2002 Back To Cover Story •Hudspeth 16th Anniversary Closed •Blue Stone Closed •Commune •East Andrews Cafe •Fire of Brazil Kyma Now Meehan's •Mangia 101 •One.Midtown Kitchen •Padriacs Closed •Pampas Steakhouse Closed •Showbox •Twisted Taco   Home		DECEMBER 2002 COVER INFO Brazilian fare arrives in Atlanta's Perimeter area by toni m. lublin A new Brazilian steakhouse named Fire of Brazil opened November 14th in the Perimeter area in what was formerly a Canyon Cafe location. The owners, a family team of four which includes Brent Gilbertson, R. J. Gilbertson, Terry Gilbertson and Wilma Gibertson, are seasoned restaurateurs. Father and mother, Wilma and R. J. Gilbertson have 40 years of experience running and owning restaurants, while sons, Terry and Brent grew up in the business. Each take a part in the front and back-end of the house. Other familar family venues are the Checkered Parrot Bar & Grill and Kazoo's Bar & Grill located on Jimmy Carter Boulevard in Gwinnett. All the Gilbertson venues can be visited through www.checkeredparrot .com. "Our Fire of Brazil concept is simple. A one-price menu entitles our guests to select from fifteen types of meats. A gaucho comes around with a sword of meat and you eat until you are satisfied," says son Brent Gilbertson. Fire of Brazil's menu selections (which will vary at lunch) include: Picanha - it's one of the most popular menu items and is from the rumpsteak, it's also served with garlic; Costela - tender, juicy beef ribs; Filet Mignon - cut from the tenderloin and seasoned; Linguica - pork sausages; Lombo - from the pork loin, sizzling with flavor and served with parmesan; Alcatra - cut from the top sirloin and seasoned; Fraldinha - cut from the bottom sirloin and seasoned; Cordiero - fresh, young leg of lamb sliced off the bone and served as chops; Costela de Porco - tender pork ribs that have been slow-roasted; and Frango - a variety of cuts including chicken legs and breasts wrapped in bacon. The restaurant also has an extravagant salad bar which is offered with the meal. These items will vary daily and could include Romaine lettuce, radicchio/mesculin salad, in-house dressing, smoked bacon ceviche, cucumbers, tomatoes, brussel sprouts, sun-dried tomatoes, baby corn, buffalo mozzarella, roasted eggplant, portabella mushrooms, potato salad, cold pastas, cous cous, sweet red bell peppers, manzanilla olives, herbe sweet onions, sliced beets, hearts of palm, artichoke hearts, jumbo asparagus, prosciutto, pepper salami, imported chesses, squash and broccoli. The one tier price for lunch (which starts December 2nd) is $22.50 and dinner is $39.50. These prices do not include dessert, alcohol, tax & gratuity. Children 5 to 12 years eat for half price. The Fire of Brazil decor is executed in natural woods, which impart a southwestern, Brazilian flair. The 6,000 square foot space can accommodate up to 200 guests. A private room which seats 30 is ideal for business luncheons and private parties and is equipped to accommodate video presentations. A large wine list, offering up to 50 varieties from around the world, and full bar service are available. You can also round out your evening with an extensive selection of after-dinner liquors. Desserts include Brazilian cheesecake and papaya cream among many others. Fire of Brazil is located at 118 Perimeter Center West. The telephone number is 770.551. 4367. The hours of operation are from 11 a.m. to 2:30 p.m. for lunch (beginning December 2nd) and from 4:30 to 11 p.m. for dinner Monday - Sunday. All major credit cards are accepted. Featured on this month's cover are (from left front) Filipe Monteiro, Ray Stanjevich, Wes Devine, Brent Gilbertson, (from left back) Terry Gilbertson, Francis Rodrigues and R. J. Gilbertson. For more information you can visit Fire of Brazil at their website www.fireofbrazil.com NOVEMBER'S COVER INFO Leopard Lounge, Cherry creators introduce 'Twisted Taco' by toni m. lublin From the creators of Cherry restaurant and bar and the Leopard Lounge comes the new concept of Twisted Taco, an upbeat bar and restaurant which serves Tex-Mex with a 'twist.' The funky Midtown location opened at the end of August on 12th Street. According to Tom Nahas, a partner and creator of Twisted Taco, the restaurant is geared towards a causal atmosphere and is set in a rustic saloon-like environment. The developers chose an old turn-of-the century house which was modified to accommodate the venture. The restaurant has three levels and vaulted 18-foot ceilings on the third floor. Seating inside accommodates 80 to 90. Another feature of the saloon is the outdoor seating space. The front patio has seating for 20 and on the upper third level there is additional seating for 20. The back of the saloon has two decks which overlook the downtown skyline and seats another 20 patrons. The eclectic decor includes gamed animal heads to decorate the walls and a hardwood, dark walnut bar with authentic cowhide bar stools. Nahas contributed 18 original western movie bills, which are framed and used as wall art. Finding Twisted Taco is no problem either, just look for a weather vain at the top of the gables, signaling the landmark of the premise. The neighborhood restaurant and bar has specials every day of the week from wings to draft beer. Monday night is football night, Wednesdays are "Rock and Roll" night with margarita specials and Friday night's happy hour includes a taco bar. Nahas says, "We felt that there was a need for a more casual hangout in midtown, where you did not have to get dressed up and could hang out with friends and have a great meal for an excellent value." Twisted Taco's Tex-Mex authentic favorites with a funky twist includes eight taco choices each at $1.95, Chili cheese fries for $5.95, which Nahas says have been a smash hit, and all kinds of wings from mild, wild, nuts, chipolte barbecue to honey mustard and jerk, ranging in price from $6.50 for 10 pieces up to $24.99 for 40 pieces. Nachos, quesadillas and burritos are also part of the fare, but are far from ordinary. For entertainment the saloon has eight 32" TV's and a 60" high definition Screen, which are placed throughout the saloon bringing to viewers their favorite college football games and NFL Sunday games. Live entertainment and DJ's are brought in throughout the week and on the weekend. A full bar serving signature Margaritas completes the fun. Nahas and his partners are not stopping on their creative rollout of Atlanta food and entertainment spots. In the works is an Italian-concept restaurant to open later this year in midtown, called Santino's Di Roma (Little Saints). Twisted Taco is located at 66 12th Street in midtown. The web site address is www.twistedtaco.com. Reservations are not necessary. The phone number is 404.607.8771. Featured on this month's cover are Twisted Taco's partner's (from left front) Rahim Kaba, Dee Grimes also of Cherry & Santino's, Caine Rice; Jim Weber (from left middle), Ray Sieradzki and Paul Gibbs both also of Cherry, Santino's and Leopard Lounge; and, Dave Plant (from back left) Chef of Twisted Taco, Tom Nahas also of Cherry and Santino's and Mario Auda. OCTOBER'S COVER INFO East Andrews Cafe is set for early October opening by toni m. lublin The soon to be opened East Andrew's Cafe and Bar has a European touch, complete with French doors, courtyard fountain, bistro seating and big shady trees. "Our focus was to create a cafe with a European flair. We have an open air patio on the east side of the restaurant with comfortable, wrought-iron furniture and a courtyard with an outdoor bar and fountain on the west side of the cafe," says co-owner Chris Hadermann. With a goal of projecting a sophisticated interior, but a casual cafe environment, Hadermann and his partners are hoping to draw a professional crowd and to elevate the scene in the East Andrews area by becoming a trendy nightspot outing for Atlantan's who want to have a good time and be in an atmosphere with great energy. "We are not a coffee shop, but a place to come and meet friends for a casual, good meal," says Hadermann. The Cafe is projected to open early October and the partners Steve de Haan, Richard Skaggs, Tyler Gaston, John Piemonte and Chris Hadermann each bring a certain talent to the new venture. Steve de Haan, known by his peers as the premier 'extreme' bartender, has been recognized for his gift with winning contests and awards, most recently placing seventh in a worldwide contest sponsored by Sky Vodka. The Cafe space has a sophisticated natural look with light maple floors, contemporary lighting and crown molding for a touch of the traditional. The interior space is about 2,000 square feet, seating 90 in soft plush leather seating surrounded by sophisticated colors, enhancing the environment.. Outside seating in the courtyard seats 34 and the patio accommodates another 30. Private parties can also be reserved for the patio areas. The Cafe serves comfort food and has a southern flair to the menu selections. Two sections of the menu will make it easy for patrons to either design their meal, calling the selections Gourmet Blue Plates, or choose from a predetermined list which is being called Signature Plates. All entrees will be priced at below $20. Signature Plates include filet, served on a Vidalia onion ring with a dash of garlic butter and a side salad. Also, part of the Signature selections is East Andrew's Cordon Blue, which is prepared in a wine marinade and stuffed with garlic brie rolled around lean proscuitto slices, hand-battered and fried. Selecting from the Gourmet Blue Plates diners choose one entree, two sides and choice of home signature sauces, including Madeira, burgundy, Cajun and southwestern. Entree choices include 8-oz. and 10-oz. filet mignon, 12,16 and 20 oz. Prime Rib, Veal and Mushroom Mignon, Pork Tenderloin and more... sides include asparagus, broccoli, mashed potatoes, macaroni & cheese and risotto portfolio. Starters will include fried green tomato and lobster napoleon for $9 and hummus served with Mediterranean flatbread for $6. Entertainment will include musical theme nights. Jazz, Blues and acoustic guitar are to be varied throughout the week and add energy to the environment. The East Andrew's Cafe and Bar will be located at 56 East Andrews Drive. The phone number is 404.869.1132. You can also visit them online at www.eastandrews.com Hours of operation will be Monday - Friday from 4 p.m. to 4 a.m. The kitchen will stay open until 2 a.m. On Saturday the hours are from 11 a.m. to 3 a.m. and Sunday until 12. a.m. All major credit cards will be accepted. Featured on this month's cover are (from left) Tyler Gaston, Chris Hadermann Richard Skaggs, Steve de Haan, Mike Stachura and John Piemonte. SEPTEMBER'S COVER INFO Return to Midtown roots after three busy decades by toni m. lublin Bob Amick and Todd Rushing have named their new restaurant One.Midtown Kitchen, securing the opportunity for a future 'Two' and 'Three' expansion. Amick has four decades of restaurant business experience, including the founder of Mick's, co-owner of Killer Creek Chophouse as well as creating the Peasant Restaurants in the 70's. Rushing, best known for his contribution to the development of the Peasant Restaurant Group, was previously general manager at Killer Creek and Ruth's Chris Steakhouse at Centennial Park. One.Midtown Kitchen opened in August in the heart of midtown. Located in an area that once attracted industrial and commercial warehouses and which has converted into a mix of retail shops, restaurants and upscale condo living space. The restaurant offers a panoramic view of Piedmont Park and the Atlanta skyline. "It was important for me to return to my roots in midtown and create a unique concept, like we did with Peasant Restaurants in the 70's and Mick's in the 80's," says Amick. The concept according to Amick is the beauty of simplicity, from the standpoint of how the food is prepared and the interior design elements. Bill Johnson of Johnson Studio's designed the 6,000 square-foot space. "The restaurant is located in an old brick warehouse. The challenge for The Johnson Studio was to convert the space to give it a low-tech atmosphere with energy instead of a high-tech cold atmosphere," says Amick. The space uses cozy fabrics, various lighting techniques and candles. The floor plan is designed so that a focal point is the open kitchen, which has a wood burning grill and oven and an 80-foot curved counter. A star talent from New York is in charge of the kitchen by the name of chef Kevin Reilly. He was most recently at Zoë in SoHo for eight years rising from sous chef to executive chef. Prior to Zoë, Reilly was with the China Grill and Union Square Cafe, both in New York City. His experience traveling to the Mediterranean and Caribbean as a chef on the luxury ship Queen Elizabeth II inspired Reilly's cooking style. "The foundation of my style is the fresh ingredients and keeping the preparation simple, so the flavors of the dish stand up and shine. For example, we will be serving a chargrilled tuna with a herb and spice sauce, which is toasted garlic, thyme, chives, fennel seed, olive oil, poppyseed, soy sauce and orange and lemon zest," says Reilly. The menu utilizes fresh local produce such as corn and peaches, which will be used in salads and sides. "I have prepared a Fennel-citrus salad served with the tuna that is shaved fennel, Asian pear and blood orange," says Reilly. Small plates, which will range from $8 - $12, offer a light alternative and the chance to try a few different dishes. Choices from shellfish pan roast, which is lobster, sea scallops, mussels and clams in a rich lobster broth with chili oil and grilled sourdough bread to wood-oven pizza with potato, fontina and Arugula for $9. Entrees, or large plates, offered include grilled lemon chicken stir fry with Jasmine rice, wild rice and yellow split peas with scallions and pistachio for $14 and Whole roasted fish with arugula, Yukon gold potatoes and artichokes, which are tossed with a white anchovy garlic butter. Entrees range from $14 - $18. A full bar and a 50-bottle wine list will feature wines by the glass and bottle, priced in four tiers, all under $50. One.Midtown Kitchen is located at 559 Dutch Valley Road. Hours of operation are Monday - Thursday from 5:30 p.m. to 10 p.m., Friday & Saturday from 5:30 p.m. to 12 p.m. and on Sunday from 5:30 p.m. to 10 p.m. Saturday & Sunday brunch will be introduced in late September. Reservations are not needed. The phone number is 404.892.4111 or you can visit www.onemid townkitchen.com for more information. Featured on this month's cover are ONE.Midtown Kitchen's (from left) executive chef Kevin Reilly, executive sous chef Richard Greet, general manager & partner Todd Rushing (background) and partner Bob Amick. AUGUST'S COVER INFO Toasting 16 years of 'tough' work by ron hudspeth We started all this back in the summer of 1987. Limelight, the flashiest nightclub to ever grace the city, was a month from closing. Harrison's on Peachtree, the fabled happy hour spot, had barely a year of life left. The hottest spot in town? The newly opened rooftop bar at East Village Grille, now better known as The Lodge, pictured as a birthday on our cover this month. Despite protests from neighborhood groups, a strip joint named The Gold Club opened at Piedmont and Lindbergh. Yes, it all seems several lifetimes ago, but it illustrates one fact. Atlanta is always changing and reinventing itself. This month we begin our 16th year of chronicling those changes in Atlanta lifestyles, bars, clubs and restaurants. I had spent the previous 11 years of my 17 years in Atlanta at The Journal-Constitution doing a daily around-town column and, frankly, knew nothing about starting a newspaper. Fortunately, I had a brilliant partner, Cathy Brown, who did the tough stuff and allowed me to have most of the fun - doing what I had always done - research, research, research. Mostly, after-dark, of course. To have managed to do this kind of work for more than a quarter of a century, is mindboggling. I am forever indebted for never having a real job labeled 9-to-5 with desk drudgery. Indeed, most of the time I work where other people play. So, amazingly, the hudspeth report celebrates its birthday this month (along with a few other birthday restaurants on our cover) in a business where the average new publication lasts about two months, or whenever the next printing bill is due. Thanks, too, to everyone else who has made the wonderful ride possible - advertisers, our dedicated sales executives, our columnists and contributors, old friends and most importantly, those of you who pick up the hudspeth report monthly. Featured on our cover are but a few of Atlanta's many venues who have survived the city's changing, reinventing times also: (from upper left): Manuel's Tavern, a highland fixture since August 1956 celebrates 46 years. As our world has spun into the computerized and franchised Millennium, Manuel's has stayed much the same as the day that it opened in '56 at the corner of Highland and North Avenues; The PunchLine, located just off Roswell Road in Sandy Springs turns 20 years old this month Dave Montesanto and Ron DiNunzio's PunchLine has been voted " a favorite club in America" by professional comedians around the country; East Village Grill atop old Fire Station No. 21 on Buckhead Avenue, recognized as The Lodge these days, prepares to begin its 16th year also; Canoe restaurant on the Chattahoochee turns seven years old this month having opened in 1995 with colorful landscaping, footpaths and sitting benches adorning the grounds. Often in the early evenings a mystical fog rises off the river providing one of the most beautiful settings of any restaurant in metro Atlanta. Canoe was recently named one of the top 10 "Best Outdoor Dining" spots in the U. S. by the editors of Citysearch (also see Dining Out Notes for information on Canoe's wine tastings); Celebrating four years, Sambuca Jazz Cafe on Piedmont Road was opened in '98 by brother-sister restaurateurs Kim and Holly Forsythe offering jazz nightly in a 'supper club' atmosphere; 1999 saw the opening of a first -- an Atlanta nightclub owned and designed by women -- Paradox was opened on Pharr Road in Buckhead by partners Julie Lewis and Joanna Olsen. Today Olsen is in the progress of opening Coyote Ugly Atlanta, also to be located in Buckhead; Rendezvous, located on Ashford-Dunwoody Road in Dunwoody, also opened in '99 and became the magical after-dark happening the northside had been waiting for. Owner, Richard Tyre, has also enjoyed success with the longtime American Pie on Roswell Road and was the co-creator of the wild Confetti of the '80s; Former Falcon all-pro offensive tackle, Mike Kenn, opened Rafter's location No. 3 in 2000 on Woodstock Road in Roswell. The family and kid-friendly sports restaurant is co-owned by Brett Steiner. The two other Rafter's are located on Highway 9 and Jones Bridge Road; and, Celebrating it's first year, North Fulton's Aqua Blue opened last year in Atlanta's fastest growing fine dining market on Holcomb Bridge Road in Roswell. Offering 'Global Cuisine' of seafood, steaks and chops Aqua Blue is owned by John Metz, Christopher Pyun and Tom DiGiorgio who also own and operate Hi Life Kitchen & Cocktails in Gwinnett and Caffe Antico in the Michael C. Carlos Museum at Emory University. Sushi chef Saito Saito offers free sushi creations 5 p.m. - 7 p.m. Tuesdays and Thursdays helping make Aqua Blue 'the' place to be in North Fulton. Other anniversaries this month not pictured include: Fishmonger Seafood Grill, 4969 Roswell Road across from Fountain Oaks Shopping Center, celebrates its three-year anniversary on August 27th. In addition to the regular menu, a special three-course menu will be offered for $33. Owner, Nik Panagopolous, will be at the restaurant to thank and greet friends, family, and patrons who have contributed to the restaurant's success. Mumbo Jumbo, 89 Park Place. Chef Shaun Doty celebrates Mumbo Jumbo's six years downtown with a two-course lunch for $6 and a six-course prix fixe dinner option for $85. A late night party follows as tables are cleared and the dining room transforms into a dance floor on August 2. Longhorn Steakhouse's original location in Buckhead turns 21 this month. Opened in a yellow-front bookstore that was once part of the Mike Thevis empire, it took a snowjam to get the business kick-started. Then, Part-time Carlos McGee bartender, George McKerrow, Jr. opened this first Longhorn in 1981 and hasn't slowed since. Vickery's, situated in a turn-of-the-century house and cradled by giant oaks in its front year patio, celebrates its 19th year, going strong and surrounded by a plethora of Midtown eateries and nightspots. Without trying, the little restaurant at 1106 Crescent Avenue spawned an entire Midtown restaurant and nightclub area. Ippolito's on Holcomb Bridge turns 13 this month. Toni and George Ippolito have since expanded their family-styled Italian restaurants to 6 metro Atlanta locations encompassing Roswell, Suwanee, Kennesaw, Alpharetta, Sandy Springs and North Fulton. Jeffrey's Sports Bar on Horizon Drive in Suwanee turns 5 years old this month. Celebrating a first birthday is the sister pub, Jeffrey's on Jones Bridge Road. (These are but a few of the August birthdays from Atlanta's vast selections, for a more complete listing see Birthdays) JULY'S COVER INFO A touch of Las Vegas hits Buckhead by toni m. lublin The curtain opens and the live performance begins, dazzle, glitz, music and dance, all the elements of a classy Broadway show, a Moulin Rouge spectacle combined with the sparkle of a Las Vegas affair, happening right in the heart of Buckhead. It's called the ShowBox and will be opened mid-July, in the previous location of the well-known Otto's nightclub. ShowBox is designed to entertain all five senses, according to partner and thirteen-year nightclub owner George Wagner, who has also been previously involved with the launching of the Leopard Lounge, The Odyssey, Players Billiards, Avenue and the Illusion Lounge dance club in Marietta. Wagner's other partners and investors include John Knox, Wayne Ragan, Pam Glotzbach and David Silverman. Wagner was in search of a new venture. Upon meeting Glotzbach, who has a 12-year history of working in the corporate arena planning major party events, the two put their best strengths together and conceived the concept for ShowBox, a multi-dimensional entertainment nightclub. "Every three years or so, I get the inspiration for another type of club. My tastes have changed as I have matured and this venue is right for the times and will appeal to those who appreciate art," says Wagner. By art, Wagner is referring to the ornate performance costumes, the interior design features and elaborate choreographed dancing and lighting. Wagner has hired accomplished talent in those areas to secure that his vision of ShowBox is executed in five-star quality. The lighting designer, Karim Kassab has worked on such projects as the Super Bowl and costume designers, Todd Roberts and Neal Vipperman, have been involved in film and Broadway costume design. The talent for the shows will be local and national and include Courtenay Collins, a native Atlantan who most recently toured with Broadway's Beauty and the Beast in the role of Babette and Phantom of the Opera, in the role of Christine. The ShowBox will be managed like a nightclub according to Wagner. The second level will showcase the stage area with seating for 80. A special area in front of the stage, which can be reserved for up to 12 guests, is ideal for celebrating special events. It's called the Kings' Tent room and is fitted with a special king-sized chair for the guest of honor. The guests who attend the shows, referred to as the V.I.P.'s, sit in barrel like chairs which will encase them comfortably while being treated and pampered as if in a spa. The air will be infused with essence of oils to create elevated mood sensations from stimulating peppermint to soothing lavender. In addition, guests will be treated to scented hand towels to offer the maximum relaxation of warmth and scent, while enjoying the show. The shows will begin at 9:30 p.m. and offer light-bites appetizers such as fondue, Beluga caviar, shrimp cocktail and sirloin capriccio with capers. Cast members will double as servers. Each evening three major shows and six minor acts will be presented that last anywhere from three to twenty minutes. Guests are free to come and go as they please and check out the crowd on the lower level which features a large bar and lounge and two large video screens which will project the live performances. It all sounds somewhat surreal, but it is definitely three-dimensional. It is a venue for the new millennium offering a sensory experience out on the town. The ShowBox will be located at 265 East Paces Ferry Road. General Admission is $10. To be included as a VIP for shows, the additional cost is $15. ShowBox will operate Thursday -Saturday. Table Reservations are necessary. The phone number is 404.844.SBOX (7269). Featured on this month's cover are (from bottom left) Candice Carbo, Toniet Gallego, David Silverman and Pam Glotzbach. (Middle row from left) Autumn Withers, Laura Welch, George Wagner, Courtenay Collins and Wayne Ragan. (Back row) David Holland, Beth Vogel, Susan Fulginiti and Heather Varsallone. JUNE'S COVER INFO Argentinean fare arrives in Alpharetta... by toni m. lublin A year and a half of research and traveling went into the development of the Pampas Steakhouse, a new Argentinean restaurant which opened in Alpharetta in early spring. The steakhouse is part of the Norsan Group, which also operates Frontera Mex Mex Grills, Don Taco restaurants, La Mexicana supermarket and Norsan wholesale foods and meat processing plant, called Prime Meats in Atlanta. The owner of Norsan Group, Norberto Sanchez is planning additional ventures including an Italian restaurant concept and two more Pampas Steakhouse restaurants. Pampas refers to the wild, green and flat terrain surrounding Buenos Aires. The natural beauty of Argentina has been captured inside the restaurant. A team member who helped make it happen is Sergio Garcia, project engineer for the Norsan Group. He traveled to Buenos Aires, gathered ideas from the most successful steakhouse restaurants, collected accessories to create a more authentic interior and searched the information highways for other global items and designs. "Argentina is the Europe of South America. The atmosphere of the restaurant captures the aura of the Pampas in Argentina," said Garcia. There are accessories throughout the restaurant, large and small, from items used by the gaucho or horse rider in the Pampas to other artifacts reflective of the country. The decor is equally impressive. The beige and browns which are predominant colors in the restaurant are a natural backdrop to the oak carved bar and granite top and back splash. A custom built oak wine rack which houses 500 bottles of wine surrounds the oval, main dining room which seats 86. The unusual three-tiered ceiling looks like a large sun and is centered around a Mexican chandelier, which is a combination of wood and metal. A separate alcove for smaller parties up to 35 is joined with the main dining area. Tango shows on the weekends are planned in the main dining room. The focus of the entrees is the Argentinean cuts of meat. The Parrillero, who is in charge of the beef, cooks over an open mesquite grill. The partially open kitchen displays the preparation. Grill selections include filet mignon cooked in fine herbs for $26, cap of rump for $13, bone rib-eye for $18 and a mixed grill for $25. A poultry dish includes lemon pepper chicken for $12 and pork tenderloin for $16. Sides offered include whole grilled onions, sweet mashed potatoes or sautéed mushrooms. Appetizers include red snapper for $8, jamon serrano and melon for $8 and chorizo (sausage) bombon for $5. The restaurant is located at 10970-A1 Statebridge Road. For reservations, call 678.339.0029. All major credit cards are accepted. Hours of operation are Monday - Thursday from 5 p.m. to 10:30 p.m., Friday & Saturday 5 p.m. - 11 p.m. and Sunday 5 p.m. - 10 p.m. The restaurant offers reservations on opentable.com or you can visit their web site at www.pampas steakhouse.com. Featured on this month's cover are (from left) general manager Beto Covarrubias, chef Miguel Lopez and owner Norberto Sanchez. MAY'S COVER INFO 'Eat' 101: Next lesson from Food 101 guys by toni m. lublin Like fashion, food trends have their ups and downs. People's tastes go from classic to artsy. For partners Steven Buero, Mark Stillman, Chris Segal and Scott Crawford the trend they're projecting foodies will be flocking towards, is regional Italian cuisine with an inventive twist. Their new restaurant, Mangia 101 (which means 'eat') will be opening in early May. "When I opened Food 101 three years ago, the focus of our menu was on creative basics, hearty food in an urban environment. The response has been positive. Our customers want comfort food, a return to yesteryear." says Buero. "Prior to Food 101, I opened SoHo, which offers eclectic American cuisine and has a cutting edge environment, reminiscent of New York's SoHo district. We were on target to meet the tastes of the Vinings neighborhood crowd. With Mangia 101, we anticipate to attract the Brookhaven neighborhood crowd, as well as those seeking to enjoy classic Italian dishes with an updated twist," adds Buero. Offering 14 pastas, many of them homemade, which are prepared with veal, chicken and homemade sauces, Mangia 101 will use only the freshest ingredients. Tortellini, Penne, Capellini, ravioli and fettuccini will be made in-house. Homemade sausage and imported buffalo mozzarella will also be offered. Parpadelle, a very wide pasta served with a duck ragu, is an example of a more unusual offering. Classics with a twist include Veal Milanese and Osso bucco. Appetizers will range from $5 - $8 per person and entrees range from $13 - $18 per person. The interior of Mangia 101, which seats 80, has custom designed tables by artist Laura Bowman. The acid washed concrete floors and unique tables complement the high-energy environment types Buero expects to attract. Outside seating accommodates 50. The bar area seating is fairly large and seats 20 at the bar and has additional satellite seating. Fifty-five percent of the wines are Italian with a selection of 35. Price per bottle ranges from $20 - $40. Wine tasting will be a part of the weekly venue. Mangia 101 is located at 4058 Peachtree Road. The phone number is 404.467.9531. The dress is causal. All major credit cards are accepted. Hours of operation are Sunday - Thursday from 5:30 p.m. to 10 p.m., Friday-Saturday the restaurant is open until 11 p.m. Lunch will be available in June. Pictured on this month's cover are Mangia's (from left) Linda Harrell, Mark Stillman, Scott Crawford, Penny Crow, Steve Buero and Chris Segal. APRIL'S COVER INFO Alpharetta's good food, service and value by toni m. lublin Not just another steak house, Blue Stone is prime steaks and more. The 'more' according to partner, Ben Shahbazi is not only the seafood, but also the entire package of taking care of the customer. Located in Alpharetta, a haven for many recent restaurants openings, Blue Stone's other partners, Al Bashiri and Masood Sedghi are banking on a combination of good food, service and value to attract the growing Alpharetta community. At a time when many people are holding tighter to their purse strings, value has become a pivotal word in deciding where to dine. Blue Stone is an upscale steak house, but offers value for the money, according to Executive Chef, Vernon Wall, "We only use certified Black Angus and offer sides as part of the meal, not just steak on a plate," said Wall. The three partners have developed successful restaurants in Atlanta, including the fourteen-year-old Altobeli's, one of Alpharetta's first fine dining Italian restaurants and sixteen-year-old Aldo's located in Sandy Springs. Blue Stone is located in a freestanding stone facade building that features light hardwood and stone floors inside, with accents of blue in the seating and table setting pieces that play against the other classic details such as gaslights and oversized alabaster-like light fixtures, it feels somewhat Mediterranean. The main dining room has a large fireplace finished with blue stone, and faces an open kitchen. The room seats up to 90 and can be closed off for private gatherings. Two other dining rooms seating 45 can also be closed off for private affairs. The entrance is very airy and opens to a vaulted ceiling and full service bar area. A patio area with water fountain is also open for dining and seats up to 40 people. "We want to become the best steak house in North Fulton County," says Wall. A self-taught restaurateur from the old school, Wall has 29 years of experience behind him, including being one of the first chefs at Pano's & Paul's in 1976. Steak Entrees range from $18.95 to $25.95. Blue Stone Rib Eye, a 14 oz. ribeye marinated in Blue stone marinade is served with wild mushrooms, vegetable medley and roasted new potatoes for $18.95, Blue Stone T-bone is a 20 oz. grilled to perfection item, served with cowboy beans and smoked cheddar cheese, bacon mash potatoes. Seafood, chicken and veal and lamb are also available presented in various ways. Entrees range from $14.95 to $32.95. Appetizers include bruschetta, smoked salmon and blue stone Crab claws. Appetizers range from $6.95 - $11.95. Blue Stone is located at 1099 State Bridge Road. The hours of operation are Monday through Friday 11:30 a.m. to 2:30 p.m. for lunch. Dinner is served Sunday through Thursday 5:00 p.m. to 10:00 p.m. and Friday through Saturday 5:00 p.m. to 11:00 p.m. The phone number is 770.569.0556. All major credit cards are accepted. Attire is business causal. Reservations are suggested Featured on this month's cover are Blue Stone partners (from left) Al Bashiri, Ben Shahbazi and Masood Sedghi. MARCH'S COVER INFO Padriac's joins 'neighborhood' in Roswell by toni m. lublin Serving Continental American cuisine with a southern flair, Padriacs established itself as a neighborhood happening in Vinings three years ago. A second location in Roswell in the Ellard Village Center on Holcomb Bridge opened on February 1, 2002 and hopes to create the same friendly feel as its counterpart. Owners Joe Freer, Greg Wakehan, Bob Campbell and Joe Ardagna are partners in the Roswell location. The concept Freer developed three years ago was slightly different from most fine dining restaurants at the time. When Freer opened in Vinings, he brought to the area a choice of casual, fine dining combined with live entertainment and a large selection of 39 beers on draft. The success of the concept clicked with the right mix, at the right time. The Vinings location attracts three waves of customers according to Steve Farace, general manager. "We have a happy hour from 5 p.m.-7 p.m. which attracts the Vinings neighborhood crowd, then from 7 p.m.-10 p.m. we get a lot of business, couples and groups come in for dinner and after 10:00 we get a young crowd that comes for the live entertainment until we close at 2 p.m." says Farace. The Roswell crowd will probably skew to a slightly older business and family-oriented crowd based on the demographics of the area. Freer is going to evaluate the business before committing to an ongoing live band as entertainment. For now he is planning on acoustic entertainment. The beer draft selection is part of the venue. A selection of 40 draft beers, which range from the unusual, Carolina Blond (N. Carolina) to local brew from Atlanta, Sweet Georgia Brown, are part of the mix. A large wine selection is also in the plans. At least 40 will be available by the glass. The decor of the Roswell location is similar to the minimalist decor of Vinings. The Roswell location is 2,000 square feet larger. The 4,600 square foot space will seat 220 inside and outside seating is also available. A private room to seat 35 is ideal for business luncheons or rehearsal dinners. A TV and screen are available for powerpoint presentations. "Roswell also offers causal fine dining. We will have a lot more booths. Some of the upgrades include a brick fireplace, cherry wood tables and hardwood and cement floors," says Freer. Chef Mark Alba brings his own flair to the Roswell location. The menu selection is a combination of new and existing entrees. Entree selections at Vinings include grilled Angus beef tenderloin with roasted garlic mash potatoes, chili rubbed striped bass, pecan crusted chicken and grilled pork chop with bleu cheese grits, asparagus and a spicy sauce. Entrees range from $13 - $21. Appetizer selections include crab, spinach and artichoke dip, calamari, and chicken flautas and range from $5 - $8. Roswell's entrees include seared cod fillet with broccoli, manilla clams and red pepper romescu; herb pappardella pasta with baby shiitake mushrooms and baby turnips; grilled New York strip with braised savoy cabbage and applewood smoked bacon; grilled yellow fin tuna with sticky rice cake and baby bok choy; seared maple leaf duck breast; grilled Australian lamb loin; grilled pork chop; seared striped bass with roasted fingerling potatoes; grilled Atlantic salmon; and, seared skate wing with eggplant caviar and french beans. Entree prices range $15 - $25. Appetizers include: oysters; parsnip & carrot soup with tarragon creme fraiche; Jerusalem artichoke soup with hazelhut-orange butter; steamed Prince Edward Island mussels in a curry-coconut broth; yellow fin tuna tartare with a pickled ginger-cucumber salad and sweet soy with micro greens; farfalle pasta salad; marinated asparagus salad with fingerling potatoes, quail egg and pommery mustard vinaigrette; walnut & poached-pear salad with gorgonzola, balsamic reduction and walnut vinaigrette; baby farm greens salad; seared lamb sausage with butternut squash ravioli; and, seared Gulf shrimp with smoked gouda grits and avocado-wasabi vinaigrette. Prices range from $6 - $11. Both lunch and brunch menus are available and range in price from $6 - $9 for lunch and $7 - $20 for brunch. Hours of operation for the Roswell location are 11 a.m. to 3 p.m. Monday - Sunday for lunch and 5 p.m. to 10 p.m. Monday - Sunday for dinner. The bar area stays open to 2 a.m. Monday - Saturday and on Sunday until 12 a.m. The Vinings location is 2460 Cumberland Parkway and phone number is 770.433.2398. All major credit cards are accepted. Causal urban is the dress attire. Featured on this month's cover are (from left) owner Joe Ardagna, general manager Gene Sutton, chef Mark Alba and owners Joe Freer (in back) and Greg Wakehan. FEBRUARY'S COVER INFO Commune brings 'hospitality' to town by toni m. lublin Where is the newest hip place to eat in Atlanta? Meet friends, family and strangers all at the same table and stroll around cool shops before and after you dine? Commune, the New York-based restaurant opened its digs on December 10, 2001 at the Westside Development on Howell Mill Road. The restaurant is best described as a place where Atlantan's can come for a modern American tavern experience. The menu is based on American comfort food and is complimented by a very large wine selection. Think of generous portions of truffle macaroni & cheese, split roasted chicken, osso buco, grilled salmon, all decked out and served with homemade tasty sides of pureed potatoes, crisp polenta fries, and thyme braised white beans. Each week different wine flights are made available, and are theme-based on region or type of grape. This encourages sampling of at least three glasses of different, but related wines. More than 150 wines are offered and 25 are by-the-glass. Appetizers range from $6 to $13. Entrees range from $15 to $23 and desserts such as banana creme pie are $9. A private dinning area for parties up to 50 can be reserved. Courtyard dining is also available. The warm colors of the decor are punctuated by paneling of imported dark African wangaee wood. Backlit veined onyx wall fixtures add a soft lit interior to create a sexy, casual atmosphere. In the main dining area, cozy Hollywood and Pullman booths saturated in chocolate brown leather surround red lacquer tables. Five to six people can congregate in the round-shaped Hollywood booths or four to five can choose a more conventional Pullman booth. Centerstage is the renown rubbing-shoulders communal dining table that accommodates thirty people. The goal of the space was to create a place for people to linger, meet and relax. Evoking the spirit and design of it's sister NYC establishment, featured on HBO's "Sex and the City," Commune Atlanta is housed in an old industrial space yet offers a highly polished, warm and sensual interior. Commune can accommodate 190-plus dining guests in the number of settings offered. The bar is located upstairs above the dining room to promote interaction throughout the space and take advantage of the stunning Midtown skyline views. Continuing the rich, warm feel of the dining area, the walls of the bar are lined in African wenge wood which are lit for warmth and feature deep leather bench seating. The hip, casual atmosphere boasts a 28 ft. red leather bar illuminated by a back-lit onyx wall creating an inviting space. Commune is located at 1198 Howell Mill Road in the Westside Development. Dinner is served Sunday 6 p.m. to 10 p.m., Monday through Wednesday 6 p.m. to 11 p.m. and Thursday through Friday 6 p.m. to 12 p.m., Saturday 6 p.m. to 1 a.m. Lunch, along with Saturday & Sunday brunch, will be offered in late February. Reservations are suggested. The phone number is 404.609.5000. The website is www.commune atlanta.com. All major credit cards are accepted. Urban casual is the recommended dress. Featured on this month's cover are (clockwise from left front) Managing Director Sam Governale, Pastry Chef Alex Espiritu, Partner Govantez Lowndes and Chef's Cuisine Jeffrey Slade. JANUARY'S COVER INFO Everything Greek for Pano by ron hudspeth Kyma, the anticipated Greek restaurant from Buckhead Life Restaurant Group's Pano Karatassos, opened its door on December 17, at 3085 Piedmont Road next to the Buckhead Diner and across from the Buckhead Bread Company and Corner Cafe (all of which are Buckhead Life Group entities). Other BLRG locations include Pano's & Paul's, 103 West, Chops, Lobster Bar, Pricci, Veni Vidi Vici, Atlanta Fish Market, Nava and Bluepointe. Karatassos, a Greek descendant, included a lifetime of knowlege and experience of his Greek heritage in the Kyma concept. The complete name of the restaurant is Kyma, Psaro Taverna and Ouzari, which translates into "The Wave," a Seafood Tavern and Ouzo Bar. Kyma (pronounced KEY-MA) conveys the importance of seafood at Kyma, as well as the Greek wine and ouzo lists that await. Ouzo is a traditional Greek liqueur that has a dinstinctive licorice-like flavor. Additional beverage selections include Tsipouro (a Greek Italian grappa) and Greek coffee prepared in briki pots brewed in hot sand. The decor of Kyma captures that Greek ambiance along with cutting-edge Greek music. Bill Johnson of the Johnson Studio designed the restaurant space which seat 160. Diners enter Kyma between two 16 1/2 feet wide solid marble columns, each weighing 55,000 pounds. The white thasos marble was flown in from Greece and is accentuated throughout the exterior and interior. The entry featrues a one-of-a-kind fisherman-light chandelier, plus a wall motif of broken plates - traditional to the Greek culture. The central ceiling showcases a local artists' rendition of astrological Greek symbols and twinkling stars leading to a waterfall fountain cascading to a marble display of iced whole fresh fish. Positioned off the Ouzo Bar is a blue covered patio with white side curtains, characteristic of the waterfront fish taverns seen on the Greek islands. There are clusters of seating surrounded by a white, vintage "broken-top" brick wall. The floor that flows from the bar throught the patio is of graystones from Greece separated by wide white grout, which is indicative of the walkways on the islands of Mykonos and Santorini. The Ouzo Bar features its own menu with an extensive Greek wine and ouzo chipori list. Highlights of the menu, which focuses on being true to the flavors of Greece, include fresh whole fish, mezethakias (small Greek appetizers), the famous spreads of Greece, and other favorite mezethes and entrees from the Greek islands and mainland - many of which are enhanced with classic greek tomatoes, garlic, wine, fresh herbs and extra virgin olive oil. Among the spreads are tzatziki - Greek yogurt with cucumber, garlic and dill; taramosalata - Greek red caviar mousse; melintzanosalata - lightly smoked puree of eggplant and mint; and skordalia, creamy potato, almond and garlic spread. Other appetizers include crispy fried baby calamari; sautéed veal sweetbreads over giant white bean stew; mussels in the pot steamed with tomato, feta and ouzo; imported fresh sardines grilled and basted with Greek olive oil, lemon and oregano; hummus; slowly braised meatballs with cracked green olives, pearl onions and cumin yogurt; and charcoal grilled octopus with red onions, extra virgin olive oil and red wine vinegar. Entrees include a selection of whole fish grilled and basted with extra virgin olive oil, lemon, and oregano which is the way fish is traditionally cooked in Greek seafood taverns; grilled and cracked whole Maine lobster; prime ribeye steak; marinated and grilled single cut lamb chop over artichoke and white bean casserole; slow braised organic chicken stuffed with wild greens and feta with trahana paste and feta cheese; and pan roasted George's Bank cod fish in a red wine, yomato and pearl onion stew with golden potato puree. The whole fish is priced at $10 a pound, the lobster is $15 a pound with the other entrees costing $20. Kyma is open for lunch Monday through Friday from 11 a.m. to 3 p.m. and for dinner Monday through Saturday from 5:30 p.m. to 11 p.m. and Sunday from 5 p.m. to 10 p.m. The attire is upscale casual. All major credit cards are taken. Reservations are accepted but not required.