When army vet Steve Hamlet returned home from his third tour of duty, he vowed to get into a business that he not only felt passionate about, but that also allowed him to feel more involved with his family and community. To that end, he opened Peachtree Growler Co.?a place where he can educate people on craft beer?one of his passions?right in Peachtree Corners, his wife's hometown. With the help of their cicerone?"cicerone" is to craft-beer expert as "sommelier" is to wine expert?Steve and his wife hand select the beers and wines that flow through their 40 taps. The selection changes daily, but has included Cherry Street's coconut porter, Moletto Vineyards prosecco, and the espresso stout collaboration between Starr Hill and Terrapin Gava Joe.
That last brew speaks to the other part of PGC's business?Peachtree Coffee Co. The onsite cafe is run by a certified coffee master?who is also a sommelier-in-training?and features local beans from Jittery Joe's in Athens.
But those primarily interested in beer can pick up 32- or 64-ounce growlers, sampling up to 6 ounces before deciding which to take home. PGC also offers homebrew classes and equipment, as well as portable draft systems that can hold up to eight kegs of draft beer or tears shed because the beer has all been drunk.
Partipig is an event planning company that specializes in hookah catering. We also design and print custom buttons for large organizations, bands, clothing lines, and more. Recently we launched photography and graphic design services.
The best part of it all? We're all college students!
After nearly 20 years in the restaurant business, Oswald Morgan gambled his career, finances, and reputation on Kozmo Gastro Pub. After years developing and working in swanky restaurants such as The Globe, Oswald had the notion that a restaurant with the right combination of creative cuisine and vivacious atmosphere could lure adventurous diners through its doors—even if it resided in the suburbs. The hopeful restaurateur worked to make Kozmo in the image of metropolitan eateries, outfitting the dining room with a slick and airy wall of windows and bar-height tables coupled with brushed-aluminum chairs. Perched at their seats, diners can sip from the extensive list of beer and cocktails or share small plates of immaculately presented duck confit or risotto balls as they people-watch and toast their reflections for their impeccable style.
Cheeky rouses a sizzling flavor fiesta with its fresh menu of made-daily Mexican favorites, signature salsas, and vast drink directory. Diners can sink tortilla chips into one of Cheeky's five vibrant salsas or wield crispy plantain wedges when chomping through an authentic shrimp-and-calamari ceviche ($9) to the rhythm of the Mexican national anthem. Paw-ready sandwiches include a crispy torta asada ($9), and custom-built tacos can be crafted from signature crab-cake fritters, steak, shrimp, and fish ($3). Grumbling bellies are hushed by piping entree plates, such as a shrimp-and-spinach quesadilla ($10) or a poblano pepper stuffed with melted mixed cheese and topped with a cherry tomato sauce ($8+).
At first glance, it’s hard to believe that The Roswell Tap’s building is more than 100 years old. Pals and business partners Sean McDonough, Michael Rozmajzl, and Ron Harvey have worked hard to restore the two-story home, enhancing its original wood beams and hardwoods and adding modern touches such as a second-floor lounge and an expansive deck out back. Today, refurbished red stairs lead to the front door, where the Tap's skilled kitchen staff prepares comfort food from neighborhoods across the states. Smoked salmon board, fish-n-chips, Tap Pittsburgh salad, and southern sliders topped with collard greens and friend green tomatoes grace the vast dinner menu. At lunch, an express service simplifies things with sandwich-and-salad combos as well as half a dozen wings dressed eight ways.
The Roswell Tap encourages patrons to stick around after dinner with plenty of late-night snacks and weekly events, including a singer-songwriter series. Held every Tuesday, the series welcomes crooners to take the stage and compete for cash prizes or the chance to receive a firm, satisfying handshake and a gig for a Friday or Saturday night at the Tap. As others perform, customers can kick back with a signature tap tea drink, infused with tequila or vodka or an irish coffee.
Drawing upon his 16 years of experience cooking Asian and Mediterranean cuisines, Chef Zhe fills Tokyo Boat 2's menu with an eclectic array of dishes that draws inspiration from Korea, Thailand, and Japan. The Japanese influences are the most readily apparent, as evidenced the extensive selection of sushi rolls and the broiled meats in housemade teriyaki sauce. Even the hibachi chefs combine traditional cooking techniques with a bit of modern showmanship as they sear orders of red snapper, steak, or vegetables on tabletop grills while a small audience of diners watches the impressive displays of dexterity.
Although the occasional burst of flame erupts from the hibachi stations' grill surfaces, the areas are mostly lit by a modern collection of blue pendant lamps that dangle above the diners. The sleek metal surfaces and exhaust hoods stand in contrast to the simple wooden shelving of the sushi bar, which lies just behind a jet-black counter where guests can sit and watch as the chefs slice nigiri, roll maki, and mold rice into snowmen during the warmer seasons.