FRESH FOOD & DRINKS

A roundup of newly-opened and coming soon restaurants

By Collin Kelley

If it seems like Intown has gone restaurant crazy, we won’t disagree with you. Keeping up with the number of new eateries and drinking spots can be daunting, but we’ve tried to make it easier with this roundup of what’s recently opened and what’s on the horizon. As usual, there is something for every taste and price range here, so put on your eatin’ pants and get out there.

East of Chicago Pizza

This new pie joint has officially opened their first Georgia location at 349 Decatur Street at the Pencil Factory Flats and

Shops offering pizza, pasta, subs, wings, burgers and bread sticks. For more visit eastofchicago.com.

Atwood’s Pizza Café

Now open on the ground floor of The Biltmore building, 817 West Peachtree Street in Midtown, Atwood’s Pizza Café offers dine in, grab-and-go and delivery for breakfast, lunch and dinner seven days a week. The menu focuses on cookedto-order, soup, salads, sandwiches and subs. There’s also a coffee bar serving up cappuccinos, lattes, drip-pour coffee and house-made syrups. For more visit, atwoodspizza.com.

Scofflaw Brewing Company

More than two years in the making, Scofflaw is the brainchild of owner Matt Shirah, who enlisted the help of brewmaster and co-founder Travis Herman. Located in northwest Atlanta’s Bolton neighborhood at 1738 MacArther Boulevard, Scofflaw Brewing Co. boasts an 18,419-square-foot production facility and a tasting room expected to open this month. On the pouring menu: Several tropical and hop forward IPAs, a pale ale and an imperial barrel-aged stout. For more information, visit facebook.com/scofflawbrewingco.

Rising Son

The former Bishop space at 124 North Avondale Road in Avondale Estates has been transformed into a new breakfast and lunch spot serving up such menu items as grits, biscuits, bacon, salads, grain bowls, sandwiches and a “meat and three” menu. For more, visit facebook.com/ RisingSonavondale.

Gaja

East Atlantans have a new Korean restaurant to check out at 491-A Float Shoals Ave. SE. There’s no sign, so look for the mint green door. The menu includes Korean fried chicken, pork chops, spicy crab soup and more. Visit gajaeav.com for more information.

Linton’s

Chef Linton Hopkins’ latest outpost is located on the grounds of Midtown’s Atlanta Botanical Garden in a light-filled, airy building and patio that fits perfectly into the landscape. The “Petit Café” menu offers Southern-inspired sandwiches and snacks including chicken salad, pimento cheese, grilled cheese, PB&J, tomato soup, Spotted Trotter hot dogs and King of Pops. Dinner and brunch menus are more expansive with paneed mountain trout, iron skillet New York Strip, French omelets and more. To see all the menus and make reservations, visit lintonsinthegarden.com.

Richards’ Southern Fried

Chef Todd Richards’ chicken stall is expected to open this summer at Krog Street Market in Inman Park. The stall will be serving up three kinds of fried chicken – classic, hot and “Richards’ HOT” – as well as veggies. Visit richardssouthernfried.com for more.

Barcelona Westside Ironworks

The always packed Inman Park restaurant now has a sister site on the Westside in the Ironworks development, 1085 Howell Mill Road. The Spanish menu features charcuterie, tapas, salads and an impressive drinks selection. Visit barcelonawinebar.com for more information.

5Church

The “modern American” restaurant under the helm of Chef RJ Cooper may already be open by the time you read this. Located 1197 Peachtree Street in Colony Square, the restaurant will serve dinner nightly, with lunch and weekend brunch service to follow at a later date. The menu includes steaks, chops, chicken, sandwiches, salads and a variety of sides. For more information, visit 5ChurchAtlanta.com.

Communion Beer Garden at Revival

Chef Kevin Gillespie has opened Communion, a German beer garden, in the backyard of his popular Revival restaurant in Decatur. A food truck will allow guests to sample executive chef Andreas Müller’s inspired takes on classic beer garden snacks, including grilled rye with Kartoffelkäse, Bavarian-style pretzels with hot mustard and Obatzda and grilled sausages with sauerkraut, mustard and beef fat-fried potatoes. The drink list offers a selection of European-style draft and bottled session beers, Old World-style wines, punches and batched cocktails. Upon arrival, guests purchase tokens – $5 each –from the Communion cashier and spend them on drinks and food truck purchases. Any unused tokens can be used on future visits. Most food truck snacks and drinks are one to three tokens, with server and bartender gratuities already factored into the price of each. For more information, visit revivaldecatur.com.

Ponce City Market

Miniature golf, carnival games and other attractions will be the big draw to The Roof at Ponce City Market this summer, but so will Nine Mile Station – a beer garden and concession stand serving up cold brews, snow cones, gourmet hot dogs and more. Also recently open: Botiwalla, an Indian street grill offering kabobs, flatbreads and more. For more, visit poncecitymarket.com.

Lenox Square

The Buckhead mall has two new eateries for hungry shoppers to try. Taziki’s Mediterranean Cafe (tazikiscafe. com) is a casual dining restaurant that specializes in dishes using wholesome, fresh ingredients and flavors. Its menu is contains chef-driven recipes prepared daily from fresh ingredients, and the eatery believes in bringing Southern hospitality to Mediterranean dishes, giving families healthy alternatives for their dining options. Opening in April, Rise Pies (risepies.com) will offer its line of both classic and specialty pizzas. Foodies can also build their own pizza by choosing from three kinds of dough, six sauces, eight cheeses and 23 toppings.

Boulevard in late July, but in the meantime he’s been hosting a series of pop-ups at ONE. midtown kitchen and other local eateries so you can get a taste of what’s to come. Check on the progress at nextoatl.com.

Taverna Atlanta

The Shops Buckhead Atlanta will replace the recently shuttered Thirteen Pies with Taverna Atlanta this autumn. The restaurant, from Lombardi Family Concepts, will offer Northern Italian delights such as oven-fired pizzas, salads, risotto and more.

Yebo Beach Haus

Restaurateur Justin Anthony closed Yebo at Phipps Plaza but has opened Yebo Beach Haus at 111 West Paces Ferry Road in Buckhead. With a focus on South African-inspired small plates, the menu includes dishes like shrimp peri-peri tacos, tomato and watermelon bruschetta, grilled swordfish sandwiches and boerewors meatballs. For more information, visit facebook.com/yebobeachhaus

Morningside Kitchen

Tom Murphy has taken over the former Rosebud space at 1397 N. Highland Ave. in Virginia-Highland for this new dinner, brunch and drinks space. The menu includes burgers, fish, ribs, steak, chicken and more. Visit morningside-kitchen.com for more information.

Amer

This new Inman Park cocktail bar is from the team that created Westside’s Bocado. The menu includes classic cocktails with a focus on bitters and Italian Amari. The food menu is made up of small plates and savory bar snacks like oysters, hummus, grilled cheese, prosciutto and pork belly sandwiches. The bar is located in the Inman Quarter development, 299 N. Highland Ave. Visit ameratlanta.com for more information.

Nexto

Chef Mihoko Obunai is planning to open this ramen restaurant at 828 Ralph McGill

By Isadora Pennington

“Izzy, eat your meal first, it will get cold.” That was a phrase I heard often as a child, when I was chided again and again for skipping the protein and going straight for the fries. As far as I was concerned, I might get full and not eat everything, so I wanted to make sure I ate all the fries first.

Potatoes are so great, guys. Aren’t they? Almost everyone loves them in some form or another. There’s the classic baked potato, the ever-popular potato chip, there’s hashbrowns, au gratin, potato soup, potato bread... I mean, even vodka is a potato product. And yet somehow, the simple French fry has managed to transcend all the others. The pinnacle success of a potato’s life.

One of the things that French fries have going for them is they are just so adaptable. They’re great on their own, served street style in a paper cone, or alongside a burger and dipped in ketchup, but they also serve as a medium for plenty of other yummy tastes. Add chili, or nacho fixin’s, just cheese