For Alison, cooking up delicious, welcoming meals is second nature. In her 35 years in the restaurant business, she's gathered traditional and modern culinary influences into a menu of New Southern comfort cuisine that features good old-fashioned meatloaf and mashed potatoes, buttermilk fried chicken, liver and onions, and her popular crab cakes. There's an abundance of seafood dishes—Alison prepares fish tacos, cedar plank salmon, and lobster mac 'n' cheese, to name a few. She even offers a pecan-crusted fillet of North Georgia mountain trout, served with a creamy mango sauce. The restaurant's meatier offerings include beef fillets and oven roasted pork tenderloin with a peach bourbon chutney. Bourbon tastings at the full-service bar are popular among Alison’s Restaurant and Bourbon Bar's regulars. On warm days, she opens the fenced-in patio to let customers enjoy the sunshine.
Marco's Pizza founder Pasquale "Pat" Gianmarco began helping out at his family’s pizzeria when he was just a boy. The eatery provided a taste of home to the Gianmarco clan, who moved to the United States from Italy when Pat was 9 years old. Together with his father, young Pat learned the secrets to creating exceptional pizza sauce: three different types of vine-ripened tomatoes and spices that can only be imported from Italy or the moon.
The perfected sauce recipe continues to guide Pat’s kitchen operations, although these days he has considerably more help. Marco's Pizza has 350 locations in more than half the states as well as in the Bahamas, each store tossing fresh pizza dough daily before sprinkling on a trio of fresh, never-frozen cheeses.
Growing up just outside of Naples, Italy, the Furfaro brothers spent much of their time in their father's restaurant, becoming intimately familiar with not only the tastes, but also the techniques of Italian cuisine. They now recreate their father’s recipes at Bella Italia in Roswell, where the kitchen crew eschews frozen ingredients and never uses a microwave or a laser gun to heat food. Diners can sip wine as they tuck into comforting yet elegant Italian dishes, such as prosciutto-topped veal scaloppine, gnocchi dumplings in gorgonzola-cream sauce, and clams sautéed with olive oil, lemon, and white wine before being ladled over linguine. The chefs also bake stromboli, calzones, and specialty pizzas that can be made with either thin New York–style or square Sicilian-style crusts.
Dave Pazienza first donned a toque in the kitchen of his father's restaurant where he learned family recipes from his fellow Italian chefs. He emerged from that experience eager to share those culinary traditions with as many people as possible, which he does from behind the counter at Artuzzi's Italian Kitchen. Tables gaze directly into the open kitchen, allowing guests to watch as cooks reduce steaming pots of wine, cream, and spices or whittle each individual strand of pasta. Extra-virgin olive oil, fresh garlic, and eight signature sauces invigorate the platefuls of freshly cut linguini or imported, whole-wheat penne.
From the pizza oven, scents hint at more than 20 toppings including granny smith apples, gorgonzola cheese, capers, and herb-roasted chicken. The dining room's pastel yellow and orange walls mirror the warmth of the oven beneath vintage-inspired paintings of pasta and wicker-wrapped chianti bottles.
Pizza Patron has a wide selection of menu items such as Specialty pizzas that take on Spanish names, including La Mexicana, packed with chorizo, ground beef, bell peppers, and jalapeños, and the Spinach Clásico, which gets layered with alfredo sauce, baby spinach, and cheese. Crispy pies pair with sauce-drenched wings and churros for dessert.
The massage therapists, aestheticians, and nail technicians at The Spa at Windward aim to relax, nurture, and rejuvenate clients with a wide array of spa services. In addition to individual services, the spa offers a number of half-day packages that combine massage, mani-pedis, and deep-cleaning facials. Aestheticians also perform specialty skincare treatments that include anti-aging, plant peel, and acne facials; these combine plant-based products with professional exfoliation to smooth out blemished skin and potatoes with too many eyes.