It’s hardly a surprise that chef Tony Vitulli’s food embodies his Italian heritage, from housemade pasta sauces to rich and decadent slices of tiramisu. Yet, it’s the tapas that add complexity to his traditional Italian recipes. While living in Spain, Tony married a Spanish woman and fell in love with the country’s signature small plates. The couple then moved to Atlanta, where they opened up their trendy bi-cultural eatery. The kitchen, which Robert Nebel of the Examiner.com applauded for “[concentrating] on quality, rather than quantity,” represents Spain with a range of tapas, such as lamb kebabs and chorizo omelets, and churns out seven types of long and short pastas drenched in 13 sauces—each one made from scratch. Golden-yellow walls and exposed brick encircle a handful of tables set for two inside the cozy space. Diners can also head to the outdoor patio and enjoy a pitcher of homemade sangria alfresco, which is Italian for “while posing for a mural.”
The bold flavors of Cuba take center stage at Palomilla's Grill House. The chefs specialize in traditional Cuban recipes, from plates of crispy fried plantains to tender pork roasted in a blend of tropical juices, mojo sauce, and garlic. They incorporate a wide range of ingredients to craft whole fried red snapper to creamy flan made with a hint of coconut. Although they stick to more traditional recipes for dishes, the staff find room to experiment more behind the bar and their in-home chemistry labs. Bartenders mix together six styles of mojitos using the restaurant's signature homemade mojito mix and a variety of Caribbean rums. These drinks help give guests the courage necessary to hit the dance floor during live music showcases on the weekend.
Inspired by owner Bruce Cohn's longing for the treasured deli fare of New York?where he had previously lived?Grouchy's beckons its visitors to "come taste the city" across a spacious menu of breakfast and lunch favorites. Groups can channel New York flavor through a catering menu of deli bagels, soups, and specialty sandwiches, such as the Grand Slam Breakfast Platter, designed for 10 or more early amassers, featuring various combinations of scrambled eggs, bacon, ham, sausage, and cheese on bagels or croissants.
Get a sweet treat imbued with substantially more love than air with today's side deal to Sogno Gelato. For $5, you get $10 worth of gelato, sundaes, coffee, bubble tea, and more at this charming destination for handmade Italian desserts in the Vickery Village.
Sinbad's Feast specializes in fresh, authentic Mediterranean cuisine, served as a bountiful buffet ($8.95 for lunch; $12.95–$14.95 for dinner) or off of an à la carte menu. Appease appetites with a starter of kashke badamjoon, a creamy dip made with eggplant, fried onion, mint, garlic, and whey ($6), or most-o esfenaj, a tangy yogurt spread with sautéed spinach ($4). Dinner entrees come with basmati rice and grilled tomatoes, and most morsels are prepared over an open flame to enhance flavor and set the mood for the kitchen staff's ghost stories. Platefuls include savory meygoo, an oxymoronic ode to jumbo shrimp, marinated with fresh garlic, herbs, and smoked paprika ($20), and barreh, a rack of lamb flavored with fresh mint, garlic, and lemon ($24). Vegetarians can make merry with meat-free meals, such as the veggie entree with grilled and marinated zucchini, eggplant, onion, and bell pepper ($13).
Chef Martins merges flavors from South America, Central America, and Spain to create a menu of savory Latin amalgamations. Tapas, also known as small plates or dysfunctional drum cymbals, are revered for being both easy to share and stow in overhead compartments. Start by passing two or four of the petite plates, such as a duck and wild mushroom quesadilla or flash-fried oysters with creole tartar sauce. An entree portion of beef-shoulder tenderloin arrives at tables accompanied by jalapeñ- whipped potatoes, deep-fried jumbo shrimp, and pineapple chimichurri. Sinuses rejoice over the saffron-infused steam of seafood paella, and tongues that decide to study the pan-seared pork loin can lap up puddles of pomegranate sauce before reporting findings to wisdom teeth.