After the birth of her son, Debra Coleman resigned from her corporate job, and started working from home in a field for which she has a true passion: baking. Today, her handmade, handheld cakes excite taste buds with the flavors of real sweet cream butter, Madagascar bourbon vanilla, free-range eggs, and fresh fruit. Thanks to her handiwork, wedding and banquet guests of all ages dine on decadent desserts topped with cloud-like dollops of frosting and gourmet sprinkles, while grown-ups celebrate responsibly with cupcakes spiked with rum and Kahlua.
Coleman and her company give back to the community through a wealth of civic-minded initiatives. That includes using only eco-friendly cleaning products and recyclable materials in the kitchen, and donating a portion of the weekly profits to Atlanta-area schools and women's and children's shelters.
A cozy, red-brick neighborhood hotspot, Grant Park Coffeehouse serves up piping-hot or frosty iced cups of java alongside a packed menu of savory breakfast turnovers, healthy wraps, and freshly baked pastries. Stamp taste-bud passports with the piquant punch of European-inspired brews such as the espresso ($1.95–$2.25), or perform daring high dives into a frothy cappuccino ($2.75–$4.50). The homebrew ($1.50–$3.50) brims with classic flavors, and the pumpkin-spice latte ($3.50–$4.50) puts palates in mind of autumnal romps through raked leaves. Turn punches into lunch fare like a wizard during a boxing match with the three-cheese grilled-cheese sandwich ($4), welling with cheddar, swiss, and provolone, or keep lunch fare company with a chips and large drink combo for $2.
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.
The Chocolate Bar's menu contains a veritable cornucopia of house-made chocolates, dessert plates, small bites, specialty cocktails, and expertly chosen wines. If you opt for the prix-fixe wine flight, you'll get three wines ($12) and your choice of three truffles ($5), three assorted popcorns ($12), or three cheeses ($13) to sample this chocolate cabin's wares. Otherwise, you can branch outward like a curious and hungry poltergeist tree with $25 worth of treats. Turn your palate to a culinary cocktail such as a summery beer float ($6), Leinenkugel's sunset wheat poured over a scoop of orange sherbet. Offset a liquid treat with some solid comestibles, such as smoked sockeye salmon ($10) in truffle and shallot vinaigrette. If you stopped by with a gaggle of friends, sweet-feast on a large dessert plate of peach melba ($8), a treasure trove of almond-vanilla sponge cake, peach sorbet, and raspberry mousse.
Sweet Tooth founder Chalandra "Missy" Strickland discovered her talent for baking and pastry decorating in 2004, just before her daughter's seventh birthday. With little money to spare, she baked a cake shaped like SpongeBob SquarePants, and the rest was history: her daughter's delight upon seeing it gave her the inspiration to continue perfecting her trade.
Sweet Tooth's selection of cupcake flavors runs the gamut from traditional red velvet to unconventional Bacon-licious, and several of each occupy a gleaming glass case at the café's entrance. During the day, sunlight illuminates the playful lime ceiling and cushy detached backboards of the café as patrons sip espresso drinks, trawl the Internet, and nibble on sandwiches or pastries. As night falls, the café slips on a more glamorous feel as Sweet Tooth's plated dessert menu becomes available. Adult taste buds delight in alcohol-infused cupcakes ¬and the more complex flavors of the Turtle Delight, a caramel-and-pecan brownie supporting a generous scoop of ice cream.
Sweet Tooth's baking sages also educate blossoming bakers on decorating and desserts. Dessert-tasting sessions delight with 8–10 bite-size confections, and decorating lessons help finesse frosting dexterity as students drape cake stand-ins in fondant and adorn cupcakes with tiny flowers or weekend to-do lists.
B. Beattys chefs follow the time-honored family recipes that were handed down from their parents, grandparents, aunts, and uncles. They begin each morning with breakfast, rolling up their sleeves and firing up grills before whipping up fluffy omelets and crispy chicken and waffles. Come lunchtime, they turn their attention to customized sandwiches, layering toasted rolls and sourdough bread with slow-roasted pork, fried turkey, and bacon. When dinner rolls around, they load plates with hearty servings of catfish, rib-eye steaks, and pork chops. The accommodating chefs invite guests to personalize many menu items, encouraging diners to choose seasonings for their meats and take a moment to come up with a nickname and backstory for each one of their french fries.
Servers flit about the casual dining room, where sunlight streams in through towering windows. Diners sit at booths and tabletops, sipping on smoothies and shakes.