Master Chef Rudolph Matthews adores the cuisine from his hometown so much, he just can't stop making it. He's passed down this fever to his sons as well. At A Taste of the Island Restaurant, his sons Kevin and Dashaan assist Chef Matthews in dishing up authentic Jamaican food. They make dishes such as curry goat and brown stew chicken fresh every day, not photocopied from a photocopy. One specialty, the jerk chicken, gets soaked in traditional spices before being flame-grilled.
Favorite Deli's sandwich artisans construct towering assemblies of sliced-to-order meats, cheeses, and veggies in their casual, upscale delicatessen. Create a custom handheld meal or choose from menu options such as the Peachtree Street, a trio of strapping meats including Cajun roast beef, virginia ham, smoked turkey breast, a slice of muenster, and three sustainably harvested stop signs. All sandwiches come with a choice of coleslaw or potato salad as well as a sharpened pickle spear for fending off packs of deli scavengers. Diners can also peruse a half-dozen salad options that range from the classic greek to antipasto. Alternatively, cater a casual event for up to 15 people with a mountain of lightweight sandwiches, a crunchy hillside of potato chips, and a delicious morass of fudgy brownies.
Cuisine Type: American Southern
Delivery / Take-out Available: Yes
Alcohol: Full bar
Number of Tables: 25?50
Outdoor Seating: Yes
Parking: Parking lot
Handicap Accessible: Yes
Pro Tip: We're located 15 miles south of the Hartsfield-Jackson Atlanta International Airport.
What is one of your most popular offerings? How is it prepared?
One of my personal favorites is the Downtown Chicken (The French call this a ?fricassee?).
We start by boiling some orzo pasta while saut?ing thin-sliced carrots, ham, and a pinch of garlic in a mouthwatering light cream sauce. This dish is topped with a full chicken breast that has been marinated and chargrilled to perfection.
Is there anything else you want to add that we didn't cover?
Since 2008, Downtown Grill has been crafting dishes with fresh ingredients in an upscale-casual eatery. We also serve a collection of imported wines, beers, and mixed drinks.
The word "RuChDa" cobbles together letters of each of the founders' three children, and is just one of 25 things they've whipped up from scratch. The other 24? Wing sauces that the team spent months perfecting. Flavors range from conventional staples like hot barbecue and original hot to award-winning inventions such as honey garlic pepper and honey cajun. Those sauces can also be tossed with bite-sized pieces of boneless chicken breast or crispy chicken tenders, or ladled onto a slice of wedding cake. To wash it all down, RuChDa has also created its own line of signature drinks known as Rev-jitos and Rev-ladas, which come in many flavors and taste a lot like mojitos and coladas, minus the alcohol.
The Ohio Hog Company slow cooks meaty morsels over wood-fueled flames, which locks smoky, succulent flavors into every butter-smooth bite. Bedecked with pig paraphernalia, the eatery's cheerful confines set an inviting stage for family meals, squeals of delight, and well-timed Animal Farm monologues. Remove designer welding masks to check out the menu, which serves up a savory slathered selection of chicken, beef, and pork. Talkative diners can sink chattering teeth into the hot, hearty rib tips ($8.50) or the pulled-pork shoulder ($9.50), which come complemented by sides such as baked beans or corn on the cob. Or kick an addiction to handheld fax machines by occupying mitts with the Polish Girl, dressed with pork, coleslaw, and fries ($5.95), or the rib sandwich, which dazzles palates with its saucy crests and troughs ($5.95).
Third-generation baker Lorre Jacobs Daniel proved that she inherited the family's penchant for sweets when she won The Food Network's Cupcake Wars while representing the state of Georgia. After 20 years of baking in various shops around the U.S., she opened Southern Cosmopolitan Baking Company in Atlanta, where she crafts homemade goodies that pay homage to her mother's Chicago roots and her father's French-Quarter heritage.
Naturally, cupcakes are Daniel's specialty. Mainstays include red velvet, chocolate overload, citrus apricot, and coke classic, but the shop rotates weekly flavors too, such as bananas foster, strawberry lemonade, and campfire s'mores. The bakery's repertoire also includes cookies, cakes, and southern-style specialty sweets including caramel cinnamon rolls, peach cobbler, and bolo ties made of fondant. On another sweet note, Daniel also gives back to the local community by providing sponsorship to start-up bakeries and running an internship program with Fulton County Schools.