Mojo Pizza N' Pub has topped its signature New York-style sesame crust with house-made sauce since 1998. Each pizza is baked on a pizza stone, including the Muffaletta with pepperoni, smoked ham, olives, and pepperoncinis, and the Mardi Gras, which tosses smoked bacon, Italian sausage, peppers, mushrooms, and onions around the necks of enthusiastic onlookers. In addition to pizza, Mojo creates eight salads, such as Greek and chicken Caesar, douses chicken wings with teriyaki sauce, and assembles beef lasagna in house. Beers from 13 rotating taps join wine and cocktails behind the bar, whose libations complement slices both indoors and on the outdoor dog-friendly patio. Mojo Pizza N' Pub hosts trivia nights on Wednesdays and Thursdays, and plugs in an array of video games to entertain younger diners.
At first glance, Harbour Bar and Fish House exudes the vibe of a private seaside residence, from the wraparound porch to the brick fireplace inside. But the venue shows its true colors as a bustling seafood restaurant when the outdoor bar opens and the kitchen fills with chefs preparing fresh fish, such as grilled Scottish salmon and red grouper, all caught without nets. Sea-blue walls and an airy dining space further evoke the ocean, urging patrons to fashion makeshift peg legs from the natural wood flooring. Diners can engage in friendly competition on the bocce-ball courts and enjoy performances from live musicians Thursday through Sunday.
Using chisels, electric chainsaws, and hand cracking techniques, mixologist Julian Goglia and his team complete what Jezebel magazine calls an “awe-inspiring ice program” to extract extra-large cubes from gigantic blocks. From behind his pinewood bar, mixologists incorporates those meticulously shaped cubes into classic and signature cocktails—from old fashioneds to moscow mules—crafted with top-shelf spirits and housemade syrups, sodas, and tinctures. To complement these libations, Executive Chef Mike Blydenstein uses locally sourced ingredients to create Southern comfort food and reinterpreted regional cuisine from scratch. Their classic-meets-modern dishes include cornmeal-crusted oysters with house slaw and crunchy buttermilk chicken with fingerling-potato hash.
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.
At Savor Wine Boutique, natural wines reign. That's because the store painstakingly selects artisan wines from independent producers and small family-owned vineyards. The fair trade and organic selections are known as slow wines, since they're harvested by hand and allowed to ferment naturally without the aid of chemical additives or a fake ID. The result: savory wines from both local vineyards and well-known regions in France, Italy, and South America that aren't commonly found on liquor store shelves.
In addition to sampling unique, hard-to-find selections, visitors can brush up on their wine knowledge in the wine library and reading lounge, attend weekly tastings, and augment their living spaces with wine furniture.
Marcia Langford Perez's brother Gene once owned a small farm in north Florida. Here, each season, he would plant a few vines of rare grapes. When it came time to harvest, he chose his brother Philip as the vintner. This family affair quickly pulled in Marcia and her husband Gerald, who joined in tending the vineyards and making wine. After Gene passed away, Marcia decided to honor his legacy: she opened Wine Workshop and Brew Center, a polished craft store and urban winery dedicated to the art of independent brewing and winemaking.
Today, Marcia and her staff explore the ins and outs of winemaking during in-store classes and slumber parties in the fermentation tanks. They help visitors choose their grape or juice, blend the yeast, and?after a few weeks?collect, bottle, and label the finished wine. They also teach beer brewing in a series of weekly workshops, highlighting the partial-boil process and the uses of hops, yeast, and specialty malts. For those who want to try brewing on their own, the store also supplies ingredients and equipment such as fermentation containers, extract kits, base and specialty grains, and full wine kits from popular producers.