Surrounded by rustic brick walls, the guests at MillTown Arms Tavern raise frosty pints in celebration of their favorite teams' triumphs. Flat-screen televisions flicker with the evening's games, and dartboards aid guests in deciding who pays the tab or who is slightly lopsided. The patio seating gives diners an infusion of vitamin D as they enjoy a full menu of pub-style grub, including fish 'n' chips, enchiladas, hot dogs, and caprese salads.
Chef Noelle Thomas fills Amuse!’s bohemian, vintage-accented dining room with French-inspired fare concocted from seasonal ingredients. For brunch, send the tongue on a hike through the black-forest ham, béchamel, and swiss cheese of the toasty croque monsieur sandwich ($12). During dinner the duo of duck-leg confit and duck breast is known to entertain guests by quacking "Who's On First?" in its entirety ($24). The French culinary lesson continues alongside a spread of other European-inspired dishes with the continental fare of Carpe Diem. Lounge on a plush sofa or on the outdoor patio and enjoy an entree such as wood-grilled sashimi tuna ($22), or let the pork confit explain how the dining room's exposed brick keeps wolves out of the restaurant ($19). Carpe Diem also boasts a sizable wine collection of reds and whites, such as Washington Hills' 2007 Gewürztraminer ($6.50 for a glass).
The instructors at All Life is Yoga teach Purna Yoga, a discipline that encompasses not just movement, but an entire lifestyle. This holistic approach combines classes with meditation, philosophy, and even diet?there are cleanse programs that coincide with the teachings in the studio. The discipline aims to address every aspect of well-being in its efforts to help adherents live more joyful lives.
Instructor Rutu Chaudhari, began her yoga studies in 1999 and has a 2000 hour certification with additional training in therapeutics and meditation. She administers yoga therapy to clients with injuries or ailments, ranging from hip replacements to fibromyalgia. Rutu?director of the College of Purna Yoga in Atlanta?has taught at the Southeast Yoga Conference for the past three years. She has also assisted yoga master Aadil Palkhivala with workshops and teacher training.
Jack Sobel was homesick?and a bit hungry. He'd recently left New Mexico for Atlanta, and often found himself prowling streets lined with pizzerias, taco shacks, and international restaurants, hoping to find the southwestern dishes he'd grown up on. Memories of sweet yellow Navajo corn sauce and fiery chorizo lingered at the forefront of his mind, but most potently missed were the Hatch green chiles so integral to southwestern cooking. So after searching in vain, he decided to take matters into his own hands. Agave Restaurant was born.
Every week, Jack has fresh green and red chiles shipped directly to his open-air kitchen from Hatch, New Mexico. He combines these with locally sourced ingredients to craft contemporary southwestern specialties lauded by media outlets ranging from Creative Loafing to USA Today. Pulling from his years working alongside Mexican and Navajo chefs, he whips up smoky blue-corn chicken enchiladas, tender green-chile meatloaf, and crawfish pasta showered in spicy red-chile cream, all washed down with the specialty margaritas named as some of the finest in the city by CBS Atlanta. The margaritas' secret? Freshly squeezed lime juice and 100 different varieties of tequila.
As Jack and his chefs labor in the kitchen, diners await meals out in the airy bi-level dining room, where colorful paintings, vibrant tapestries, and rustic crosses speckle the sand-colored walls. The restaurant is housed in a historically important building?the original General Store for the Fulton Bag and Cotton Mill, which once peddled groceries and essentials to shoppers in exchange for pennies and magic beans.
Part tapas restaurant and part upscale lounge, bar ONE offers a sultry retreat from Atlanta's daily bustle and peach-avalanches. The lounge's ivory sofas, artful semi-nude photos, and mirror-polished surfaces create a chic background, no matter where or how guests choose to situate themselves. The best foreground, however, is a spread of small plates that blend the classic flavors of southern food with the spices and fruits of the Caribbean. Coconut curry shrimp, for instance, shares the spotlight with sweet potato waffles, and jerk chicken is folded into quesadillas. That combination of tastes is personal for Chef Natasha Wong, who draws on culinary know-how gleaned from both her years of cooking professionally in the states and her childhood spent in the Virgin Islands helping out in her parents' kitchen.
Most restaurants have no place for a chainsaw in the kitchen, but Miso Izakaya is not most restaurants. Here, chefs use a chainsaw to break 200-pound blocks of ice into bits small enough to fit in cocktail glasses. That’s where the bartenders step in, whipping up whiskey sours and other boozy classics with top-shelf spirits.