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DEALCHICKEN | A $400 Restaurant.com gift card for $40

DEALCHICKEN | A $400 Restaurant.com gift card for $40

ATLANTA -- There are only a few days left to take advantage of a huge DealChicken deal -- a $400 Restaurant.com e-gift card for only $40.

All DealChicken members are invited to save $360 on $400 worth of food. The gift card can be used in denominations of $10, $25, $50, $75 or $100 at more than 18,000 restaurants nationwide.

Additionally, 10 percent of proceeds will be given to the Dan Marino Foundation, which serves children with autism and other special needs.

DealChicken offers both local and national daily deals on dining, services and travel. Learn more and sign up at www.dealchicken.com.

4 places to enjoy Easter Sunday brunch

4 places to enjoy Easter Sunday brunch

ATLANTA --  After spending Sunday morning in church and after filling up all your Easter baskets with those hard to find eggs at your favorite Easter Egg hunt, Atlantans will be on the hunt for a great brunch.  Looks like it will be another great Sunday, weather-wise, so I suggest checking out somewhere with a outdoor patio!   Here is a list of restuarants offering special Easter menus.


This is the first year Alpine Bakery and Trattoria in Alpharetta will be open for Easter dining. At 10 a.m., guests can peruse the bakery while they wait for the restaurant’s first seating at noon. A special Easter menu will be available in addition to the regular menu. For more information, call 770-410-9883. www.alpinebakeryandtrattoria.com

Atkins Park Tavern celebrates 90 years with a Prohibition Dinner Party

Atkins Park Tavern celebrates 90 years with a Prohibition Dinner Party


VA-HI  – (Submitted by Melissa Libby and Associates)  Atkins Park Tavern in Virginia-Highland is turning 90 years old next month and in honor of its anniversary, the restaurant will host a special Prohibition Dinner on Wednesday, February 29 and a Prohibition Party on Thursday, March 8.

“The restaurant industry and the neighborhood have changed so much since I first took ownership of Atkins Park Tavern, and I really just want this to be a fun celebration of how long we’ve been a part of the Atlanta neighborhood scene,” says Atkins Park Tavern Owner Warren Bruno.

The Prohibition Dinner begins at 7 p.m. on February 29 and will feature four cocktails paired with four plates, including the following:

  • Speakeasy snacks such as Devils on Horseback, Welsh rarebit, deviled eggs and salt roasted nuts

Black Velvet

Cucina Asellina to open in Midtown on Monday, 2/20

Cucina Asellina to open in Midtown on Monday, 2/20

MIDTOWN -- On the heels of the highly-anticipated opening of STK Atlanta in Midtown this past December 2011, The ONE Group unveils its second concept to the Atlanta market on February 20, 2012.

Raise a glass at Cypress Street’s Beer Geek Tuesdays

Raise a glass at Cypress Street’s Beer Geek Tuesdays

Don’t just drink beer. Experience it.

If you give careful consideration to which wine to pair with a meal but don’t ponder beer in quite the same way, then a beer dinner at Cypress Street Pint & Plate may blow your mind.

Each week, Rob Merrick, beer program manager and resident beer aficionado, hosts Beer Geek Tuesdays. You need not be a beer connoisseur or “geek” to attend, just pull up a chair or bar stool and sip the featured beers and dig into the recommended dishes. Prepare to please your taste buds. (note: for more stories like this visit my blog http://www.insathope.blogspot.com/ )

LOCAL PROFILE: Side Dishes with Chef Jason Hill


ATLANTA – Recently, the Where U Live Team spoke with Chef Jason Hill, owner of Inman Park eatery, Wisteria about a couple of his favorite Thanksgiving side dishes. He and Executive Chef Walker Brown explained the dishes and the inspiration behind them.

Hill suggested the Collard Greens and Corn Pudding for people who want to bring a flavorful and exciting dish to their, respective, Thanksgiving dinner. In the video above, Hill walks viewers through preparation of these dishes and the recipes are listed, below.


Corn Pudding:


3/4 cup rice flour

1/4 cup granulated sugar

2 teaspoons baking powder

4 cups corn, cut from the cob or frozen, thawed

1/4 cup buttermilk

4 tablespoons unsalted butter, melted, additional for the baking dish

2 large eggs, separated

2 ounces Asiago cheese (1 cup shredded)

Kosher salt and freshly ground pepper