Named in Gwinnett Magazine's Best of Gwinnet list in 2010, Everdry Roofing clears clotted gutters to encourage proper drainage and reduce roof damage. First, a blower's full-throated roar blasts away rooftop debris. Then well-trained crews will root clumped leaves out of gutters so that rainfall can dance freely through downspouts.
Named for the well-known Atlanta restaurant and bar, The Tree on Peachtree Pub & Grill welcomes guests with a diverse menu of comfortable classics. Feast on the animal kingdom's slowest student with an escargot appetizer (six for $6.95), or choose from a quintet of wing options, including lemon pepper, garlic parmesan, and buffalo (10 for $6.95). The tuna-salad sub ($6.95) partners albacore tuna with lettuce and tomato.
Vino Venue, the brainchild of Atlanta Wine School founder Michael Bryan, corrals a restaurant, culinary school, and wine shop—making it a wine emporium under one roof. With its 200 wines by the bottle, 50 wines by the glass, wine accessories, and a mouthwatering menu of small plates and entrees to share, Vino Venue ensures that oenophiles don’t have to look any further to satisfy their wine needs.
And that includes their culinary-education needs. Atlanta Wine School classes continue at Vino Venue in a new demonstration kitchen and event room, where a crack team of chefs and sommeliers host private parties ranging from one-on-one wine classes to socials and mixers.
Inside the cozy wine emporium, guests gather around rustic communal tables constructed of 1850s barn wood to enjoy a house-made menu featuring braised beef with potato-leek waffles, lobster mac 'n' cheese, and a cheese and charcuterie list that rivals a Parisian bistro. The dishes pair with an extensive selection of 32 wines from self-dispensing machines, available in increments of tastes, half glasses, or full glasses. That may be part of what's earned the restaurant so much acclaim. Gayot.com named them one of the 10 best wine bars in the United States.
Discovery Channel's Moonshiners recently filmed at Stillhouse Craft Burgers & Moonshine—a newly opened bar and restaurant that stocks all the moonshine Georgia has to offer. Bartenders often use this white lightning as the base for cocktails, which is sometimes aged for a month in the charred-oak barrels behind the bar. In addition to infusing these spirits with regional ingredients such as peaches and watermelon, they allow guests to smoke their drinks with flavors ranging from apple to maple wood chips. Then they garnish glasses with local berries, fresh fruit juice, and housemade syrups.
In the kitchen, chefs create a menu of burgers with grass-fed beef, Coca-Cola moonshine marinated chicken, and ground duck. They surround these patties with housemade condiments before baking cheese right onto the bun. In lieu of a towering burger, guests can choose from small plates, salads, and sides such as spicy macaroni and cheese or fried green tomatoes. Seating includes a mix of booths and whiskey-barrel tables, as well as a wooden back bar. Below their feet guests will find a stone floor; above them, a ceiling of copper drop tiles. These tiles call to mind Georgia's stills, which have traditionally used copper in the process of turning the moon's tears into moonshine.
Jerry Slater’s goal for H. Harper Station was a simple one: he envisioned it as a place where he and his friends would spend time on their days off. What resulted was a cozy mix of old and new, a combination that represents more than just the former train depot that the bar and restaurant inhabits. “Slater comes up with a slew of original cocktails, as the times demand. But his mastery of the classics is what really stands out,” a review in Garden & Gun says. Slater’s cocktails span from the fernet egg cream—a blend of crème de cacao, heavy cream, chocolate bitters, a whole egg, and, of course, fernet—to traditional brazilian caipirinhas and old-fashioneds. He also fills punch bowls for four–six people, each spiked with jamaican rum and peach whiskey or bourbon and housemade ginger beer. As for H. Harper’s food menu, diners can share small plates of shrimp and grits or ask for a few spare ones to juggle while they wait for entrees, such as the carolina trout with hazelnut vinaigrette. The kitchen also serves up brunch and dessert. In the dining room, the rustic wood-beam ceiling and exposed-brick walls are set against softer accents such as chandeliers, votive candles, and fresh flowers.