Once you’ve bellied up to the cozy tasting room’s bar like an urbane, sophisticated cowboy, you’ll be treated to a few flavorful wafts and quaffs of Montaluce's finest 2008 and 2009 red and white wines, fermented from the carefully maintained fruits of its 35-acre vineyard. The 2008 chardonnay massages the nose with aromas of green apples, pear, and lemon zest mixed with smoke, walnut, and honeysuckle. And the 2008 risata (Italian for laughter) will put your palate into hysterics with notes of cherries, raspberries, cranberry, savory herbs, and just the faintest hint of Joker venom. Otherwise, go snorkeling for the dark chocolate notes buried in the oaky, deep violet, kraken-filled deeps of the cabernet sauvignon. Much like wine itself, your experience at Montaluce will be different depending on the exact point in time you partake of it. Gracious guests who arrive for their wine flight Tuesday through Saturday will be treated to a complimentary guided winery tour at 2 p.m. Likewise, Sunday sippers can tune their taste buds to live musical performances on the veranda from noon to 5 p.m.
Georgia Liquor Barn's libation connoisseurs uncork bottles to titillate taste buds during relaxing wine and beer tastings. Round up the old foursome of spirit sippers, and sample selected wine or beer flights that provide tongues with a variety of tastes more easily than licking an office cubicle wall. A schedule of featured wineries and microbreweries lets patrons select their serum of choice, or they can throw inhibitions to the wind and keep anxious palates in suspense. Diverse alcoholic offerings from breweries such as Flying Dog and Lagunitas, or wineries such as Hess and Wild Horse, provide appealing attractions for those who choose to spread their intoxicating enjoyment over two evenings with one other lucky soul.
Carrying the praises of OpenTable diners as the winner of Best Overall restaurant, Best Ambiance, and Best Food, Park Café's executive chef Michael Ganley is no stranger to success. He has honed his skills in the kitchen for more than 17 years, most recently as Executive Chef of The Ritz Carlton in Dearborn, Michigan. Arriving in Duluth in 2004, Ganley brought with him his years of experience perfecting European culinary techniques, crafting a menu of elegant twists on Southern favorites such as fried green tomatoes layered with slabs of warm, creamy brie.
Nestled inside the Knox House—originally erected in 1899 for the first Mayor of Duluth, John Knox—Park Café's refurbished interior remains true to the home's 19th-century character. Largely original hardwood floors and paneled walls lend a quaint charm to the romantic simplicity of the dining rooms, where tables draped in crisp linen glow beneath flickering candles and diners’ recently whitened teeth.
Featured on Access Atlanta, JapanFest's two-day festival gives crowds of more than 17,000 people a chance to taste varied Japanese cuisine, watch live performances from Japanese musicians and artists, and practice traditional arts in hands-on exhibits. The tunes of Grammy-winning recording artist Yukiko Matsuyama, whose compositions feature the traditional stringed koto, drift through the air as festival-goers watch the hands of professional calligrapher Kotaro Hachinohe bring a large paint-sodden brush down on paper in bold strokes. Pairs of guests can practice the art of petal positioning at the Japanese flower-arranging exhibit, then carefully prune miniature trees at the bonsai demonstration, pruning branches as gingerly as generals clipping budding turrets from the potted tanks in their offices. A range of other participants fills the center's showroom, including anime collectors, kimono crafters, and sake sellers. After perusing the swarm of exhibitors, visitors can reboot with traditional Japanese fare from vendors such as Kotobuki Cafe and Sushi Niko Niko.
Formerly known as Chocolate Perks, 45 On Main now has its own sweet reputation in the Duluth community. The staff brews coffee and espresso drinks, makes fresh sandwiches, and bakes desserts to satisfy sweet teeth that draw up picket lines across the tongue when they don’t get enough sugar. The eatery also curates wine tastings for guests, sometimes pairing its pours with cheeses or other complementary snacks.
Flanked by rustic stone columns and carved lions, 5 Seasons Brewing's entrance looks like the secluded front to a Napa Valley villa, belying its cozy atmosphere and community-focused mission to provide tasty, affordable food and drink. Founded by chef David Larkworthy—son of a pioneering advocate of using organic food in restaurants—Five Seasons Brewing carries its commitment to community to its ingredients, cooking with a cornucopia of regularly shifting local produce from a gaggle of affiliated farms. The menu features such fusion dishes as crispy alligator served with a blackened chili glaze and Remoulade. At tables, guests dig in to home-baked bread, whose warm crust exudes tangy scents from the brewery's spent beer grain.
In the towering tanks that skirt the pub, brewmaster Kevin McNerney creates a kaleidoscopic selection of unique small-batch beers. The cofounder of flagship Georgia brewer SweetWater, McNerney brings two decades of experience to his craft, making refreshing brews such as the Chug Monkey and turning to ancient Belgian traditions to make his crisp, orange-infused witbier.