Mediterranean Grill’s authentic kebabs, fresh hummus, and overflowing pitas have earned it not just one but six Best Middle Eastern awards from Creative Loafing—including those for 2012, 2010, and 2009—as well as a gushing news profile by CBS Atlanta. The eatery’s chefs earned these laudations by charbroiling tender cubes of sirloin and chicken, frying falafel patties to the perfect crisp, and layering phyllo dough with a blend of spinach, feta, and ricotta for spanakopita triangles that precisely illustrate the Pythagorean theorem. Guests can sit down to eat their wraps and kebab plates at the intimate dining room’s two-person tables and booths or call ahead to place orders for pickup, delivery, or catering.
A rotating selection of brews fill the 30 taps on Blind Murphy Craft Beer Market's growler wall. Bartenders offer three complimentary 1-ounce pours to patrons per day in order to help them narrow down their selection. Once customers have made their pick, they have it loaded into 32- or 64-ounce reusable growlers to bring home. Blind Murphy's brews are also stored in kegs, pints of beer-spiked ice cream, and hundreds of bottles, which can be mixed into customized six packs.
Chef Lee Linton has sliced, diced, and sizzled up countless gourmet dishes for more than 30 years. He combines this hefty culinary experience with his passion for nutrition to craft 1,200- and 1,800-calorie meal plans designed to help health-conscious eaters like himself stay in tiptop shape without sacrificing taste or quality. Linton only uses fresh ingredients, shying away from the frozen, dehydrated, or astronaut-friendly ones often used in other premade meals. The menu, which is approved by an on-staff dietitian, rotates regularly, and meets the guidelines set by the American Diabetes Association, the American Heart Association, the American Dietetic Association, and the American Cancer Society. After Chef Linton and his team prepare the dishes within a USDA-approved kitchen, they’ll ship the meals directly to clients’ homes or prep them for pickup at one of Fresh ‘n Fit’s 37 locations.
With the North Georgia mountains filling the horizon, the 7,500-square-foot Equani Spa next door, and horseback-riding stables each competing for their attention, it would be easy for visitors to overlook the 18-hole course at Brasstown Valley Resort & Spa. Thankfully, the Denis Griffiths–designed course holds its own among the diverse recreation that surrounds it. That’s because the beautifully sculpted golf course weaves through leafy wildlife preserves, eight lakes, and one winding stream that intersects the course multiple times. Measuring in at more than 7,000 yards from the back tees, the course cuts a lengthy track through elevation-changing terrain—a challenge made slightly less difficult by thin mountain air to extend ball flight and frequent sand traps in which to scribble words of self-encouragement.
Course at a Glance: * 18-hole, par 72 course * Total length of 7,047 yards from the back tees * Course rating of 73.8 from the back tees * Course slope of 136 from the back tees * Four sets of tees per hole
The Grande is often booked for weddings thanks to its elegant ballroom, scenic courtyard, and talented staff of chefs and florists. However, the venue also welcomes everyday visitors to a tearoom to partake in the British tradition of parlor teatime. Servers embellish tiered trays with fresh scones and pressed sandwiches with pimiento cheese, braised pork, and other savory ingredients. They also steep leaves of varieties such as oolong or vanilla rooibos in teapots. Guests can dress up in traditional hats and gloves or classic American garb such as prom dresses.
The sound of fans cheering the Atlanta Braves or the neon lights beaming from the nearby laser-tag course signals to guests entering Stars and Strikes' 55,000-square-foot facility that they are far from their neighborhood's bowling alley. At state-of-the-art bowling lanes, guests enjoy food and bar service while watching sporting events on large TVs. An adjacent room crisscrossed with a thicket of neon-green lasers joins a bumper-car arena where players raucously prepare for their workday commute. Complimenting the myriad activities and arcade with more than 100 games is a restaurant and bar boasting gourmet pub fare such as blackened-tilapia salads, popcorn-shrimp wraps, and green-bean fritters.