Jose Emidio Sapeta's epicurean journey began on the idyllic Portuguese island of Madeira, but swiftly landed him in the kitchens of Western European eateries, English taverns, and fine Italian restaurants. That might explain the clash of culinary cultures marbled throughout the Emidio's Restaurant menu, which incorporates creative tapas, pastas, and meat dishes bearing Portuguese, Spanish, and Italian influences. Sips of the signature sangria chase bold bites of the restaurant's slew of spicy dishes, coming to a dulcet coda with homemade desserts. During temperate seasons, guests can take in fresh breezes on the outdoor patio as live musicians fill the night air with adorable cartoon music notes.
On the surface, Land of a Thousand Hills Coffee House is just selling coffee?albeit high-quality coffee brewed using a French press, pour over, or Chemex. But look deeper and the cafe's true mission has more to do with creating community, both locally and globally.
A spacious outdoor patio and free WiFi give regulars a reason to stick around and enjoy classic coffee drinks, signature carminallas, and lattes that, with their intricate foam art, are perfect for hanging on the wall. Thursdays feature wide-ranging trivia contests, and live musicians enliven the space on Fridays and Saturdays.
And beyond the coffeehouse premises, Land of a Thousand Hills works to strengthen communities abroad. Its Rwandan coffee beans are sourced from growers at higher-than-fair-trade prices. The cafe also invests profits in community projects in Rwanda, such as a sustainable farm for orphans and a soccer field.
More than 300 wines and 80-plus domestic craft beers await palates at All Y'Alls Wine & Gourmet Market. Customers can use today's deal to release their inner oenophile or warbling wino during a tasting that includes eight sample pours and appetizer pairings. The 1.5-hour long event is held three or four times each week and accommodates 14–18 tasters in order to keep the experience more personal and less likely to deteriorate into a cricket brawl. Making its home in historic downtown Roswell, All Y'All's mixes up some of the region's finest foods and grapeliest goods to please the pickiest of palates. Cork up your inhibitions and unwrap a bouquet of fermented vinery with today's Groupon to All Y'All's Wine & Gourmet Market.
An electric neon sign draws passersby inside this festive Mexican diner, where rustic décor surrounds savory dishes arrayed on tables. Flat-screen televisions offer the only hint the modern world still exists, as exposed brick walls, rough stone borders, and dark-brown tile distract diners from passing cars, smartphone screens, and androids comparing memory banks. On the restaurant's outdoor patio, patrons dine on traditionally prepared steaks, fluffy tortilla shells, and rich sauces while basking in the sunlight.
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.
Drawing upon his 16 years of experience cooking Asian and Mediterranean cuisines, Chef Zhe fills Tokyo Boat 2's menu with an eclectic array of dishes that draws inspiration from Korea, Thailand, and Japan. The Japanese influences are the most readily apparent, as evidenced the extensive selection of sushi rolls and the broiled meats in housemade teriyaki sauce. Even the hibachi chefs combine traditional cooking techniques with a bit of modern showmanship as they sear orders of red snapper, steak, or vegetables on tabletop grills while a small audience of diners watches the impressive displays of dexterity.
Although the occasional burst of flame erupts from the hibachi stations' grill surfaces, the areas are mostly lit by a modern collection of blue pendant lamps that dangle above the diners. The sleek metal surfaces and exhaust hoods stand in contrast to the simple wooden shelving of the sushi bar, which lies just behind a jet-black counter where guests can sit and watch as the chefs slice nigiri, roll maki, and mold rice into snowmen during the warmer seasons.