Ella’s serves 100% Natural Artisan Gelato (Italian ice cream), gourmet chocolates & fudge, imported candy bars from over 60 countries, over 100 different brands of old fashioned Soda's & more than 4000 candies. With over 20,000 customers & national press in both Professional Candy Buyer Magazine and Today’s Restaurant News.
Though Bassanos Pizzeria doesn't open until noon, its chefs bustle about the kitchen in the early morning, preparing fresh batches of dough from scratch. As the day wears on, the team hand-tosses the dough into thin, New York–style canvases ready to hold layers of gourmet meats, fine cheeses, and, according to Ann Marie Quill of Johns Creek Patch, veggies plucked from the Atlanta Farmers Market and sauces made from Italian tomatoes. Pots bubble with specialty pastas, and ovens glow with plump calzones and stromboli.
At the bar, servers dole out glasses of draft beer and wine beneath glimmering television sets. Cushy booths and tabletops speckle the dining room, where framed photographs of New York ballplayers look to steal home from the bright-red walls. Outside, umbrellas shade a fenced-in patio rife with tables and chairs. The pizzeria’s warm staff prides itself on southern-style service, creating a fun, communal atmosphere by hosting biweekly live music, overseeing trivia games, and politely allowing customers to beat them at thumb wrestling.
At both of Oasis Bowling Center's locations, polished lanes stretch from penalty line to pins. A festive soundtrack of strikes, spares, and high-fives fuels the competition as players partake in 10-frame matches to see who can roll the highest score. Two bars—Brucey's Sports Bar and Grill at the Loganville location and Thirsty Turtle Sports Bar and Grill at the Buford location—provide respite from the games with food and drinks. Patrons can gaze toward wall-mounted TVs or settle tiebreakers on the pool tables or in front of dartboards. On their way back to the lanes, bowlers can stop by the pro shops to find a pair of shoes that provide the most traction during celebratory dances.
The specialists at Sushi Gallery deal in edible art: white ceramic plates are the backdrop for pink tuna belly, sea urchin, and piles of bright roe tucked neatly into rolls, dashed with a sweet or spicy reduction or a savory seafood sauce. The menu is lined with the day's freshest catches and the lures used to snag them. The chefs here even invite you to get DIY with your dinner—feel free to design custom rolls or select surf clams or quail eggs for your own unique sashimi platters. The sushi is served alongside Japanese classics such as grilled hibachi dinners and udon noodles.
On the first Monday of every month, the restaurant hosts a sake sampling. The resident sake master pours sixteen varieties of hot and cold brews described as "sprightly and fresh" or carrying "complex notes of smoke and mushroom."
Sushi Gallery's small dining room is decorated to feel intimate. Crimson linens cover the tables, which are topped with pendant lamps. The windows reach from the ceiling almost all the way to the garnet floor, screened by a black, geometrically shaped metal grate.:m]]
Growing up, brothers Ken and Jimmy Chen never wanted to be part of the restaurant business. Their dad was a chef, other family members were restaurateurs, and they wanted to do something different. But as they got older, they couldn't help but take stock of what they would do differently or better if they had their own restaurant, and lo and behold, they grew into the profession themselves. After helming a few restaurants in Connecticut, they relocated to Georgia to open Rice Box, a casual eatery that celebrates pan-Asian cuisine and the fine art of chewing.
Even the appetizer selection is diverse, including everything from Japanese edamame to thai coconut soup. The entree list even more so?Singapore noodles entangle eggs and veggies, green onions color Mongolian beef, and spicy thai basil comes with a choice of beef, shrimp, chicken, or tofu. Though new to town, Rice Box has already proved to be a conscientious part of the community: Ken and Jimmy donated proceeds from their grand-opening raffle to the Snellville organization Give Hunger the Boot.
Smell is the sense most closely tied to memory. Perhaps that's why Mise En Place Georgia works to cultivate a sense of place through freshly cooked food. Owner and chef Chris Britton draws from more than 30 years of restaurant-industry experience to craft custom meals for everything from private dinners to small-scale events. He plans every menu and shops for all the necessary ingredients, buying all his produce the day of to ensure freshness and to keep the other chefs from raiding his pantry. Though each menu is unique, Britton has created spreads of herbed fish and pork, lasagna, and jambalaya as well as enticing dessert pastries.