Super Bowl Sunday is like Christmas to football fans, and it's officially upon us. This Sunday, Super Bowl XLVI will pit the New England Patriots against the New York Giants in Indianapolis.
What could be more classic football fare than chili? With this in mind, we asked local legend Jenny Levison of Souper Jenny
and Cafe Jonah
to share the recipe for her famous Dad's Turkey Chili. She graciously agreed, and we've included it below (with a vegetarian option at the end).
If you decide that you'd rather let someone else do the cooking for "Souper" Bowl Sunday, you can take out quarts of the chili, spinach and artichoke dip, seven layer dip , cornbread and more. To pre-order, call 404.237.7687
and or email email@example.com. Go team!
My Dad’s Turkey Chili
2 tablespoons extra virgin olive oil
1 large red onion, peeled & chopped
1 red pepper, cleaned & chopped
1 green pepper, cleaned & chopped
1 yellow pepper, cleaned & chopped
2 pounds lean ground turkey
2 tablespoons of your favorite dark chili powder
½ cup dark brown sugar
2 28-ounce cans chopped tomatoes
1 16 oz can each of the following:
White beans, drained and rinsed
Black beans, drained and rinsed
Dark red kidney beans, drained and rinsed
Chili beans, not drained
Salt & pepper
Heat a heavy duty stock pot and add olive oil. Saute onions and peppers for about 5 minutes or until soft. Add ground turkey and cook thoroughly, adding a little salt and pepper. Add chili powder, brown sugar and tomatoes and simmer for about 15 minutes. Add all beans and heat slowly for another 15 minutes. Add hot sauce and salt and pepper to taste.
VEGETARIAN ALTERNATIVE (quantities based upon recipe as stated above)
Replace the ground turkey with 2 cups of diced zucchini, 2 cups of diced squash and 2 cups kale, cleaned from the rib and shredded. At the point where you would add ground turkey, add the extra vegetables and cook six or seven minutes. Proceed with the rest of recipe!Heat a heavy duty stock pot and add olive oil. Saute onions and peppers for about 5 minutes or until soft. Add ground turkey and cook thoroughly, adding a little salt and pepper. Add chili powder, brown sugar and tomatoes and simmer for about 15 minutes. Add all beans and heat slowly for another 15 minutes. Add haut sauce and salt and pepper to taste.
Photo courtesy Our Labor of Love.
By Teresa Tobat
Discover what our friends have to offer the local community.
Aspens Signature Steaks, East Cobb Present Wine Tasting
Guests can enjoy quality Pinots at Aspens Signature Steaks on February 8 at 6 p.m. Brian Keenen and Quality Wine will host the “For the Love of Pinots!” tasting that will feature a variety of domestic and international Pinots. Space is limited. Tickets are $25 per person. Call for reservations.
2942 Shallowford Road
Beverly Bremer Silver Shop
To add a touch of sophistication to your Super Bowl party, consider visiting Beverly Bremer Silver Shop to purchase some timeless sterling silver pieces. Bon bons, bowls, platters and servers are available. With some of this local shop’s offerings, your wings and ranch dressing will have never looked better.
3164 Peachtree Road
Davio’s Takes Homes Business of the Year Award
Davio's received the Buckhead Business of the Year Award from The Buckhead Business Association. The association's president Catherine Cattles presented the award to General Manager of the restaurant, Claude Guillaume, for “being a positive community partner.” Davio's has donated to charities including Atlanta Community Food Bank, Children's Healthcare of Atlanta, Share Our Strength, Atlanta Fire Rescue Department, and Make-A-Wish Foundation.
3500 Peachtree Road Northeast
Atlanta, GA 30326
Share Our Strength’s Great American Baking Contest
Think you’ve got what it takes to whip up a top-notch dessert? Share Our Strength invites you to test your skills on February 29 at its annual Great American Baking Contest. Professional pastry chefs, amateurs, culinary students and children can craft their best desserts in the hopes of winning the title of “Atlanta’s Best Dessert.” The top three contestants in each of the four categories will receive prizes.
The entries will be judged on originality, taste and appearance at the end of the evening. Tami Hardeman, author of food blog “Running With Tweezers,” Mary Moore, founder and owner of The Cook’s Warehouse and Jennifer Turknett, member of the dining team at The Atlanta Journal-Constitution will serve as some of the guest judges. They will be joined by Charles Barrett, the professional category winner of last year’s contest and executive pastry chef at A Legendary Event along with Gretchen George, chef-instructor in Le Cordon Bleu’s patisserie and baking program.
All proceeds benefit Share Our Strength, a national nonprofit that strives to end childhood hunger in the United States by 2015. Tickets to the Great American Baking Contest judging event are $35 per person. The contest begins at 6:30 p.m. and includes a dessert and wine reception. Tickets are available at www.strength.org/bakingcontest and are tax deductible. For more information, please visit www.strength.org/bakingcontest.
If it's true that we eat with our eyes first, we've discovered an online feast for the senses: Pinterest
For those of you who aren't familiar, the site is an online way to create "pin boards," which are collections of things that inspire you. Some people (or magazines, in this case!) collect fashion, travel destinations, cute animals, and more. For Flavors
, we're pinning recipes we'd like to try (or have!), beautiful kitchens of our dreams and inventive cocktail recipes. We hope you'll follow us and share things that strike your fancy as well. Find us at http://pinterest.com/flavorsmagazine/.
And while we're talking about social media: we hope you'll follow us on Twitter @FlavorsATL. Happy tweeting / pinning, friends!
By Teresa Tobat
We hope that you’ll enjoy these events our friends are hosting around town!
The Cook’s Warehouse
The Cook’s Warehouse is offering a variety of Mardi Gras cooking classes in the coming weeks. They’ll hold a Mardi Gras Kick-off Party class in Midtown on February 4. They also will host a Mardi Gras Celebration Hands On class in Decatur on February 21 and a post-holiday A Lenten Dinner, Hands On, course on March 6. For more information, visit www.cookswarehouse.com
The Georgia Aquarium is hosting “Party with the Penguins” to celebrate its Penguin Awareness Day on January 22. Attendees can show off their “penguin style” by donning their best black and white outfits and enjoy photos, arts, crafts and giveaways. The band Laughing Pizza also will be performing from 12 to 3 p.m. “Party with the Penguins” is free to all annual pass holders and open to all guests with paid Total Ticket admission. To purchase tickets, e-mail firstname.lastname@example.org
Kurt’s Bistro, located in Duluth, is hosting a wine tasting and understanding Rieslings class on January 19, from 6 to 8 p.m. Matthew Rosenberg of local wine distributor Avant Partir will dispel common Rieslings myths and teach participants about a variety of Rieslings during this session. The cost is $20 per person. Attendees who dine in the bistro following the wine tasting will receive a 20 percent discount. Reservations are suggested and can be made by calling 770.623.4128. For more information, please visit www.kurtsrestaurant.com
.Ray’s in the City
Ray’s in the City’s weekly lunch menu is now available on Saturdays. Guests can feast on appetizers such as Oysters Rockefeller and Ray’s “New Orleans” BBQ shrimp and entrees like sun corn trout and Parmesan crusted sea scallops during Saturday afternoons. For more information, please visit www.raysrestaurants.com
By Jennifer Bradley FranklinIt finally feels like winter in Atlanta, and the chill in the air has me craving homemade soup (truly, I could eat soup for just about every meal and be perfectly happy). I stumbled upon this recipe for hearty Lasagna Soup on the "A Farm Girl's Dabbles," which she adapted from a recipe from 300 Sensational Soups by Carla Snyder and Meredith Deeds.
I further adapted it to make it a bit healthier, reducing the oil, draining the sausage and adding frozen spinach. I hope you’ll enjoy - it was a big hit at my house this weekend!
For the soup:
1 tsp. olive oil
1 lb. mild Italian sausage
3 c. chopped onions
4-5 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes (or to taste)
3 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock (plus 1 or 2 c. more, if pasta absorbs too much liquid after cooking)
8 - 10 oz. frozen spinach, thawed and squeezed dry
8 oz. mafalda, or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste
For the cheesy “goo”:
8 oz. ricotta
1/2 c. grated Parmesan cheese
2 T. chopped fresh basil leaves
1/4 tsp. salt
pinch of freshly ground pepper
2 c. shredded mozzarella cheese
Prep your onions, chopping them in a uniform, medium size. I know three cups of onion sound like a lot (it ended up being two medium to large onions for me), but it really is the perfect amount for this big pot of Lasagna Soup.
Heat olive oil in a large pot, over medium heat. Add sausage, breaking into bite-sized pieces, and brown for about five minutes. Meanwhile, line a large plate with several paper towels. When sausage is browned, remove from the pot (**Do not wipe the pot clean. The residual oil in the pot will help infuse flavor into the onions.) and drain for a minute or two. Add the sausage back to the hot pot, along with the onions and cook until the onions are softened, about six minutes. NOTE: If you wanted to make a vegetarian version of this, you could omit the sausage and add other veggies instead, much like a veggie lasagna (squash, carrots, broccoli... whatever you like!).
Add garlic, oregano and red pepper flakes. Cook for one minute. NOTE: If you have used spicy Italian sausage, you'll want to adjust the amount of red pepper flakes you're adding. If using mild, the 1/2 tsp. will produce a zesty, but not spicy, soup.
Add tomato paste and stir well to incorporate. Cook for three or four minutes, until the mixture turns a rusty brown.
Add the fire roasted tomatoes, bay leaves and chicken stock. Stir to combine.
Add spinach and stir. Bring to a boil (uncovered) and then reduce heat and simmer for 30 minutes.
Meanwhile, in a small bowl, combine all ingredients for "cheesy goo" topping. Occasionally, in an effort to make lasagna more healthy, I've substituted cottage cheese for ricotta. Don't be tempted to do it here (though I used reduced fat ricotta, and it was still delicious); the cottage cheese will fall apart in the soup, leaving you with unattractive curds floating around.
Stir in pasta and cook until it's just al dente. Do NOT overcook or simmer for a long time at this point, as the pasta will get mushy.
Stir in basil (fresh is best!) and season to taste with sea salt and freshly ground black pepper.
To serve, ladle soup into a bowl and top with a generous scoop of the "cheesy ricotta goo" and a sprinkle of grated mozzarella. Enjoy!
We hope you’ll enjoy these tidbits from our friends!
Aspens Signature Steaks, East Cobb
On Thursday, January 19 at 6 p.m., Aspens Signature Steaks is hosting a “Scotch 101” clinic and tasting event, lead by Jack Smith, President of the Metro Atlanta Scotch Club. Attendees will learn about and taste Glenkinchie Single Malt Scotch (12 years old), Single Malt Glenrothes, Glenfiddich Single Malt Scotch (15 years old), Deanston Single Malt Scotch (12 years old) and Caol Ila Single Malt Scotch (12 years old). The cost is $25 per person and space is very limited. Call 678.236.1400 for reservations.
The Capital Grille
The Capital Grille, overlooking Buckhead, introduces their new “Winter Plates” menu. The lunch offering features a choice of three items (all served within 45 minutes - perfect for a lunch hour): starter, entree and side, all for $16. The seasonal items for winter include a Wagyu Cheeseburger with Fried Egg and Crisp Onions, Roasted Pepper Soup and Roasted Root Vegetables. Some of the “always on” items from Executive Chef Brad Weiderman, are Truffled Parmesan Fries, New England Clam Chowder, a creamy Lobster Roll and Beef Tenderloin Sliders.
The Capital Grille is located at 255 East Paces Ferry Road. Reservations can be made by calling 404.262.1162 or by visiting www.TheCapitalGrille.comCathedral Antiques Show and Tour of Homes
The Cathedral of St. Philip
Jan. 29 – Feb. 4
The Cathedral Antiques Show brings together national exhibitors offering a variety of beautiful 18th, 19th and early 20th century antiques and collectibles. Throughout the show, guests will enjoy daily lectures on antiques and design and a tour of some of Atlanta ’s most gracious homes. The Cathedral Antiques Show is a community outreach project sponsored by the Episcopal Church Women of The Cathedral of St. Philip. Proceeds benefit All About Developmental Disabilities (www.aadd.org). For more information and tickets, visit www.cathedralantiques.org
or call 404.365.1107.Davio’s Northern Italian Steakhouse
If you still want to live the good life, but are spending more conservatively in the new year, Davio’s at Phipps Plaza has a perfect lunchtime solution. Each day, the restaurant offers an “Executive Lunch Special,” featuring menus for just $14. For more information visit http://davios.com/atl/index.php
or call 404.844.4810 for reservations. Georgia Aquarium Introduces “Total Ticket”
The world’s largest aquarium introduces a new admission program, featuring the all-inclusive “Total Ticket.” Georgia Aquarium visitors are now offered access to multiple Aquarium galleries, the spectacular AT&T Dolphin Tales show and other experiences for one low price subject to availability. Depending on the date of visit and show availability, the Total Ticket is priced at either $29.95 or $34.95 for adults. Visit the calendar online
to view the price on the date you'd like to visit.
For more details on the Total Ticket or Annual Imagination Pass, please visit them online
or call 404.581.4000.
By Jennifer Bradley FranklinFor a city with so much history, Atlanta is decidedly intrigued by what’s new, and its litany of new restaurants is no exception. Here are some of the latest additions to our fair city’s dining scene.Alma Cocina
When Fifth Group opens a restaurant, foodies in town take notice. In this case, Alma Cocina is the company's first new restaurant since El Taco opened in Virginia-Highland in October of 2008 and is located in the 191 Peachtree building, adjacent to the downtown Ritz-Carlton. While the parking situation is a little irritating (bring your patience and sense of direction!), the experience inside the restaurant is worth the hassle of getting there.
Executive Chef Chad Clevenger boasts an impressive resume of authentic, playful Latin restaurants, and his commitment to both authenticity and to having fun is evident on the menu. A few must-try items include the guacamole with butternut squash, chipotle and queso fresco (the butternut squash sounds odd, but trust us, it’s delicious!), the fried avocado taquitos with salty cotija cheese and slightly herbal poblano pesto (the texture of the perfectly ripe avocado works surprisingly well fried) and a main plate of pork tenderloin on the grill with bacony brussels and mashed sweet potatoes with a hint of tequila, served with a balanced, perfect mole. The beverages really shine here; ask your server for a recommendation and they won’t steer you wrong. On first brush, the cocktail list reads like something you would find on a beach-side menu in Mexico, but once you dive in, it’s far more interesting and thoughtful.
Fifth Group enthusiasts might draw parallels to the now defunct Sala (which used to occupy the El Taco space), and the comparisons are warranted. Fans loved Sala for it’s authentic, but upscale, approach to Mexican favorites. Director of Operations Steve Simon told us that the vision for Alma is that it will be the flagship location of the company and we think it’s well on its way to hitting that stride.
191 Peachtree St. N.E.
It’s always exciting to watch when a chef breaks off from a steady job at the helm of an established kitchen and strikes out on his / her own. Such is the journey of Micah Willix, formerly Executive Chef of Ecco in Midtown (incidentally, also a Fifth Group restaurant), who opened Latitude this fall in the Phipps Plaza space formerly occupied by The Grape.
The menu, like the physical space of the restaurant, is small. But, Willix’s talent shines in the dishes he puts forth, with an obvious focus on both simplicity and intense flavors. If you’re willing to brave raw meat, do yourself a favor and sample the beef tartare appetizer. It has an almost caviar-like texture and is finished with creamy aioli and salty fried capers and then served with crispy toast (so thin you can see right through it). It’s worth the walk on the wild side, even if it’s a bit outside of your comfort zone. On the mains, the duck breast (served with oyster mushrooms, bacon and shallots) and the grilled bone-in pork chop (with thyme-roasted brussel sprouts and an apple-scented agro-dolce or “sweet and sour” sauce) are both quite special. The wine list is well-thought out and the staff is well-trained enough to advise you. Latitude is certainly a worth addition to the mall (for a post-shopping nosh) or as a destination on its own.
3500 Peachtree Road
Five Napkin Burger
In all truthfulness, this post is a bit late, but we’re including it because we suspect that you might not have yet discovered this addition to Atlanta’s burgeoning burger scene. Five Napkin Burger opened quietly in Midtown during the summer, having completely renovated the space at 10th and Piedmont that used to be Nickiemoto’s. While residents bemoaned the loss “sushi on the corner,” Five Napkin Burger is a fun addition the neighborhood and actually (surprisingly) offers sushi as well as beef.
The parent company owns several Five Napkins in Manhattan, so guests will notice decidedly NYC items, such as chicken, noodle and matzo ball soup and “Hell’s Kitchen” spicy wings. Some favorite burgers (which can be served with your choice of a beef, veggie, lamb or turkey patty) include the Italian with spicy tomato sauce, mozzarella and balsamic peppers and the Piedmont (created exclusively for the Atlanta location) with pimento cheese, griddled onions and pickled jalapenos. Whatever you do: make room for one of their hand-spun milkshakes. You’ll regret it if you don’t try the s’mores shake, made up of a chocolate milkshake with graham crackers spun in and topped with a giant torched marshmallow. We promise: it’s worth the calories.
990 Piedmont Ave NE
Atlanta, GA 30309
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Happy New Year, Flavors foodies! It’s hard to believe that it’s already 2012, but the year is already off to a great start. Here are some bits of news from our friends. Enjoy!
Alpharetta Convention & Visitors Bureau Ticket Giveaway
2012 is going to rock! So that one lucky fan doesn’t miss another moment of the excitement, The Alpharetta Convention and Visitors Bureau is going to rock the city by giving away two prime seats for the full 2012 season, including parking and VIP Club access. The event lineup will be announced soon.
To enter, visit www.awesomealpharetta.com
and sign up for the Alpharetta CVB newsletter. One winner will be drawn from the contestants who sign up between January 1 and March 31, 2012. Georgia Ensemble Theatre Presents “Becky’s New Car”
January 5 - 22, 2012
The Roswell-based theatre company presents a new play, Becky’s New Car, featuring an ensemble cast of actors including Jacob York, LaLa Cochran, VInce Pisani, Kelly Criss, Allan Edwards, Randy Cohlmia and Wendy Melkonian as Becky. The stage show centers on Becky Foster, a modern day American Everywoman stuck in middle age and middle management with no prospects for change. Enter a socially inept millionaire who offers Becky an enticing new life. The audience will ride shotgun with Becky as she faces her own fork in the road on a wickedly funny, inventive and touching ride through the perils of middle age.
for more information and tickets. Vinny’s On WindwardWinter Wine Tasting
The Sedgwick Restaurant Group’s Vinny’s on Windward presents an exciting Winter Wine Tasting, featuring acclaimed Napa Valley winery, Cakebread Cellars (http://www.cakebread.com/)
on Friday, January 13 from 5:30 - 6:30 p.m. The tasting will feature a chef’s selection of complimentary hors d’oeuvres. Cost is $30 per guest, plus tax and gratuity.
Call 770-772-4644 for reservations or visit http://www.knowwheretogogh.com/vinnys.html
for more information about Vinny’s.
By Jennifer Bradley Franklin
Since we’ve launched Flavors NOW, I’ve shied away from infusing the posts with any hint of my own personality, preferring instead to include words from other bloggers, food writers and chefs, moving behind the scenes, and certainly not
writing in first person. But, as I’ve cast a critical eye to the online content I love and look forward to reading, one thing stands out: what’s most compelling tends to be personal.
So, while I won’t regale you with my personal resolutions (dance more, worry less, eat more veggies, etc...), I want to share some of my culinary
resolutions for 2012, hoping that they might inspire you to set some food-related goals for yourself. I’d love to know what yours are in the comments below. And, if you have specific culinary questions, post them here or send me an email (jennifer at flavorsmagazine dot com), and we’ll see if we can help you on your way to growth in the kitchen in 2012. Let It Rise
I’ve made bread in one of those clunky automatic bread makers into which you dump a bunch of ingredients, push a button and your hunk of baked dough emerges an hour or so later. While the product is passable as homemade bread (sort of), this isn’t the sort of “auto” experience I’m after. In 2012, I want to learn the finer points of making really great, crusty-on-the-outside-chewy-on-the-inside bread. I want to learn how to judge how the Georgia humidity will effect a baguette, how to knead the dough, proof it and bake it into something wonderful. Bake Biscuits... from Scratch
I mentioned the desire to bake some biscuits to my husband, to which he replied, “Bisquick.” Again, that’s not the kind of semi-homemade experience I’m looking for. I’m talking about the kind of made-from-scratch biscuits that culinary chemist Shirley Corriher shares in her BakeWise cookbook and demonstrates how to make here
, with tried and true tips such as “Low-protein flour like White Lily helps make tender, moist biscuits,” and “a very wet dough makes more steam in a hot oven and creates lighter biscuits.” My mouth is watering just thinking about her aptly named "Touch of Grace Biscuits." A Family History... of Food
Close your eyes and think of the family recipes that evoke heart-warming memories from your growing up years. For me it’s sugary pecan pralines, my great-grandmother’s recipe for walnut apple cake, my mom’s favorite lemon chess pie, a surprisingly delicious lentil-nut roast that passed as Thanksgiving dinner during my feeble teenage attempt at becoming a vegetarian and my paternal grandmother’s “heavenly hash,” a dish that seems to simply be an excuse to eat dessert in the middle of the savory part of a meal.
The food we eat is part of our history, part of what completes our memories and teaches us that good food is best enjoyed with the ones we love. This year, I aim to compile those recipes into a family cookbook (a rather daunting undertaking of typing up the mountain of recipes from the giant manila folder my mother has kept since she was a teenager) and print it with a company like Blurb
, so that my grandmother, my mom and I will have copies of the recipes that have meant so much to our family. I'll award bonus points if I make the recipes and photograph the finished dishes as illustrations, but I will settle for just the text. Try New Things
Once a week or so, I want to try a new recipe. Now, this shouldn’t be difficult, with all of the great recipes Flavors
showcases (in our quarterly, printed version
, our cookbook
and the original recipes on Flavors NOW), but for me personally, it’s easy to get into a rut, making things over and over, for which I need no recipe. I’m determined to use 2012 to broaden my horizons and expand my repertoire in the kitchen. Perhaps I'll even add the very best recipes I discover to the family cookbook. Easy as Pie
One of the only desserts my husband really loves is apple pie (I sort of envy his absence of a sweet tooth; that indifference toward sweets would make my personal resolution of healthier eating so much easier!), so I try to make it regularly for family functions and special dinners throughout the year. My favorite recipe is from the Food Network’s Ina Garten
with spices and citrus zest and juice. I’ve tweaked it some to make it my own (adding lime and ginger), but I always chicken out of making the crust from scratch, choosing instead to use the oh-so-convenient and always reliable refrigerated store-bought variety. This year, all of that changes, and I will conquer pie crust! So now you know my 2012 culinary resolutions. What are yours? Happy New Year!
By Rachel Quartarone
I love being a Southerner. We are a superstitious lot, and one thing that I always have to have on New Year’s Day is beans and greens. I think the year would just seem off kilter if I didn’t have a plate of steamy collard greens and black eyed peas, flavored with copious amounts of bacon, of course. Growing up, I always heard that greens represent greenbacks and black eyed peas represent coins. The more you eat, the richer you’ll be in the coming year.
Last year my whole family was stricken with strep throat, and despite barely being able to swallow, I still felt compelled to eat beans and greens on New Year’s Day. I pulled myself out of bed to boil a big pot of collards and cook some dried peas. My need to fulfill this tradition that I didn’t really understand inspired me to start a blog about Southern foodways and family memories, called Time for Good Food.
I found out that the tradition goes way back – even further back than I thought. In fact, eating black-eyed peas is a Rosh Hashanah (Jewish New Year) tradition that can be traced back to 500 C.E. Meanwhile, some Southerners claim that the practice of eating black-eyed peas and greens became a New Year’s tradition just after the Civil War as humble field peas and greens were all that was left behind after Union troops plundered the land. For the South, these foods came to represent resilience and renewal. (For more on my findings, see this post: http://timeforgoodfood.blogspot.com/2011/01/i-dream-of-peas.html.)
Given the great melting pot of American culture, I wouldn’t be surprised if the tradition was born from several ethnic traditions. Wherever it comes from, if you’re like me and have to get your fix of beans and greens on New Year’s Day (and beyond), there are several Atlanta restaurants that will be happy to oblige.
Serving Southern-style comfort food since 1927, The Colonnade is always hopping on New Year’s Day. Of course, collard greens and black-eyed peas are regularly on the menu here, but not always as lucky.
1879 Cheshire Bridge Road NE
Atlanta, GA 30324
Mary Mac’s Tea Room
Another old favorite, Mary Mac’s is already legendary for its collard greens. Insiders know that the restaurant will gladly provide you with a complementary bowl of pot liquor if you ask. While pork is a traditional accompaniment to beans and greens, fried chicken is also perfectly acceptable!
224 Ponce De Leon Ave. NE
Atlanta, GA 30308-1938
Atlanta Grill – Ritz Carlton Downtown
Black eyed peas for brunch? You bet! If you want to start off the new year in style, the Ritz Carlton’s famous brunch buffet will feature peas and collard greens along with their traditional brunch standards. And there’s a Bloody Mary bar!
181 Peachtree Street, NE
Atlanta, Georgia 30303
South City Kitchen
For updated Southern classics, South City Kitchen does it right. While garlic sautéed collard greens are always on the menu, they’ll also be offering black eyed peas to complete the traditional Southern meal. Open for brunch and dinner.
1144 Crescent Ave
Atlanta, Georgia 30309
Rachel Quartarone's blog is http://timeforgoodfood.blogspot.com.