In keeping with the rest of the Plum Restaurants family, Plum Burgers food truck has no meat products on board. Its burgers are entirely beef-free, organic, and vegan?but within these restrictions, the cooks have gotten more than a little creative. The Jerk + Yam burger piles yam and Jamaican-spiced grilled tofu with caramelized onions, whereas the 8-ounce Mediterranean burger layers mint-kissed seitan with pickled figs. Other patties incorporate lentils, portobello mushrooms, and panko-crusted tempeh as meat substitutes.
Also on the menu are a variety of sandwiches and sides, including the popular Mac & Yease, which is a vegan version of mac and cheese that can also go gluten-free upon request. Milkshakes made with vanilla coconut ice cream conclude meals with cool, sweet sips. To track the truck's location, customers can refer to its homepage. It even takes pickup orders via phone call, text, or really loud yelling from across town.
Nestled inside 180 acres of tree-lined, gently rolling grounds, the Newnan golf course springs up from the natural terrain, gracing golfers with scenic views of ridges, ravines, and waterways. The meticulously maintained fairways and greens wend along natural, wooded buffers that create a sense of public but peaceful solitude, like delivering a speech from inside a sleeping bag. Golfers hone their short game at the practice green, deliver pep talks to lazy 9-irons at the all-weather driving range, or pick up anything from tees to new clubs at the pro shop. The 15,000-square-foot clubhouse's Coweta Grill serves casual or formal dining fare and slings drinks at full bar, and a sweeping veranda overlooks the 10th tee and its hazards, including the catapult-launched Harlem Globetrotters, who slap down soaring golf balls.
Chef George Rasovsky draws upon his Czech heritage and arsenal of European spices to elevate his menu to gourmet realms. His dishes spotlight fresh herbs, organic produce, and top-quality proteins, such as free-range chicken, Atlantic salmon, and filet mignon, as well as rich sauces inspired by French and Mediterranean cuisines. The chef also curates an extensive wine list that includes red, white, and organic selections from Europe, California, and Argentina. This fusion of Southern charm and European elegance extends to the dining room, which occupies a restored historic home outfitted with umber hues, exposed brick, and a dark-mahogany tapas bar.
Whether preparing an order for 5 or 500 wings, the chefs at WingBusters USA begin by hand breading each fresh piece of chicken in a house-specialty batter. They then flash-fry the succulent morsels before showering the batch in a blend of spices and sauces to create a roster of signature flavors that includes sweet-and-spicy honey-mustard flavor, citrusy lemon pepper, and hickory-smoked barbecue flavor. Before they commit to slathering a batch, diners can sample any of the restaurant’s flavors to ensure that they aren’t so spicy they rekindle painful memories of a first kiss with a fire breather.