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    Product Gift Guide

    10 Degrees South - Spice up any meal with a bottle of house-made peri-peri sauce from 10 Degrees South. This South African staple is perfect on grilled vegetables, meats, seafoods or even as a dipping sauce, available for $7 per bottle at the restaurant.

    Brasstown Beef - For the man in your life that loves to grill, this local grass-fed beef is available at Whole Foods Markets throughout metro-Atlanta and at their farm store in Brasstown, N.C.


    Independent Distilling Company - Get in the holiday ‘spirit’ with Independent Distilling Company’s Hellbender Bourbon Whiskey, Hellbender Corn Whiskey and Independent Rum, available at package stores throughout metro-Atlanta.


    Willa’s Shortbread - Born and bred in the South, Willa’s Shortbread offers sweet and savory flavors baked fresh every day. Made in small batches to insure quality and freshness, the artisanal biscuits contain 100% natural, handcrafted goodness. Willa’s Shortbread is family owned and operated, and the Rion family’s 40-year-old recipe is the foundation for the authentic southern flavor that shines through in every bite. In fact, we even partner with other handcrafted Southern products to flavor our creations including J.M. Thomason Spices, Old Forge Distillery Moonshine, Savannah Bee Company Honey, and even XX Tennessee Whiskey. And with 16 varieties and counting, there’s a flavor of Willa’s to suit every palate and every occasion.



    5th & Taylor: Fried fall squash with sage and apple cider aioli  

    1808 Grille: Kabocah squash risotto with coconut milk and toasted pumpkin seeds  

    Atlanta Grill: Red snapper with roasted garlic quinoa, acorn squash and fish nage

    Cape Dutch: Roasted baby root vegetables with butternut squash, yellow and red beets, carrots and red beet coulis

    Colletta: Spit Roasted Bone-In Pork Chop with roasted delicata squash, fennel sausage, sage oil, compressed apples

    Cooks & Soldiers: Butternut Morcilla Mash with roasted butternut squash, morcilla sausage, butter, sage

    Double Zero Napoletana: Scallops with sunchoke puree, winter squash, pearl onion, pancetta, radicchio, golden raisins, corn

    Foundation Social Eatery: Beeler’s Farm confit pork belly with butternut squash, pumpkin seed and blood orange

    Linger Longer Steakhouse: Georgia harvest chop salad with butter crisp, radicchio, roasted acorn squash, smoked feta, dried cherries, pumpkin seeds and a bourbon-maple vinaigrette

    Miller Union: Grilled Pork Loin with apple, turnip, fall squash & mushroom, green tomato relish

    Oak Steakhouse: 20 oz. Pork Porterhouse apple brined with butternut squash risotto, pickled root vegetables, sage brown butter

    Polaris: Chamomile-brined monkfish with butternut squash puree, Brussels sprouts leaves, balsamic caviar and walnut oil

    Portofino: Grilled Lamb Leg with Tuscan potato hash, Soppresatta, butternut squash

    Rhubarb: Stuffed delicate squash with flageolet bean cassoulet, chili wilted turnip greens and oyster mushrooms  

    Serpas: Pan sauteed flounder with gulf shrimp, butternut squash puree, oyster mushroom and shellfish emulsion

    Sway: Butternut squash pasta with egg noodles, walnuts, chenin blanc, goat cheese, sage and olive oil

    The Cafe at The Ritz-Carlton, Buckhead: Butternut squash soup with a slow poached egg, brioche croutons and parmesan

    The Iberian Pig: Fall Vegetables vadouvan spiced roasted winter squash & sweet potato, za’atar creme fraiche, pickled okra

    Thirteen Pies: Butternut squash ravioli with brown butter and sage

    Trattoria Il Mulino: Beet salad with gorgonzola dolce and blood orange

    Twenty-Two Storys: Butternut squash bisque with pumpkin seed oil and goat cheese

    Wahoo! Grill: Pan Seared Florida Grouper with banner butter, bacon-roasted squash, and poblano mac-n-cheese

    YEBO: Salmon filet with yellow squash, zucchini, tomato and apricot curry



    TRG Craves - Truffles

    Bite Bistro & Bar – Truffle fries

    Cape Dutch – Porcini ravioli with tableside fresh black truffle shavings from chef Philippe Haddad

    Colletta - Four Cheese Pizza mozzarella, fontina, taleggio, parmesan, truffle oil, parsley

    Cooks & Soldiers - Hongos y Setas Coal roasted mushrooms, goat cheese crème fraiche, black truffle atop toasted bread

    Oak Steakhouse - CAB Dry Aged Beef Carpaccio hydroponic arugula, whole grain mustard and horseradish aioli, shaved parmesan, sea salt, burgundy truffles

    Sugo - Mushroom and Truffle Ravioli house-made ravioli, wild mushrooms, black truffle paté, carbonara, red onions, applewood bacon, poached egg

    The Iberian Pig - Coca de Setas Roasted wild mushrooms, white truffle, pickled chiles, Tetilla cheese, guindilla chile allioli

    Varuni Napoli - Spacca Napoli Pizza Fresh buffalo mozzarella, taleggio cheese, mushrooms, caramelized onions, Pecorino Romano, basil, truffle salt, black truffle oil




    TRG Craves – Fall Salads

    1808 Grille – Beets and burrata with pickled onion

    5th & Taylor – Bosc pear salad with lillet, pecans, dragonfly and Brussels sprouts

    American Food and Beverage – Grilled swordfish salad with Brussels sprouts, fingerling potatoes, celery root and charred onion vinaigrette

    Bellwoods Social HouseGrilled chicken and pear salad with Arcadian mixed greens, Asian pears, spiced pecans and bleu cheese tossed with a honey Dijon vinaigrette

    Bite Bistro & BarSundried tomato orzo salad with mushrooms, carrots, shallots and garlic in a white balsamic dressing

    Brezza Cucina Jonathan Waxman’s kale salad

    Cape DutchSpinach and arugula salad with braaied orange, red onion, spicy candied pistachios, goat cheese sorbet, herb-buttermilk dressing

    Colletta – Vegetable salad with carrots, radish, turnips, grilled escarole, meyer lemon vinaigrette, cresenza

    Double Zero Napoletana – Arugula with lemon, Grana Padano, toasted pine nuts, seasonal fruit, extra virgin olive oil 

    F&B AtlantaWarm kale salad with grilled Georgia peaches, beet, candied pecans, lemon creme fraiche 

    Le Bilboquet – Les Endives au Roquefort Endive salad with blue cheese and walnuts

    Miller Union – Kale Salad Radicchio, escarole, apple, celery, pecans

    Oak Steakhouse – Fall Bitter Greens Radicchio, kale, endive, honey crisp apples, petitas, feta, banyuls vinaigrette

    Pittypat’s PorchPickled yellow and red beet salad

    Portofino Red Leaf Hearts white anchovy, herb croutons, parmesan cheese, anchovy dressing

    RhubarbAutumn sharing salad with arugula, spinach, wood oven roasted apples, black radish, LG goat cheese, muscatel vinaigrette and Kabocha squash

    SerpasRoasted beet, truffle burrata & tomato salad with balsamic reduction

    Sugo – Spinaci Baby spinach, gorgonzola dolce, candied walnuts, figs, roasted marinated peppers, crispy applewood bacon, balsamic vinaigrette

    Sweet Auburn BarbecueChopped salad with yellow squash, zucchini, grape tomatoes, feta cheese, toasted almonds and dried cranberries in a white balsamic dressing

    The Iberian Pig Ensalada de Marcona Local mixed lettuce, Jamon Serrano, Marcona almond brittle, port infused figs, Valdeon cheese, Champagne vinaigrette

    Thirteen PiesFancy House with Stonecreek Farms field greens, beet, old manchego, marcona almond and mustard vinaigrette

    Trattoria Il Mulino – Beet salad with gorgonzola dolce and blood orange

    YeboBeet salad with goat cheese, micromix and white balsamic dressing


    Fall Cocktails

    10 Degrees South"Bourbon Ball" with Jack Daniels and South African Amarula cream liqueur

    5th & Taylor“Sage against the machine” with bulleit rye, rynar, honey, sage and bbq bitters

    1808 Grille“Ginger Snap(ple)” with Virgil Kaine ginger-infused bourbon and Crispin apple cider

    American Food and Beverage"The Jitterbug" with rum, coffee liqueur, sweet vermouth, demerara, walnut and chocolate biters, luxardo cherry

    Artmore Hotel“Cider sangria” with Angry Orchard Hard Cider, lemon juice, and apple Brandy

    Bar Mash - "Victory Lap" with Woodford Reserve, Benedictine, charred grapefruit, GF Shrub, Ras-el Hanout, Jerry Thomas bitters

    Bellwoods Social House“Patrick’s beard” with Wathen’s bourbon, amaro ciociaro, blood orange bitters and a Laphroaig rinse

    Bite Bistro & Bar“Smooth operator” with Templeton rye bourbon, Domaine de Canton ginger liqueur, vanilla simple syrup and orange bitters.

    Brezza Cucina"Shrub Cocktail" with vodka, balsamic preserved citrus, ginger and red wine

    Chama Gaucha“Bourbon lemonade” with bourbon, housemade lemonade and blood orange bitters

    CollettaL’amante dumante pistachio liqueur, compass box great king street scotch, cream, orange, vanilla, smoked orange tincture, nutmeg

    Cooks & SoldiersNight in Navarre mezcal, tequila, lime, luxardo maraschino, cherry bark vanilla bitters

    Miller Union“Autumn spice” house spiced rum, cynar, ginger tea, sorghum

    Oak SteakhousePumpkin Head four roses bourbon, pumpkick ale, apple cider, lemon juice, ginger syrup

    Pittypat’s Porch“Applejack brandy” with apple cider reduction, Applejack brandy and dry vermouth served hot

    Rhubarb“Boulevardier” with rye whiskey, Punt e Mes, Campari and house blood orange bitters

    SerpasSt. Vivienne” with Forty Creek Canadian Whiskey, grapefruit juice, maple syrup, St. Germain

    SugoA.R.C. vodka, combier, lime, cranberry, flamed orange

    Sweet Auburn Barbecue“Chippewa square” with Four Roses Bourbon, amaro meletti and simple syrup

    The Cocktail Club – "The Antique Modern" with Bourbon Whiskey, rosemary syrup, Cynar Amar, orange bitters and a rosemary sprig 

    The Iberian PigCuddle Maker cynar, rye, Kopke Tawny Port, Angostura, orange bitters, twist of orange

    The Spectator Hotel – "Against the Grains" New Southern Revival 4 Grains Bourbon, Strega, Sake, butternut squash, Thai Chiles, saffron

    Thirteen Pies"Fall Dram" with bourbon, apple brandy, averna, allspice dram, demerara, on the rocks

    Trattoria Il Mulino“Espresso martini” with an espresso shot, Frangelico, Godiva liquor, vanilla vodka and half & half