Ten minutes from the bustle of Atlanta, hummingbirds and dragonflies buzz around gardens, and horses crunch leaves under their hooves as they amble down dirt-covered trails leading to a private pond. Fruition Farm beckons visitors to relax at this idyllic refuge, whether by swaying on the porch swing with a book in hand or trapping sleepy friends in a hammock draped between two trees.
Communing with nature is reflected in the farm's approach to horseback riding—natural horsemanship, which fosters a special rapport between equestrians and steeds based on respect and trust, motivating horses to obey commands without riders threatening to expose their secret pasts as cows. This philosophy encompasses all activities at Fruition, from lessons and camps to weekend retreats and creative excursions such as moonlight rides and Tea on Tuesdays, which pairs laid-back rides with a catered lunch at the farmhouse.
The word "RuChDa" cobbles together letters of each of the founders' three children, and is just one of 25 things they've whipped up from scratch. The other 24? Wing sauces that the team spent months perfecting. Flavors range from conventional staples like hot barbecue and original hot to award-winning inventions such as honey garlic pepper and honey cajun. Those sauces can also be tossed with bite-sized pieces of boneless chicken breast or crispy chicken tenders, or ladled onto a slice of wedding cake. To wash it all down, RuChDa has also created its own line of signature drinks known as Rev-jitos and Rev-ladas, which come in many flavors and taste a lot like mojitos and coladas, minus the alcohol.
As the centerpiece to an upstart residential community, Durham Lakes Golf & Country Club presents golfers with an 18-hole, par 72 course that eclipses 7,000 yards from the back tees. Course architect Scott Pool incorporated the area's natural features into the course, as evidenced by its lakes, streams, and wetlands, as well as the tall fescue grass and southern pines that surround many holes. Away from the course, the country club boasts a long list of luxurious amenities. Members can cool off at the walk-in pool or hit the tennis or basketball courts to appreciate a truly finely-woven net.
Sprawled across a huge field in Fairburn, roughly 13 miles southwest of the Hartsfield-Jackson Airport, the festival teems with life, noise, and the PG-13 debauchery of nearly 1,000 costumed rakes, harlequins, ne'er-do-wells, knights, wenches, and the ever unpredictable royal treasury accountants. Catch jousting, falconry shows, and surprise inquisitions to make sure you're having a good time. Take up a sword and have a blast repressing the local Irish, or dress up your niece and nephew for a crusade to bring endless laughter and good times to frowny infidels. On the weekend of April 24 and 25, visitors can enjoy Irish dancing and a highlander pipe-and-drum band, while on Mother's Day weekend (May 8 and 9), the first 100 moms through the gate will receive free flowers.
Since 1977, Partners II Pizza has been stifling rumbling stomachs with a pizza-centric menu consisting of gourmet pies, calzones, specialty sandwiches, pastas, and more. Gastrogeometrists can quell cravings for circular foods with a veggie pizza ($15.65 for 12")––a doughy tray baked while holding sauce, mushrooms, onions, red and green peppers, black and green olives, and extra cheese––or relish the zest of a potato specialty pizza ($9.90 for small), which is pizza-shaped dough topped with sour cream and layered with potatoes, green onions, bacon, and cheddar cheese. With an expansive menu and lack of fire-breathing waiters, Partners II Pizza is the perfect place for a pie-sharing first date or for people with meltable eyebrows.
The Ohio Hog Company slow cooks meaty morsels over wood-fueled flames, which locks smoky, succulent flavors into every butter-smooth bite. Bedecked with pig paraphernalia, the eatery's cheerful confines set an inviting stage for family meals, squeals of delight, and well-timed Animal Farm monologues. Remove designer welding masks to check out the menu, which serves up a savory slathered selection of chicken, beef, and pork. Talkative diners can sink chattering teeth into the hot, hearty rib tips ($8.50) or the pulled-pork shoulder ($9.50), which come complemented by sides such as baked beans or corn on the cob. Or kick an addiction to handheld fax machines by occupying mitts with the Polish Girl, dressed with pork, coleslaw, and fries ($5.95), or the rib sandwich, which dazzles palates with its saucy crests and troughs ($5.95).