Inside Mister & Miss Einstein’s pink and brown storefront, ice cream shares table space with cups of coffee and rich fruit smoothies. The shop’s homemade desserts include ice cream sandwiches, shakes such as the Georgia peach with peach pie and vanilla ice cream, and cherry-topped banana splits. An ice cream club held throughout the week entertains kids with treat-making lessons that teach them to craft their own ice cream and sorbets, better preparing them for the impending snowman apocalypse.
Decorated like a float that just escaped the Mardi Gras parade, Just Loaf'n Food Truck is the mobile sibling of the brick-and-mortar restaurant Just Loaf'n. The food truck bops around to locations that include food festivals, farmers' markets, and late-night drag races, stopping in to serve up New Orleans–style po' boys, jambalaya, and 25 flavors of sno balls. The chefs stay true to their theme by using authentic NoLa ingredients such as Patton's hot sausage, Leidenheimer french bread, and Gulf Coast shrimp.
It's the very first dictum on Cafe Circa's list of house rules: "Try something new. You won?t be disappointed." An easy rule to enforce, since the cafe's menu makes newness hard to avoid. Familiar southern comfort foods surprise over-it taste buds with a modern burst of Caribbean, Latin, French, and Thai flavors. A whole fried snapper arrives alongside white corn grits. Mussels simmer in a broth tinged with coconut, basil, and lime. Even the crispy quail and waffles tops its unusual savory-sweet pairing with a combination of truffle butter, blue cheese, and balsamic syrup.
Novelty pervades Cafe Circa's activities as well. Depending on the night, the air above the high-topped wooden tables might fill with the fruit-flavored smoke of hookahs or music both live and DJ'ed. For an even more festive nighttime experience, the staff occasionally invites guests to venture up to the rooftop, where they can gaze out at the historic buildings of the Old Fourth Ward and the irrational architecture of the Old ?2nd Ward.
When Jake first opened his own ice-cream shop in the Old Fourth Ward, his freezer only contained 8 flavors. However, his creamy homemade concoctions—made from natural ingredients and packing an 18% butterfat punch—quickly became a cult favorite, leading to the creation of nearly 70 unique flavors derived from the minds of loyal fans and enlightened ice-cream men. Today, Jake vends his frozen treats all across Altanta and has earned praise and recognition from a slew of sources, including Atlanta Magazine and Newcomer, for both the ice cream itself and the shop's fun atmosphere.
Whether it's Brown Shugah Vanilla or Coffee & Donuts, each of Jake’s creatively named treats emerges from fresh ingredients, including organic sugar and hormone-free dairy. For his vegan, lactose-intolerant, or cow-fearing patrons, Jake churns out decadent sorbets in flavors such as lemon, coffee, and mango, and fills cones with Joyscream concoctions made from almond or coconut milk. When not cooling off taste buds, Jake’s helps out the community by hosting fundraisers for a list of organizations, such as the American Red Cross and Special Olympics of Georgia.
Since 1986, JD Rothschild Gourmet Chocolate has warmed bellies with its instant, all-natural hot chocolates. The company's decadent blends greet lips with familiar flavors, such as premium chocolate and hot chocolate with mini marshmallows, plus a few unorthodox ones, such as candy cane, salted caramel, and malted. The blends, which are packaged in decorative, reusable tins, are simple to prepare: customers just need to add hot water and stir, counter-clockwise if they're Australian.
JD Rothschild Gourmet Chocolate's chocolatiers also lead chocolate-making classes, which introduce students to different types of chocolate, including Valrhona and Callebaut. The classes go on to teach participants how to whip up a chocolate mousse, craft fine truffles, and create tasty cocoa rubs.
Thanks to the guidance of celebrity chef Gordon Ramsay, the culinary team at Park's Edge is proud to welcome locals into its newly renovated interior to sample contemporary American fare. Chef Jorge Pacheco summons the fragrant memories of his mother's and grandmother's kitchens as he puts his years of cooking to use in the eatery of his longtime partner, Park's Edge owner Richard Wadlington, Jr. Pacheco enhances pan-seared seafood and succulent cuts of lamb with creative flourishes, such as worcestershire-compound butter and apricot-pistachio relish. He then passes his ambrosial entrees off to friendly servers, who ferry them to guests sitting in the chocolate-hued dining room or kicking back beneath the shade of tall trees and curious UFOs on the secluded patio.