Flavor | Food Newsfeed
Continue to Site


A La Carte Dining Arrives at Atlanta’s Lazy Betty

Lazy Betty, the modern and inventive restaurant from executive chef/partner Ron Hsu and chef de cuisine/partner Aaron Phillips, will launch its a la carte menu on Tuesday, April 9. A la carte dining will be available exclusively for walk-in guests only in Lazy Betty’s lounge and on the outdoor patio, set to open this spring.

Bar Professionals Say Bring on the Banana

The beverage world will see a reemergence in banana flavors, predicts Eric Nakata, vice president of beverage innovation S&D Coffee & Tea. This renewed enthusiasm for banana may be related to growing interest in Latin American cuisine, which uses the banana-like plantain as a staple, or the trend toward plant-based and natural ingredients for elements like non-dairy milk alternatives (up 61 percent over the past 5 years, according to The Next Idea 2019 Restaurant and Food Forecast) that can be made from bananas.

SweetWater’s Renovated Taproom to Open on April 3

SweetWater Brewing Company’s highly anticipated, renovated taproom plans to re-open on Wednesday, April 3, 2019.  The taproom will continue to be a hot destination for Atlantans to sip their favorite craft brews, but will now offer guests a chance to pair their beer of choice with executive chef Nick Anderson’s delicious new menu.

Making Post-Michelin Moves

Last October, Washington, D.C., restaurateur and chef Nick Stefanelli gifted District residents with Officina, a three-floor trattoria, café, and market. The name, which translates to “workshop,” deftly describes the venture, which marries craft and creativity in various outlets.

How to Step Up Your Kids Menu Game

Perfectly cooked ribeye steak, chicken-thigh bravitos with a piquillo pepper sauce, and alcohol-free Nojitos made with fresh-squeezed juice are just a few tasty treats found on kids menus these days. “As a parent myself, I know there’s nothing better than finding a spot where both the adults and kids have favorites on the menu,” says Jonathan Rohland, culinary director of taqueria chain bartaco with 17 locations nationwide.

Atlanta’s Ammazza Pizzeria Set to Reopen on March 19

Ammazza, the Atlanta-based pizzeria and restaurant, is set to reopen its original Edgewood location on Tuesday, March 19. The pizzeria’s team is looking forward to welcoming back neighbors and visitors after closing for repairs following a car accident that caused extensive damage to the restaurant.

Maggiano’s, Burtons Grill Named America's Most Allergy-Friendly Restaurants

AllergyEats announced its 2019 list of the Top 10 Most Allergy-Friendly Restaurant Chains in America. Derived from the restaurant reviews of food-allergic diners across the U.S. on the AllergyEats app and website, this comprehensive list recognizes both small and large restaurant chains that have been ranked highest by food-allergic diners.

Colorado-Based Growler USA Announces New Menu

Known to loyal customers for its expansive and rotating craft beer menu, Growler USA announced today its new menu launch, with a focus on inspired eats to pair with its famous drink selections.

How to Fire Up the Kids Menu

Firebirds Wood Fired Grill’s kids menu translates favorites from its adult menu to give kids wholesome, exciting options.

Osteria Mattone Brings Back 3-Course Prix Fixe Menu

Roswell Restaurant Week was such a huge success that Osteria Mattone has decided to bring back the 3-course prix fixe menu, indefinitely. Coined “Mattone Monday”, the special menu will be available in addition to the regular menu during dinner service every Monday from 5 – 9:30 p.

Breaking with Tradition

Few cuisines can start a heated debate faster than Italian food. Restaurant review sites are full of comments containing the words “authentic,” or “not authentic.”Some online reviews we’ve seen addressing authenticity in Italian restaurants include:“Not as tasty as calamari at authentic Italian spots.

How Plant-Based Menu Items Meet Demand and Drive Profits

Plant-based proteins—with more sustainable and healthier claims—are appearing on full-service plates not only due to guest demand, but because chefs are willing to part with animal proteins of the past to embrace experimentation in a plant-forward future.

Rewriting New York Pizza History

After more than a century and countless articles and books covering the topic, the history of New York pizza is changing.“In 2010, I was writing about the genealogy of pizza families in Chicago, when I decided that it was only fair to include New York’s Gennaro Lombardi pizza history.

Carrabba’s Announces Four-Course Wine Dinner Event

On Tuesday, February 19, Carrabba’s Italian Grill invites guests to a Wine Dinner filled with indulgent food and wine featuring Principessa Gavia Gavi and Rosa Regale Sparkling Red Wine and their legends of forbidden love.