Issue 689

Issue 689 Mar 28 – Apr 3 | 2012

STAFF David Thompson | Publisher david@davidatlanta.com

David | Atlanta Issue 689 | Mar 28 - Feb 3, 2012

David Magazine

650 Hamilton Ave. Suite H Atlanta, GA 30312 404.418.8901

Contents 8 10 12 14 18 22 29 30 34 36 38 40 44 50 52 54 55 56 58 60 62

WTF!?!

Scene@ Blake’s Men Seeking Men WTF!?! Tidbits Kevin Gillespie Stokes the Fire Taste Atlanta: Local Chef’s Recipes & Dives Foodie Trends: What’s In, What’s Out Chowing Down on Buford Highway Scene@ Brent Star Report: Charlie Brown Music Review: Dev Food & Drink Festivals Restaurant Review: Alma Cocina BarTab Calendar Scene@ Classifieds La Nota Rosa Top 10 Tracks | Protect Your Monster Adult Classifieds FairyScopes Bitch Session

Maximillian Corwell | Editor-in-Chief max@davidatlanta.com Joseph Brownell | Entertainment Editor joseph@davidatlanta.com Kiki Carr | Art Director kiki@davidatlanta.com Chip O’ Kelley | Operations chip@davidatlanta.com Sales Executives Steve Tyrrell steve@davidatlanta.com Bob Swanson bob@davidatlanta.com Elijah Sarkesian elijah@davidatlanta.com Writers Rian Ashlei Chris Azzopardi Joe Beasley Luis Chiruco Corian Ellisor Richard Marshall Stasha Oakley Troy Ordami Elijah Sarkesian Dustin Shelby Brent Star Tristan Timothy Lucas Witherspoon Randall Carpenter | Photographer Julio Saldana | Photography Intern Joseph Brownell | Web & Social Media Jamie Scarbrough | IT National Ad Rep Rivendell Media 908.232.2031 Add us on Facebook!

DavidAtlanta

The content of this Publication is for your general information and use only. It is subject to change without notice. The opinions expressed by any writer, advertiser, or other person appearing in the Magazine are not necessarily those of the Publication, its management or staff. The information and materials appearing in the Magazine are not guaranteed or warranted as to accuracy, timeliness, performance, completeness, or suitability of the information and materials found or offered for a particular purpose.

It shall be your responsibility to ensure that any products, services, or information available through this Publication meets your specific requirements. The Publication is not responsible for claims made by advertisers, content of information, changes, events, and schedules. The Magazine contains information and material which is owned by or licensed to the Publication, including but not limited to articles, advertisement, design, layout, graphics, and logos. No part or portion of this Publication may be reproduced in any way without the prior written consent of the Publisher. Unauthorized use of this Publication may give rise to claims for damages and or criminal offenses. Your use of the information or materials in the Publication is strictly at your own risk.

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WTF!?!?

6 Albums Everybody Should Own

by Lucas Witherspoon

1. Jordyn Taylor – Jordyn Taylor Jordyn Taylor is probably most noted for her song “Accessory”, which was featured in the film Confessions of a Shopaholic, as well as included on the official soundtrack.

I’ve known about Jordyn for a few years prior thanks to a close mutual friend, and have followed her career closely for years, mostly in hopes of a full-length album. Cut to the present: she has released her first full-length, self-titled album, Jordyn Taylor, which was initially only available via iTunes Japan, but has recently become available on American iTunes. I love when I find an album that’s actually WORTH buying, as is the case with her debut album. The album includes 19 tracks, all of which are superb pop songs, with a half-and-half mix of dance anthems and ballads.

Suggested songs: “Mine B4 Midnight”, “Could It Be 2”, “Then There’s You”

2. Cœur de Pirate – Blonde Music snobs are almost as obnoxious as homophobes to me, so please believe me when I say that listing a primarily French language album is not me being a music snob. Rather, I really just love French pop music (Françoise Hardy—muse to Nicolas Ghesquière, a.k.a. the head of Balenciaga— being my all-time favorite). I love Cœur de Pirate, French for “Pirate Heart,” in particular because she caused controversy after it was revealed she was an underage model on an alt-porn website called GodsGirls (à la Brent Corrigan). Despite that fact, she’s gone on to have a pretty successful musical career in France. Imagine if Ellie Goulding and Florence Welch had a lovechild, and you will understand the essence of Cœur de Pirate.

Suggested songs: “Danse et Danse”, “Golden Baby”, “Saint-Laurent”

3. Josh Beech & the Johns – She (EP) If you don’t know who Josh Beech is by now, you have been sorely missing out. Josh Beech 8 | davidatlanta

is a fabulous male model that fits into the Luke Worrall, Cole Mohr, Yuri Pleskun, etc., genre. The band has garnered a bit of recognition, as well as critical praise among indie critics. It just goes to show that an attractive (and legitimately talented) frontman with name recognition can take you a long way.

Suggested songs: There are only four tracks on the EP (“Follow Your Lead”, “Be There (Louder)”, “Home”, “She”), but make sure you also download their single, “Lights”.

4. Thomas Dybdahl – Songs I cannot humanly explain how much I love this album. You know how some people use those jank sounds machines that impersonate rain or being in the middle of a rainforest (the latter of which always seemed unsettling to me after reading Íngrid Betancourt’s account of her time as a hostage in the South American rainforests)? This album is like that, given Thomas Dybdahl’s ethereal sound and transcendent lyrics.

Suggested songs: “From Grace”, “Cecilia”, “Something Real”

5. Washed Out – Within and Without Washed Out is the alias of Ernest Greene, a chillwave artist originally from Perry, Georgia, who graduated from UGA. If ever I need to feel high on downers without actually getting high on downers, I look to him.

Suggested songs: “Eyes Be Closed”, “Amor Fati”, “You & I”

6. Hyper Crush – Night Wave I saw Hyper Crush a few years back at The Masquerade when they were just releasing The Arcade, and I have to say, it was one of the best shows I’ve ever been to in my life. Holly Valentine epitomizes the phrase “bad bitch” (sorry, Trina). Their most recent album, Night Wave, shows a definite maturity and coherence concerning the present state of music, but also encompasses a lot of beats typical of the European club scene.

Suggested songs: “What Goes Up”, “Bad Boyz”, “Chrome Pipes”

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Men Seeking Men

Food For Thought…

Dirty Thoughts

by Tristan Timothy Rarely do I mix the worlds of food and sex.

Good food can lead to good sex but I’m not a whip cream bikini kind of dude. In fact here are my greatest blunders while experimenting with “Food Sex.” Ice cubes – Ok I don’t know where this whole thought even came from but ice cubes do not make for interesting oral sex. In fact it hurts. There is nothing about being cold that is sexy. I’m all for flavored lubricant that reacts to temperature but please, leave the ice cubes for my vodka.

Honey – Someone once suggested to me that I use honey in my sexual regimen. This turned out to be a mistake. The thinking behind this was that honey is so thick and coating that it’s fun to take the time to lick off. Untrue. Honey is impossible to get out of pubic hair for one and can interfere with the regular lube your using. If you’re looking for sticky and sweet sex I would suggest chocolate syrup over honey. It’s tasty and easily removed with a rinse in the shower.

Red Wine – There’s nothing more romantic than a good bottle of wine shared between lovers. My problem with wine is that it makes me sleepy. So if I’m planning to set the mood for a good ole’ napping, a bottle of wine is my first priority. Otherwise I’d rather share an

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Gay Dating in the City extra large Red bull and really get the party going all night.

Oysters – So I’ve always heard that Oysters were a great aphrodisiac. I’m not a big fan of seafood in general though so I never thought it to try it. First off I should have known better, all of my brothers and sisters have had known reactions to shellfish. So after trying to impress a date with an oyster feast I found myself in the emergency room, wheezing, rashing out and the furthest from sexually aroused as I’ve ever been. I did find out how my date would react in a crisis situation however, so it wasn’t all bad.

My advice is to take caution when mixing food and sex. Some foods have better results than others. Half the fun is finding out what works and what doesn’t, in the end you may have a great story to tell over drinks. Plus it brings a whole new outlook to your weekly Kroger trip.

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WTF!?!? Tidbits As if casting Lindsay Lohan as Elizabeth Taylor weren’t enough, Lifetime is going ahead with their all-black remake of Steel Magnolias, starring Phylicia Rashad, Alfre Woodard, Queen Latifah, Jill Scott, Condola Rashad, and Adepero Oduye. I dig the cast, but making an all-black version of Steel Magnolias is kind of like making an all-white version of Roots: it just shouldn’t happen.

Oprah has cancelled The Rosie Show on her

failure of a network, OWN, after it was met with plummeting ratings.

Behind-the-scenes sources say Rosie O’Donnell basically blamed everyone but herself for the cancellation.

Reality check: you are no longer relevant, Rosie. With that being said, you have a multi-million dollar house in one of the most exclusive real estate locals in the nation (Star Island). Please just sit back and enjoy your wealth, and reserve your angry lesbianism for your partner.

In the least surprising news of the day, Lindsay Lohan allegedly hit someone with her car (which would mean she violated her probation). This is one of those instances where you want to shake someone to the point of adult SIDS and say, “What the fuck is wrong with you?!”

Jason Russell, the guy behind the Kony 2012 Invisible Children

video, was caught on camera last week running around in public naked, which his girlfriend claims wasn’t the result of drug use. First of all, Joseph Kony has been around since the 90s, so he’s a few decades too late. Secondly, it’s nice to see all that money that went to his anti-gay-funded organization (true story—the organization he works for profits from and gives money to anti-gay “charities”) was used dutifully… on meth. Sorry, but I’ve never seen anyone have a naked mental breakdown of his proportion that wasn’t drug and/or booze-induced.

Adam Scott admitted his heterosexual crush on Channing Tatum to

Details magazine, saying, “If they made casts of asses to sell at adult stores for people to have sex with, they would use his ass.” Well, they do make casts of asses that are sold at adult stores, but wouldn’t we all just prefer a blurry, homemade video of Channing Tatum as the top and Adam Scott as the bottom?

John McCain’s daughter Meghan McCain says she’s “strictly dickly.”

Keep in mind, this interview was in Playboy. I really want to love her pro-gay stance, but based on her father’s pandering solely to gain votes, I can’t take her or her mother’s pro-equality stance seriously.

by Lucas Witherspoon

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davidatlanta | 15

Kevin Gillespie Stokes the Fire vvvvvvvvvvvvvvvvvv

for hearty, local, sustainable grub… vvvvvvvvvvvvvvvvvv

…and fires up bear passions

S

by Elijah Sarkesian

ince appearing on Top Chef’s sixth season back in 2009, Chef Kevin Gillespie has become one of Atlanta’s most notable culinary masters. Going into 2012, Gillespie is busier than ever; in addition to his work at Woodfire Grill, he’s working with Morelli’s Ice Cream, preparing to release his first cookbook, and planning on the launch of a new restaurant.

David Magazine recently caught up with Gillespie to talk about all of this, along with his inspirations when it comes to cooking and more.

What originally inspired you to become a chef?

Well, I grew up in a big family, where my parents, all of my father’s siblings and his mother all bought land around each other and everyone lived essentially on the same street, so we ate meals together almost every single day.

So that’s like thirty people eating together every day. It sounds creepy and cult-like, but it really wasn’t. Because of this, no one really learned how to cook but my grandmother, who still is the one who cooks for everyone. It occurred to me at a young age that someone else was going to have to take over and cook, so since none of my dad’s generation wanted to, and none of my cousins seemed to care about it, that’s originally what made me decide that maybe I would try my hand at it. [It was] at a really young age—9, 10 years old—and I found that I loved it.

It’s been a few years, but you certainly made a claim to fame by appearing on Top Chef.

How does your participation on the show still impact you today?

Well, you know, it made a lot of changes in my life, and I honestly would’ve never expected that going into it. There are the obvious changes; it made the business busier, you know. It helped people recognize where our restaurant was and made it where more people came in on a more frequent basis, and that still continues to be the case today. But I would say that the larger impact it made was what it did personally for me. It opened a lot of doors, giving me the opportunity to pursue a lot of things that I really wanted to do: writing books, doing more television, doing more advocacy. Thankfully I was able to capitalize on that immediately, and that still stays the same today. So I think it’s changed my career a lot. I don’t think I would’ve ever expected to be in this position today, certainly not before I did the show and even during the show, I don’t it really occurred to me.

You have a book coming out this fall, Fire In My Belly.

Yes. It’s my very first cookbook. It’s part cookbook, part memoir. There’s a lot of writing in it. I wanted to make sure that we had a book that appealed to a lot of different people. If you’re the kind of person who likes to look at cookbooks for the pictures and stuff, it’s loaded with really beautiful photography. Or if you’re a person who really likes food writing, then it has a ton of that, and if you really want to cook from this b ook, we have gone a really long distance to make sure that this book is useable. We cooked davidatlanta | 19

where the differences lie between professional chefs and home cooks.

They’re really not incredibly drastic.

It’s a few key things, and if you can learn those, it’ll make you a better cook pretty much immediately.

Now with your restaurant, Woodfire Grill, one of the things you like to tout is that you use local, sustainable, organic ingredients. What led to that decision?

every day, myself along with a professional recipe tester. She worked with me, documented what I did, replicated my recipes on her own, and then, if they worked, then she gave them to two home cooks to replicate, and only if all four of us produced the same end result did it make the final cut. So I feel confident that these recipes are really going to work for people in their homes.

And if I understand correctly, you have a second book that’s in the works as well.

Yes. It’s supposed to publish in 2014.

What can we expect in that book?

Well, the idea, when we first discussed Fire In My Belly, was turning what is now Fire In My Belly into one book and the remaining part of my original idea into a second book. So we started with enough content to write two books right out of the gate. So what you’re going to see out of the second one is to take the concepts of Fire In My Belly, the learning tools in that, the ideals, the ways of constructing a dish, and we’re going to try to apply that to more complex dishes, and also to discussing this idea of how you make a whole meal, how you don’t just make one thing, what you serve with it, how you make multiple dishes, how you manage your time, and any number of other things that are an attempt in the long run to teach people 20 | davidatlanta

It was a long time coming. The long explanation is that, when I was working at the dining room and working under this classic French brigade, which is where I learned to cook, it was really driven into your head that technique was the most important thing, that you really hone your techniques and your skills.

It is true, it is extremely important that you have strong technique. But it occurred to me over time that strong technique was not a replacement for exceptional, quality ingredients. You needed to have both. So I went to work for Michael Tuohy, who was one of the first people to spearhead the idea that you buy the best things that you possibly can.

In doing that, in taking that trip to work for him, I began to build these relationships with people, and it occurred to me that one of the most important things about buying the best quality foods and buying locally was that you were supporting real people, like people you knew personally, and those relationships were just as important as the relationships between myself and my guests who come into my restaurant.

I wanted to foster that way of believing about things, the world, almost, as it were, in every aspect that we took on, and that included purchasing the products that we use under that demand, and it does two things. It creates a better end result, because we’re really cooking with the best and the freshest, but the second is I think it connects people to the world they’re part of. People who come and eat at Woodfire Grill are going to experience something that’s really very particular to the region that we currently live

in, and I feel like that connection is something that’s slowly escaping us over time.

A few years ago, you discussed plans to potentially open up a new barbeque restaurant. Is that something that’s still on the table?

Yeah, it’s absolutely still on the table. It looks like what’s most realistic for me is to expect to see a new restaurant from me in the first quarter of 2013. We’re targeting February 2013. The reason for that is, when we first started working on this barbeque concept, we all had different ideas of what we wanted to do, and we couldn’t quite find a location, and…long story short, negotiating that and discussing it burned up a lot of our time, and all of a sudden we realized we’re on the cusp of me having to be gone for months at a time on a book tour, and quickly realized it was going to have to be put on hold.

So since then, I’ve sort of revived it and taken it under my own wing, personally, and I hope to see something happen with it in the very near future. But definitely not in 2012.

One final question: what would you say is the best cooking advice you could give someone?

Oh man, there’s so much important cooking advice you can give to someone, but I think that one of the biggest things that’s really hard to explain to people is that you should and can, and it’s okay to, make mistakes. That’s the only way any of us learn and progress as cooks. I have made millions of them in my career, and what you hope to gain from a mistake is knowledge of what not to do so it points you in the direction of what to do.

Food is not the end of people’s existence, in that if you make a dish that isn’t great, people die.

You just have to make something else sometimes, or you have to go out to eat because your dinner didn’t work out. That’s not the worst thing in the world. What I think is so much more tragic than that is people who are afraid of cooking because they’re afraid of making mistakes. If you want to be a good cook, there’s only one way to do that, and it’s to get in the kitchen and cook through the hard times and otherwise. You’ll get better.

To read our entire interview with Kevin Gillespie please visit us online at www.davidatlanta.com davidatlanta | 21

Taste Atlanta! l Local Chefs Spil Secret Recipes

a Favorite ATL Dive: Dest

by Rian Ashlei iopian restautirely family’s favorite Eth orite dish. e formulated an en r I’v ou on ati It’s du gra ce Sin ious are my fav Atlanta and its vivac rant. Lamb tips new perspective on y da ery ev a eri fet in the ca food scene. Eating d field of Miller delightful array of foo the l f Steven Satter ea rev he to C did little locally grown tch for t ca g the go-to restauran so now I’m playin , ta ion lan Un At ard in s ng eri off out ds (and a James Be the form of dining and sustainable foo lays r), ne win nt ura up, particularly in sta Re te Foundation Best New to replicate my favori dessert and then attempting d out some delicious side dishes and a an tic eu rap the , ive ns re. pe pa ex s pre les to st It’s ho dishes. as for the exceptional party ltivate a useful skill . an opportunity to cu the gh ou thr guests over in 2 hours is certainly You’re about to have the way to the heart What do you cook? stomach. duce and ta chefs Hopefully, I have some fresh pro an Atl r fou iew erv int a quick ke we , ma ek I’ll we t, is no d Th me recipes an en in the fridge. If ho ick ch te ori things. fav ir few a the t to grab to get out run to the local marke well-rounded menu catch them dining t where you might jus ated, blind replicas here, s. For an uncomplic hours, here on the town! No ulgence be executed in two ind to s ty ed tas ne e t tha som of detailed recipes s: are some of my go-to of freshly made th rn wi po lad eluxna Simple sa n herbs Chef Aim Sute ga red vinaigrette and rde Spoon offers an inc Thai food sensation ty nly slice a tas thi a to as e lik h that works Potato gratin: I ibly simple prawn dis ht. sh potatoes nig good handful of fre appetizer for any date lt and pepper sa th and season wi e about 10 to taste. This will tak s. top , ke minutes to ma h takes dis is Th : en Roasted chick p and pre to about 10 minutes I love . ok co to 45 to wn about 30 on, 2 jumbo nigerian pra lem th cooking the bird wi r. vo fla for 2 tablespoon butter ey rsl pa thyme and o ng p ma e rip ed dic ver 1 large rt that ne fails to ste For a super easy desse ll peppers be red ed dic ve ful ser nd r, 1 ha up as a crowd please shallots 1 tablespoon diced it Crumble: Fru sh Fre Seasonal d green onion r, flour, oats 1 tablespoon choppe su Butter, brown ga fruits are and cilantro. of e oic ch ur and yo chili ai Th ed dic u need. n yo oo ts sp 1 tea all the ingredien ce s and jui e rrie be Lim aw on str po les ing tab us 1 I like g and rin sp r the blackberries in 1 tablespoon suga the fall. in rb ba te rhu tas d to an s er apple Salt and pepp ed. finishing with butter until cook This dish is a great 1. Fry jumbo prawn sted roa the to t en er. lim pp pe comp Season with salt and and chicken, too. ingredients together 2. Mix the rest of . serve with Fried prawn 22 | davidatlanta

ian Wok-Fried Jumbo Niger Prawn with Mango Salsa

Simple Salad Freshly washed lettuces Crisp radishes Garden herbs Salt and pepper 1 teaspoon minced shallot 2 teaspoons Dijon mustard 1 tablespoon red wine vinegar 3 tablespoons EVO Mix together freshly washed lettuces, crisp radishes, garden herbs. Add salt and pepper.

Dressing: combine minced shallot, Dijon mustard, red wine vinegar and EVO. Toss salad with dressing and serve.

Potato Gratin 6 small Yukon gold potatoes, thinly sliced on a mandoline (or use the “slicer” attachment on your food processor if you are feeling lazy).

Salt and pepper Half and half (or milk and cream) Gruyere (or any sharp cheese) Layer the potatoes in a small casserole dish and liberally season each layer with salt and pepper.

Pour half and half (or milk and cream) over the

Chef S teven S atterfie ld top until the liquid is 2/3 way up the side of the layers of potatoes. Add a little gruyere, parmesan or your choice of sharp cheese you may have on your refrigerator door.

Bake at 375 degrees until crisp and golden brown on top and bubbly. Serve hot.

Chefs’ Favorite ATL Dive: Octopus Bar It doesn’t take TWO world-class chefs’ patronage to smell a hip hangout! Both Chef Steven and Chef Ria (next page) cited the underground restaurant Octopus Bar – sort of a speak-easy of food – as their favorite.

Steven: For late-night, I like Octopus Bar in East Atlanta Village where I know I can always find an adventure. Walking to Fritti in Inman Park is one of my favorite things to do on a night off – it’s right down the street and the food is great.

Ria: The Octopus Bar is the absolute best! Only open from 10pm-2am in the back of East Atlanta’s SoBa noodle house. Lots of industry folk. and chefs Angus and Nahn are killing it!

Great handcrafted cocktails as well from the lovely Heather …and so conveniently located behind Mary’s! The salt & pepper shrimp, the bulgogi and the hamachi cheek are to die for!

561 Gresham Ave, Atlanta, GA 30316 | (404) 627-9911 Hours: Mon-Sat 10:30pm - 3:30am davidatlanta | 23

and brunch

owner of Sauced Chef Ria Pell,off treat ers up a tangy, sweet

Fresh Fruit Crumble

spot Ria’s Bluebird er a delicious dinner. to coat the tummy aft

Lemon Icebox Pie

Ria Chef

ur, made with butter, flo A crumble is typically s the same ingredients use Pie Crust sugar and salt; a crisp her ts. I’m not partial to eit ugh recipe, and roll but with oats and/or nu at with your favorite pie do rt gre d Sta an ans ts ien red ing good bake ours (fill with be as long as you have out a crust. We blind ll cooked, fruit she ht en ug wh t bo re tha er sto a mb t bu me seasonal fruit. Re l for ile partially-cooking) cal wh s ipe hs. rec ug ny do h ma so wit uid n’t good will give off a lot of liq ur to isn’t 1/2 bad if you are little cornstarch or flo . Set aside to cool. e tossing the fruit in a wn the bowl. Also, som ke until golden bro in Ba m the t pu you e for start be fit atively sweet may bene Lemon Filling of the fruits that are rel t the cu to ce jui on lem le litt a of ed lemon juice ion dit ad from the 1/2 cup fresh squeez t desserts to ies eas the of e on ly sugar. This is tru 2 Tbsp corn starch has their own version. (room temp) make and every cook 1/2 lb. cream cheese lowing: fol the use it, fru of d ensed milk For every poun 14 oz sweetened cond d ne fte 1 stick of butter, so 1 Tbsp lemon zest ur 2 cups unbleached flo 2 tsp vanilla extract r ga over lemon juice in su wn 1 cup light bro 1. Sprinkle corn starch min.

1 small sauté pan. Let sit 2 teaspoons salt ts nu r d/o an ts over medium heat Oa at he d: ad er, For a crisp 2. Whisk togeth n, mo na Cin . ab er, out 45 seconds. various spices until it comes togeth Be creative and add s; ple ap h wit s iou lic l. de Set aside to coo nutmeg and oats are ger go very well with gin hand beater or stand almonds and ground are 3. Using an electric and lemon zest s can pe the paddle attachor use ts ) lnu aid wa pears; mixer (kitchen h whipped wit ved ser st Be s. until fluffy, about rrie great with strawbe to beat cream cheese nt me . am cream or vanilla ice cre 4 minutes. lemon mixture to the 4. Then add starchy mins cream cheese beat 2 lk, lemon zest, and mi 5. Add condensed mins. vanilla extract, beat 5 illed pie crusts and ch , 6. Pour into baked refrigerate.

Meringue 4 oz. egg whites 8 oz. sugar iler until the mixture 1. Whisk over double bo is dissolved, about is glossy and all sugar for granules by eck ch 5 minutes. You can your finger tips and taking a bit between rubbing together. h for 3 minutes, 2. Beat again on hig and continue to ed spe m reduce to mediu beat for 10 minutes. using a large star 3. Pipe onto top of pie tip and pastry bag. cy, use a butane 4. If you want to be fan gue to desired rin me torch and toast the for up to 3 days. darkness. Refrigerate

Pell

davidatlanta | 25

out

In

marinating

Evidence Next! pickling canned food in jars

Top Chef

Chopped

Justin Burdett, Miller Union

YouTube chefs

low-carb

gluten-free

Urban pl8

the Paleo diet

“street” food

food trucks

Yumbi

gourmet drive thrus

pop-up restaurants

Octopus Bar

guest chef dinners

new restaurants organic gourmet market burgers Thai

locavore

Farmburger pasture raised, grass fed

farmers market

Spotted Trotter neighborhood butcher

hot dogs

HD1 / Haute Doggery grilled cheese, PB&J

Vietnamese

SoBa

nose-to-tail offal

Miller Union

carpaccio & tartare

charcuterie

Holeman & Finch

purple potatoes

cauliflower

JCT Kitchen

sunchokes

sliders

bahn mi

We Suki Suki

Korean tacos

pork belly

marrow

The Shed

flatbreads

Antico

exotic cuts

gourmet crispy pizza

Korean small game house sausages

lardo authentic Italian pizza

eggs benedict

toad in a hole Deckard’s American Tavern

queso fresco

creme fraiche

AtlantaFresh

cupcakes

macarons

Sublime Doughnuts

mini pies

whoopie & moon pies

Rathbun’s

pudding

flavored bitters

SoundTable

house infused liquers

deviled egg

Sauced

sunny-side farm egg

sushi

your diet

ceviche

flavored vodkas egg salad entrée salad mojito

dark & stormy

scotch egg greek yogurt doughnuts

caipirinha

by Kiki Carr

special thanks to Ria Pell , Christian Vick, Sarah Price, Jackie Hubschman.

Lisa Hanson, Joseph Kirkland, Chris Buxbaum, Kristina Grabbe, Andi Rockz

davidatlanta | 29

o r l d W e h t d n u in 50 Miles o r A Chowing Down on Buford Highway

O

by Stasha Oakley

nly on Buford Highway can you get Korean BBQ, carne asada, and dim sum within a block of each other and probably spend less than $20 total. Since living off SR-13 I’ve toured the taquerias, the pho joints, and even the cantinas. The following restaurants are the highlights of my tour and directly correlated to why my favorite pants still won’t button.

Lee’s Bakery Unfortunately the public got the memo on the fabulousness of Lee’s Bakery so if you want to hop in for a sandwich at 12:30 PM, prepare to spend your entire lunch hour in line. If you’re patient or come a little later, prepare for the best bahn-mi of your life. Perfect bread, Vietnamese mayonnaise, fresh vegetables, and protein options that range from tofu to head cheese. Regardless of what you get here’s the real kicker, a full size to-go sandwich is $2.50. Those that are dining-in can still save money with a half size sandwich and bowl of pho for around $5.

Panahar Bangladeshi Turn the corner from El Salvador Restaurant and you’ll find Panahar. Their menu is huge and guests can find their typical favorite Indian dishes. Instead of trying the same thing, tell the chatty and extremely passionate owner what your favorites are and he’ll steer you to a 30 | davidatlanta

Bangladeshi dish that will blow you away. My personal favorites: vegetable shingaara, special biryani, bhoona maang-sho, and fish dopiazza.

El Salvador Restaurant This tiny, family-owned pupuseria is tucked away in the Northeast Plaza shopping center. If you’ve never had a pupusa, you haven’t really lived. It’s a thick, hand-made tortilla stuffed with melted cheese and/or beans and meat. Throw some curtido (pickled cabbage) and eat about five.

They also serve pretty good tacos, pollo asada, and tamales but really, get the pupusas.

Woo Nam Jeong Stone Bowl House A little further down the highway, Woo Nam Jeong was the first Korean restaurant I ever ate at and remains my favorite.

A little grandma in the kitchen cooks your meal and she puts as much love in her food as you’d expect from your own grandmother. Like any Korean restaurant, your dozen appetizers (or banchan) wet your appetite for a huge stone bowl filled with the bi-bim-bap entrée of your choice. Regardless of what you order I guarantee the best part of your meal will be shoving rice against the side of the bowl to let it get crispy before mixing it with the meat and vegetables.

I can’t write an article on Buford Highway without giving a shout out to my favorite taquerias up and down the strip. So if after all of these meals you’re still hungry, enjoy Taqueria Los Rayos, El Rey del Taco, El Pastor Mexican Restaurant, and Taqueria Michoacan. Who cares about swimsuit season anyway? Happy eating!

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Mr. Charlie Brown Part 1 It’s been almost 3 years since I started writing The Brent Star Report, and can I tell you, every time I interview a drag entertainer in this town, the legend whose name gets mentioned the most as some kind of reference is none other than THE most famous Atlanta drag queen, Mr. Charlie Brown. Oh and by all means, I think it’s appropriate considering that she is also known as THE undisputed ‘Bitch of the South’.

I have shamefully dodged interviewing her because I just KNEW it would take me ALL of the damn pages in David Magazine to do it the way I REALLY want to do it. Well…let’s just say I finally figured out away to do it and had a meeting with her regarding this “secret project” that everyone in this city will soon find out about, But for now, why put this interview of her off any longer.

The time has come the time is now. THIS is part 1 of 2. In the tune of one her of her popular lip sync numbers, let’s get this party started!

Brent: I know you don’t remember this, but years ago at Backstreets, I ran into you for a quick second as you had just peeped outside of the dressing room ordering someone to go fetch you something to drink or eat. You were very comical about it and I gave you a compliment on how funny you were. You then explained to me that you used to be a class clown so doing the comedy part of drag came natural for you. But tell us, how did you go from a ‘class clown’ to doing DRAG? Charlie: You’re right, I don’t remember it. I never really thought about doing drag really until I started running around with a drag queen who did a bunch of private parties when I lived in North Carolina. I was 20 yrs old at that time.

Although he looked a bit like Diana Ross, he thought he really was. His name was Jimmy Howard Dillard and my name was Charles Howard Dillard. We were like inseparable twins, ‘The Dillards’.

Brent: Haha oh wow, that’s cute. So how did YOU end up doing drag?

Charlie: Well, I had lost a job in North Carolina and moved back to Nashville, Tennessee and the friends I ended up staying with invited me to go see a ‘drag show’ with them. I figured why not and went. Well, it just so happens that the next day it was announced that they needed a male lead and a sound man. Well, I needed the money, applied for the job and got it.

36 | davidatlanta

Brent: YOU were a ‘sound man’ for a drag show? Hey, do what you gotta do, we all come from humble beginnings. But still, how did you get into drag?

Charlie: Well, they had a turn about show where the ‘men’ did the drag and the drag performers did our job. I did drag for the first time and apparently tore the house down that night. So they let me do it once a week, and then twice a week. But I still had to do the male lead parts, so I would take off my wig and put on male clothes. I was making $5 a night.

Brent: FIVE DOLLARS?!!!

Charlie: Yes, our show starting building a str8 clientele. You see for every single show, each guest had to be informed that all performers were men. And all the entertainers had to have ‘men’ names and had to have “Mr.” in front of it. My nickname was ‘Charlie Brown’.

So that’s how I became Mr. Charlie Brown. I never dropped the Mr.

Brent: I’ll be damn. Ok, next big question.

Please tell us how did you go from THAT to having your own famous show at Backstreets?!

Charlie: Well…(laughs)…a LOT of years passed between that time.

Charlie: …and for each show I DIDN’T do a male lead, I was deducted $2.50.

To be continued…

Brent: Shut the front door! Wait, how long ago was this?

UNTIL next week, DON’T read the girls, instead read The Brent Star Report!

Charlie: This is when I turned 21, so in 1970.

It was my first paying gig but if you did the right number, you could pay your rent because drag was NEW and everybody lived for it!

Brent: Damn, I wish I could pay my damn rent with “the right number”. So I heard or read somewhere that in 1970, drag was actually ‘illegal’ in some places right?

Charlie: Well we had to come in as ‘men’ and leave as ‘men’ carrying our wigs and costumes in trash bags. But it wasn’t so much that it was against the law, Nashville was home of country western and at that time it was one of THE most homophobic red neck cities.

Brent: So you guys didn’t have a straight clientele back then?

davidatlanta | 37

Music Review

Dev

Enrique Iglesias for good measure. Why it’s not shooting up the charts right now is beyond me.

The Night the Sun Came Up

I

by Elijah Sarkesian

t’s hard to peg where Dev fits in the pop music scene. At times, she’s like a sexier version of Ke$ha. Other times, she’s a knockoff version of…well, Ke$ha. That’s the biggest problem with Dev’s debut album, The Night the Sun Came Up, which finally comes out in altered form in the U.S. after being out for months in Europe.

At her best, Dev’s laidback, monotone style meshes with her rapid-fire delivery to create a killer pop song, like on single “In the Dark.”

Between a sax line and the killer “ooh la la” hook, “In the Dark” is one of the biggest earworms to succeed at radio in the past few years. It’s also far and away the best song on the album, which is a definite flaw for the album.

Dev does come close to matching “In the Dark” with “Naked,” one of two songs completely unique to the U.S. version of the album.

“Naked” replicates the former song’s template for catchy hooks and synths, and adds a dash of

Elsewhere, though, the results are decidedly mixed at best. Opener “Getaway” goes from moody piano ballad to hip-hop song within the span of two minutes. It works better than you might imagine, but the transition to the sparse electropop of “In My Trunk” is enough to cause sonic whiplash.

Part of the problem lies with The Cataracs, who produced the entire album. When they get the production right, they produce some undeniably catchy pop music. More often than not, though, their tracks are generic and flavorless.

Something else is also flavorless—Dev’s delivery.

Again, it works sometimes. More often than not, though, she sounds disconnected from her material. I almost hate doing this, but I have to point to Ke$ha again. Dev and Ke$ha are eerily similar in many regards, but one place they differ is in their delivery. Ke$ha conveys a snotty, bratty tone in many of her songs, but has also shown an ability to change her attitude when necessary. On this album, at least, Dev doesn’t show a similar ability. Instead, she sounds like she’s consumed a bottle of cough syrup before hitting the studio.

It doesn’t help that the lyrics, all co-written by Dev and The Cataracs, are painfully standard in their subject matter. It’s not that uncommon these days for female pop singers to sing about sex, drugs, and partying, so it helps to stand out. The Night the Sun Came Up feels like Dev and The Cataracs came up with a few good songs, but ran out of material, so there’s a lot of filler.

At the very least, Dev does show some potential with this album.

In the future, maybe some distance from The Cataracs would help. Another producer might be able to get Dev to mine for more interesting material.

Rating: C

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Ladies & Gentlemen,

Rev Your Taste Buds!

Atlanta Food & Drink Fests

W

by Joseph Brownell

e’ve got BaconFest, we’ve got restaurant weeks, we’ve got exciting fairs and events throughout town so whether you can’t get enough of your comfort foods, you’re dining on a dime, you’re an adventure-seeking foodie or just a lush, 2012 has tons in store for your taste buds.

Atlanta Restaurant Weeks For those of you not familiar with restaurant weeks, it’s a neighborhood’s opportunity to showcase its restaurants with cheap ($15-$35) prix fixe menus. There are several throughout the year and by the time you read this The Inman Park Restaurant Week is already in high gear.

The Inman Park Restaurant Week is already in high gear. The week-long celebration kicks off March 26th and wraps up on April 1st. Some of the restaurants featured during Inman Park Restaurant Week include gay-owned Sauced, where your $25 3-course meal that includes a choice between the daily soup and a farm green salad, many entrees including 8-hour Guinness Braised Short Ribs and Pirate Stew and desserts such a Bourbon Banana Bread Pudding.

Or head over to Wisteria where you have a choice of several appetizers including Black Eyed Pea Hummus, entrees such as Almond Encrusted Georgia Mountain Trout or Georgia Coastal Shrimp and Grits and finish with the Inman Park Dessert Sampler. Other restaurants include Rathbun’s, Sotto Sotto, Park’s Edge, The Albert, Fritti and North Highland Pub. You can find a full list of restaurants and menus at www.inmanparkrestaurantweek.com.

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And Inman Park isn’t the only neighborhood hosting its restaurant week this year. Downtown Restaurant Week will take place July 21st-July 29th and Midtown Restaurant Week will take place September 1st-September 9th.

Often when we go out to dine, we forget that many of our city’s hotels also house exquisite dining options. Don’t fret because they’ve designed a week to remind us: March 31st – April 7th is Hotel Restaurant Week. Several restaurants in area hotels are hosting 3 course meals for $30. Some choices include Lobby at the Twelve Hotel in Atlantic Station, BLT Steak in the W-Downtown and eleven in the Loews Midtown. You can find a full list of restaurants and menus at www.hotelrestaurantweek.com.

2012 Barnesville BBQ and Blues Festival April 27- April 28. Just an hour south of Atlanta you’ll find Barnesville GA and some damn good BBQ. Cooks come from all over to enter their BBQ into the weekend contest. Throw some damn good music in the mix and you’ve got a recipe for a great time. Visit www.barnesville.org for more information.

Food Festivals & Events

Atlanta Food and Wine Festival May 10-13.

In its 2nd year, founders Dominque Love and Elizabeth Feichter are hoping to bring over 200 chefs, sommeliers and mixologists to the Atlanta Food and Wine Festival. Held in Midtown, this festival features more than just tastings. There are hands-on experiences and events for every level of foodie. For more information on the festival or to purchase tickets, visit www.atlfoodandwinefestival.com.

BaconFest It may not be the healthiest option but who doesn’t love bacon? Apparently a lot of people agree with me as BaconFest enters its 12th year. The event, which cooks up more than 1,000 pounds of bacon, is set for Saturday March 31st from 1 to 6 p.m. and features live music and drinks. Tickets are $25. This event is 21 years and older. Visit www.dadsgarage.com for more information.

22nd Annual Taste of Alpharetta May 10. Taste of Alpharetta brings more than 50 restaurants to Old Milton Parkway. They say it’s the largest “taste of” event in the South and estimate over 50,000 people attend. In addition to tastings, they will also have chef competitions and cooking demonstrations. Admission is free but tastings cost between .50 and $3. Visit www.alpharetta.ga.us for more information.

Atlanta Nosh Described by founder Michaela Graham as a “playground for foodies”, Atlanta Nosh is set to kick off in Atlantic Station as a weekly Sunday event starting April 15th. Season pass holders can enter early (11 a.m.) but the festival runs for general admission from 12 to 3 p.m. with alcohol being served at 12:30.

This event, which costs $5 to enter, holds over 100 food vendors selling samples of their products for $1-$5. For more information visit www.atlantaundergroundmarket.com.

Taste of Atlanta October 5-7. Held around Tech Square in Midtown, Taste of Atlanta has been serving up savory dishes for more than 10 years.

While details for this fall festival are still being finalized, you can stay up-to-date with the latest information by visiting www.tasteofatlanta.com.

davidatlanta | 41

Beer and Wine Festivals Now there’s nothing better than pairing an amazing meal with that perfect glass of wine or choosing the right beer to wash down that burger. That’s why we highlight some of the upcoming festivals where beer and wine may be the focus point but you’re sure to find some great eats around too!

8th Annual Vining International Wine Crawl April 7. Participants will start at Noche in Vinings and stroll between participating restaurants sampling wines and food from across the world. Tickets are available in advance for $6 or you can purchase the day of for $12. For more information on participating restaurants and times, visit www.atlantabartours.com.

Tybee Island Wine Festival April 12-15. Wine + Beach= A whole bunch of fun. Over the course of 4 days, Tybee Island presents its 4th Annual Wine Festival offering something for everyone- from wine lovers to culinary enthusiasts. Savannah is just a hop, skip and jump away so be sure to stop and discover some of their wonderful restaurants while in town. For more information, visit www.tybeewinefestival.com

Classic City Brewfest April 15. Taste over 200 beers in downtown Athens during the Classic City Brewfest. You’ll be surrounded by live music and great food and if you need a place to crash, The Foundry Park Inn (where much of the festival takes place) is offering hotel discounts.

For more details about tickets and times, visit www.classiccitybrew.com.

SweetWater 420 Fest April 20-22. Celebrate Earth Day with the SweetWater Brewery as they bring the 420 Fest to Candler Park. Live music, awesome beer and great eats are awaiting you at this 3-day festival. This year that because of the size of the festival, dogs are no longer allowed.

For more information including wristband price, visit www.sweetwater420fest.com.

East Atlanta Beer Festival May 19. Sample some of East Atlanta’s restaurant offerings while trying more than 170 craft beers in Brownwood Park in the East Atlanta Village. Local bands will be playing live. Visit www.eastatlantabeerfest.com for more information.

11th Annual Georgia Wine Country Festival Held in Dahlonega, this festival doesn’t just last one weekend or two weekends BUT EVERY WEEKEND IN JUNE. The Georgia Wine Country Festival includes unique musical guests, a “Georgia Wine Garden” will be presented to wine lovers 21 and older for a fee as well as food that can be purchased from participating chefs. For directions or more information, visit www.threesistervineyards.com.

42 | davidatlanta

Swank, sexy and satisfying, downtown Alma Cocina entices

W

by Maximillian Corwell

hen I first heard that Alma Cocina was opening Downtown, my first thought was they better hit a home run or it will be gone within a year. Downtown is strung out with crappy tourist trap restaurants needing extensive renovations (and some serious menu updating). Honestly, most of these places are built for conventions and people who love to eat overpriced, badly prepared food. Can you tell my distaste for the Downtown dining scene? So when I heard that Fifth Group (the masterminds behind such outstanding establishments like South City Kitchen, Ecco, La Tavola, The Original El Taco, and more) were going to open a spot in the 191 Peachtree Tower location, I thought they could really be a bright star in the dull Downtown food scene.

Upon walking inside Alma Cocina, you instantly feel as if you are in the swankiest part of the

44 | davidatlanta

city. Dim lighting, rustic yet modern design and lounge music in the background accentuates the space’s masculine, Spanish feel. The bar is welcoming with backlighting that purposefully showcases its stellar alcohol (and tequila) selections. I, however, opted for the tufted brown leather booths so I could people watch, although I hear the bartenders are quite the fun ones to hang with.

While the space seemed like a homerun (I especially liked the mid-century stone wall with geographic shapes, the bull head, and the stunning light fixtures), I wanted to reserve my judgment for the food. I started with a few appetizers, including the Guacamole & Butternut Squash with Queso Fresco and Chipotle. When I first looked at this dish, I thought “how brilliant”.

To take the savory and sweet flavors of butternut squash and pair it with the acidity of lime in the guacamole, and the smoke from the chipotle, how could you go wrong? Well, turns out you can’t go wrong with it. The flavors worked perfectly.

Best guacamole I have had in Atlanta so far.

Hands down.

I also enjoyed the Duck Tostada, which is great for those who like “pass-around” dishes or tapas style. The three small tostadas were a nice surprise and offered a hint of sweetness from the cranberry escabeche-chayote salsa.

The dish had a white bean puree that I found too salty, but easily something I would try again (and highly recommend).

Alma has a nice selection of ceviches, I just think I choose the wrong one. I ordered a Bay Scallop Ceviche, which had blood orange juice, aji Amarillo chile, Agrumato oil, red onion, basil, and marcona almonds. While the scallops were light and fresh, the blood orange was overwhelming to the fish and didn’t allow the full flavor to really surface.

Rounding out the appetizers was the Cachaça Braised Shortrib, which is probably the best thing I had at Alma Cocina. Cachaça is one of my favorite types of alcohol, which is fermented sugarcane and is often known as the Brazilian rum. The Shortrib had Brazilian feijoada beans,

chicharrones, and a cilantro chimichurri that came out creamy and smoky. The waitress informed us that it cooks for 5 hours in several different types of meats which brought out that intense flavor. The feijoada beans gave the dish texture, and the beef falls right off the rib (the way it should).

Cilantro chimichurri gives the dish some color and freshness.

To be honest, after I was finished eating and being rolled out to my car, I still wanted more of the shortrib.

All while this is going on, I am sipping on not one, but two drinks. My dinner guest isn’t much for drinking, so I ended up with her drink. I ordered the Amatitan, which uses Herradura reposado and had fresh hand squeezed citrus juices with some orange Curaçao. Not too heavy, not too sweet, and if you like to taste your tequila (like I do), this is a great drink for you. My guest drank the Naranjarita, which is a blood orange infused margarita with fresh citrus also.

Exact quote from my guest, “I don’t drink, but davidatlanta | 45

chefs in that locality better pay attention.

Finally, the main entrée was served, the Grilled Flat Iron Steak, and it was cooked to perfection!

Served with poblano-goat cheese potato gratin and an avocado-arugula salad, it makes the perfect meal for lunch or dinner. This is great for the businessmen in the area who aren’t too crazy for Mexican, but want a great meat and potatoes dish.

As I write this review, I am sipping on my own frothed beverage I like to call … well, I have never really given it a name. However it is a far cry from The Swim Up Bar that I had at Alma. The Swim Up Bar is a frozen drink that was a great move into the dessert menu.

It was sweet, and had an allure that screamed “CHRISTMAS!” or as my guest said “The Year Round Eggnog”. Sweet nutmeg sprinkled on top with an umbrella… bring it on!

this drink is so good it makes me want to drink again.” I mean, that kinda says it all. Alma Cocina will reform reformed alcoholics with their amazing drinks!

As the drinks are clearing our parched throats from the appetizers, we were quickly brought out a few of the taquitos (two small tacos) and I can’t say I wanted to write home about them.

I enjoyed the Fried Avocado tacos concept, but thought the flavors were off. Served with a crispy cotija shell, poblano pesto and a roasted tomato with basil, it felt too Italian for me. Italian isn’t Mexican last time I checked. The Braised Lamb taco was a miss in my book also, however the dish is usually served with pomegranate seeds and since they weren’t in season, they were not served on the dish. This taco was screaming for a citrus counterpart to make it complete, and I feel the pomegranate seeds would have made this taco incredible.

Executive Chef Chad Clevenger has some innovative ideas on how to bring Atlanta into “modern Mexican”, and as he gets comfortable in his new setting, he will have a chance to explore and perfect his dishes. He is a breath of fresh air in the Downtown Atlanta cooking community and 46 | davidatlanta

For the record, I have never been a very big sweets person. I can appreciate something sweet, and taste it, but the sugar rush sends me over the edge. The Tres Leche Cake was served and is easily the best one I have ever had (and I have had some from all over the world). It was moist, tender, sweet, served with fresh cream and coconut. The churros with lemon custard was a refreshing take on the dessert also.

What’s the night without one more drink? The Dios Mio encapsulates what Alma Cocina is in my opinion. A Fidencio Classico Mezcal (Mezcal is a tequila type similar to Scotch), pomegranate molasses, and housemade ginger, this elixer is something masculine, different, and can only define as “sexy”. Which is how I would describe Alma Cocina. Sexy.

Fifth Group has done a great job bringing Modern Mexican to Atlanta, and while any new restaurant will have its kinks to work through, Alma Cocina is setting the bar high and is delivering on the promise they brought to Downtown.

Lunch or dinner, business or casual, big parties or intimate night out, Alma Cocina is ready show you how sexy they are.

Grade: B+

191 Peachtree St. | alma-atlanta.com 404-968-9662 | Reservations recommended HOURS Lunch 11am-3pm. Dinner 5–11 pm. Bar opens 4 pm Parking: Validated for 191 Peachtree Tower lot

calendar MONDAY Beluga martini bar Martini Girls

Cabaret with hostesses Mr. Charlie Brown, Jealouse & more, 11pm $5

BLAKES ON THE PARK Manic Monday (retro night 70’s, 80’s, & 90’s) 10pm

COCKPIT Big Red Cup Mondays All Day & 1/2 Price Appetizers 5-8pm

EAGLE Comedy TV- Free Pool FELIX’S Free Pool FRIENDS ON PONCE

Bad Boy Brian opens at 2pm

HERETIC Come play with Eddie 4pm-11pm HIDEAWAY $2.50 Domestic Beer JUNGLE Stars of the Century Show 11pm MODEL T’S Wheel of ? with Elvis 9pm

TUESDAY BLAKES ON THE PARK I Gotta Sing!

WEDNESDAY BLAKES ON THE PARK

Feathers & Flesh Burlesque Revue 11pm

COCKPIT

Balls Deep Karaoke, 10pm with Mikey and Wesley &1/2 Price Appetizers 5-8pm

EAGLE 80’s Music with Travis FRIENDS ON PONCE Team Trivia 8pm HERETIC H.U.M.P. Dress Code Party w/DJ Lydia Prim. 25¢ Keystone Light Draft all night long. No Cover!

HIDEAWAY

Craps & Blackjack with Miss Lauren

MODEL T’S Virtually Famous Karaoke with Pat & Tina 10pm

SWINGING RICHARDS 2-4-1 VIP Room XCESS ULTRA LOUNGE/TRAXX

Raquell Lord’s The Main Event Talent Show @ 10:30pm, Sign Up by 9:45pm.

Also Sophia Mcintosh & The Fabulous 5 +1 @11:30pm, 18+

Hosted by Jealose & Jerry (Karaoke) 11pm

THURSDAY

Club Rush HipHop til 4am, $5 COCKPIT DUDE: 80s Party, 9pm & 1/2 Price Appetizers 5-8pm

EAGLE Tuesdays with Tony FELIX’S Smirnoff Martini Night FRIENDS ON PONCE

Let’s Make a Deal 6pm

HERETIC Two step Tuesday free 2 step lessons 8pm open dance till 11pm

HIDEAWAY Service Industry Night -

Employee Prices. Trivia w/ Will 9pm

MODEL T’S Texas Hold’em Poker 9:30pm SWINGING RICHARDS

No Cover Before Midnight, $5 After

50 | davidatlanta

BLAKES ON THE PARK

Texas Hold’Em Poker 7pm, The Shawna Factor Show, 11pm

COCKPIT

Dirty Boy Bingo, 9pm w/ Ruby Redd

EAGLE Karaoke with Mikey FELIX’S Karaoke w/ Brett & Tyler 10pm FRIENDS ON PONCE Where Girls Who Like Girls Meet Girls all night

HERETIC 3 Legged Cowboy Night 9pm. Free Dance Lessons 8-9pm. No Cover!

HIDEAWAY Levi & Leather Night

JUNGLE Cherry Pop Thursday!

SATURDAY

LAS MARGARITAS

Crazy Bitch Bingo 7:30pm

MODEL T’S Wheel of ? with Micheal 9pm SWINGING RICHARDS

2-4-1 VIP Room & 2-4-1 Door Entry

XCESS ULTRA LOUNGE/TRAXX

Turnt Up Thursday, No Cover, Hip Hop, Rnb & Reggae

Club Rush Dance Party COCKPIT Rotating VJ’s & DJ’s, (resident DJ, Diablo Rojo)

BLAKES ON THE PARK

Jealose’s Daring Diva’s Show 11pm

EAGLE DJ Dance Party FELIX’S Karaoke w/ Brett & Tyler 10pm FRIENDS ON PONCE

FRIDAY

Open @ noon with Bob Brewer

BLAKES ON THE PARK

HERETIC Varies: Club Night or 3 Legged

Club Rush Got Leche? til 4am, $10

JUNGLE Club Night, Various Guest DJ’s.

COCKPIT Rotating VJ’s & DJ’s, (resident DJ,

MODEL T’S Sexy & Know it Party 9pm

Kitty LeClaw’s Meow Mix Show 11pm

Cowboy Night - 10pm

SWINGING RICHARDS

Diablo Rojo)

T-Shirt Review, $10 Cover

EAGLE DJ Dance Party

XCESS ULTRA LOUNGE/TRAXX

FELIX’S Bartenders Serve It Up!

Man 2 Man, Free 4 Men 25+ B4 12am

FRIENDS ON PONCE

Happy Times with Bad Boy Brian & Ken

SUNDAY

HERETIC Dj Lydia prim no cover before 11pm

BLAKES ON THE PARK

HIDEAWAY After Work Martini Madness JUNGLE Club Night, Various DJ’s MODEL T’S Morning Bagels / Texas Hold’em Poker 9:30pm

SWINGING RICHARDS

T-Shirt Review, $10 Cover

Old School Sundays with DJ Bill Berdeaux 3pm-7pm, DJ Darryl Cox 7pm-close

Club Rush Hip Hop w DJ Truz, no cover COCKPIT PBR Beer Bust -- Open & Pouring FELIX’S

Bloody Mary & Mimosa Wallet Pleasers

FRIENDS ON PONCE Bad Boy Brian’s Smirnoff B Mary Bar 12:30pm

HIDEAWAY

Make Your Own Bloody Mary Bar 12:30pm

LAS MARGARITAS

All You Can Eat Brunch 11am-3pm

MODEL T’S Sunday Dinner with Ron 3:30pm

calendar | BARTAB

52 | davidatlanta

davidatlanta | 53

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54 | davidatlanta

La Nota Rosa

Espinas En El pene por Luis Chiruco.

Un prestigioso cientifico de la Universidad de Stanford descubrio que como parte de la evolucion humana, el hombre perdio las espinas originalmente que tenia en su pene.

Hoy, el pene humano carece de espinas, gracias a la perdida evolutiva de un trozo de ANN nocodificante, segun el estudio de Gil Bejenaro, profesor de biologia de la Universidad de Stanford.

El estudio salio publicado en la revista Nature y en el trabajo Bejarano describe como las eliminaciones de ADN regulador han ayudado a esculpir la evolucion de caracteristicas especificas humanas.

Los cientificos, dirigidos por Bejerano,utilizaron genomica comparativa para identificar 510 deleciones especificas humanas,secuencias que se encuentran muy conservadas entre los chimpances y otras especies,pero ausente el genoma humano.

Las eliminaciones representan trozos de ADN regulador, secuencias que pueden influir en la expresion de genes cercanos,y que se encentran casi exclusivamente en bandas de AND no codificante, cerca de genes implicados en la senalizacion hormonal y el funcionamiento neural.

Una delecion elimina una secuencia reguladora neural cerca de un gen supresor tumoral, una perdida que correlaciona con la expansion de regiones cerebrales especificas en los humanos. Otra delecion elimina una secuencia reguladora cercana del gen receptor androgeno humano, un cambio molecular vinculado a la perdida anatomica humana de bigotes sensoriales y espinas del pene queratinizadas.

Informo que las espinas del pene son comunes en animales, incluyendo los chimpances, macacos y ratones, pero una morfologia mas simplificada tiende asociarse con la conducta monogama de ciertos primates.

Muchos estudios han intentado resolver la cuestion de que hace al ser humano distinto al resto de organismos buscando caracteristicas extra frente a as de los familiares evolutivos mas cercanos.

Los cientificos eb el trabajo actual han descubierto interesantes caracteristicas especificas humanas examinando lo perdido a lo largo de la evolucion.....muy interesante...got leche?

davidatlanta | 55

Top 10 Tracks 1. Disparate Youth — Santigold 2. Girl Gone Wild — Madonna

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9. Good Worker — iamamiwhoami 10. Nobody’s Perfect — J. Cole feat. Missy Elliott

By Dustin Shelby. Check out more music at Dustin’s blog at www.echodust.com

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FairyScopes

ARIES (March 20 – April 19): You are now as prone to accidents as ever.

Second-guessing yourself won’t help. Just slow down and pay attention! As a bonus you might notice details that can improve your work, your health and your reputation as a genius.

TAURUS (April 20 – May 20): Seeing your mother in the mirror might be a bit spooky, but there are lessons there (besides acceptance!). With maturity comes an appreciation for what she intended at least. A part of her will always be with you, so find the good in that.

GEMINI (May 21- June 20): A hard reality check can make you recalculate your goals, but it’s not all bad. We all have to trim our sails now and then. Trust your instincts. Friends offering challenges may not have your best interest at heart. Think ahead!

CANCER (June 21- July 22): If you seek the spotlight, you’ll regret it. Someone’s likely to shove you under it anyway, and you may not like that either. Share credit, shoulder blame and be careful of who you trust.

LEO (July 23 – August 22): Trying too hard to promote yourself can antagonize colleagues. Modesty doesn’t mean you have to deny yourself, but try to keep your ego out of it and present your work in a simple, straightforward way.

VIRGO (August 23 – September 22): Erotic exploration is likelier to teach you what you don’t like than what you do.

Experimenting is fine if you can joke about it afterwards. Trust the instinctive “no.” Feeling you have to prove something is the surest way to trouble.

LIBRA (September 23 – October 22): Be very careful of your health. Cold and wet are not your friends! Temptations and invitations to parade around in something skimpy may be irresistible, but if you want to get hot, stay warm!

SCORPIO (October 23 – November 21): Innovative efforts are likely to fail, but even then you can learn something important. Be careful not to damage material resources, working relationships or your health. Your dark, nasty humor wants to emerge for the wrong audience. Be careful!

Scopes brought to you by Jack Fertig, professional astrologer since 1977. Visit his website at www.starjack.com.

60 | davidatlanta

SAGITTARIUS (November 22 – December 20): Unless you and your mate really are partners in work as well as at home, helping each other with work is going to create trouble. If you’re seeking new work, polish your résumé over the weekend and get it out next week.

CAPRICORN (December 21 – January 19): Setbacks at work can get under your skin, triggering arguments with the boss. Don’t let passing annoyances get to you. Take it out on some rough or challenging fun. Anything from a game of rugby to a good intellectual stretch will shake off the tension.

AQUARIUS (January 20 – February 18): Recent inspirations and brilliant utterings may have you feeling invincible, but the gift of gab is passing. Wherever being crude and nasty, or brutally to the point can serve you, have at it. Otherwise modest reticence is best.

PISCES (February 19 – March 19): Dissatisfaction in love may get so bad that the only thing holding you together is the expense of splitting up. Problems that seem unsolvable now may find answers later. List the positives and the negatives; remember the good stuff when you talk.

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