Photo Credit: Taste of India/Facebook
After a brief hiatus—it closed downtown effective Nov. 25—Taste of India has completed its move to the Eastside, in the Ansonborough development on Gaines School Road, and is back open for dine-in for lunch (11 a.m.–2 p.m.) and dinner (5–10 p.m.) daily. Its popular lunch buffet, however, has been discontinued. The phone number is 706-850-6118 for the moment, but the restaurant hopes to get its old number back.
Photo Credit: Half-Shepherd Market/Facebook
Hey, grilled cheese fans, do you need some good news? Half-Shepherd Market and Cheese Shop, which has had brown papered windows facing Prince Avenue in Normaltown for some months now, is open for business and serving lunch Monday through Saturday from 11 a.m.–2 p.m., as well as retailing fine cheeses.
Photo Credit: Bailey Brautigan/Pexels
This Sunday, Athens restaurants can start pouring mimosas and bloody marys for early risers—and by early, I mean 10-ish.
At a called voting meeting prior to their agenda-setting meeting Tuesday night, the Athens-Clarke County Commission unanimously approved an ordinance pushing up the time when restaurants can start serving alcohol on Sundays from 12:30 p.m. to 11 a.m.
Terrapin will release its aways eagerly awaited wet-hopped So Fresh and So Green, Green IPA at its annual Hop Harvest Festival this Saturday.
This year, the Athens-based brewery went with a hop called Glacier, which balances SFASGG's malt sweetness and brings citrus notes and an herbal, woody aroma to the beer. And, for the first time, the hops are sourced from Michigan—a market Terrapin recently expanded into, and which has a, um, budding hop-growing industry. (American hops typically flourish in the Pacific Northwest.)
This will be a busy weekend for beer lovers. Also Saturday, Akademia Brewpub celebrates its first anniversary with the release of Paraskevidekatriaphobia, a 13% ABV stout referencing the fear of Friday the 13th, the day Akademia opened last year.
Photo Credit: Dawg Dough
As we creep ever closer to the world of Wall-E, Athens is getting its very own cookie dough café. Dawg Dough, owned by Mike and Jennifer Dollander, will open this fall at 480 N. Thomas St., across from 1000 Faces.
Jennifer Dollander visited New York with her daughter Stephanie in July, where they encountered the idea of an eatery that made it acceptable to eat raw cookie dough in public. Entrepreneurially minded folks, she and her husband thought it would be popular in Athens, especially with a Bulldog theme.
Jennifer developed the recipes, which are safe to eat raw, testing them with her five children.
Photo Credit: courtesy of Creature Comforts
Athens brewery Creature Comforts released its long-awaited lawnmower beer, Classic City Lager, on Monday.
The 4.2% ABV pale lager is meant to be an introduction to craft beer, as well as a simple, cold beverage to keep stocked in the fridge, according to head brewer David Stein.
It's been available on draft for a while now, but at its most recent Service Industry Night, Creature Comforts rolled out six- and 12-packs of cans. They'll show up in stores in Athens soon, if they haven't already.
Photo Credit: SEC Network/Bluefoot Entertainment
Fall events are starting to pop up on the calendar, and you can expect a busy October and end of September. Here are some of the food-related ones.
If you've been watching the SEC Network, it's likely you've caught the trailer for "TrueSouth," a new show from professional Southerner and food writer and one-time/sometime Athenian John T. Edge. The Athens episode premieres this Tuesday, Sept. 25 at 7 p.m., and there's a watch party that starts half an hour earlier at Normal Bar.
Photo Credit: Andre Gallant
Local food writer/Crop Stories editor/bartender/teacher/et al. André Gallant's first book, A High Low Tide: The Revival of a Southern Oyster, comes out via UGA Press on Sept. 15, and you can come celebrate its release, check out The Old Pal's new cocktail menu—the Normaltown bar is also hosting the event—and enjoy oysters from Seabear on Monday, Sept. 17 from 5–9 p.m. Can't make it? Want to learn more? You can get a copy directly from the press or at Avid Bookshop.
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