The Dish
In This Issue
Tax Day Specials
"Icon Wine" at Fleming's Prime Steakhouse & Wine Bar
Woodfire Grill Wine Tasting
Craft Beer Dinner at Ray's on the River
Woodfire Grill's E. J. at Peachtree Road Farmers Market
Justin Balmes on "Chopped All-Stars"
Pizza-Making Class at Double Zero Napoletana
The Optimist Is Surfing For Beach Photos
Live At The Plaza
Golden Onion Cook-Off
Tweep of the Week @sassyradish
Appetizing Aperture: A Picnic with Alon's
Looking for the latest restaurant openings, weekly wine tastings and drink specials or other culinary happenings? Whatever makes your mouth water, Melissa Libby & Associates will point you in the right direction. 
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"Tax Day Tuesday" Specials Keep Tax Day From Being So Darn Taxing


The Dish 


It's Tax Day, and the midnight hour draws near. RA Sushi Bar Restaurant can't get you a refund, but the Midtown restaurant can provide some relief by way of offering special pricing on food and drinks on April 17. If you're done, come early; if you're squeaking in under the wire, come in when you've pressed "send" or dropped the envelope in the mailbox.  While we won't itemize all of the "Tax Day Tuesday" specials, the $2 - $7 menu includes more than 35 sushi, appetizer and tapas selections such as Tootsy Maki (pictured), the Viva Las Vegas roll, sweet onion salmon tapas and Kaisen ceviche. Drink specials, also $2 to $7, include the Asian Flirtation, Stawberry-Kiwi Saketini and hot sake. Tax tip:  "Tax Day Tuesday" specials are available for dine-in orders only. 


Attention Smashburger Text VIP and Smashclub members: Smashburger deducts $2 off your order of an entrée, side and a drink on Tuesday, April 17. No filing, no waiting; just good eating. Sign up to be a Smashclub member online. Become a Smashburger Text VIP member and get great deals and special announcements right to your phone.  Text SmashburgerATL to 90210 to join.


Ray's in the City makes April 17 a little less taxing with a Tax Day Lounge Party from 3 - 7 p.m. The downtown restaurant can't pay your federal and state taxes, but they will pay the tax for you on small plates and cocktails.

Wine Lovers Will Swoon Over The New "Icon Wine" At Fleming's Prime Steakhouse & Wine Bar 

The Dish  

Kistler Les Noisetiers Chardonnay Sonoma Coast 2010 plays hard to get. Most is sold via the winery's private mailing list, and what does make it to restaurant wine cellars is seemingly sold for a king's ransom. Maeve Pesquera, director of wine at Fleming's Prime Steakhouse & Wine Bar, has an "in" on procuring this ultra-premium Chardonnay from one of California's most-sought-after producers. Leveraging a strong relationship with Kistler, Pesquera has obtained this king of the California Chardonnays, and Fleming's is able to offer it as an "Icon Wine" to guests at an exceptional price of $60 a bottle (excluding tax and gratuity) beginning April 18 and continuing while supplies last. 

Sparkling Wines And Champagne Star At Woodfire Grill Wine Tasting Season Opener On April 19

The Dish 

Starting this Thursday, April 19, Woodfire Grill is introducing a winning wine tasting series for spring and summer months. First up are cava, Dom Pérignon and six other champagnes and sparkling wines. These wines actually complement more foods than any other wine type, according to Woodfire Grill Wine Director Nicolas Quinones and Sommelier Catherine Hatch. The two wine experts hone in on a different type of wine at monthly tastings planned for the third Thursday of each month through August. At each tasting, eight carefully selected wines will be available to dining room guests from 6 - 8 p.m., concurrent with dinner service but not served as pairings. The tastings are $15 per person and are limited to 30 guests each month. Reservations are in order to guarantee a spot; call 404-347-9055 and specifically mention the wine tasting when booking.


Ray's On The River Plans Craft Beer Chef's Dinner With Trivia And Prizes On April 20

The Dish

In a not so trivial pursuit, Ray's on the River has tracked down three craft brews from across the U.S. and one from Japan to pair up with four courses at its Craft Beer Chef's Dinner this Friday, April 20 at 6:30 p.m. Sidekicks of trivia and prizes play along with the fun, casual evening. Dinner begins with Stone IPA from Escondido, Calif. paired with arancini di roso with pimentón aioli followed by Hitachino Nest White Ale from Japan paired with tempura prawns with sweet chili glaze and Asian slaw. Guests head back to the U.S. for Dogfish Head, Raison D'Etre from Rehoboth Beach, Del. paired with seared duck breast with Vidalia spring onions and raisin port reduction and conclude with Duck-Rabbit Porter from Farmville, N.C. teamed with coffee and chocolate-braised beef short rib with celery root purée and glazed baby carrots. $30 per person (plus tax and gratuity). Menu subject to change based on availability. RSVP to Mandy Carlos at 770-955-1187 or [email protected]


Peachtree Road Farmers Market Is Open And E. J. Hodgkinson Of Woodfire Grill Is There For Saturday's Chef Demo   

 The Dish


This Saturday morning, April 21, rise, shine and head over to the Peachtree Road Farmers Market at The Cathedral of St. Philip in Buckhead. See what's in season and chat with local farmers and purveyors - being sure to end up at the demo stand where Woodfire Grill Chef de Cuisine E. J. Hodgkinson will cook up some spring recipe magic at 10 a.m. Market hours are 8:30 a.m. until noon. We spied a video of Hodgkinson's fall demo in the market archive of chef demo videos and recipes. Nice to know in case you forget your notepad or iPad.  


See Atlantan Justin Balmes On "Chopped All-Stars" Sunday, April 22 As He Competes For Charity

The Dish 

Atlanta's adventure-loving Chef Justin Balmes is flexing his competitive muscles again on a special edition of "Chopped All-Stars" airing this Sunday, April 22 on the Food Network. He'll wield spoon and spatula against "Food Network Star" Season 7 finalists Penny Davidi, Vic "Vegas" Moea and Chris Nirschel as he vies for a prize for his charity, SafePath Child Advocacy Group.Go Justin!


Double Classes For Double Zero Napoletana Pizza-Making Sessions On April 23


The Dish 

This type of night school is proving so wildly popular that Double Zero Napoletana is continuing to offer two separate seatings for the monthly pizza-making class. This month's seatings will be at 6 p.m. and 8 p.m. on Monday, April 23. At each DIY (dough-it-yourself) class, 15 attendees will learn the art of making Neapolitan pizza in the Sandy Springs restaurant's hand-crafted Stefano Ferrara ovens. $39 per person includes a glass of wine and a personal pizza creation. Oh, to be valedictorian of this class. For reservations, call 404-991-3666. 


The Optimist Is Surfing For Beach Photos


The Dish 


The Optimist wants you to look for the sunny side of life as portrayed in your family beach photos and let them use your photos in the new restaurant. Pictures might show surfing, wave riding, fishing, playing in the surf, getting buried under sand or anything that conveys surfside fun. Since Ford Fry's newest restaurant will feature sustainable seafood cooked in a wood-burning oven, you can see why beach vibe photo ops beat out those dude ranch shots. Mail pictures to JCT. Kitchen & Bar (1198 Howell Mill Road, Suite 18, Atlanta, GA 30318), attention Kimberly Powell or email to [email protected]


Have Dinner And Drinks At JCT. Or Ormsby's Along With Thursday Night
Live At The Plaza Concert Series


The Dish 

Atlanta is abuzz with warm weather entertainment. There's a brand new music series shaping up for outdoor concert season at Westside Provisions that's ideal for an after-work stopover. Live At The Plaza will feature local and regional acts every Thursday evening from 5 - 7 p.m. on the plaza in front of Ormsby's. The combo of dinner and drinks at JCT. Kitchen & Bar or Ormsby's plus an early evening concert gives a weeknight that weekend feel, and you're home in time for a good night's sleep.


Which Chef Will Win The First Golden Onion Award At The 35th Annual Vidalia Onion Festival?


 The Dish


A dozen Georgia chefs will compete in the inaugural Golden Onion professional cooking competition preceding the
35th Annual Vidalia Onion Festival April 26-29 in Vidalia, Ga. Our personal favorites in the April 22 recipe creation competition are Marc Taft, owner and executive chef of Chicken and the Egg
in Marietta, and Chef Richard Wiggins, executive chef at
Spice Market in the W Atlanta - Midtown. All eyes and cleavers will be on the star of the cutting board - the Vidalia onion, the prominent ingredient in every recipe. Chefs Taft and Wiggins both sing praises about Georgia's mild and gentle state vegetable. Taft appreciates that their "flavor profile makes them easy to blend into dishes because they complement other ingredients so well; they're also fantastic alone." Wiggins enjoys "the sweetness and ability to manipulate the flavor" of Vidalia onions. First-place winner takes home the Golden Onion trophy for one year plus $500. Second-place winner receives $250, and third place receives $100. Competition takes place in the Vidalia Community Center and opens to the public at 12:30 p.m. Purchase $5 tickets in advance at the Vidalia Onion Museum; $10 at the door. 

Eat It And Tweep:  Pickles And Bourbon Turn Out One Sassy Radish

The Dish


The Sassy Radish is all over the board. This food writer and recipe lover is Russian expat Olga Massov who passed through New England as a child, went to college in Pittsburgh and ended up in Brooklyn. Somewhere along the way, she picked up a Southern penchant for pickles and bourbon. Fine dining, casual, mountain or beach, it's hard to pigeonhole this one, so best follow along on Twitter (@sassyradish). Lots of links, photos and reading on her Sassy Radish blog.


Sample Tweet (my good friend & boss) @AndrewScrivani wrote this terrific piece in 2day's @nytdining - the topic: cooking w leftovers 

Appetizing Aperture

The Dish 

Alon's asks, "What's going into your basket on National Picnic Day, Monday, April 23?" Hint. Hint. With locations in Dunwoody and Virginia Highland, Alon's has it all, from prepared entrées, salads, sides and sandwiches on homemade breads to cheeses, chocolates, pastries, desserts, wines and beverages. Gelato while you decide?