Village Taqueria & Tequila Bar, formerly known as Lime Taqueria, balances a menu of tacos, burritos, and Mexican entrees with tangy sips from the large tequila and cocktail list and rakes in praise from publications such as the Marietta Daily Journal. Chef Oscar Mendivil runs the kitchen, where he perfects the culinary art of tacos with perfectly braised barbacoa, fire-roasted poblano chilies, and grilled shrimp. The burrito de langosta—packed with sautéed lobster and manchego grits—makes fancy fare portable without the mess of wrapping crème brûlée in a sheet of gold leaf. A dozen margaritas and Latin cocktails grace the drink menu, sharing space with nearly 100 types of tequila.
Curry Curry Thai wraps snouts in an aromatic spread of handpicked spices and pleases bellies with market-fresh vegetables and proteins served in traditional Thai style. Both the Smyrna and Marietta menus kick-start meals with appetizers including satay chicken, skewers of grilled, marinated chicken buttressed by peanut sauce and cucumber salad ($5.95 for five), and fresh-basil rolls, rice paper wrappers filled with shrimp and veggies ($3.95 for two). Curries, noodles, and fried rice dishes make filling entree options for vacant stomachs or empty fanny packs. Scoop up a bundle of pineapple fried rice—a vibrant potpourri of pineapple, onion, beans, carrots, black pepper, and curry powder ($7.95 for lunch, $9.95 for dinner)—or lap up a bowl of red curry—a mixture of coconut milk, bamboo shoots, and red and green bell peppers ($6.95 for lunch, $8.95 for dinner)—in an effort to prove dominance over utensils.
Fifth Group Restaurants began in 1993 with a hunger-driven dream and the opening of South City Kitchen in Midtown; in the intervening 17 years, the restaurant management company has grown to include a caravan of five grumble-silencing victual villas in a variety of cuisine styles. The restaurant group is also actively involved in a number of charitable and green programs, including a no-trash initiative where at least 95% of waste is either composted or recycled (Ecco is dumpster free and recycles or composts everything).
In 1991, tired of the same old late-night delivery options, University of Florida pals Matt Friedman and Adam Scott concocted an alternative snack in their frat house's kitchen. Many hours and tweaked sauce recipes later, the duo dispensed their brand of buffalo wings to the university?s students, selling out their stock in the first two nights. Since relocating from the frat house to its two original Gainesville storefronts, Wing Zone has opened nearly 100 locations nationwide, supplying wing lovers with boneless bites slathered in 15 award-winning flavors, including nuclear habanero, garlic parm, and blue buffalo. Three of the pair?s sauces have garnered awards at the National Buffalo Wing Festival, which recently inducted Adam and Scott into the Buffalo Wing "Hall of Flame," where they share reigniting duty every time a strong breeze extinguishes its symbolic eternal flame.
If the bright orange and yellow hues of Jamaica Mi Krazy's dining room don't get you in a tropical mood, the scents coming from the kitchen will. There, head chef Omar Richards and his staff grill up a range of traditional Jamaican dishes. They steam spiced snapper whole while cooking chunks of goat to a tender finish in a curry sauce. Their most popular dish, however, is the jerk chicken?chefs barbecue chicken legs with a range of spices and their signature jerk sauce. Just like squares and polygons, dishes come with a range of traditional sides. Sides such as plantains or rice studded with peas help fill out meals while bringing the heat down to a manageable level.
On the Bayou is more than the name of Kevin Ruttley's restaurant?it's also a description of his former address. The Louisiana native was born and raised "quite literally on the bayou," so it's no surprise that he knows a thing or two about Cajun and creole cuisine. Ruttley's menu features not one but two types of gumbo, a variety of New Orleans style po' boys, and plates of blackened redfish and overloaded jambalaya. Corn and crab meat soup and appetizers such as boudin balls and fried green tomatoes make for tantalizing starters.