The inspiring trainers at each MetaBody location lead troops of workouteers in results-oriented workouts several times weekly. Sweat sessions utilize a variety of exercises and disciplines to produce full-body results in a supportive environment, ideal for beginners and hard-core core-hardeners alike. During any class, motivational instructors will use the instinctual distrust of routine to their advantage. Begin a day of litigating with a refreshing early-morning boot-camp session, or wind down by burning evidence and pounds with a late-evening yoga class. Muscles are kept guessing with new and challenging moves during each session, so participants never fall into a boring, ineffective routine, such as regular teeth brushing. In addition to the fitness classes, students receive a success guide to help prepare for imminent pound loss, a nutrition guide, and a $100 gift certificate for individual coaching. Because the pass sets a 10-class cap at any given location, roving fitness mavens can further shake up their workout regimens by vetting a series of classes or instructors that work best for them.
Executive Chef Scott Barrows waits to post specials at Devon Seafood Grill until he has spotted the best choices from the day's catch, ensuring his dishes are packed with the freshest, most flavorful seafood available. Past plates on Devon's robust menu have included jumbo lump crab cakes, coconut-green-curry mussels, and char-crusted ahi tuna, which can be paired with signature cocktails and fine wines from a collection on display in the dining area. Barrows and his staff welcome diners into this sophisticated two-level restaurant decorated with modern art that is splashed by warm lighting and the wake made by beluga whales arriving for dinner.
Though most fender-benders result in insurance exchanges or street fights, one between a chef from South Africa and a chef from Atlanta ended in a good laugh and a new business venture. The two chefs? dreams of offering people grilled seafood and introducing Americans to piri-piri pepper sauce collided. Afterwards, the duo crafted a menu of grilled tilapia, mahi-mahi, and flame-broiled chicken smothered in sauce made from a tiny, exotic South African pepper. When choosing the name, they turned back to the fateful accident, when one chef exclaimed ?I am such a Bonehead!? and the other just let him take the fall and ticket.
For Alison, cooking up delicious, welcoming meals is second nature. In her 35 years in the restaurant business, she's gathered traditional and modern culinary influences into a menu of New Southern comfort cuisine that features good old-fashioned meatloaf and mashed potatoes, buttermilk fried chicken, liver and onions, and her popular crab cakes. There's an abundance of seafood dishes—Alison prepares fish tacos, cedar plank salmon, and lobster mac 'n' cheese, to name a few. She even offers a pecan-crusted fillet of North Georgia mountain trout, served with a creamy mango sauce. The restaurant's meatier offerings include beef fillets and oven roasted pork tenderloin with a peach bourbon chutney. Bourbon tastings at the full-service bar are popular among Alison’s Restaurant and Bourbon Bar's regulars. On warm days, she opens the fenced-in patio to let customers enjoy the sunshine.
Spicy traditional sauces and exotic ingredients such as yak meat accent the authentic dishes on the Tibetan menu at Shangrila Bistro. According to AccessAtlanta, Shangrila's owners fly the yak meat—which tastes "like beef but generally leaner"—directly from China, and they also use it for the yak's-milk butter needed to brew the Tibetan butter tea on their beverage menu. A separate Chinese menu stakes a competing claim on eaters' attention with inventive dishes such as hot and spicy tangerine beef and pineapple-seafood fried rice.
The new year is a time for introspection and the setting of resolutions, with goals such as eating healthier, joining a gym, or no longer stealing the neighbor's parrot. Celebrate one last night of parrot-snatching with today's Groupon: for $79, you get one ticket to a New Years Eve party at Shout on December 31 at 7 p.m.