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QUICK BITES
Campania in southern Italy is home to several white varietals such as Greco di Tufo and Fiano di Avellino, two delicate white wines that pair perfectly with spaghetti and clams or a fresh Caprese salad. Tuscany on the other hand is home to prolific meateaters and the grape Sangiovese. Chianti and Bistecca alla Fiorentina is a “chef ’s kiss!” When it comes to spirits, the same goes. Kellie’s example is Baijiu, a strong Chinese spirit that has pronounced “microbiological flavors” and Szechuan food. The spiciness of the dish helps to neutralize the strong flavors of the drink. Whether you are trying to impress your boss or just eating takeout in your living room, finding the perfect libation just might make a lasting memory or transport you into a unique cultural experience.
Katie’s Favorite Pairing Matthiasson ‘Linda Vista’ Chardonnay and Jumbo Lump Crab Cakes with Shiitake Succotash. Steve Matthiasson is one of my all-time favorite winemakers. His approach to organic farming and hands off winemaking is admirable and should be looked upon as a benchmark. Linda Vista is a single vineyard in Napa Valley and the wine is a perfect balance of cream and tropical fruit that works perfectly with the texture and sweetness of crab meat especially when a touch of butter is involved.
Kellie’s Perfect Pairing Super stirred, really cold Ford’s Gin martini with a cold seafood tower. If the bartender knows me, the first thing they sit in front of me is a super cold gin martini, straight up with a lemon twist and one single olive dropped into the bottom. The lemon and the subtle bit of salty brine in the olive really does enhance the gin’s flavor and also compliments the seafood.
Sarah’s Spicy Pairing All I have to say is KFC — KoreanFusion Fried Chicken and Cruse Wine Co. Ricci Sparkling St. Laurent from Carneros, California. IYKYK. Seung Hee Lee (aka KoreanFusion) is the mastermind behind the “Slutty Sauce” and the dish that got her name rapidly floating around the Atlanta food scene in 2018, “Slutty Tofu.” Seung Hee expertly coats the perfect amount of her sweet and spicy sauce on crispy bite sized chicken nuggets. Follow a generous bite with a sip of Cruse Wine Co.’s tart and fruity sparkling St. Laurent and you’ll understand the lessons of a true food and wine pairing.
Daddy D’z BBQ in Grant Park and Japanese restaurant Nakato on Cheshire Bridge Road have each been awarded a $40,000 historic preservation grant from American Express. The restaurants are two of 25 selected from across the country to receive grant money meant to preserve historic and culturally significant minorityowned businesses disproportionally impacted by the pandemic. Daddy D’z has been serving barbecue for nearly 30 years, while Nakato is nearing its 50th anniversary. The annual Atlanta Spring Wine Fest is slated for Saturday, June 5, 1-5 p.m. at Historic 4th Ward Park, 665 North Ave. The festival features more than 50 wine varieties as well as a selection of beer, cider and White Claw. There will be live music and games; food will be available for purchase. CDC protocols will be followed and enforced. Tickets are now on sale for $45 in advance, $50 after May 27. For details and a link to tickets, visit atlantawinefestivals.com/spring/.
City Winery Atlanta at Ponce City Market has reopened with new Executive Chef Will Artley, whose extensive resume includes Evening Star Cafe and Pizzeria Orso in the D.C. area, on Food Network’s Chopped, as a guest chef at the White House, and in collaboration with Former First Lady Michelle Obama on the national “Chefs on the Move” project. Upcoming concerts will feature Keith Washington, Chante Moore, Wynona Judd, Sheila E., and Oleta Adams. Visit citywinery.com/atlanta for tickets and reservations.
▲Mamoun’s Falafel recently celebrated its 50th anniversary with the launch of their online store at mamouns.com to sell their famous hot sauce, merch, and more. The Chater family has owned and operated Mamoun’s since the beginning, serving authentic Middle Eastern cuisine in a fastcasual environment. Founder Mamoun Chater emigrated from Damascus, Syria; today, his sons Kinan, Nedal, Galal and Hussam run the business that spans 11 locations across the East Coast.
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▲Bellyard has appointed Christina Wai as the executive chef for Drawbar, the hotel’s ultramodern dining and drinking At l a n t a I n t o w n Pa p e r. c o m
