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.
Give them two days, and the team at Jackie's Ice Cream will grant your wish?assuming that it can be made into an ice cream, of course. The shop's dessert specialists happily take requests, making custom batches of whatever ice cream flavor is required to satisfy their patrons' sweet teeth and even sweeter taste buds. But chances are a favorite variety is already on the menu, which includes creamsicle, toasted almond fudge, and coffee and glazed donuts among its dozens of homemade options. Beyond inventive scoops, Jackie's also crafts ice cream cakes, cupcakes, and cake in a jar, which is exactly what it sounds like.
Formerly Atlanta Brewing Company, Red Brick Brewing Company holds the title of Georgia's oldest craft brewery. The brew masters whip up a host of complex, craft beers, from an American IPA to a smoked vanilla porter. They also offer tours and tastings, providing samplings and insight into the nuanced fundamentals of beer creation. The tasting room, lounge, and Red Brick warehouse provide ample space for private events, and Thursday and Friday nights are open to the public for team trivia, live music, and discussions about the latest fashions in lampshade headwear.
The a commitment to quality meat culminated in the creation of Wienerz Factory and Deli, a meat emporium that draws on its founder's European heritage to produce European- and American-style sausages and deli meats. Hardwood-smoked European and American sausages and brats and polish kielbasa emerge from an onsite smokehouse filler-free and primed for nestling into buns or burying under a funny looking tree as a “for later” treat. Also taking cues from this side of the Atlantic, owner Enrico Gamma—a longtime Atlanta resident—churns out hometown favorites such as hormone- and steroid-free spicy chicken sausage and louisiana andouille smoked sausage. Wienerz’s succulent creations fold into sandwiches and paninis made in the shop, or pack into containers and priced by the pound.
Margaritas Mexican Cantina hardly needs a sign to identify itself. The exterior shouts its affiliations with a tableaux of brightly colored murals depicting margarita glasses, limes, and cacti. This same vibrant motif of orange and lime-green hues sprawls across the interior, highlighting the spacious restaurant's Mexican-themed decor and lending crucial context for the sombrero-wearing diners. Piping-hot platters of enchiladas, tacos, and quesadillas cover wooden tables as friendly waiters deliver glasses brimming with house margaritas. Back at the fully stocked bar, bartenders pour out an array of tequilas, such as Patrón and Don Julio, and top off beer glasses with a selection of domestic and imported brews. Flat-screen TVs add another layer of illumination to the interior of the cantina, while on the covered outdoor patio, diners relax beneath strings of lights.
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.