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Spring Tea and Signature Strawberry Service Back at The Ritz-Carlton, Buckhead

Spring is in full swing with strawberries ripening and landing on tables across the country. In Buckhead, they’re landing on tables at The Ritz-Carlton, Buckhead… 128 more words


Restaurant Sales Surpassed Grocery Store Sales for the First Time

Monthly sales at restaurants exceeded grocery stores sales for the first time on record, the National Restaurant Association noted today.

In his latest Economist’s Notebook commentary, the National Restaurant Association’s Chief Economist Bruce Grindy breaks down industry sales trends: 629 more words


NYC Restaurant Regular Art Mogul Leaves $100,000 Inheritance To Favorite Servers

NYC Restaurant regular customer of 50 years, Robert “King of Ming” Ellsworth made a memorable goodbye to two of his favorite waitresses. After being fond of eating at Donahue’s Steak House, the Art asian mogul  made sure that her favorite servers receive $100,000 in his will when he pass away. 257 more words

Healthy Living

Pizza Crosta Opens May 18

There’s a new, saucy experience coming to Sandy Springs. Starting May 18, Pizza Crosta will throw its doors open at 10:30 a.m. to accommodate lunch and dinner service at  5590 Roswell Road introducing a new concept to the Atlanta area- an exclusive dipping station for the pizza crusts. 180 more words


Saltyard Adds Gluten-Free, Vegetarian Options to New Spring Menu

Atlanta’s go-to place for small plates, Saltyard, has added gluten-free and vegetarian options to their new spring menu, which is now available to diners. 135 more words


Tin Drum Launches Saigon Summer Menu

Fast-casual dining spot Tin Drum Asiacafé is making homage to the flourishing metropolis of Saigon with its latest menu specials.

Available May 4 through August 2, Saigon Summer features two pork dishes inspired by traditional Vietnamese cuisine with a Tin Drum twist: 96 more words


Portofino Introduces New Flavors Made for al Fresco Dining

Portofino, Buckhead’s go-to Italian-American dining spot has just introduced a new seasonal menu featuring spring harvest ingredients- perfect to enjoy al fresco.

Executive chef Matt Marcus offers readily available ingredients like arugula and English peas in new salads and antipasto such as tomato gazpacho, spinach and kale dip served with carta di musica flatbread and gremolata and arugula salad tossed with pecorino, lemon, olive oil and sea salt, hit the spot. 178 more words