By day, Liquid Ultra Lounge is a cheery venue replete with hardwood floors, high-backed booths, and an artfully wood-paneled bar space. At night, however, the overhead lights dim and colorful neon panels behind the bar turn on, transforming the bartender into an ethereal silhouette as matching bursts of neon accent the entire club. For privacy, guests can stare into each other's eyes inside VIP sections and private rooms.
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.
At first glance, it’s hard to believe that The Roswell Tap’s building is more than 100 years old. Pals and business partners Sean McDonough, Michael Rozmajzl, and Ron Harvey have worked hard to restore the two-story home, enhancing its original wood beams and hardwoods and adding modern touches such as a second-floor lounge and an expansive deck out back. Today, refurbished red stairs lead to the front door, where the Tap's skilled kitchen staff prepares comfort food from neighborhoods across the states. Smoked salmon board, fish-n-chips, Tap Pittsburgh salad, and southern sliders topped with collard greens and friend green tomatoes grace the vast dinner menu. At lunch, an express service simplifies things with sandwich-and-salad combos as well as half a dozen wings dressed eight ways.
The Roswell Tap encourages patrons to stick around after dinner with plenty of late-night snacks and weekly events, including a singer-songwriter series. Held every Tuesday, the series welcomes crooners to take the stage and compete for cash prizes or the chance to receive a firm, satisfying handshake and a gig for a Friday or Saturday night at the Tap. As others perform, customers can kick back with a signature tap tea drink, infused with tequila or vodka or an irish coffee.
Drawing upon his 16 years of experience cooking Asian and Mediterranean cuisines, Chef Zhe fills Tokyo Boat 2's menu with an eclectic array of dishes that draws inspiration from Korea, Thailand, and Japan. The Japanese influences are the most readily apparent, as evidenced the extensive selection of sushi rolls and the broiled meats in housemade teriyaki sauce. Even the hibachi chefs combine traditional cooking techniques with a bit of modern showmanship as they sear orders of red snapper, steak, or vegetables on tabletop grills while a small audience of diners watches the impressive displays of dexterity.
Although the occasional burst of flame erupts from the hibachi stations' grill surfaces, the areas are mostly lit by a modern collection of blue pendant lamps that dangle above the diners. The sleek metal surfaces and exhaust hoods stand in contrast to the simple wooden shelving of the sushi bar, which lies just behind a jet-black counter where guests can sit and watch as the chefs slice nigiri, roll maki, and mold rice into snowmen during the warmer seasons.
After nearly 20 years in the restaurant business, Oswald Morgan gambled his career, finances, and reputation on Kozmo Gastro Pub. After years developing and working in swanky restaurants such as The Globe, Oswald had the notion that a restaurant with the right combination of creative cuisine and vivacious atmosphere could lure adventurous diners through its doors—even if it resided in the suburbs. The hopeful restaurateur worked to make Kozmo in the image of metropolitan eateries, outfitting the dining room with a slick and airy wall of windows and bar-height tables coupled with brushed-aluminum chairs. Perched at their seats, diners can sip from the extensive list of beer and cocktails or share small plates of immaculately presented duck confit or risotto balls as they people-watch and toast their reflections for their impeccable style.
There's nothing better than settling into the pub to enjoy your favorite beer on tap?except maybe enjoying that same tap beer in the comfort of your own home. The beer aficionados at Growler Time make it easy to do just that. With 30 beers, two ciders, three wines, four craft sodas, and 39 levers on tap, they'll readily fill up a new vessel with your pick or refill any dry growler brought to them for waste-free imbibing.