closet?

A navy blue blazer, gray trousers, a black tuxedo, Chelsea boots, a pair of brogue shoes and a Rolex. If he

can’t afford a Rolex, then a Citizen watch or even a Fitbit. I believe a watch is a necessity for a man.

If you could trade wardrobes with anyone, who would it be?

I would want to trade closets with my father, even though he is more of the shy guy when it comes to dressing well. I know if he were exposed to the fashion world more, he could really take his wardrobe to the next level. n

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Living PEOPLE

n i a t Cur

Upfor

| STORY: H.M. Cauley | | PHOTO: Stephen Payne |

Act 3

N

o one is more surprised than Sarah Clay Lindvall to have landed a job that she’s unknowingly been preparing for since she was a teenager.

Growing up in west Cobb County, the 31-year-old former cheerleader, chorus singer and musical theater performer never imagined running an arts program for youngsters, but as the recently named education director for the ArtsBridge Foundation, she’s doing just that.

Lindvall’s high school classmates, however, may have seen this sort of job coming years ago when they named her “most likely to end up in New York City.”

“I remember thinking it was the silliest award; I was going to Georgia Southern to study biology and premed,” says the Ansley Park resident.

But within a year, Lindvall had

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MARCH/APRIL 2018

Sarah Clay Lindvall moves from performing and teaching to supporting tomorrow’s musical stars

switched to music, with one caveat.

“My parents said if they were going to pay for my housing, I had to get a degree in music education—something solid,” she says. “So that’s what I did.”

While student teaching, Lindvall heard about the college program at Disney World that recruits young talent to be part of the park’s entertainment.

“I auditioned just to see what would happen, and I got an internship,” she recalls. “I was in Orlando full-time for a year and a half, and I got to play a ton of characters—none of which I can name; it’s in the contract.”

Before graduating, Lindvall spent a winter studying musical theater in New York City and loved it. She was accepted into that graduate program at NYU and moved north, where she stayed on to create a music and dramatic arts program at the Notre Dame School of Manhattan, establish a music and musical theater program at a public elementary school and found Sirens of Gotham, a women’s

chorus in Manhattan. Along the way, she met and married her husband, Brian, and when his job moved them to Georgia last fall, Lindvall started looking for a good fit.

“We had three weeks to move when I found this ArtsBridge position and was floored,” she says. “It tied in everything I’d done before, from starting programs from scratch to running a nonprofit.”

Based at the Cobb Energy Centre, the 10-year-old foundation provides arts education and community programs to about 300,000 elementary and high school students each year.

The jewel in its crown is the annual Georgia High School Musical Theatre Awards - Shuler Hensley Awards, named for Atlanta native and Broadway actor Shuler Hensley. Now in her ArtsBridge position, Lindvall supports up-and-coming musical performers and gets to direct the annual awards show that showcases the best high school musical talent in the state.

“We’re trying to make the show a big celebration of our 10 years, and I spend a lot of time meeting with everyone involved—musicians, choreographers, production people. The show is broadcast live on GPTV (April 19), and it’s always one of the highest quality productions I’ve ever seen.”

ArtsBridge also sponsors master classes, conducted in conjunction with artists touring on the Broadway show circuit, as well as student field trips to live theater performances.

“For some of these students, it’s the first production they’ve seen live,” Lindvall says. “We try to focus on Title I schools to allow them to experience the arts in ways they may not do at home or in school. We also have family performances on weekends, and we’re looking to add summer camps, more master classes and partnerships with area universities.”

Given that broad scope, Lindvall is energized to use her talent to expand ArtsBridge’s reach. And though she’s not in the spotlight, she’s happy shining it on the next generation of musical talent. “These programs are the reason I’m involved in the arts today,” she says. “And I wouldn’t be here myself without programs like these.” n

artsbridgega.org

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Living BEAUTY

Home

Beauty Chef Fragrant florals. Citrus. Honey bees. These are just a few of our favorite things about spring. Get glowing this month with these do-it-yourself recipes that incorporate the scents of the season from some of our favorite local natural beauty retailers.

Don’t worry—they couldn’t be simpler to cook up in your own home! As with any recipe, you might need to pick up a few items, or you might already have everything in your kitchen pantry and beauty cabinet.

FLORAL BATH TEA

Recipe courtesy of Little Barn Apothecary WHAT YOU NEED: Hot/warm bath water 1 muslin drawstring bag or cheesecloth (or pantyhose) 3 Tbsp. dried rose petals 3 Tbsp. dried lavender Fill an empty tea bag of some sort with the dried rose petals and lavender. The “tea bag” in this case could also be a muslin drawstring bag, a double layer of cheesecloth tied around the herbs or even clean pantyhose, as long as water can move through it so the dried florals can steep.

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Hang the filled tea bag from the faucet and turn it on. As the tub fills, the water will run through the herbs to give it some stress-busting herbal power. Rose petals and lavender are a brilliant combination to fill the air with a lovely floral scent while helping the body relax in the water, but you can use virtually any dried floral you like. Now, kick back and enjoy.

COCONUT AND LIME CUTICLE CREAM

Recipe courtesy of HollyBeth Organics WHAT YOU NEED: 2 Tbsp. organic coconut oil 1 drop lime essential oil Melt the coconut oil in a small pot, transfer to a bowl and stir in a drop of lime essential oil.

Pour the mixture into a small jar. Apply your

Ease into spring with these three simple, DIY beauty recipes | STORY: Karina Antenucci |

new cuticle cream as often as you’d like to keep those nail beds healthy and looking great between manicures.

HERBAL HONEY FACE WASH

Recipe courtesy of Mama Bath + Body WHAT YOU NEED: ¼ c. dried lavender buds ¼ c. dried calendula flowers Approximately 1/2 c. honey Mix the herbs at the bottom of a small mason jar and cover them with honey.

The herbs will rise to the top and infuse the honey within a day or two.

Honey makes a soothing, gentle face wash.

When mixed with water, it emulsifies into a soft paste that is both cleansing and softening, and not at all sticky. Lavender and calendula are calming herbs that are great for skin coming out of winter weather. Scoop out a small amount of the honey-and-herb mixture with a spoon and mix it with warm water in your hands. Then apply it to your face, cleansing gently yet thoroughly, and rinse well with warm water. Use the face wash daily or as needed. Leftovers can be stored in a cool, dry place with a lid. Discard the mixture if the herbs become moldy. n

SHOPPING GUIDE If you’re not much of a DIY-er, then shop for homemade, natural beauty goodies here: HollyBeth Organics Fig and Flower 636 North Highland Avenue N.E. Atlanta, 30306 404.998.8198 shopfigandflower.com Little Barn Apothecary 1170 Howell Mill Road Atlanta, 30318 470.875.5833 littlebarnapothecary.com Mama Bath + Body Krog Street Market 99 Krog St., Suite O Atlanta, 30307 404.909.9994 loveyourmama.com

IN-TOWN ESCAPES

Photos: Tyler Jagt

Living

Left: With its brick buildings and manicured trees, Senoia’s Main Street is movie-ready.

Above: The Veranda Inn has served as both a backdrop and a base for film stars.

Right: A plaque commemorating the filming of “Fried Green Tomatoes” in Senoia.

Below: Tour guide Alan Conlan shows visitors around the popular filming site.

Photos: Hope S. Philbrick

Walk Where

Beyond “The Walking Dead”:

8 TO-DO’S IN SENOIA

the Dead Live

An escape to Senoia takes you where zombies roam | STORY: Hope S. Philbrick |

F

or fans of “The Walking Dead,” the small town of Senoia, Georgia, is a must-see destination. In 2017, fans arrived from all continents—including Antarctica. Really? “Yes, a scientist came for his vacation,” says Julie Brown of Georgia Tour Company as we stand looking at her world map crowded with pins representing visitors’ hometowns.

Senoia (pronounced sen-oy, rhymes with enjoy), located in the southeast corner of Coweta County about 30 miles from Hartsfield-Jackson Atlanta International Airport, is the home base for AMC’s zombie megahit. The show, which recently filmed its eighth season, has been based there since Season Two. Fans routinely wander Senoia’s streets and snap selfies near recognizable sites. For help finding dozens of key film locations, a souvenir trivia map is available for $10 at many shops along Main Street. For more in-depth discoveries, Georgia Tour Company (georgiamercantile.com)

hosts guided excursions. The twohour Touring Dead Walking Tour, led by a cosplayer (a guide in a character’s costume), strolls about two miles through Senoia from fictional “Woodbury” to “Alexandria.” The Touring Dead II Tour is a six-hour walking and bus adventure that includes several interactions with villains and heroes (performed by theatrical actors), plus lunch. Both offer lots of photo ops. Other tours include Senoia on the Big Screen, a two-and-a-half-hour walking trek of prominent location sites from some of the 100 productions that filmed in Senoia, including “Fried Green Tomatoes,” “Drop Dead Diva,” “The Fighting Temptations,” and “Pet Sematary Two.” Don’t miss The Woodbury Shoppe (woodburyshoppe.com), on the corner of Main and Seavy streets, for “The Walking Dead” merchandise ranging from authentic prop shells to zombie T-shirts. Head downstairs to the basement where a few selfie spots are staged, including a jail cell and dentist’s chair.

Refuel at Senoia Coffee & Cafe (senoiacoffeecafe.com), a corner shop that has appeared in “The Walking

Dead” and is popular with fans as well as cast and crew— when visiting Senoia, you never know who you might see. Even if you’ve never watched an episode, it’s easy to enjoy treats such as cinnamon rolls and lattes.

Nic and Norman’s (nicandnormans. com), a restaurant owned by producer/make-up artist Greg Nicotero and actor Norman Reedus of “The Walking Dead,” is another mecca for fans, but anyone hungering for tasty fare made with what the menu describes as “the freshest, highest quality, sustainable, natural, non-GMO foods using local products whenever possible” will be satiated with these generous portions.

The Veranda historic bed and breakfast inn (verandabandbinn.com) has served as a backdrop for scenes on “The Walking Dead” and the movie “Broken Bridges,” filmed on site in 2006. In addition, cast members from “Fried Green Tomatoes” and “Driving Miss Daisy” stayed at the inn during production. Located a block from Main Street, this clean and comfortable inn is a convenient base for exploring Senoia by foot. n

1. Stroll Historic Downtown Senoia, founded in 1860 and listed on the National Register of Historic Places.

2. Tour the Senoia Area Historical Society’s History Museum. senoiaareahistoricalsociety.org 3. Drive the self-guided tour of Senoia’s Historic Homes.

4. Shop dozens of independent stores, including the 100-year-old Hollberg’s Fine Furniture. hollbergs.com 5. Eat at local restaurants, including Chef Hilary White’s newest venture, Bistro Hilary. facebook.com/BistroHilary 6. Test your problem-solving skills at the Southside Escape Room. southsideescaperoom.com 7. Sip tea at The Tea Room at Southern Ground Gallery, where singer Zac Brown’s lifestyle brands are available. southernground.com 8. See an authentic carriage house built in 1905 at Carriage House Country Antiques & Gifts. carriagehousesenoia.com

VISIT Senoia Welcome Center 68 Main Street Senoia, 30276 770.727.9173 enjoysenoia.net senoia.com Coweta County CVB explorecoweta.com

19

Living OUT OF TOWN

Above: Satisfy a sweet tooth with the Flying Squirrel’s blueberry tart.

Left: The Flying Squirrel lights up the night.

Photo: Courtesy Chattanooga CVB

A delicious weekend getaway is only 1.5 hours from Atlanta

M

any food enthusiasts who hit the road for a weekend escape from Atlanta usually head to Charleston. Lately, though, foodies are turning their attention, and their cars, toward Chattanooga.

A mere hour and a half northwest of Midtown and just over the Tennessee border, you’ll find yourself in the Scenic City, with a beautiful walkway along the Tennessee River, a charming downtown and plenty of places to get your grub on.

Recently, Chattanooga chefs have been gaining recognition for their seasonal, regionally inspired cuisine served at high levels of execution. A close-knit community of chefs and farmers means the “farm-to-table” spots actually are, and whether you’re looking for fine dining or something casual, you’re bound to find a fit that strikes your fancy.

One restaurant worth the drive is Easy Bistro and Bar, the creation of Louisiana native Erik Niel. The French-style restaurant is set in a former Coca-Cola bottling plant and is upscale yet unpretentious.

The industrial space is polished, with black walls, mosaic white tile and a sur-

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| STORY: Lia Picard |

prising burst of color from the lime green couches in the bar area. Niel focuses the menu on the classics with a modern twist, with smoked trout tarte with Meyer lemon, red onion and pickled herbs; Nantucket Bay scallop crudo with leche de tigre, peanut butter and radicchio; and the steak frites with Wagyu sirloin, fries and herb butter. For something more laid back but still palate-pleasing, head to Niel’s other restaurant, Main Street Meats, in the Southside neighborhood, where his team processes and cures mostly locally sourced meats in-house. The burger made with local ground beef, house pickles, mustard, mayo, caramelized onions, bacon and Gruyère is a crowd pleaser.

Niel isn’t just popular among the folks in Chattanooga; he’s been nominated for a James Beard Award—twice.

Rebecca Barron helms Chattanooga’s elegant fine dining staple, St. John’s Restaurant. The flatiron building it occupies once housed a turn-of-thecentury hotel. With its gleaming white floors, soaring ceilings and two-story windows with vintage details, you know you’re in for something special when you set foot inside. Barron works closely with Crabtree Farms, a nonprofit that provides education and assistance to the

Above: Charcuterie at Main Street Meats

community and sells crops to several local restaurants—so much of the produce on the menu is local. The menu changes frequently, but you can always try a variation of Kenny’s biscuits.

Named for Sous Chef Kenny Burnap, the biscuits are fluffy and served with pork belly and seasonal toppings.

Even casual restaurants manage to impress in ’Nooga. Another Southside gem, Flying Squirrel Bar, looks like an urban cabin with high ceilings and a wood-glass exterior and interior. With sustainability at the forefront, the restaurant incorporated wood from a 115-year-old barn and beams from a knitting mill. The inside easily transitions to the outside on a nice day, thanks to windows that open along it and an outdoor bar that faces inward. The restaurant specializes in high-end pub grub such as Burt’s fried chicken, made with a secret spice blend (order it spicy), and the Cuban tacos with mojo pork shoulder, pork belly, red dragon cheese and pickle.

Lighter bites can be found Downtown at Southern Sqweeze, which could just as easily be a hangout in Southern California, thanks to the smoothie bowls, superfood lattes and toasts that are available for breakfast and lunch.

Rest your head at the boutique Dwell Hotel (at the very least, swing by its bar, Matilda Modern) or at the suprisingly well-styled Springhill Suites—the only riverfront hotel in town. n

Photos: Lia Picard

Chattanooga is for Food Lovers

Easy Bistro’s tartare is topped with a sunny, soft yolk.

VISIT Easy Bistro easybistro.com Main Street Meats mainstreetmeatschatt.com St. John’s Restaurant stjohnsrestaurant.com Flying Squirrel Bar flyingsquirellbar.com Crabtree Farms crabtreefarms.org Tennessee Aquarium tnaqua.org Hunter Museum of American Art huntermuseum.org Songbirds Guitar Museum songbirdsguitars.com Dwell Hotel thedwellhotel.com

Culture

Photo: Stephen Payne

CREATORS n HEADLINERS

24 HEADLINERS

CRACKING THE CASE Crime-solving podcaster Payne Lindsey

MARCH/APRIL 2018

21

Culture CREATORS

Puppeteer, actor, director, writer, musician and composer Dolph Amick’s artistic versatility defines his work at the Center for Puppetry Arts | STORY AND PHOTO: Jodi Cash |

Purpose in

Puppetry

I

t comes as no surprise that puppeteer Dolph Amick is a supremely animated speaker— he quite literally makes a living of talking with his hands. In casual conversation, he alternates between different voices, expressing himself through twirling fingers, exposed palms and dramatic gestures.

Although it seems natural now, Amick’s pathway into puppetry wasn’t something he predicted as a young man. He attended theater school in New York, and after subsequent years at a theater in a small Virginia town, a desire to return to big city life brought this classically trained actor to Atlanta two decades ago. He found work in Kaiser Permanente’s educational

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theater program, work that required the occasional use of puppets. His theatrical instincts, physical presence and musical abilities allowed him to shine in the niche—a combination of many artistic mediums. His director recommended Amick audition at the Center for Puppetry Arts, an Atlanta institution that’s been around since the iconic Jim Henson and Kermit the Frog cut the ribbon in 1978.

Amick followed his director’s advice and found himself in a role at the Center that demanded every skill he had, and he was instantly hooked.

“One of the things that makes puppetry a welcome challenge is that nothing you know is going to be wasted.

Every skill you have, you’re going to find a way to use it,” he says.

Amick has been at the theater now for more than 10 years, playing quintessential roles that range from

the Cat in the Hat to Yukon Cornelius in Rudolph the Red-Nosed Reindeer.

In many productions, he portrays a whole fleet of characters, alternating between voices at a mind-boggling speed, sometimes even having a conversation with himself. He finds the ceaseless challenges of puppetry inspiring. “Every single show, [the directors and producers are] going to hand you a new tool, essentially,” he says. “So every show there’s a process of going, ‘How am I going to convey what I want to convey with this new thing they’ve put in my hand?’”

Being a puppeteer has its perks for an actor who enjoys building a wide repertoire of characters. “If I were just relying on my look, my body, [how] I’m castable as a human, that’s a much more limited range than here, where they can be like, ‘Dolph, you’re playing a teapot, an old

woman and 14 elves,’” he says.

Amick hasn’t just become masterful as a puppeteer. He’s also contributed writing, sound design, musical compositions and direction to productions at the theater. This versatility has warranted significant attention from Atlanta’s theater community at large.

After being nominated many times, he took home the city’s most prestigious honor for professional theater, a Suzi Bass award, for his role as music director in the Center’s 2017 production of Old MacDonald’s Farm.

Outside of the Center, Amick plays in a Renaissance-themed band called Three Quarter Ale and an ironic, middle-aged punk band called The Spanks.

Amick is proud to see the Center engage more with the theater scene in town, and he takes the opportunity to demonstrate the essential purpose of the craft seriously. “You always have to bring not just energy, but sincerity.

Kids really respond to a good, sincere performance and a good story.” n

This spring, you can find Amick in productions of The Cat in the Hat and Click, Clack, Moo: Cows That Type. puppet.org

I want

to be a

DOCTOR - Khalia, age 4

Our mission is to support kids like Khalia during their fight with cancer and to fund research that will one day lead to a cure. So that every child will be able to reach for their dream.

Save childhood dreams. CURE childhood cancer.

Donate today or learn more at CUREChildhoodCancer.org

23

Culture HEADLINERS

Producer Payne Lindsey of the nationally famed podcast “Up and Vanished” brings more chilling true crime narrative, this time about his native Atlanta | STORY: Grace Huseth | | PHOTO: Stephen Payne |

Cracking

P

ayne Lindsey discovered podcasts the same way many of us have—searching for entertainment while sitting in Atlanta traffic. As a director and independent filmmaker, the Atlanta native usually favored visual over audio but would tune into any medium with a story to tell. After seeking a podcast as compelling as NPR’s smash hit “Serial,” which Lindsey had found fascinating, he figured he would embark on his own experiment to create a true crime podcast.

In August 2016, in search of a topic for his new project, Lindsey Googled unsolved crimes in Georgia and stumbled across the 2005 missing person case of Ocilla high school teacher Tara Grinstead. The disappearance of the 30-year-old brunette beauty queen had no leads or suspects. Finally, in 2017, during the first season of his podcast, ‘Up and Vanished,’ the Georgia Bureau of Investigation (GBI) made its first arrest.

Authorities credited “the media” for shedding new light on the case, likely referring to the podcast.

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Case the

Today, season one of his podcast “Up and Vanished” has been downloaded more than 150 million times.

It became a national sensation thanks to the renewed attention it brought to a more than decade-old cold case and 30-year-old Lindsey’s talent and tactic as a storyteller— using casual conversation, rather than interrogation-style questioning, to coax the truth out of his sources.

The podcast invited listeners along as Lindsey discussed the mystery with Ocilla residents and officials, a tactic that undoubtedly hooked his audience. In Lindsey’s opinion, a podcast can pay respects to a true story by being as compelling as possible while still remaining sensitive to all those involved.

“There’s always something about a real, true story that is stranger than

fiction,” says Lindsey, who works out of an office in Ponce City Market.

“Why should a true story be produced [differently] or [make the listener] feel any differently? You want the same emotional response from people, especially when it’s true.”

Along with Donald Albright, his partner in the production company Tenderfoot TV, Lindsey shared the “Up and Vanished” story process in a live tour around the nation in 2017. This year, they’re working on a second season of “Up and Vanished” in which they’ll highlight a different cold case each episode. Their biggest project, though, is producing a completely new podcast in partnership with HowStuffWorks that takes a closer look at crimes perpetrated right here intown. The true crime series, called “Atlanta Monster,”

examines the Atlanta child murders, a dark period in the city’s history when a series of 28 killings of young, African-American males took place from 1979 to 1981. One arrest was made after an extensive manhunt, though the suspect, Wayne Williams, maintains his innocence.

“When you peel back all the layers of the story, you find a lot of hidden truths. You start to understand why some of the people feel this was never really resolved,” Lindsey says.

“We are picking apart this horrific story, recapping everything and trying to figure out if the guy they have behind bars is the right guy.”

It may be hard to find a resolution for many true crime cases, but Lindsey is dedicated to the process of telling the truth, one podcast at a time. n

atlantamonster.com

Indulge n

REVIEW n LIQUIDS n FRESH BITES

26 REVIEW

ISLAND FLAVOR

Photos: Erik Meadows

A taste of Jamaica in Little Five Points

MARCH/APRIL 2018

25

Indulge

REVIEW

Above: Cabbage is offered as a side dish.

Above: Curried chickpea wrap Left: Jerk chicken—Jamaica's signature dish

Island

F

or v Fla

Authentic Jamaican fare is served fast to eat on-site or carry out in Little Five Points

ood is just one tempting reason to visit Jamaica. The Caribbean’s third-largest island also boasts offshore reefs, underground caves, mountains, waterfalls, beaches, brightly hued flora and fauna, a famously laid-back vibe, reggae and many more compelling invitations.

The food, though, is reason enough.

It’s hauntingly delicious: I still dream about a steaming bowl of spicy pumpkin soup I devoured on the island years ago.

To satisfy cravings for Jamaican flavors between flights out of Atlanta, head to Nyamminz & Jamminz Jamaican Restaurant in Little Five Points for authentic, quality tastes.

Finding Nyamminz & Jamminz can be a challenge. The restaurant, which opened November 2015, is at the end of a hallway inside 1083 Euclid Ave. N.E., and several businesses have

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Above: Beef patties. Other patty options include veggie, chicken or spinach.

signs out front. Parking on Euclid Avenue can be tricky, though a weekday afternoon offers more options than a Saturday evening. Persevere and overcome any hassles, though; one bite is all you need to be convinced it’s worth the effort.

The small restaurant is owned and operated by two sisters, Sandy and Whitney Walker. The dining area offers limited seating, just a small counter with stools and a few tables. The white walls wear bright green and yellow stripes plus a few near-neon paintings, including one of iconic Jamaican singer-songwriter Bob Marley. A refrigerated case holds Caribbean sodas and juices. The menu hangs behind the order counter, where the smiling cashier/ chef/co-owner stands ready to answer questions, slide credit cards through a Square and pack generous servings of your selections into Styrofoam containers.

Jamaican cuisine has ª number of influences, with Amerindian, Spanish and African cooking traditions topping the list. One-pot

| STORY: Hope S. Philbrick | | PHOTOS: Erik Meadows |

stews, barbecue and complex seasonings are common themes. Modern approaches to traditional recipes include an increased emphasis on local, seasonal fare and incorporating healthy cooking techniques.

Jerk chicken, the island’s most famous dish, is generally considered a national treasure and thus a closely guarded secret. In all the years I’ve been asking Jamaican chefs what’s in jerk, I’ve only been able to find out that key ingredients include scallions, scotch bonnet peppers, thyme, onion, garlic, ginger and “seasoning mix”—but I haven’t yet persuaded anyone to disclose the details of what goes into that mix.

The chefs at Nyamminz & Jamminz are equally evasive. “Pimento,” is all Sandy would say.

But the jerk chicken here matches my memories of island fare. It’s fall-off-the-bone tender, juicy and spiced to tingle taste buds without stepping over the line into the burn zone.

No surprise, it’s the restaurant’s most popular dish, and its quality is consistent from one visit

Left: Festivals, which co-owner Sandy Walker compares to hush puppies Right: Curry goat, rice and peas, and mixed veggies— the works Left: Rice and peas, complete with a sprinkling of green onion

Right: Saltfish and callaloo with rice and plantains

to the next. A large order includes four pieces of chicken plus three sides: festivals (or fries); rice and peas, or white rice; and cabbage or mixed vegetables. Even if you dislike chicken, you can order jerk: Nyamminz & Jamminz also offers jerk pork, tofu, fish and shrimp.

Jamaicans commonly serve curried goat to houseguests because it’s oh so good. Goat meat tastes similar to lamb; curry is a fabulous way to prepare it because spicy flavors mitigate gamey ones. Bite carefully—chunks of bones lurk in the dish, but your fork can usually tap them out to avoid surprises. Nyamminz & Jamminz’s curry packs spicy heat that creeps toward blazing hot.

If goat sounds too adventurous for your palate, try the curried chickpeas, either piled high on a plate or tucked into a soft wrap.

While dishes of jerk, brown stew chicken and oxtail stand hot and ready to scoop from warm pots, fresh fish can take extra time to prepare. In that case, order a side to snack on while you wait. Patties are flaky, golden yellow fried pastries filled with spiced beef, chicken, veggies or spinach. Festivals are fried cornmeal dough that’s crispy-crunchy on the outside yet soft-gooey on the inside, offering a sweet contrast to spicy entrées. Sandy says, “They’re like hushpuppies, but better.” Thirsty? Sorrel and ginger juice is refreshingly tangy.

I ordered callaloo and saltfish (dried and

salted cod) because it’s the only dish on the menu that contains callaloo, a leafy green CO-CHEF/CO-OWNER Is it a challenge to find SANDY WALKER sweeter than collards authentic ingredients? that I adore; the green is What’s your favorite No. We get most of our ingredients not available as a side. ingredient to cook with? from H Mart, DeKalb Farmers The fact that the saltfish Natural herbs and spices. We Market and Restaurant Depot. use a lot of thyme and pimento. overpowers the vegetable What brought you didn’t stop my husband What’s your personal to the kitchen? and me from devouring favorite dish on the menu?

I earned an associate degree every bite.

Curry goat. Jamaican cuisine is in food and beverage management best known for jerk. Curry is kind in my early teens. I’ve always I’d planned to order of Indian, but Jamaicans adopted loved being in the kitchen. kingfish with escoveitch, it a long time ago. Goat and I learned cooking at an early a tangy sauce made chicken curry are the best known. age from my mom. from onion, spices, vinegar and scotch bonnet peppers. But to avoid a half-hour wait, I got the brown stew NYAMMINZ & JAMMINZ chicken instead. Saucier and darker than JAMAICAN RESTAURANT jerk but equally spicy, it’s a new favorite.

1083 Euclid Ave. N.E., 30307 If you wait for an order or opt to eat on site, 404.730.3444 nyamminzandjamminzja.com odds are dozens of other customers will come Recommended: Beef patty ($2), jerk chicken ($10 small, and take orders to go during that time. A steady $13.50 large), curry goat ($11.50 small, $15 large), flow of hungry folk drops by even at hours brown stew chicken ($9.50 small, $13 large).

I’d have expected to find the place empty.

Bottom Line: Nyamminz & Jamminz serves quality, authentic Whatever you order, generous portions Jamaican fare in generous portions at value prices. The space is very casual with limited seating; most guests take orders to-go. are heaped into containers. Leftovers reheat well and taste like a trip to Jamaica— without airports or parking considerations. n

In the Kitchen

27

Indulge

LIQUIDS

d e t a c i t s i h p So

s ’ y d d a St . P Ditch the green beer for one of these snazzy St. Patrick’s Day cocktails

N

othing’s wrong with the occasional shot of whiskey chased by a pint of Guinness—if you’re in college. But now that we’re grownups, it’s time to up the ante when celebrating St. Patrick's Day, one of Atlanta’s favorite drinking holidays. Fortunately, Anthony Vipond (right), the co-founder and general manager of Whiskey Bird in Virginia-Highland, has you covered. “All of our drinks are classic cocktails or variations on classics. We wanted to do the same with our St. Patrick’s Day cocktails and create fun variations on some of the drinks we currently serve, plus add a couple others,” says Vipond. If you don’t want to make your own St. Paddy’s cocktails, you can always swing by Whiskey Bird, but note—you won't find any green beer at the bar.

| STORY: Lia Picard | | PHOTOS: Erik Meadows |

FASHIONABLY IRISH Makes 1 cocktail

“I wanted to come up with an Irish Old Fashioned variation without simply substituting out bourbon for Irish whiskey," Vipond says.

"Making a simple syrup out of the stout is a fun way to add some hints of chocolate and make it a great after-dinner cocktail.”

2.5 oz. Jameson Irish Whiskey .5 oz. stout syrup 1 dash orange bitters ½ tsp. orange zest

DUBLIN JOE Makes 1 cocktail 1 ½ oz. Jameson Irish Whiskey ½ oz. Bailey’s Irish Cream ½ oz. Demerara syrup ½ oz. freshly brewed coffee ¼ c. unsweetened, lightly whipped cream ½ oz. crème de menthe In a mug, combine whiskey, Irish cream and syrup. Fill with coffee and stir to combine.

Top with unsweetened whipped cream and drizzle with crème de menthe.

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GREEN STINGER Makes 1 cocktail

IRISH DERBY Makes 1 cocktail

2 oz. Jameson Irish Whiskey ¾ oz. crème de menthe 1 tsp. simple syrup 1 mint sprig

2 oz. Jameson Irish Whiskey 2 oz. grapefruit juice ½ oz. Demerara syrup Grapefruit peel

Add whiskey, crème de menthe and simple syrup to a shaker with ice and shake vigorously. Strain into a rocks glass with crushed ice and garnish with mint sprig.

In a glass, pour whiskey, grapefruit juice and Demerara syrup over ice, and stir vigorously. Strain into a coupe glass and garnish with a twist of grapefruit peel.

In a glass, pour whiskey, stout syrup and orange bitters over ice and stir vigorously. Strain into a rocks glass filled with ice and garnish with orange zest.

STOUT SYRUP: 6 oz. Guinness or Murphy’s Irish stout 6 oz. Demerara sugar Combine ingredients in a saucepan and bring to medium-high heat. Stir until sugar is dissolved.

You can substitute Sugar in the Raw for Demerara.

Spring into Service!

Volunteer with us this Spring!

Visit acfb.org/volunteer to sign up!

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Indulge

Food News

FRESH BITES

n The Halal Guys, world-famous street food vendors from NYC, are opening their second Atlanta outpost, this time at the new mixed use development, Modera Midtown. Gyro and falafel lovers will be able to satisfy their cravings this month.

thehalalguys.com n Brunch lovers, rejoice! The Atlanta Brunch Festival returns to Atlantic Station on March 10.

The $15 tickets get fest goers in the door to jam to live music; brunch bites and beverages range from $3 to $8 each.

atlantabrunchfestival.com n The first virtual reality bar in the country has opened its doors in Midtown. Revery: VR Bar debuted in December on Monroe Drive. Game lovers can swing by for virtual reality games, adventure scenarios, cocktails and bar snacks.

The Women of

Rose+Rye A

tlanta may not be a European city, but did you know we have our very own castle? Across from the High Museum on 15th Street, you’ll find “the Castle,” a historic landmark built in the early 1900s by Ferdinand McMillan. This castle has women in it, but, unlike the fairytales of yore, they aren’t damsels in distress— they’re bosses running the show. The new Midtown restaurant Rose+Rye isn’t just setting an example with its leadership team; it’s also one of Atlanta’s hottest dining destinations.

The team is comprised of Lindsay Owens, executive chef; Jessica Shilling, general manager; Seewai Sayavong, assistant general manager; Anu Adebara, sous chef; and Charity Everett, pastry chef. None of them

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Above: #GirlBoss squad—the all-female team behind Rose + Rye Below: An impressive and eclectic spread from Rose + Rye's menu

| STORY: Lia Picard |

knew each other before working at Rose+ Rye, and bringing the talents of these women together happened organically. “Creator Thaddeus Keefe was looking for talented and driven people to come onboard, and the best candidates he considered happened to be women,” says Owens. While an all-woman team was never the intention, it’s still a point of pride for the team. Owens explains, “We’re proud of that distinction and hope to set an example for other restaurants to be more open to hiring a female team.”

In the 1940s, the house was bought

by Hazel Butler Roy, who opened it to artists. Owens pays homage to the Castle’s artistic heritage by presenting her dishes in artful and creative ways.

Of her cooking style, Owens says, “I've lived all around the country, from Minneapolis to Texas, and I like to fuse those cultures and use what I've learned to create flavorful dishes. My

Photo: Chris Watkins

One of Atlanta’s hottest new restaurants is leading by example

Photo: Sara Hanna Photography

reveryvrbar.com

fine dining experience encourages me to revamp some of my favorite things to eat.” Standouts on the menu include chicken mole with a crispy rice cake and wilted kale, and a beet salad that artistically presents the beets as rose petals with sage buttermilk cheese, made with local Banner Butter, and garlic oil. The artistry continues on the dessert menu where Everett surprises diners’ taste buds with a balsamic glaze and fig jam on panna cotta.

Adding to the restaurant’s charm is the downstairs bar, the Grotto.

Rocks line the wall behind the bar from floor to ceiling, making for a dramatic, earthy setting.

Make time to stroll onto one of the Rose + Rye outdoor patios 87 15th Street N.E., and drink in 30309 views of Midtown 404.500.5980 roserye.com Atlanta along with your cocktail. n

COVER STORY

CAFE CULTURE | STORY: Lia Picard | PHOTOS: Erik Meadows |

It wakes us up for the workday. It fuels us through meetings and spreadsheets when we’re feeling spent. It wraps us in warmth on lazy weekends. It surprises and delights with subtle undertones of tropical fruit, caramel and countless more natural flavors.

And it has us all completely hooked. How do we love thee, coffee? Let us count the ways.

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COVER STORY

Batdorf & Bronson’s Ren Doughty explains how to brew the perfect cup at home. Class is now in session

COFFEE U

A

tlanta has a plethora of outstanding coffee shops to choose from, but sometimes the thought of sitting in traffic before we’ve had that first cup can be daunting. Coffee at home almost never tastes as good as a cup from a shop, but Ren Doughty, the outreach and customer support coordinator of Batdorf & Bronson on Midtown’s Westside, is out to change that.

The self-proclaimed professional java geek has worked in the coffee industry for nearly 20 years and knows a thing or two about getting a cup brewed to perfection.

The most important step, no matter which brewing method you use, is to start with fresh coffee.

“We believe coffee is at its best for two weeks. It doesn’t necessarily mean it’s horrible in week three, but we’d love for people to see coffee like their bread or produce,” Doughty says. “We don’t buy a bag of apples or bananas and think, ‘Oh, this is going to be great three weeks from now.’” If you can, try buying just the amount you need for the next 10 days.”

Almost as important is the grind.

“You can take the best coffee in the world, and if you’re not using the best grind for your brewing method, the coffee will not be what it could have been,” Doughty says. He recommends investing in a burr grinder, as opposed to a blade grinder. Whereas blade grinders are likely to produce inconsistently sized grinds, a burr grinder yields uniform results.

“For most people who don’t grind their coffee at home right before they brew it, the number one thing they can do is to get a burr coffee grinder and grind the right amount as needed,” Doughty says.

Of the three brewing methods— drip, pour-over and French press— Doughty loves the French press for people who are just getting their feet wet in the world of at-home brewing. “I have learned to love the body, flavor and mouthfeel of what’s called insoluble solids in French press coffee,” he says. Each process has its merits, though, so it’s all about what works best for you. Similarly, while he makes flavor recommendations for each brewing method, he also reminds people to trust their palate, try different coffees and take notes of what they like and don’t like. n

DRIP

FRENCH PRESS

POUR-OVER

EQUIPMENT: Classic coffee pot RECOMMENDED ROAST: Flexible,

EQUIPMENT: French press RECOMMENDED ROAST: Medium to dark,

EQUIPMENT: Chemex RECOMMENDED ROAST: Light, fruity

depends on your palate

such as Batdorf & Bronson’s Whirling Dervish or French roast

notes found in an Ethiopian or El Salvador blend

You’ll want to use a coarse grind for the French press, but, Doughty says, “You’re in charge of how much coffee you put in with your water.” Put the ground coffee in the French press while the water is coming to a boil. Let the water cool to about 200 degrees, then pour it over the coffee in the press, stirring the grounds and the water together. Set a timer for three minutes and 45 seconds. “At this point, you’ll see a two- to three-inch separation with your wet coffee grounds at the top,” Doughty says.

“I’ll leave it for one to two minutes and then gently stir the grounds mixture.” Press down and—voila!— the perfect cup of coffee.

When prepping for a pour-over, Doughty recommends boiling water in a glass kettle. “There’s a school of thought that says when you boil water in a metal vessel—whether it’s a pot or a kettle—you’re imparting some of the flavor of that metal into your water,” he says. The glass kettle adds no additional flavor. After the water boils, let it cool briefly until a digital thermometer shows that it’s at 200 degrees.

While coffee snobs may look down on the good, old-fashioned drip coffee pot, Doughty asserts that it’s a perfectly fine way to make coffee. “If they’re well-made coffee pots from a reputable company, there’s no need to demean them because they’re great,” he says of the classic carafes. Just make sure your coffee pot is heating water up to 200 degrees The industry standard for a drip coffee pot’s grind is number 8, which is neither too fine nor too coarse. He recommends using Bonavita’s coffee pots because of the company’s attention to detail to oft overlooked factors like temperature and wetting the grounds precisely.

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COVER STORY

lighter roasts of coffee which shows off more of the coffee’s flavor notes.

Which coffee brand does Condesa serve?

DANIELA: We use Counter Culture coffee. It was one of the initial third wave coffee roasters. They’re pretty established here in the Southeast; they roast in Raleigh, N.C., so they’re as local as it gets for a big roaster.

Since we bought the shop in 2011, an amazing number of people have started to roast coffee in Atlanta, and they’re doing a great job.

What do you think of fads and specialty drinks such as Bulletproof Coffee, a trend that saw people blending butter into their coffee?

DANIELA: I like [to keep] things simple because if you have something that’s high-quality and ingredient-based, it’s enough. But I’m open to [new and different] things!

Do you drink the same type of coffee every day, or do you mix it up?

OCTAVIAN: We have a routine.

DANIELA: We do Chemex at home, and when I come to Condesa, I have an espresso shot.

YOU’VE BEEN SERVED

Meet Daniela and Octavian Staiculescu, owners of Condesa Coffee

T

hese days, it seems that everyone has a side hustle. But what happens when your side hustle starts to get as big as your main gig? Such is the case for Daniela and Octavian Staiculescu, who turned their passion for coffee into a sideline that has become a bustling business. “The interest started at home, and when we had our first good cup of coffee, it was like, boom!” says Daniela. The couple, both Georgia Tech alums who immigrated from Romania, purchased Condesa in the Old Fourth Ward in 2011 and opened a second location downtown in 2015. Daniela is an academic

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advisor at Tech to more than 600 Ph.D. students in the School of Electrical and Computer Engineering, and Octavian is a data scientist at a software company. We caught up with the couple to chat about all things coffee.

What do you wish your customers knew about coffee?

DANIELA: The sourcing. That’s what third wave coffee is about and why we got excited about coffee: Not only does it taste better, but it starts by doing the proper thing with the farmers—paying them fairly. Our roaster has a great relationship with the farmers, so they’re paid decent wages.

OCTAVIAN: The quality of every step

in the process. Adding heart to the process is what people can realize third wave coffee’s all about. There’s this perception that coffee’s coffee.

Maybe Dunkin’ Donuts is cheaper, but there’s a quality aspect reflected in the end product.

What exactly is third wave coffee?

DANIELA: The first wave was commodity coffee—the coffee that people have been drinking forever, like Folger’s.

Then, Starbucks and Peet’s Coffee came (the second wave). That was a huge step forward in taking people away from drinking coffee that’s been sitting at work for six hours.

Counter Culture and Intelligentsia started third wave about 20 years ago. They were the first companies to start direct trade with farmers and to roast beans themselves, creating

What’s your favorite treat to pair with coffee?

DANIELA: I like anything with lox— bagel and lox, our toast with lox—with a pour over, black.

OCTAVIAN: A cappuccino with a croissant—very typical.

What’s your favorite boozy coffee concoction?

DANIELA: This was one of the things I wanted when we got our liquor license at Old Fourth Ward. I like White Russians, and we have the booze and the coffee, so we [decided to make] a Dirty Russian. It doesn’t have any Kahlúa because it has espresso, along with cream and vodka. It’s delicious.

If you’re having coffee in Atlanta, and it’s not from Condesa, where are you having it?

OCTAVIAN: I work close to the Arts Center, so I go to the Octane there.

DANIELA: Georgia Tech has a little farmers’ market, and Valor coffee is there. They pulled me an espresso, and I was blown away; it was extremely tasty! I hope they’ll expand to a brick-and-mortar soon. n

Condesa Coffee 480 John Wesley Dobbs Avenue N.E., 30312 404.524.5054 condesacoffee.com

THROWDOWN FOR WHAT? BARISTAS BRING THE HEAT TO LOCAL LATTE ART COMPETITIONS T

he Atlanta coffee community is close knit, thanks in part to its healthy competitive spirit. Latte art throwdowns, grassroots events organized around the country by coffee geeks, bring baristas together to compete head to head. In Atlanta, these competitions officially date back to 2008, having started at Octane Coffee and rotated among different locally owned coffee shops. Thanks to a wave of people in Atlanta’s coffee industry bringing new ideas, the format of these competitive gatherings is changing.

Sara Frinak (above left), an account manager at coffee importer Ally Coffee Merchant based in Greenville, S.C., has lived in Atlanta for nearly three years and is spearheading organizational efforts for the revamped competitions. Only they aren’t going to be just latte art throwdowns anymore. Of the old model, Frinak says, “It was placing value on the wrong thing. Latte art is a small subset of what we do.” Besides latte art not being representative

of the coffee industry there was also the issue of customer engagement. Loyal customers attend the meet-ups but would get frustrated when they couldn’t see the action. So, Frinak and her fellow organizers came up with a variety of events. One such event is a “triangulation challenge,” during which a barista is given three sets of five cups of coffee and has to identify which cup in each set isn’t like the other two. “It’s a test to see if your palate is in tune,” says Frinak. One event that’s particularly engaging is a coffee cocktail challenge that pairs baristas up with local bartenders.

Regardless of what kind of competitions the throwdowns, well, throw at the participating baristas, Frinak emphasizes that they’re more about bringing the coffee community and its supporters together. “There’s a lot of connecting to each other, not so much competition.”

Want to get in on the action?

Keep an eye on Frinak’s website, atlcoffeeevents.com, to stay in the know. n

Baristas battle it out for the title of best latte artist during a competition at Chrome Yellow Trading Co. in January.

BUZZ AROUND TOWN WHERE TO GO FOR YOUR JOE AND A NOSH Need a caffeine fix?

You’re in luck. Atlanta is overflowing with excellent coffee shops. Whether you’re looking to keep it hip or cozy, the city’s wealth of java joints has a cup for everyone.

CHROME YELLOW TRADING COMPANY With crisp and modern interiors, Chrome Yellow is an Edgewood gem whose space is divided between a coffee shop and a boutique. If you’re looking for craft goods to go with your cup, Chrome Yellow is the place to go. In the shop you’ll find stylish monochromatic t-shirts, mugs, and Atlanta pennants. Recently, Kelly and Kyle Taylor rearranged the space to give patrons more seating, making it an ideal work spot. The bourbon vanilla latte is a must-try: A sweet

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as traditional options. Unique flavors include pecan praline Long Johns (bar shaped, filled doughnuts), savory “everything ” (like an everything bagel, but in doughnut form) and pistachio-orange. The shop is small, but there’s enough seating to cozy up with your doughnut and a cup of coffee from Cafe Campesino—a local roaster based in Americus, Ga., that describes itself as Georgia’s first 100% fair trade, organic coffee company. l revolutiondonuts.com

syrup is made with bourbon and infused with vanilla. The result is a latte that’s slightly sweet and smoky, and entirely delicious. Pastries from Proof Bakeshop and a limited lunch menu from Eat Me Speak Me are also available. l chromeyellowtradingco.com

HIGHLAND BAKERY Founded by Stacy Eames, Highland Bakery’s original location in Old Fourth Ward is an Atlanta institution. Go for breakfast or lunch any day of the week, but brunch is a classic with shrimp and grits with jalapeño focaccia bread, and sweet potato pancakes. The java of choice is the locally roasted Batdorf & Bronson, to boot. highlandbakery.com

PROOF BAKESHOP You can find Proof Bakeshop’s goods throughout the city, but it’s always best to get them straight from the source in the cozy Inman Park shop.

Besides an array of pastries and bread, Proof also serves breakfast and lunch items, such as soups, salads and toasts. Craving a caffeine

Good things come in small packages, like Brash’s shop at Westside Provisions.

BRASH COFFEE Cold season: Grab an iced coffee at Highland Bakery.

fix? Proof pours Counter Culture coffee and has a full coffee program with plenty of espresso drinks available. The space is warm and intimate, so bring a book in case you’re lucky enough to snag a seat. l proofbakeshop.com

REVOLUTION DOUGHNUTS What makes Revolution Doughnuts, found on Edgewood, revolutionary?

Many are vegan that taste just as good

Shipping container restaurants are sprouting up around the country, and Brash on the Westside is among the first in Atlanta. The micro-coffee shop is snug, with with seating along the windows and outside. The small size and ample natural light flooding in create a tranquil atmosphere. Brash, owned by Chris McLeod, sources its coffee directly from farmers and roasts its beans at a facility in Athens. Don’t expect to find an array of fancy, flavored syrups here; Brash sticks to classic espresso drinks and pour-overs, but they’re so good, you won’t miss a single frill or gimmick. l brashcoffee.com

COVER STORY Opened in 2017, Muchaco serves its coffee with a side of retro style.

DANCING GOATS Dancing Goats, the coffee shop owned by local roasters Batdorf & Bronson, has two locations in the Midtown area: one in the heart of the city by the Midtown MARTA station, and another at Ponce City Market. Their vibes are different: PCM’s has a sprawling outdoor patio with hanging chairs; Midtown’s is a more traditional setup. But the coffee is stellar at both thanks to Batdorf’s expert roasting precision. Baristas also make seasonal espresso beverages (think ginger and turmeric cappuccinos) that awaken your senses. l batdorfcoffee.com

MUCHACHO Once you step through Muchaco’s bright yellow door, you might feel as if you’ve entered a time warp. The small coffee shop adjacent to Golden Eagle in Reynoldstown is “retro-California” with floral accents and yellow and orange hues (check out that espresso machine) throughout. Baristas skillfully crank out espresso drinks made with Counter Culture coffee and serve up breakfast and lunch items such as grain bowls, toasts and tacos.

Don’t leave without sampling something from the pastry case; Muchacho is one of the few intown shops to offer Latin treats such as medianoche (small sandwiches) and empanadas. l muchachoatl.com

Left: An espresso drink in the works at Inman Perk Below: Coffee’s on at 8Arm.

PRESS & GRIND Another creation of Highland Bakery’s Stacey Eames, Press & Grind opened in Virginia-Highland last winter.

High, wooden ceilings and steel beams create an industrial-rustic atmosphere that’s clean and inviting.

Besides coffee beverages, patrons can also get their health food fix with golden milk lattes and a slew of paleo, vegan and gluten-free treats.

INMAN PERK Can you beat a coffee shop just steps from the BeltLine? Inman Perk is spacious, with plenty of tables for groups to gather around, plus nice sidewalk seating that’s perfect for lounging when

the weather is just right. The shop’s more decadent Intelligentsia Coffee creations include the “turtle mocha,” with caramel and chocolate syrups. l inmanperkcoffee.com

EMPIRE STATE SOUTH Hugh Acheson’s renowned modernSouthern restaurant may not seem like it belongs on this list, but if you go early in the morning, you’ll understand why we love it. Yes, at night it’s a bustling dinner spot, but during the day, a dedicated coffee counter is ideal for ordering a cup of freshly brewed joe and one of the restaurant’s flaky biscuits. Empire State South baristas use the Kalita glass brewer (pour over) as their main method of brewing. Because it’s made of glass, you’re more likely to enjoy the pure flavor of the coffee—as opposed to a Press & Grind offers baked goods and more along with coffee.

metal vessel, which can warp the taste.

Espresso drinks are also available. l empirestatesouth.com

8ARM Although the trendy Virginia-Highland brainchild of the late Angus Brown has bloomed into a hip, nighttime watering hole, by day it’s a coffee lover’s dream. Matt Mullins oversees the coffee program that rotates among roasters, including locally roasted East Pole, and the kitchen keeps a fine array of pastries. Green plants set against the crisp white backdrop and sun pouring in through the windows sets a tranquil scene for java sipping. Later this year, 8Arm will expand into Paris on Ponce with a new restaurant and coffee shop, 3 Heart, where they’ll roast their own beans. It’ll face the BeltLine, so stroll up and order a cup of Joe to go. l 8armatl.com

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P.O. Box 11633, Atlanta, GA 30355 • 404-538-9895

Happening WHAT’S GOING ON AROUND TOWN | STORIES: Claire Ruhlin |

Above: Dmitri Gaskin and Anthony Mordechai Tzvi Russell of Tsvey Brider

Right: Ravid Kahalani of Yemen Blues

Below: Bint El Funk

MUSICAL MELTING POT THE NINTH ANNUAL JEWISH MUSIC FESTIVAL MAKES ITS WAY TO TOWN IN MARCH

T

his March, a multitude of local venues across the city will host international and national Jewish artists as the Atlanta Jewish Music Festival (AJMF) kicks off its ninth year.

Expect performances at venues such as Industrious at Ponce City Market, City Winery, Venkman’s, Orpheus Brewery and more.

“We choose a venue based on what works best for the featured artist and/or our presenting partners,” says Russell Gottschalk,

executive director and creator of AJMF. “We program all over the city in traditional music spaces, Jewish spaces and public spaces.”

Gottschalk created the 17-day festival to cultivate a greater interest in contemporary Jewish culture, and it caters to a kaleidoscope of musical tastes.

This year’s talent, curated by a programming committee of staff and community volunteers, includes local and regional Jewish musicians including cover artists ATL Collective, singer-songwriter Beth Schafer,

jazz musician Joe Alterman, rapper Prodezra, rock artist Sammy Rosembaum, pop/folk band Sunmoon Pie and more. Acts from farther afield include Toronto-based Eurofolk fusion band Beyond the Pale, Israeli band Bint El Funk, Grammy winner Marc Cohn and Yemen native Ravid Kahalani of Yemen Blues. One show includes a collaboration with the Atlanta Science Festival and features a music-playing robot (thanks to Georgia Tech school of music professor Gil Weinberg), while another will see ATL Collective re-live Billy

Joel’s iconic “The Stranger.”

The festival’s opening night kicks off March 8 with an all-ages show starring Tsvey Brider and Beyond the Pale at City Winery. The celebration concludes March 25 with Beth Schafer at Temple Sinai.

“We plan to attract Jewish music lovers from around Atlanta and across the South,” says Gottschalk.

“We hope attendees are entertained and inspired by our programming, deepening their connections to Jewish culture and each other.” n atlantajmf.org

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Happening

EVENTS

LEPRE*CON

MARCH 10

Coming up...

ATLANTA ST. PATRICK’S PARADE March 17 Midtown Celebrate all things Irish at the 2018 Atlanta St. Patrick’s Parade, kicking off with a 5K through the streets of Midtown.

The march begins on Peachtree Street and includes representatives from the city’s Irish groups as well as entertainment such as clowns, floats, bands, bagpipes, drums, dancers and more. The family-friendly event emphasizes celebrating all of Atlanta’s diverse backgrounds.

atlantastpats.com

BACONFEST March 31 Park Tavern

Midtown’s Park Tavern kicks off St. Patrick’s Day festivities a week early this year with LEPRE*CON, one of the largest St. Patrick’s Day festivals in Atlanta presented by A Social Mess.

Now in its ninth year, LEPRE*CON, whose name is a riff on Atlanta’s Dragon Con, expects to host nearly 5,000 guests at an all-day bash featuring festive costumes, DJs, live

bands, surprise guests and, of course, adult beverages.

“A party is much more fun when you’re wearing a costume or something funny—even just a simple green wig,” says A Social Mess Co-founder Trey Humphreys. “We offer an alternative to dull hotel parties and underwhelming VIP club experiences.”

Held from 3 p.m. until 3:30 a.m., this year’s celebration will entertain guests with multiple stages, including the Irish Spring

Break Stage that engages the audience with live performances and throwback games like the limbo. “We love adding skits, contests and crowd interactions to our events,” says Humphreys. “LEPRE*CON has really grown over the years as people have come to expect the unique elements we build into our party. We are even seeing folks come in from other cities in the Southeast to attend.” n asocialmess.com

INMAN PARK FESTIVAL & TOUR OF HOMES APRIL 27–29 It might be hard to believe, considering how desirable an area Inman Park has become, but the Inman Park Festival & Tour of Homes began 47 years ago as a means to prove that the neighborhood’s historic architecture was worth preserving.

“Residents who were trying to renovate and restore the homes from years of neglect couldn’t get loans from banks, and the idea of the ​Festival ​& Tour was born,” says 2018 festival Co-chair Robbie Whyte​-Pierce.

“This neighborhood is a prime example of historical preservation and the value of saving older architecture.”

Today, the festival is a spirited celebration of one of the city’s oldest neighborhoods, featuring an arts and crafts market, a street

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market of antiques and handcrafted wares, and a host of special events, including three stages of live music, dance performances and home tour. For little ones, a Kids’ Zone includes activities such as yoga in the park, inflatables and face painting.

Arguably one of the most remarkable elements of the festival, though, is its parade that showcases a rainbow of playful costumes. “The spirit is to have fun and celebrate the individuals, groups and small local businesses who provide quirky floats and costumed participants,” says Co-chair Cooper Pierce.

The event is the product

“Bacon remains an eternal symbol of ‘we’re here for a good time, not a long time,’” says Kevin Gillese, artistic director of nonprofit theater company Dad’s Garage, which has been hosting BaconFest for the past 17 years. This year’s festival includes lively carnival booths featuring Dad’s improvisers and artistic staff, and, of course, an impressive supply of bacon served plain and BLT-style.

Proceeds benefit the theater and have contributed nearly 10 percent of the yearly revenue.

baconfestatl.com

ATLANTA BRUNCH FESTIVAL March 10 Atlantic Station Now in its third year, the Atlanta Brunch Festival, presented by Atlanta Beer Festivals, returns to Atlantic Station to deliver mimosas, Bloody Marys and breakfast food from local Atlanta restaurants.

This year’s event offers a new Bottomless Drink ticket for classic brunch libations as well as beer and wine. “We love exposing our patrons to so many great restaurants in Atlanta,” says Kari Weaver, director of events at Atlanta Beer Festivals.

“What’s better than being able to discover a new and exciting brunch spot?”

atlantabrunchfestival.com

of more than 900 volunteers.

Admission is free to all activities except the tour of homes, the proceeds of which benefit​​ the Inman Park Neighborhood Association and its community initiatives. And the neighborhood welcomes everyone to join in the fun. “You don’t have to live here to volunteer,” says ​Pierce.

“Once you participate, you’ll want to keep returning.” n inmanparkfestival.org

OYSTER FEST April 22 The Optimist Channel all the fun and relaxation of a seaside vacation at Ford Fry’s The Optimist this April, when the Westside seafood restaurant and oyster bar hosts Oyster Fest. Soak in sunshine on the spacious patio while sampling an assortment of oysters and enjoying the music of live bands. Guests will also enjoy games of putt putt, corn hole and giant Jenga.

theoptimistrestaurant.com

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