Piquant Caribbean spices meet artistic plating and global culinary influences inside Cala Bar and Grill, where the kitchen staff tosses crawfish and jerk chicken into bowls of creamy pasta and pairs blackened tilapia with white-cheddar grits. Platefuls of plantains and a mix of rice and peas are served as sides, and the cocktails?flavored with rum, ginger beer, and mint sprigs?are bestowed with names such as Voodoo and Jamaica Mule.
Bright-red accent walls and colorful artwork on the dining room's walls juxtapose with a monochromatic theme that fills the space, conveyed via black tables, chairs, and banquettes. The result is a vibrant space that gives off a modern vibe. Throughout the week, the bar and grill treats guests to live performances by musicians and comedians.
At Nectar, the staff finds a balance between what?s good for the earth and what?s good for the body. Organic options and raw fruits and vegetables blend into juices and smoothies, while handcrafted paninis feature deli meats, cheese, and veggies layered atop artisan bread. Staffers also provide clients with the drinkable supplies for one-, three-, or five-day juice cleanses that detoxify, brighten the skin, boost energy levels, and facilitate weight loss.
Warm, natural wood covers the floors and half-paneled walls at Napoleon’s Grill, where an exposed ceiling showcases decorative flourishes such as wagon wheels, wooden barrels, and dangling lantern lights. These embellishments, along with an expansive beer selection and Zagat-rated menu (very good to excellent), helped earn the eatery a Readers’ Choice award as the best pub in 2012 from Patch.com. High-top tables and sleek booths populate with platefuls of buttermilk-fried chicken, spicy crab cakes, and panko-crusted-eggplant sandwiches, as well as homemade accouterments such as soups and sauces. The chefs also smoke their own wings, slow roast their own pulled pork, and hand form their own burger patties into perfect circles or slightly off-kilter dodecahedrons.
This lovingly crafted comfort food pairs with the pub's laid-back atmosphere, which extends to friendly trivia tournaments and live acoustic-music sets throughout the week. The restaurant also strives to help the community by donating a portion its proceeds to local charities and schools.
In Farsi, colbeh means “cabin,” a word that encapsulates the inspiration for Colbeh Persian Kitchen & Bar’s rustic atmosphere and homestyle cuisine. Owner Syrus Rahimi and his two sons drew on traditional Iranian recipes and inspired flavor combinations to design a menu rich in seasoned kabobs, saffron basmati rice, and slow-cooked sirloin stews with sweet and savory sauces. Their hearty meals are joined by a hefty list of craft beers and specialty cocktails composed of inventive elements such as saffron-infused gin and vodka, cardamom syrup, and rose water. Inside, the restaurant is “sexy as all get out,” according to Eater Atlanta. A deep mahogany bar stretches nearly the length of the eatery as it races an exposed-brick wall to reach the back lounge. In the rear, dim lights, planked walls, and ship-like windows provide a soft ambiance that evokes the feel of a faraway cabin. Inside this rustic space, diners groove to live jazz every Thursday and feast their eyes on occasional appearances by belly dancers.
Cuisine Type: Chicken schnitzel from around the world
Most popular offering: The Mexican chicken schnitzel sandwich
Reservations: Not offered
Delivery / Take-out Available: Yes
Number of Tables: 11?25
Outdoor Seating: No
Parking: Parking lot
Handicap Accessible: Yes
Pro Tip: Ask for the house sauce with the french fries.
In your own words, how would you describe your menu?
We serve local, all-natural chicken breast that is pounded and breaded so it's tender on the inside and crunchy on the outside.
What is one fun, unusual fact about your business?
It's the only place that brings you so many different flavors from around the world
Do you adhere to any sustainable or eco-friendly practices?
We use local chicken and produce from farmer's market.
Is there anything else you want to add that we didn't cover?
We hand-pound the chicken breast ourselves and make the sauces in-house.
Combining rustic, Old-World home cooking with contemporary, metropolitan sensibilities, Villagio Italian Kitchen presents diners with refined versions of Mediterranean comfort foods. Executive Chef Brian Obermeyer?a graduate of Le Cordon Bleu culinary academy in Paris, France?remains faithful to the ingredient-focused approach of classic Italian cooking, even while adding a bit of restrained flair in order to elevate the cuisine.
Flash-fried artichokes sit beside mushrooms, kale, and roasted garlic aioli; brown butter and sage complement the slight sweetness of the butternut squash ravioli; and the Tuscan-style steak includes truffle fries as well as a Chianti-tinged Worcestershire sauce. At the same time, Chef Obermeyer occasionally reaches beyond Italian borders by serving chargrilled kabobs featuring everything from harissa-marinated chicken to seasonal vegetables with a balsamic glaze.
Much like its menu, Villagio Italian Kitchen's dining room aims for a balance between rustic and contemporary influences. Exposed brickwork, framed paintings on the walls, and stout wooden booths evoke the spirit of an Old-World trattoria, while cylindrical pendant lamps and imported Martian silverware help lend a distinctively modern vibe to the space.