Dan Vallish has been homebrewing beer as a hobby for more than 20 years. During that time, he often envisioned the perfect place to shop for his supplies. It would have all the specialty grains one could want, an onsite milling facility, and fresh yeast and hops. Ultimately, he made that vision a reality, founding Barley & Vine to be a one-stop shop for beer lovers and beer brewers, complete with a 27-tap growler bar with 26 craft beers and a cider on tap at all times.
Of course, Dan offers more than just disparate beer-brewing supplies. He teaches classes on the subject, or provides cloning kits for beginners, which contain all the ingredients to mimic Irish stouts or American pale ales. He also provides winemaking kits, which produce 6 gallons of fermented libations at a time. He even offers instructions and supplies to make cheese, so that his customers can pair their homemade beverages with the perfect snack.
Once you’ve bellied up to the cozy tasting room’s bar like an urbane, sophisticated cowboy, you’ll be treated to a few flavorful wafts and quaffs of Montaluce's finest 2008 and 2009 red and white wines, fermented from the carefully maintained fruits of its 35-acre vineyard. The 2008 chardonnay massages the nose with aromas of green apples, pear, and lemon zest mixed with smoke, walnut, and honeysuckle. And the 2008 risata (Italian for laughter) will put your palate into hysterics with notes of cherries, raspberries, cranberry, savory herbs, and just the faintest hint of Joker venom. Otherwise, go snorkeling for the dark chocolate notes buried in the oaky, deep violet, kraken-filled deeps of the cabernet sauvignon. Much like wine itself, your experience at Montaluce will be different depending on the exact point in time you partake of it. Gracious guests who arrive for their wine flight Tuesday through Saturday will be treated to a complimentary guided winery tour at 2 p.m. Likewise, Sunday sippers can tune their taste buds to live musical performances on the veranda from noon to 5 p.m.
Since its founding in 1983 in the foothills of Lookout Mountain, Georgia Winery has produced more than 20 fruit-forward small-batch wines. All of them begin life on the winery's 15 acres of vineyards as five varieties of muscadine vines bedded in organic fertilizer. At harvest time, these organic grapes are transferred to a facility where a blend of old-fashioned and new techniques slowly conjures each wine into being. Here, the juices are fermented for up to nine months at low temperatures?a process that preserves the fruit flavors?and then bottled by hand. Guests can get an up-close look at this unique process during winery tours or sample the end product at guided tastings by the sleek, modern bar. Meanwhile, a gift shop stocks each style of wine alongside gourmet foods and chocolates.
Sprig's elegant yet casual atmosphere plays host to a locally grown smorgasbord of seasonal savories, with this summer's menu showcasing the foodsmarts of Marsala master Christopher Neff. For lunch, revel in tasty treasures from the wood-fire grill, such as the grilled-chicken club with applewood bacon (a $9 value) or the bratwurst's bursting wallet of caramelized cabbage and apples (a $10 value). Or, spend your midday charitably finding a more permanent home for the oyster po boy (a $9 value), drenched in spicy rémoulade. All lunchtime sandwich plates are accompanied by creamy slaw, fries, or sweet-potato chips, and tongue-prepping appetizers like the fried pickles in beer-cheese sauce (a $4 value) and tomato-jam'd cornbread (a $3 value) are served all day long. For dinner, dig into a spicy stew of andouille sausage, shrimp, and corn on the cob (a $14 value) while a tablemate tackles a wood-fired chimichurri flat iron bolstered by a lemon-kissed arugula salad (a $21 value).
In spite of its name, Cellar 56 features more than 56 wines from grape-growing regions throughout the world. The emphasis is on accessibility, though; the bar helpfully sells a number of wines by the half glass, allowing guests to sample a variety of wines for a fraction of the price of a bottle. To make the selection even more accessible, reds and whites are divided into small groups by style. That means that tracking down anything from a crisp, grapefruit-tinged New Zealand sauvignon blanc to a spicy Italian primitivo is as simple as scanning the list. The seasonal food menu of tapas-style small plates demonstrates a similarly eclectic approach. Old-World flavors meet New World comfort in dishes such as the truffle-scented wild-mushroom finger sandwiches on toasted french baguettes. Guinness-braised short rib with whipped potatoes evokes memories of a home-cooked stew and the pan-seared salmon demonstrates a bit more refinement with its coriander-caper glaze. Cellar 56's main seating area seems more like a den than a dining room. Bottles fill the three racks that adorn one wall, presenting diners with a neatly arranged display of wines that stretches from the top of the booths to the ceiling. Dark wooden accents, earthen tiles, and warm lighting contribute to the inviting atmosphere at what CBS Atlanta called one of the Best Wine Bars in Atlanta in 2011.
Flanked by rustic stone columns and carved lions, 5 Seasons Brewing's entrance looks like the secluded front to a Napa Valley villa, belying its cozy atmosphere and community-focused mission to provide tasty, affordable food and drink. Founded by chef David Larkworthy—son of a pioneering advocate of using organic food in restaurants—Five Seasons Brewing carries its commitment to community to its ingredients, cooking with a cornucopia of regularly shifting local produce from a gaggle of affiliated farms. The menu features such fusion dishes as crispy alligator served with a blackened chili glaze and Remoulade. At tables, guests dig in to home-baked bread, whose warm crust exudes tangy scents from the brewery's spent beer grain.
In the towering tanks that skirt the pub, brewmaster Kevin McNerney creates a kaleidoscopic selection of unique small-batch beers. The cofounder of flagship Georgia brewer SweetWater, McNerney brings two decades of experience to his craft, making refreshing brews such as the Chug Monkey and turning to ancient Belgian traditions to make his crisp, orange-infused witbier.