It’s National Childhood Cancer Awareness Month and 5Church Atlanta is partnering with CURE Childhood Cancer to help save childhood dreams. Throughout September, the Midtown restaurant is donating half of the proceeds from its specialty CURE cocktail – a refreshing mix of Tito’s vodka, pomegranate juice, orange, lime and simple syrup – to the non-profit organization. Gather your friends, give and sip to save lives this month.
No more donuts from Bon Glaze as the bakery has shuttered both of their locations in Buckhead and Brookhaven. Not a great loss though considering the high possibility of cross contact in their shared production area. Thanks ToneToATL for the information.
A new gusto! is coming to north Buckhead in 2020. According to ToneToATL, Nate Hybl plans to bring his quick-serve restaurant to the Fresh Market-anchored Roswell Wieuca shopping center on Roswell Road near Chastain Park. The sweet potato chips are always in the my thoughts and knowing that everything is made fresh to order makes substituting and eliminating ingredients a snap. Very happy for Nate and I can’t wait to come out and support his newest venture.
In August, MetroFresh opened its second location at 1360 Peachtree Street in Midtown. They will be preparing the same high quality cuisine with real ingredients for breakfast, lunch and dinner. Bonus – all the gluten-free options clearly marked and simply delicious. Their small plate specials available from 4-7 p.m. Monday thru Friday pair nicely with a housemade specialty cocktail, craft beer, or a glass of wine. What a welcome addition to Midtown. Congrats!
The new Pumpkin Spice Bagels are appearing on store shelves at Trader Joe’s this month along with the pancakes and muffin mixes and almond beverage. I can’t wait to try the bagels, but they aren’t available for order until the 11th and probably won’t be in until next week at the Trader Joe’s in Peachtree Corners. Have you tried them? What did you think?
The fall menu is in full swing at True Food Kitchen, making it the perfect time to experience the wonderland of seasonal produce with Brussels sprouts, squash and pumpkin taking center stage. New this year are the Roasted Beet and Goat Cheese Flatbread topped with pumpkin seed pesto, pumpkin seeds and arugula on a gluten-free pita, Thai Coconut Seabass served in coconut turmeric broth with bok choy, green beans, rainbow carrots, and quinoa brown rice, and the Mediterranean Chicken on a bed of quinoa, tomatoes, Persian cucumbers, green beans, and feta topped with organic vinaigrette. For dessert, the squash pie in a graham cracker crust topped with coconut whipped cream can be enjoyed by the slice, or pre-ordered as a whole pie.
