Hailing from opposite ends of the country, Chef McDowell from Los Angeles and local culinary guru Chef Raffi team up to craft their Mediterranean menu amid warm, golden hues and live weekend entertainment. Using regional ingredients in many of their dishes, the duo layers flavors to bring their guests a taste of the Mediterranean's signatures, including lamb, polenta, kebabs, and a variety of seafood. As belly dancers shimmy and sparkle between tables each Saturday evening, diners sip wines such as Chateau Ste. Michelle's cabernet sauvignon from the eatery's carefully compiled wine list while savoring a tapas plate of crispy, caramelized pork or an entree of baked, boneless roasted lamb. For special occasions or a simple get-together with friends, the restaurant's patio invites groups to partake in the indulgence of a hookah while relishing the open-air ambiance and cheshire grins of mischievous squirrels.
This tune-filled eatery treats patrons' paunches to a range of classic bar fare, including bleu-cheese chips, juicy burgers, tortilla-wrapped meals, and fried catfish. After gaining entrance into the establishment with a secret handshake or multiperson horse disguise, pairs or quartets can build their own fortress using a pile of nachos and fixings or house-made potato chips with melted bleu-cheese crumbles. More than 10 burger choices support such unions as jalapenos with ranch dressing or pineapples with teriyaki sauce. Other handhelds arrive in the form of fried-catfish tacos and a smoky chipotle-chicken wrap. Cool off mouth motors with a selection of soda, beer, or well drinks.
Welcoming guests from all walks of life, Red Sky Neighborhood Grill invites families to its booths, friends to its barstools, and coworkers to its tables to dine on a wide selection of American favorites. In the kitchen, cooks carve 14-ounce rib-eye steaks, fry shrimp, and grill Atlantic salmon. Sets of four mini cheeseburgers attempt to contain a house specialty sauce, and half-pound Angus burgers bathe in barbecue sauce topped with bacon or hoist melty pimento cheese. Guests enjoy all of this in an earth-toned dining room featuring a sprawling, colorful mural of hot air balloons filled with air from the mouths of politicians.
Marco's Pizza founder Pasquale "Pat" Gianmarco began helping out at his family’s pizzeria when he was just a boy. The eatery provided a taste of home to the Gianmarco clan, who moved to the United States from Italy when Pat was 9 years old. Together with his father, young Pat learned the secrets to creating exceptional pizza sauce: three different types of vine-ripened tomatoes and spices that can only be imported from Italy or the moon.
The perfected sauce recipe continues to guide Pat’s kitchen operations, although these days he has considerably more help. Marco's Pizza has 350 locations in more than half the states as well as in the Bahamas, each store tossing fresh pizza dough daily before sprinkling on a trio of fresh, never-frozen cheeses.
At Buckhead Pizza Co.'s three locations kitchens bustle as chefs simmer house-made sauce and bake Atlanta-style thin-crust pizzas to a golden brown in 500-degree ovens. They toss fresh regular, whole-wheat, and gluten-free dough and make each pie to order before covering it in signature toppings such as Atlanta steak with caramelized onions and blue cheese. The charming pizzeria also fills cherry-wood tables with crispy flatbreads, calzones, and bubbling pans of lasagna. Diners take a break from the sun and his unreasonable demands for pizza sacrifices under the outdoor patio's awning, enjoying breezy sunset dinners or cocktail hours filled with frosty brews and red and white wines from the full bar.
Boasting four consecutive Best Barbecue awards from Best of Gwinnett, the chefs at Dillards Barbecue take pride in their zesty Southern cuisine. As their ribs marinate in tangy barbecue sauce, they whip up the fried chicken, savory pork, and tender catfish sandwiches that have been winning over taste buds since 1998. If it’s too early for hushpuppies or mac 'n' cheese, they usher in the day with Southern breakfast staples such as homemade biscuits with sausage gravy and eggs. They also cater heaping helpings of Southern eats for large parties, such as family gatherings, corporate meetings, and jury-duty reunions.