FOODIE JOURNAL

From left: The Dirtier Bird sandwich from Recess. Culinary Director Whitney Wood.

Feel Good Food

DISHING ON THE NEW BUCKHEAD LOCATION OF RECESS

Atlanta’s fast-casual, healthforward restaurant concept Recess is opening a new location this summer in Buckhead Village’s Hanover Building. Like the original Krog Street Market concept, this space will prioritize feel-good food, with a takeout and tech-focused model. We spoke with Culinary Director Whitney Wood about the new outpost.

Tell us about the new Recess Buckhead. Recess will keep serving the hits that customers love while Whitney develops new and seasonal menu items. That means you'll still be able to enjoy our Superbowl, Harvest Moon and My Farro Lady wherever you go. However, we'll incorporate seasonal ingredients such as Georgia peaches in featured spots on our menu.

How do you build a menu of "food that makes you feel good"? Designing "food that makes you feel good" starts with the reality that everyone’s dietary needs and preferences are unique. We aim to serve an inclusive, flexible and satisfying menu of chef-driven items that can be easily customized. Most of our bowls and salads are vegan-friendly, but we encourage guests to add toppings like braised chicken, carnitas or avocado, depending on how they feel. We define ourselves as a brand dedicated to preparing whole proteins, a colorful collection of seasonal vegetables and nutritious grains thoughtfully crafted to provide balanced and delicious options to all guests.

What makes this location's menu or dining experience unique? Buckhead will be our first location that allows guests to build their own bowl with our team members. With our new floor plan, guests won't need to order at a counter and wait. Instead, they'll be able to come inside and see all of our ingredients up close. We want guests to build with us. If you aren’t in the mood for the avocado on the Tom Cruz bowl one day, you might choose to swap it out for our roasted broccoli. Or you might decide to skip what's on our menu board and build your paleo-friendly option from the ground up.

This location is designed for streamlined convenience. What does that mean? We believe in extending hospitality beyond the four walls of our restaurant. This entails offering seamless ordering technology, enabling faster delivery via streamlined menu prep and caring about the small details like dedicated parking spaces for pick-up orders. And, if someone doesn't have time, they can order ahead and pick up at our new takeout window. n

RECESS • 404.596.8396 eatrecess.com • @recess_atl

FOOD NEWS

Fast-casual salad and grain bowl chain sweetgreen is now open in West Midtown at 1050 Howell Mill Road. Expect sweetgreen classics such as the Kale Caesar and Guacamole Greens salads, as well as all-new menu items such as the Catfish Remoulade, a creamy salad that takes inspiration from a seafood po-boy. sweetgreen.com n Painted Hospitality, the team behind The Painted Pin and The Painted Duck, will open a new pickleball entertainment concept, Painted Pickle, at Armor Yards on Ottley Drive later this year. Expect eight indoor pickleball courts, along with additional games and a full-service kitchen and bar. paintedhospitality.com n Humble Pie, the latest concept from the team behind Lazy Betty and Juniper Cafe, is now open for lunch and dinner at the Interlock on Howell Mill. You’ll find the team turning out a vegetable-forward menu of wood-fired pizzas, pot pies and dessert pies. humblepieatl.com

Hello, Grilling Season

The Usual’s Sweet Chili Sauce, created by Chef Nick Leahy, is best served atop grilled meats.

Grilling season has officially arrived. To celebrate, we asked Chef Nick Leahy, head chef of The Usual, which opened in Brookwood Hills in February, to share the recipe for a grilling staple: his signature sweet chili sauce, the perfect topping for grilled steak, chicken or salmon.

INGREDIENTS 3 tablespoons cornstarch 4 tablespoons water 1.5 cup rice wine vinegar 1 cup water 8 ounces. sugar 10 cloves garlic 2 tablespoons soy 2 tablespoons fish sauce 1 teaspoon Korean chili powder 12 sweet peppers (small) 6 ounces hot sauce (choose one with a thick consistency) INSTRUCTIONS Make a slurry with cornstarch and water. Combine all the other ingredients and bring to a boil. Add the slurry, stir to combine and return the mixture to a boil. Blend in a blender and cool.

THE USUAL • 404.343.1541 theusualatl.com • @theusualatl