Happy March

My sweet mom used to remind us, March comes in like a lion and goes out like a lamb.  Growing up in Michigan, we hoped and prayed that was true. By March, we’d had it with shoveling, muddy icicles mucking up wheel wells, freezing grey days and the lack of sunshine. Here in BuckHaven, March will mostly come in like a lamb and go out like a soft fluffy chick. Our mild winter (“winter”) has left me longing for cold days made for big pots of chili and fireside chats. Instead, we’ve grilled every weekend, sipped gin and tonics right through February and spent afternoons chatting on the front porch. Not bad at all!

What ever you’re cooking this month, I hope you’ll gather your favorite people around the table and give thanks for good health and good food. We have so many places to dine right here near home (should you not feel like peeling, slicing or dicing) and hope you’ll share your favorites on our Facebook page.

We recently ate at Nickolai’s Roof, the upscale French-Russian dinner spot with city views set on the 30th floor of the the Hilton Atlanta Hotel. The new urban chic decor adds a formal flair to the small dining room. Check it out next time you’re downtown. We also like Davio’s for dessert and had a chance to meet the talented pastry chef, Qiana Jacobs whose works of art were photographed by Scott Areman for our cover story.

More good food news from our friends at Atlas. Atlas, the acclaimed restaurant located at the St. Regis Atlanta celebrating both art and seasonal American cuisine combined with European influences, has introduced The Tavern at Atlas. The newly designed library and lounge opens at 4 p.m. daily and offers guests fresh menu of locally-sourced small plates and hand-shaken cocktails served in a comfortable and lively atmosphere. “We want to create an experience that’s left up to the guest. We hope The Tavern at Atlas will become a go-to destination for creating social connections fueled by a spirited bar and live music,” says Atlas General Manager Geno Dew.  Created by Executive Chef Chris Grossman, The Tavern at Atlas menu boasts perfectly portioned small plates crafted to be shared at by guests at their leisure. New favorites include petit lobster pot pie; citrus-cured salmon flatbread; Atlas sliders; Island Creek roasted oysters on the half shell; rosemary roasted ruby beet tartare; 24-hour cast iron seared steak and more. Tell them we sent you in to toast to your beautiful self!


Enjoy this issue full of good food and cheers!