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.
The end of Prohibition signaled the start of the Greenbaum family's dream to enter the beer and spirits industry—and a few years later, they realized this dream with the opening of Tower Beer, Wine & Spirits. Since then, the founders' descendants have earned praise in the Atlanta Journal-Constitution and INsite magazine for its diverse selection of drinks and a trained squad of wine spectators. Staff members guide visitors through samplings of their craft and domestic beers, international spirits, and North American, European, and South American wines at weekly and often bi-weekly tasting events held at the long wooden tables of the private tasting room or inside of a keg. They also expose participants to the finer points of beer through sponsored dinners with beer pairings.
Sprig's elegant yet casual atmosphere plays host to a locally grown smorgasbord of seasonal savories, with this summer's menu showcasing the foodsmarts of Marsala master Christopher Neff. For lunch, revel in tasty treasures from the wood-fire grill, such as the grilled-chicken club with applewood bacon (a $9 value) or the bratwurst's bursting wallet of caramelized cabbage and apples (a $10 value). Or, spend your midday charitably finding a more permanent home for the oyster po boy (a $9 value), drenched in spicy rémoulade. All lunchtime sandwich plates are accompanied by creamy slaw, fries, or sweet-potato chips, and tongue-prepping appetizers like the fried pickles in beer-cheese sauce (a $4 value) and tomato-jam'd cornbread (a $3 value) are served all day long. For dinner, dig into a spicy stew of andouille sausage, shrimp, and corn on the cob (a $14 value) while a tablemate tackles a wood-fired chimichurri flat iron bolstered by a lemon-kissed arugula salad (a $21 value).