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.
The kitchen at Max Lager's grills fresh game, wood-firing it with North Georgia oak and hickory, within the oldest independent brewery in Atlanta. Burgers formed from fresh ground Angus beef or bison nestle neatly on a bun bearing lettuce, onion, and tomato, alongside crisp fries or zesty corn salsa. The traditional Max burger conveys cheddar and bacon on a vessel of meat ($11 for beef; $12 for bison during dinner), whereas the Fiesta burger incites a mouth-bound mosh pit of pepper-jack cheese, sautéed onions, and bell peppers ($9 for beef; $10 for bison), providing excitement without the threat of being head-butted by someone in a bandana. The Skillet burger, topped with fried egg, ham, and bacon ($10 for beef; $11 for bison), eliminates the need to serve brunch on a smartphone to make it more portable. Salads come on board as a substitute side ($1 extra), and whole-wheat buns do a guest performance on request. The lunch menu offers more iterations of the luscious meat patty than the dinner menu, so eaters can plan accordingly.
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.
Georgia Liquor Barn's libation connoisseurs uncork bottles to titillate taste buds during relaxing wine and beer tastings. Round up the old foursome of spirit sippers, and sample selected wine or beer flights that provide tongues with a variety of tastes more easily than licking an office cubicle wall. A schedule of featured wineries and microbreweries lets patrons select their serum of choice, or they can throw inhibitions to the wind and keep anxious palates in suspense. Diverse alcoholic offerings from breweries such as Flying Dog and Lagunitas, or wineries such as Hess and Wild Horse, provide appealing attractions for those who choose to spread their intoxicating enjoyment over two evenings with one other lucky soul.
Carrying the praises of OpenTable diners as the winner of Best Overall restaurant, Best Ambiance, and Best Food, Park Café's executive chef Michael Ganley is no stranger to success. He has honed his skills in the kitchen for more than 17 years, most recently as Executive Chef of The Ritz Carlton in Dearborn, Michigan. Arriving in Duluth in 2004, Ganley brought with him his years of experience perfecting European culinary techniques, crafting a menu of elegant twists on Southern favorites such as fried green tomatoes layered with slabs of warm, creamy brie.
Nestled inside the Knox House—originally erected in 1899 for the first Mayor of Duluth, John Knox—Park Café's refurbished interior remains true to the home's 19th-century character. Largely original hardwood floors and paneled walls lend a quaint charm to the romantic simplicity of the dining rooms, where tables draped in crisp linen glow beneath flickering candles and diners’ recently whitened teeth.
Formerly known as Chocolate Perks, 45 On Main now has its own sweet reputation in the Duluth community. The staff brews coffee and espresso drinks, makes fresh sandwiches, and bakes desserts to satisfy sweet teeth that draw up picket lines across the tongue when they don’t get enough sugar. The eatery also curates wine tastings for guests, sometimes pairing its pours with cheeses or other complementary snacks.