There is always a lively spirit of creativity at The Sound Table, but it changes throughout the night. The upstairs dining room boasts a menu that "zigzags through global influences: Belgian-style frites, Oaxacan hanger steak with salsa verde, Chinese grilled ribs redolent of soy and chile," says Atlanta magazine, which placed restaurant on its list of the area's 50 Best Restaurants. However, the menu's capricious nature doesn't stop at the recipes, it also affects the availability. The selection changes frequently as the chefs incorporate new, seasonal ingredients. On the downstairs level, the bar is a bit more consistent, although still inventive. In addition to the international assortment of wine and beer, the bartenders mix drinks that Creative Loafing Atlanta hailed as "some of the best cocktails in the city." These shaken and stirred concoctions are separated into categories that range from bright & dry to strong, rich & strange, and they occasionally feature nontraditional ingredients such as pine liqueur or garam masala. Although the food and drinks help keep spirits high, it's the live music that transforms the two stories of exposed brickwork, booths made of wooden slats, and soft industrial lighting into a lively neighborhood dwelling. Typically starting around 11 p.m., an ever-rotating lineup of DJs and bands performs throughout the week, energizing the crowds with anything from the raw, percussive fusion of African and Latin jazz-funk to globally-influenced psychedelic.
Instructor Ray Al encourages all levels of dance enthusiasts to revel in their own fancy footwork with variety of dance classes, including waltz, tango, polka, salsa, and the hustle. After choosing a dance style, couple up with Ray for a 40-minute private class to gauge your experience level, and then cut a captivating rug while learning proper technique in a class attuned to your liking and level, compromised of a series of four, one-hour group-dance sessions held one time a week.
For more than 40 years, British expats Wally and Doris welcomed guests into Wally’s Sixpence in Savannah, where Wally would talk their ears off and Doris would feed them with lunch she’d prepared in her home kitchen. In 1999, two men who considered Wally’s their favorite watering hole took it over. They renamed it Six Pence Pub, renovated the interior, and converted the menu to a full array of English and American comfort food. The success of bread bowls brimming with Guinness-stout-marinated beef tips and classic reuben sandwiches has enabled the duo to launch another two locations. Although each pub has its own menu, they all pay homage to the Queen’s country with steaming shepherd’s pies, bangers and mash, and more than a dozen sandwiches. On-tap brews, bourbon, or single malt scotches help evenings pass more enjoyably than a staring contest with a Kit-Kat clock.
Each location’s atmosphere is unique: in Savannah, diners can lounge among plants on the patio or perch at a glossy wood bar guarded by unfurled British flags. In Fort Mill, guests know they’re at the right place when they see the unmistakable cherry red of a British telephone booth outside.
Boutier Winery's vinifera and French-American grape vines stretch across 32 rolling acres in Georgia's Piedmont region, awaiting artisanal transformation into award-winning varietals. Wine tastings draw visitors into the vineyards for fragrant sips paired with the rich notes of chocolates and gourmet cheeses. Vintner Victor Boutier's prizewinning wines include Geordeaux, a blended bordeaux that won a bronze medal in the 2011 San Francisco International Wine Competition. Other specialties range from corcordance gold medal winning Diva 'Licious, a scrumptious peach brew, to a chardonnay crafted entirely from Georgia-grown grapes.
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.
When the neon curlicues above its marquee first lit up in 1916, the Capitol Theatre promised Macon residents the finest movie-going experience available, with cozy leather seats and a gold-fiber screen. After shutting down in 1976, the theater languished for 30 years, suffering from water damage and neglect until renovation began in 2003, restoring the space to its former glory. Brass-banisters encircle the wrap-around balconies above the venue’s open floor, dotted with cabaret-style tables and seats occupied by frugal 1920s ghosts still trying to get their 15-cents worth from their original admission.