Members of the Atlanta Bar-B-Q Club aren?t just connected their shared tastes. These meat-lovers want to know everything about the craft and care put into savory barbecue meals. They satisfy this hunger for knowledge by gathering at a local barbecue joint for monthly ?meatings,? communal feasts where barbecue experts give cooking tips. Between the monthly events, members also enjoy discounts at restaurants, including Jim ?N Nicks and Pit Boss, all easily located thanks to the club-provided map of participating eateries and compass that always points towards the nearest plate of ribs. Members can attend invite-only parties hosted by fellow club members or chefs, tag along on field trips to the National BBQ Festival and other nearby cooking events, or judge dishes at the club?s own barbecue contest.
That Pottery Place Studio?s shelves brim with hundreds of unfinished ceramic pieces, each ready to blossom with a completely unique bouquet of colors and designs. Animal-painted plates sit propped alongside decorative birdbaths, planters, coffee mugs, and owl figurines designed to scare pigeons away from the china hutch. Guests can throw their creativity at these 3D canvases using the studio?s stencils, brushes, sponges, and dozens of glazes. Staff members make the rounds sharing tips on technique and helping sort through idea books with painters during open studio time.
Run by longtime friends and art enthusiasts Anna and Dede, the children's art studio gives crafty youngsters myriad accouterments for creating inimitable masterpieces, and encourages fledgling Rembrandts’ self-confidence in their own artistic abilities. The day-camp sessions impart multihued knowledge to diminutive innovators, using a plethora of supplies such as glitter, paint, and clay to construct fun works of mini human genius. Projects vary day to day and have included the assemblage and decoration of collages, bags, and jewelry. Imaginative whippersnappers are encouraged to get messy in their quest for the ultimate magnum opus, which they can cart home and arrange on refrigerators or inside freezers. In addition to the camp classes listed on the site, sessions on May 31, June 1, and June 2 have been added for Groupon users.
Zucca was founded by a trio of forlorn New York natives who longed for a taste of a thin, crispy-crusted, Staten Island–style pie. The results are presented on a menu dense with Italian delights. Starters such as crispy fried risotto and mozzarella balls ($7) and fresh bruschetta ($6.25) make satisfying meal bases for the award-winning pizzas. Pies are offered in two sizes—personal portions ($8+) or 18" discs ($13+)—and come customizable with more than 25 toppings, including bacon ($2), eggplant ($2), and roasted red peppers ($3). Specialty pies such as the expo-winning victory pie ($19 for 18" pie), a Margherita pizza with parsley sausage, mushrooms, and shaved parmesan, will tame topping negotiations, while hand-held calzones ($7–$9) and the extensive selection of popular pasta dishes ($10–$15) and entrees ($13–$21) are sure to delight.
With machines set up in rows to encourage competition, many ordinary gyms cater to men's bodies and psychology, right down to the urinals that were "accidentally" installed in the women's locker room. At Curves, you'll move around a circuit of hydraulic resistance machines that have been designed to work with women's bodies and promote weight loss, protect against osteoporosis, and deal with arthritis. An experienced trainer is always nearby to help manage your machine maneuvering and your muscle making. Instead of fiddling with weight stacks and losing your momentum, the hydraulic machines use your body weight and fitness level to create resistance that matches your abilities, decreasing the risk of soreness or injury. Because traditional lift-and-lower motions create bulky muscles, each machine uses push-and-pull motions to create toned, lean muscles perfect for crushing a grapefruit without looking like you can.
The Square Pub's burger builders hand-pack 100% Angus beef patties to buttress a menu of gourmet hamburgers and other upscale pub fare. Build-your-own burgers ($7.75+) allow amateur aliment architects to inform flavors by utilizing any combination of toppings, including caramelized onions, guacamole, and fried eggs, good for blurring the lines between dinner and breakfast for dinner. Chef-designed offerings, such as a spicy green-chile cheeseburger ($8.75) or a veggie burger bedecked in cool guacamole and sour cream ($7.75), enable decision-adverse diners to squelch hunger pains in peace. Each meatwich also teams up with tasty sides such as sweet-potato tater tots, savory black-eyed peas, and time-tested french fries to double-team taste buds.