Drawing inspiration from two timeless influences, Finch & Fifth embraces the spirit of a European bistro while incorporating elements of upscale southern cooking. In between sips of wine or one of the bar's specialty cocktails, diners can construct their own shareable charcuterie boards by adding anything from artisan cheeses and dry-cured olives to pickled cherry peppers and pâté that is made in-house. The menu, termed "delectable and affordable" by Augusta Magazine, grows more eclectic from there, featuring dishes such as roasted mushrooms with wilted spinach and manchego cheese, as well as blackened catfish with corn, okra, and tomatoes served over stone-ground grits. Even with this dose of experimentation, Finch & Fifth exudes a refined atmosphere thanks to touches such as the espresso-hued wooden accents, the rolling library ladder affixed to the wall of wine- and spirit-filled cubby holes, and opera glasses guests may borrow to read the menu.
It can take an artist years to apply the right brushstrokes to a canvas, but at Corks and Canvas, it only takes one night. During each three-hour painting session, a professional artist walks classes through every step of duplicating a piece of acrylic art. Made up of participants aged 16 and older, the group classes convene at a public venue such as a restaurant. Students can buy food and drinks to snack on throughout the night or smear onto their canvas if they’re tired of painting. For scheduled sessions and private events for adults or kids, Corks and Canvas supplies canvases, paint, brushes, easels, and aprons.
Emilio's Italian Eatery treats its guests to elegant feasts of flavorful, colorful italian pastas, salads, seafood, and desserts. Diners sup on dainty dishes, such as steak-wrapped grilled-asparagus spears and vanilla-bean cheesecake, or hearty plates of port shrimp with orzo pasta.
Domino's recently reformulated its pizza recipe, which puts the buyer in command of a plentitude of pie-personalizing possibilities. Test the sturdiness of a hand-tossed thin crust with mounds of hearty marinara, ham, chicken, green peppers, black olives, and spinach, or fill a deep-dish foundation with alfredo sauce, bacon, onions, jalapeños, fresh mushrooms, and banana peppers. While delicious design options stretch into infinity like a taffy pull in a black hole, the eatery's specialty pizzas make choosing more manageable. Peruse pies like the MeatZZa Feast, which is piled high with pepperoni, ham, italian sausage, beef, and extra mozzarella, and the Pacific Veggie, a flashy West Coast–concoction of roasted red peppers, spinach, onions, mushrooms, tomatoes, black olives, feta, mozzarella, and provolone.
Armed with just a single, generations-old cookie recipe, Great American Cookies opened its first store in 1977, and the rest is history. Today, the franchise boasts locations in malls across the country and nabbed a coveted spot on Entrepreneur magazine’s 2012 list of Top 500 Franchises in the baked-goods category. The shop’s reputation grew, and so did its menu as chefs churned out a mouthwatering roster of gourmet-cookie recipes, each created and carefully tested in Atlanta. The tempting options now include snickerdoodle, peanut butter with M&M’s, and chewy pecan supreme, as well as freshly baked fudge and cheesecake brownies and cookie sandwiches stuffed with frosting. The real showstoppers, however, are the giant chocolate-chip cookie cakes, which can be customized with sweet, celebratory messages or shopping lists penned in colorful icing.