At first, Tin Drum Asia Café's rapid service and bright decor evoke the aromatic street stands of Hong Kong, where founder Steven Chan ate throughout his childhood. The traditional ambiance is no accident—the franchise's name also harks back to a bygone era, when a tin drummer would awaken citizens and regale them with current events as they ate the day’s first meal. The electronic kiosks dotting the café, however, plunk this traditional scene in the middle of a cyberpunk setting. They allow patrons to customize their orders based on taste preferences and nutritional content, accommodating dietary endeavors such as vegetarianism and weight-loss goals.
This merger of technology and urban convention reflects a penchant for edgy ideas that also affects the menu. Items inspired by the culinary techniques of Japan, China, Vietnam, and Thailand share space in the savory catalog, taking the form of street tacos, soups, and mango chicken, a take on the general tso's staple that's sweeter than a syrup-soaked army helmet. Music is the final ingredient that charges the atmosphere. Nation's Restaurant News reports that it typically plays at an energizing 120 beats per minute and was a factor in attracting the café's initial college crowds.
What do you get when you cross local, farm-to-table ingredients with a southern-cooking mentality? It’s a question that Briza attempts to answer with food that stands out for its dedication to quality—yet doesn’t skimp on the playfulness. When making the menu, Executive Chef Janine Falvo was inspired by her family’s robust culinary traditions and by the chefs she worked under as she made her name in the business. From them she contracted a passion for working with only fresh and local ingredients whose flavors pop on their own merits.. Her cornmeal fried green tomatoes up the ante on the Southern staple, with a breading that melds with the acidity of its pickled shrimp accompaniment. Halibut comes on a bed of lobster homefries, in which each chunk of crustacean and each tiny, crisp potato cube contributes flavor or texture. Then there’s the organic smoked and fried chicken, which adds a new layer to a well-loved dish. Certainly it’s that creativity that played a part in previously awarding Falvo with Restaurant Hospitality's Rising Star Chef accolade. Looking around the modern-meets-baroque dining room, it’s evident that a mix of textures is just as important in the scenery as it is in the food. Velvety couches flank stainless steel cocktail tables in the bar area and the dining room cozies studded armchairs up to heavy wood tables. Everything looks touchable, yet museum-worthy—a conundrum that thankfully doesn’t apply to the pretty and magnetic food.
At Big Kahuna, recently named one of the "Best new restaurants of 2013" by Jezebel Magazine, the surf culture of Southern California meets the warm embrace of Southern hospitality. Retro long boards hang from the restaurant's walls, and alfresco dining—with its fresh breezes and sounds of nature—evokes soaking up a sunset from a Malibu beach house. Just as Big Kahuna's ambiance blurs the lines between cultures, so, too, does its menu. Diners can reel in all-natural burgers, steak churrasco, rice bowls with grilled veggies, baja fajitas, and fresh seafood, including ahi tuna, or imbibe beach-inspired cocktails such as surf-tinis and margaritas. Their emphasis on hospitality extends beyond the restaurant, with two hours of validated parking available during lunch and five hours during dinner, allowing guests enough parking time to eat dinner and see a show or game.
Three values form the foundation of Kenley Waller's business: great food, great service, and community. The food service veteran's commitment to these pillars have earned him awards, not only from the restaurants he's managed, but from the Boy Scouts of America (Golden Eagle Award), South DeKalb Rotary Club (Rotarian of the Year), and the Georgia Secretary of State (Outstanding Georgia Citizen).
But for visitors to Kenley's Restaurant, the proof of Kenley's dedication is something they can taste. Breakfast and lunch menus spotlight American comfort food with a bit of a soul food twist. Along with croissant sandwiches, omelets, burgers, and sandwiches, buffets feature fried chicken, fried okra, and biscuits smothered in gravy. Kenley and his team also specialize in catering, and over the years have accrued a client list that includes Macy's, General Mills, and the Red Cross.
We are here to serve all, regardless of age or conditions. We seek to serve humanity unconditionally; one can be well, healthy, sick, diseased, terminally ill, physically challenged or simply desiring to express more of their own potential. We welcome all! We enjoy serving pregnant mothers, children, and families.
There's no room for additives in Juice Zone's smoothies, not even extra sugar. Instead, staff members make them with non-fat frozen yogurt, sorbet, and fresh fruit?including everything from pineapple, strawberries, and coconut to peaches and bananas. Their commitment to simple, delicious and, most importantly, healthful recipes is evident throughout the rest of the cafe menu as well, which features crisp salads and a selection of wraps and sandwiches that can be grilled atop the kitchen's miniature volcano.