1/4 OFF, Four-Courses on 4th of July!
SATURDAY, JULY 4 | 12PM – 6PM ONLY
¼ OFF Four-Courses
on Fourth of July!
Open Noon – 6pm ONLY
Before the fireworks begin, spark up some steam around the fondue pot with a new twist on America’s summertime menu favorites! Join us on Saturday, July 4 from noon – 6pm for ¼ off four-course feasts, designed to celebrate liberty, patriotism, and the freedom to choose from festive cheese, salad and chocolate fondue favorites!
Want to really heat things up this Independence Day? Try our limited-time Big Night Out** courses, too!
521 Kitchen and Que = Our Pick for Holiday Meat!
521 Kitchen and Que is located in Atlanta off Roswell Road and is our pick for ordering your Holiday Meal this year, and dinner tonight!
Owned by local Atlanta couple, Drew and Roma Kirkland, this is by far one of the best BBQ’s we have been to. One thing that strikes us in particular about this restaurant is their commitment to locally sourced and fresh food. Also, they are vegetarian and gluten free friendly. Vegetarian? A BBQ restaurant is vegetarian friendly? Yes, believe it or not, as Roma told us, there are quite a lot of vegetarians that love to grab a bite at 521 Kitchen and Que.
As someone that works with my significant other, I loved the fact that the “521” in 521 Kitchen and Que is their anniversary date. Awe… Heart melts.
So, long story short; We sampled all the yummy goodies they have and for your holiday meals, do yourself a favor and let them cook it.
Must have picks:
Turkey – Moist and Delicious. All your guests will be impressed.
Kale Slaw – So delightful! It doesn’t have the bitterness you might expect from Kale. It is definitely worth getting
Baked Sweet Potato – Cooked perfectly, season with salt and pepper
Brisket – Melt in your mouth delicious!
Let’s just say that we loved everything we tried and we are certain you will too.
Go ahead and try them for lunch or dinner! While you are there, place your holiday order! Do it quickly!
Murphy’s Farmer’s Table Dinner Series Continues
ATLANTA – Any frequenter of Murphy’s knows that each plate is made up of delicious ingredients, locally grown and thoughtfully prepared. To honor the sources of these ingredients, Murphy’s is excited to continue their Farmer’s Table Dinner Series. Already proven to be a fan favorite after a sold out dinner in June, the series will take place the last Wednesday of each month. Guests are invited to enjoy a multi-course meal highlighting local farmers and their contributions to Murphy’s menu.
The first dinner of the series, a successful “trial run”, took place Wednesday, June 24, 2015 and featured farmer Richard Kessler (“RJ”) from Planted Rock Farms. The 4-course dinner included wine pairings and a variety of summer-inspired dishes, thoughtfully prepared by Chef de Cuisine Ricky Navas. Guests also had the opportunity to meet and mingle with RJ and Chef Ricky.
The next dinner will take place Wednesday, July 29 and will be hosted by Geezer’s Farm out of Gurley, Alabama, where Farmer David Sisk will travel to Atlanta to join the feast.
Japanese Fusion Cuisine Comes to Park Ave With Umi Winter Park
Japanese fusion cuisine has arrived to Park Avenue! Umi Restaurant offers everything from fresh sushi and fresh seafood to robata grilled meats and master confected sushi rice. Also featured are homemade desserts and the largest local selection of Japanese hot, cold and infused sake, plus Japanese premium beer by the bottle.
“Our interpretation of Japanese fusion is combining authentic Japanese cooking with cuisines from all over the world. It’s traditional Japanese dishes with influence from another culture, or dishes from another country with an added Japanese twist,” explained Gilles Lorin, manager of Umi, “Only here will you find Salmon Canapé, yuzu Asian citrus Ceviche, Asian Pear Gazpacho, Bluefin Toro Tuna Tartare and Matcha Green Tea Panna Cotta.”
Another point of distinction at Umi is the sauces which are always made fresh from scratch by the Chef, unlike other Japanese restaurants which utilize ready made sauces. “It really makes a difference with flavor and taste,” emphasized Lorin.
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