BlogFood & DrinkGrub Notes

Changes at Preserve and More Food News

Photo Credit: Photo via Instagram

Preserve’s tofu and kimchi sandwich.

Pi Day (Mar. 14 = 3.14) is coming up this weekend, and Your Pie will offer a special of $3.14 off your pizza (a slightly different deal than in previous years) and $3.14 pints at all its Athens-area locations. It’s especially nice that the yearly promo tends to coincide with spring break, which means the lines are short, too.

The Five Points location is also hosting a “Craft Series Release Party” on Thursday, Mar. 19 from 5–9 p.m. to highlight a new pizza offering (the slider pie, topped with meatballs, mustard, white cheddar, onions and pickles). The first 50 folks get a free one. There’s also live music, samples of a new gelato flavor (maple bacon) and tastes of Sweetwater’s 420 IPA.

Preserve (at Broad and Hancock) has been closed this week for some renovations, and will reopen Friday, Mar. 20 with new patio seating, including a big privacy fence, a ceiling mural by Lou Kregel, a new menu for the spring and (drum roll) beer and wine.

Monday, Mar. 16, from 6 p.m.–midnight brings an “Unofficial State Sandwiches” pop-up at the Old Pal from chef Jeremy Collins of The National. Sandwiches include a Fluffernutter (Massachusetts), a Hot Brown (Kentucky), a Cuban (Florida) and something called a “Z-man sandwich” (Kansas) made with brisket and onion rings.

Chops & Hops, in Watkinsville, will host a fundraiser beer dinner for Community Connection on Thursday, Mar. 19 at 6:30 p.m., with beer from Creature Comforts, live music, a silent auction and raffles. Tickets are $30 and available here.

On Sunday, Mar. 22, from 4–5 p.m., Steven Satterfield of Atlanta’s Miller Union will be signing his new book, Root to Leaf, at Five & Ten. There’s a dinner at 6:30 p.m. for $65, should you desire to rub elbows further.

The National has a Spanish wine dinner scheduled for Tuesday, Mar. 31, highlighting Ole Imports. Six courses include lamb meatballs, black rice with seafood and more, for $75. Call 706-549-3450 or email