ATL Singles Club has taken the ancient art of courtship to the next level by offering a wide range of dating and matchmaking services. Singles can meet possible partners in a variety of ways that range from low-key singles mixers to scheduled dates organized through one of the on-staff dating experts. The company also hosts speed-dating events at popular restaurants, where daters can meet a handful of other singles while enjoying appetizers and drinks. All events are based on the premise that, in this fast-paced world, it's hard to meet someone, so ATL Singles Club strives to help people jump over the hurdles of traditional dating and get right to the part when sparks start to fly.
Executive Chef Tara Mayfield's mastery of the kitchen manifests in the form of an all-American menu at TEN Atlanta, an inviting restaurant that charms diners with upscale touches and down-home comfort food. From chicken livers with madeira sauce to house-made pimento cheese sandwiches and fried pork chops with a peach mango chutney sauce, the dishes here are both familiar and fancy—just like a postman who always wears a tuxedo. The brunch menu includes eggs, pancakes, and shrimp and grits, in addition to house-made jams and sweet potato fries.
Armed with an education from Derma Clinic Academy for Estheticians, Jeff Davis uses his skincare skill-set to make complexions look their best with modern med spa techniques. From classic cleansing facials to microdermabrasion and dermaplaning, his treatments begin with a thorough skin analysis to match each face with the right regimen. Eyelash and eyebrow tinting reduce the need for messy mascaras and a controlling interest in a permanent marker factory, while waxing treatments sculpt brows and whisk away peach fuzz.
When Wine Shoe owners Nora and Shannon Wiley started planning the shop's design, they wanted something that would blend their worldly travels with the historic culture of the surrounding Castleberry Hill neighborhood. The result was promptly recognized by Atlanta magazine, which compared Wine Shoe to a "private wine cellar in France stocked with wines from all over the world."
Today, the facility's floor-to-ceiling wine wall stands as a new challenge to rock climbers and as a stunning backdrop to an assortment of wine-related activities, including classes that drew more than 3,000 total students during 2011. Many of those students gathered around Wine Shoe's 12-foot rustic table, where, sitting beneath a glistening bronze and crystal chandelier, they paired sips with scrumptious hunks of education.
The shop carries more than 150 different wines, the majority of which come from small producers. It also keeps its door open to pooches, as Nora and Shannon's security dog, Beeren, is always looking for new buddies with whom to discuss the nuanced flavors of rawhide bones.
The aroma of brewing organic, fair-trade coffee from Brazil wafts through the air at 50th Street Cafe during breakfast and lunch. Behind the breakfast counter, cooks work to reinvent classic breakfast dishes. They flip pancakes made with cookie dough and drizzle them with chocolate or add fresh mozzarella and basil-pesto hollandaise to unorthodox omelets. Farm-fresh eggs and housemade hash browns, early-morning staples, arrive alongside less traditional panko-battered walleye fillets. The griddle sizzles like a knight in shining armor left in a hot car, laden with half-pound patties of Cattleman?s Selection ground beef, which end up on thick-cut sourdough toast with Old Smokehouse bacon and melted swiss cheese. That heat is also reflected in the bright hues of yellow tile and orange accents as well as whimsical calico-patterned carpets. The staff at 50th Street Cafe works to reduce its collective carbon footprint by using recyclable materials.
The moonshine is always flowing at P'cheen. Bartenders at this local bistro create seasonal cocktails from a selection of 10 or more moonshines, with flavors that include cherry, apple pie, and black tea. They also serve a full list of classic cocktails, such as the speakeasy old fashioned?a mix of bourbon, angostura + orange bitters?and craft beers. In the kitchen, chef Alex prepares a menu of international fusion dishes that complement the throwback libations. His specialties change with the season, since he sources many of his ingredients locally, but may include gazpacho made with local veggies, Guinness-battered fish and chips, and braised short ribs. Brunch is a favorite among regulars, with bottomless mimosas and a good mix of breakfast and lunch foods.