It's Time To Get Your Fifth Group On! For three days only, purchase 50%-off dining certificates you can use all summer at your favorite Fifth Group restaurants.

This Summer, Fifth Group is making it even easier for you to enjoy your favorite restaurants. June 19-25—you can purchase dining certificates to Fifth Group restaurants for 50% off! Choose from:
• $30 of sophisticated Southern dinner and drink at South City Kitchen Midtown for $15
• $30 of sophisticated Southern dinner and drink at South City Kitchen Vinings for $15
• $20 of spirited Mexican dinner and drink at El Taco for $10
• $40 of neighborhood Italian dinner and drink at La Tavola for $20
• $40 of seasonal European dinner and drink at Ecco for $20
• $30 of modern Latin dinner and drink at Alma for $15
• $40 of contemporary seafood dinner and drink at Lure for $20

Go ahead, buy as many as you like — you just have to use them by September 24. To purchase yours, click here.
The {three} sheets Scotch Club will be featuring Classic Single Malts on the rooftop patio next week, Wednesday, June 26 for only $30! You’ll get an around the world taste of Oban 14 year, Lagavulin 16 year, Talisker 10 year, Dalwhinnie 15 year, and Cragganmore 12 year. Meet and greet Master of Whisky, Kevin Mulcahy as he answers all the trade secrets of these five amazing scotches. Once again, Big Band “Crooner,” Douglas Cameron will be joining us for live music! This is a great opportunity for any Scotch fans or those wishing to really experience some classic scotches!

6017 Sandy Springs Circle
Atlanta, GA 30328

F&B Atlanta invites Atlantans to savor the flavors of the season with Executive chef Christopher McCord’s new summer menu. Located in Buckhead below the Ritz Carlton Residency, F&B offers French and Mediterranean-inspired cuisine in an approachable atmosphere. McCord whimsically incorporates some of the highest quality and freshest ingredients made available in his seasonally inspired culinary creations.   The lunch menu is light and refreshing, uniting timely garden staples and summer’s favorite fare. Start with F&B’s seasonal snacks such as spring pea hummus, candy-stripe beet chips sprinkled with vinegar salt, salmon dip with crispy waffle chips and merguez sliders with cucumber slaw and harissa yogurt. McCord’s skilled French technique shines in his artfully prepared salads and sandwiches, such as crispy duck leg salad with arugula, almond, dried strawberry and a cabernet gastrique; and a delicately constructed duck sandwich filled with duck pate, mousse and house-made mustard. For a main course, enjoy the arctic char decorated with farro, asparagus salad, pine nuts, mint and a grapefruit béarnaise.   A decadent dinner selection showcases a modern twist on French cuisine favorites, such as the charcuterie plate filled with duck pate, mousse and sausage, house-made pickles and port-pear mustard. The rose snapper entrée offers lighter notes, prepared with fish fume, bok choy, beech mushroom and daikon.   Bar manager Randy Kuder has developed a seasonal craft cocktail menu that pairs seamlessly with McCords creations. Sip on the lavender gin collins with lavender- infused gin, house-made sour, egg white, lemon grass and mint, or the flying legends and hidden mayhem  featuring champagne, St. Germain, pink grapefruit segments, Bittermen’s hopped grapefruit bitters, Saint Louis sugar cube and grapefruit tab.    McCord brings an extensive culinary background as head of the kitchen at F&B Atlanta. His attention to detail translates to the menu through classic French influences evident in his locally and regionally inspired dishes.   F&B Atlanta is a rustic neighborhood bistro offering French and Mediterranean-inspired cuisine, hand-selected wines and craft cocktails. F&B is located at 3630 Peachtree Rd NE Atlanta, Ga., 30326. F&B serves lunch from 11:30 a.m. to 4 p.m. Monday through Saturday and dinner from 4 to 10:30 p.m. Monday through Saturday. Brunch is served Saturday from 11:30 a.m. to 2 p.m. Dinner is served from 4 to 10:30 p.m. For more information about F&B Atlanta, please visit or call 404.254.1797
Popular neighborhood restaurant Marlow’s Tavern is offering guests a selection of patriotic plates, hand-crafted cocktails and local brews from Tuesday, June 18 through Monday, July 29. During these six weeks, the “Red, White and Brew” menu celebrates summer in the good ole’ U.S.A. with star-spangled dishes and beverages. The restaurant is also hosting the Fourth Annual Marlow’s Tavern Grilling Recipe Contest, where grill-masters can submit their best recipe for a chance to win a Big Green Egg and other great prizes. 
  The “Red, White and Brew” menu includes the following dishes, which are offered daily during the six weeks: 
  • Beer and cheese soup - a light beer soup with garlic, fresh thyme, provolone, Swiss and Parmesan Ciabatta crisp ($6)
  • Firecracker deviled eggs –pimento cheese, apple-wood smoked bacon, fresh herbs and firecracker sauce ($3/$5)
  • Watermelon, feta and arugula salad –fresh basil, ginger and balsamic glaze ($8.5)
  • Beach house bruschetta – fresh shrimp, lump crab, avocado, Granny Smith apple, fresh jalapeno, red onion, corn, red pepper, olive oil, fresh Florida citrus and hand-picked cilantro ($9)
  • Wild West bison burger – lean, ground bison, perfectly seasoned, decorated with bacon, cheddar, BBQ ranch and crispy onions on a toasted sesame brioche bun served with American fries ($13.50)
  • Backyard blackened swordfish– dusted, grilled, pressed and stacked with baby arugula, citrus aioli, toasted challah and red, white and blue potato salad ($15)
  • Grilled T-bone steak – “hot off the grill” tender T-Bone, blazed with Montreal spice and chili-slather, smashed red, white and blue potato with herbed garlic oil, crispy onion strings and chili-rubbed grilled corn on the cobb ($25)
  • Chili-slathered corn on the cob – a summer classic kicked up with secret seasoning, chili butter and fresh parsley ($3)
  • Red, white and blue potato salad – Red Bliss and Peruvian “blue” potatoes, apple-wood smoked bacon, chopped egg and fresh herbs ($3)
  • Strawberry and rhubarb layer cake – house-made rhubarb and strawberry puree, Philadelphia cream cheese, “spiked” vanilla sponge cake layered in a glass ($6)
  Marlow’s also offers great beverage alternatives to enhance the food offerings. The beverage list features the following local, ice cold brews and hand-crafted beverages that add to the celebration:
  • Red – O’Dempsey’s Big Red Ale  ($6)
  • White – Boulevard Brewing Co. Unfiltered Wheat ($5)
  • Blue – SweetWater® Blue ($5)
  • Summertime” watermelon margarita-Herradura  Reposado tequila, fresh watermelon syrup, house-made sour and fresh lime ($10)
  • Tommy’s favorite sangria- Savida sangria, the freshest seasonal fruit and Agave nectar, red and white available – ($8/$28)
  Guests who want in on the grilling action can enter their favorite recipes to the Fourth Annual Marlow’s Tavern Grilling Recipe Contest at Marlow’s has teamed up with Atlanta-based grilling company Big Green Egg to make the contest possible. The two local companies both give continued support to make for the ultimate grilling season. Entries for the contest are accepted from Tuesday, June 18 through Monday, July 29. Metz will review all recipes and announce the winners on Saturday, September 14 with a party at the Dunwoody location. Winners will be notified by phone or email at this time. No purchase is necessary for guests to enter this contest, and entries are limited to one per person or e-mail address. The grand prize winner will receive a Big Green Egg and bragging rights. The second prize is a $50 Marlow’s Tavern gift card, and the third prize is a Marlow’s Tavern “Red, White and Brew” limited edition t-shirt.  


Experience the performance art & energy that defines this modern master and the U.S. debut of her unique Mobile Studio. Get up close and personal as Sukhum creates an original painting live and demonstrates her dedication to bringing beauty to the world through art. 

Thursday, June 20 7:00 PM - 9:00 PM  "Alive After Five" in Historic Roswell
The Mobile Studio takes center stage on Elizabeth Way in front of VININGS GALLERY for an evening of open-air art experiences

Friday, June 21  6:00 PM - 9:00 PM @ VININGS GALLERY in Historic Roswell 
One-woman Show & Live Painting Performance   Your RSVP is requested   

Saturday, June 22 - Vinings 6:00 PM - 9:00 PM
The festivity continues in Vinings with original and limited edition paintings on exhibit and including a live painting performance.    

Sunday, June 23 - Vinings  1:00 PM - 4:00 PM Join us for Mimosas on this casual Sunday at the Gallery as we celebrate with Pamela, wishing her a fond farewell and much success down the road. This is a great opportunity for conversation and personal dedications!   Your RSVP is requested & always appreciated!   
10 Elizabeth Way,
Roswell GA

Moondog Growlers in Dunwoody is celebrating ONE YEAR of business! They opened the first weekend of June - so this Saturday 6/8, they celebrate their terrific craft-beer-loving-customers with giveaways - ALL DAY, EVERY PURCHASE!!
Moondog Growlers Dunwoody
5064 Nandina Lane, Suite D
Moondog Growlers Marietta
680 Whitlock Avenue, Suite 350
Moondog Growlers Sandy Springs
6690 Roswell Road, Suite 310

June 05th, 2013


By VSOP Taproom


2 tablespoons VSOP Extra Virgin Olive Oil
2 cloves Garlic, crushed
1 sprig Fresh Marjoram, or oregano
pinch Fine Sea Salt
pinch Fresh Cracked Black Pepper
1 pound Roma Tomatoes
1 cup Whole Wheat Flour
1 cup All-Purpose Flour
1⁄4 cup Flax Seed Meal
1⁄2 teaspoon Fine Sea Salt
3⁄4 cup VSOP Extra Virgin Olive Oil, any fruity medium varietal will work
1⁄2 cup Warm Water


1) Preheat the oven to 300 degrees Fahrenheit. Combine the EVOO, garlic, herbs, salt & pepper in a shallow oven proof dish. Slice the tomatoes in half lengthwise, toss with the oil & seasonings, and place cut side down in the dish. Bake for 2 1/2 hours or until the tomatoes are completely soft and become wrinkled. Set aside to cool.

2) In a medium mixing bowl, whisk together the flours, salt, and flax seed meal. Add the EVOO and water and mix quickly with a fork until it comes together into a ball. Wrap tightly in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 400 degrees Fahrenheit. On a lightly floured board or parchment-covered surface, roll out the dough into a 1/4-inch-thick round. Gently press into a 10-inch fluted tart pan with a removable bottom. Cover the tart with plastic wrap and refrigerate for 30 minutes. Prick all over with the tines of a fork. Bake crust in preheated oven for 15 to 18 minutes, until lightly browned. Cool completely before filling.

3) Saute the shallots in some EVOO until lightly browned. Add the garlic and saute another minute. Remove from the heat to cool. Combine the shallots, garlic, and basil with the beaten eggs. Season the egg mixture with salt and pepper to taste. Sprinkle 1 cup of Fontina cheese over the bottom of the crust. Arrange the oven roasted tomatoes over the cheese. Add the remaining cheese, including Romano over the tomatoes. Pour the egg shallot mixture over the top. Bake in the oven for 25 minutes or until the filling is set, slightly puffed and golden brown. Enjoy warm, or allow to cool to room temperature. It can be made a day in advance or may be frozen and re-warmed. Enjoy!

Paterson, Wash.  (June 4, 2013) – Starting this June, consumers can enjoy Anew Riesling, a refreshing and highly aromatic wine from Washington state.  The 2012 debut vintage is light-bodied and lively, an elegant refreshment with a touch of sweetness. The wine is presented in a sleek, custom-molded bottle and offers the ease and convenience of a screw cap closure.

Anew Riesling offers a harmonious blend of pure fruit flavors, heightened aromatics and balanced acidity.  Expressive flavors of fresh peach, citrus and a hint of spice lead in to a refreshing finish. This versatile wine can be enjoyed on its own, and also pairs beautifully with spicy Asian dishes, smoked salmon, lobster salad, blue cheese or pasta with light sauces.

Anew is produced by Ste. Michelle Wine Estates, one of the leading Riesling producers in the world. For more information visit

La Tavola Trattoria in Virginia-Highland is celebrating Father’s Day with an Italian-style brunch from 11 a.m. to 3 p.m. Classic items, such as house-made French toast and lasagna Bolognese, are on the menu along with innovative dishes like the poached eggs bruschetta. For more information or to make a reservation, call 404-873-5430 or visit

Lure gives Midtown dads something delicious to dive into with a seafood-inspired brunch from 11 a.m. to 3 p.m. Items to share include cold-water oysters and Rhode Island calamari. Individual entrees feature specials like seared smoked scallop grits with a slow-cooked egg. For more information or to make a reservation, call 404-817-3650 or visit

Alpharetta’s Ray's on the Creek is letting guests play the chef this Father’s Day with a Big Green Egg cooking class. Participants can enjoy pulled pork sliders and several pizzas, as well as beer specials on the patio. The class is conducted on Saturday, June 15 for $15 per person. To reserve a spot or for additional information, call 770-649-0064 or visit

Ray's on the River in Sandy Springs is serving a brunch buffet that everyone in the family can enjoy. The buffet is served from 9 a.m. to 3 p.m. and costs $39.95 for adults, $19.95 for children ages 5 to 10 and kids under 4 eat free. The regular dinner menu will also be served from 5 p.m. to 9 p.m. For more information or to make a reservation, call 770-955-1187 or visit

South City Kitchen Vinings is honoring dads with a Southern three-course meal, featuring items like fried green tomatoes, crab cake hash, smoked brisket benedict and peach cobbler with vanilla ice cream. Adults dine for $32 per person and children 12 and under eat for $16. For reservations or more information, call 770-435-0700 or visit

Beginning on Father’s Day, Sunday June 16, Cook Hall will welcome the folks from Oskar Blues Brewery for a “Father’s Day Tap Takeover”. They will be offering four different drafts from Oskar Blues, including two specialty kegs that aren’t available anywhere else in Georgia. Cook Hall will be serving up Oskar Blues beginning at 12:30 p.m. during our fabulous a la carte brunch and the specials will continue all week until the kegs run out! To make a reservation please call the restaurant at 404-523-3600.

This Father's Day, surprise Dad with dinner at Vinny's! The Sedgwick Restaurant Group makes it so easy...[Leaving you the balance of the day to enjoy one another's company.]  Check out our menu and restaurant hours online at or call 770-772-4644.
On Thursday, July 4, Cook Hall will be hosting a full day of Independence Day festivities featuring an incredible line-up of live music, culminating in two sets from headliners Yacht Rock Revue. The party starts early at 6 a.m. with DJ Hakim spinning on the Cook Hall patio for diners enjoying brunch and early bird drink specials while cheering on the runners in the Peachtree Road Race. The main event kicks off at 5 p.m. and includes All-American food specials and cocktails from event sponsors Four Roses Bourbon, Midnight Moon Moonshine, SweetWater Brewing Company, and Tito’s Vodka. The music lineup includes performances from Moontower at 6 p.m., Yacht Rock Revue at 8:30 and 10:30 p.m. and a late night set from Ralph Roddenbery, Donna Hopkins and friends in Cook Hall at 11:30 p.m. Guests will also get a prime view of the 54th Annual Lenox Square Fireworks Display, the biggest and best 4th of July fireworks display in the Southeast.

Cook Hall has partnered with the W Atlanta – Buckhead to create a special room package for this unforgettable event. With the purchase of two tickets, guests will receive an email with a link to purchase a Fourth Fest package which includes discounted valet parking, access to all shows, including a special poolside acoustic set from Copious Jones for hotel guests only from 2 – 4 p.m., and two complimentary cocktails. A very limited number of room packages will be sold so guests are advised to book early.

Tickets for Fourth Fest are $30 in advance and $35 at the door, if available. Tickets will be available at and go on sale on Friday, May 31. Brunch reservations are not included in admission to Fourth Fest and can be made by calling the restaurant at 404.523.3600.