Certified professional photographer Gene Taylor has fine-tuned his artistic vision while working in photojournalism and portrait photography for more than 30 years. During classes at Your Photo Safari, Gene introduces students to the photographic arts and the workings of DSLR cameras. Sessions begin in classroom settings, allowing students to get acquainted with camera basics as well as advanced features such as setting white balance and reducing blur. After learning how to navigate the multiple settings and buttons on their digital cameras, students traipse to area gardens to explore the natural world through their lenses. The hands-on experience allows students to take home artfully composed shots of plants bathed in natural light or trees planking over riverbanks in a bid for Internet fame.
Go Hard Fitness Bootcamp pushes its participants toward their heights of health and peaks of personal wellness with a curriculum based around strength training, cardiovascular endurance, and smart eating habits. Classes are tailored with all fitness levels in mind, allowing bodybuilders and sofa security guards alike to benefit from the instruction. Under the encouraging guidance of the boot camp’s instructors, boot campers will evict any fat currently squatting in the body's apartments, while also toning up muscles and spit-shining self-esteem. Class sizes run between 15 and 20 participants per four-week session, allowing Go Hard Fitness Bootcamp clients to benefit from one-on-one tutelage from the trainer. Email, call, or messenger-pigeon to register for a month of boot camp with Go Hard Fitness Bootcamp. Sessions start on the first and the 15th of each month.
Raw, steamed, stewed, fried, grilled, or baked—at Six Feet Under, you can get your seafood prepared exactly how you like it. The raw bar serves up three types of oysters, a perfect prelude to warmer meals of steamed mussels, blackened catfish, or crispy fish and chips. Chefs fully embrace traditional Southern flavors with their oyster po’ boys and fried green tomatoes, and they also dip south of the border to whip up tacos filled with catfish, shrimp, calamari, or chicken.
At Six Feet Under, you can find your big-name standbys—Budweiser, Coors, Miller—but only by the bottle. The restaurant’s roughly two-dozen taps are reserved almost exclusively for local, domestic, and international craft beers, many available by the pitcher. This strikes a nice balance between the beer connoisseurs and the happy-hour crowds, a harmony that extends to the cocktail list's eclectic roster of margaritas, top-shelf martinis, and bawdily named oyster shooters.
Everything on the menu pairs well with views of the twinkling Atlanta skyline, which is visible from the rooftop bars at both locations. The two spots were collectively named some of America’s Best Outdoor Bars by Travel + Leisure magazine. Views of the historic Oakland Cemetery, built in 1850, might sway you towards the original Grand Park location—and clue you in to the origins of the pub’s macabre moniker.
Strings of hot-pepper-shaped lights hang over the bar at Mezcalitos Cocina & Tequila Bar's main location, where they're accented by colorful toy parrots and bullfighting posters. This lively decor helps distract from the lurking menace behind the bar: a housemade 10-pepper tequila known as Devil's Water. Adventurous sorts can gulp it straight as a shot, and more timid diners can take its spicy edge off by blending it with one of the restaurant's other signature tequilas. It's a tradition so popular that Mezcalitos has carried it over to their newly opened Grant Park location, too.
When it comes to the food, everything on the menu is made from scratch, from the hand-rolled tamales to the cilantro-infused rice and mole sauces. Chipotle-cheese grits complement grilled ribeye steak, and oranges and cinnamon add an unexpected sweetness to the slow-cooked red pork mole. Vegetarians and vegans can fill up on tofu tacos or salads piled high with pumpkin seeds, grilled zucchini, and roasted red peppers.
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.