TRG Craves...Salads

 It's the best of both world's - enjoying the freshest in-season fruits and veggies while prepping for bikini season! This week we feature our favorite salads - perfect for the palate and the waistline.

Maki Fresh – grilled salmon salad with arugula, romaine, oranges, goat cheese, yellow bell peppers and lemon-thyme vinaigrette  

4th & Swift – salad of Mary’s heirloom lettuces with parmesan sable, strawberries, black pepper ricotta and burnt honey Banyuls vinaigrette

Ocean Prime – chop chop salad with hard cooked egg, salami, fresh mozzarella, smoked bacon and club dressing

Southern Art – chopped salad with bacon, chopped egg, blue cheese, peanuts, grapes, tomato, cucumbers, radish and lemon vinaigrette

Abattoir – beets, arugula, goat cheese and marcona almonds

Star Provisions – Mediterranean salad with Ceci peas, cucumbers, yogurt, lentils, tomato, feta and carrots

Floataway Café – local lettuces with baby carrots, radish, herbed croutons and buttermilk vinaigrette

INC. Street Food – avocado and romaine taco salad with crispy flour shell tortilla, black beans, Chihuahua cheese, corn, pico de gallo and avocado ranch dressing

Salt Factory Pub – organic baby spinach salad with arugula, hearts of palm, pink peppercorn, avocado and papaya vinaigrette

Herons – farm lettuce salad with raspberries, candy beets, Easter radish and poppy seed yogurt dressing

Little Alley Steak – beet and CalyRoad goat cheese salad with frisee, spinach, pork belly, pistachios and pork jowl vinaigrette

MARKET Buckhead – steamed shrimp salad with avocado and mushroom champagne vinaigrette

Yard House – ahi crunchy salad with seared rare tuna, field greens, Asian slaw, crispy wontons and soy vinaigrette

Miller Union – salad of local lettuces with radish, shaved beets, carrots and lemon-herb vinaigrette

Eleven – Eleven salad with arugula, poached pear, Georgia goat cheese, candied pecans and pomegranate vinaigrette

Osteria 832 – caprese salad with roasted tomatoes, fresh mozzarella, basil, extra virgin olive oil and balsamic reduction

Doc Chey’s – Thai peanut salad – salad greens, veggies, egg noodles, peanuts, cilantro and wonton strips in Doc’s peanut dressing

Wahoo! Grill – organic beet salad with honey-cider braised beets, goat cheese, toasted walnuts, arugula and mint vinaigrette

The Melting Pot – spinach mushroom salad with fresh spinach, baby Portobello mushrooms, red onion, chopped bacon and Roma tomatoes with a warm burgundy shallot vinaigrette

TRG Craves...Burgers

As if we needed another reason to crave a juicy burger, May is National Hamburger Month! From basic to gourmet, keep reading for the run down of the best patties being served up on menus throughout the Southeast.

Village Tavern – cowboy burger topped with applewood-smoked bacon, cheddar cheese, caramelized onions and barbeque sauce

4th & Swift – wood-grilled burger with buttermilk blue, melting Vidalia onions and smoked bacon on a grilled bun

eleven – eleven half pound burger with housemade peach sauce, sliced pickle and smoked Georgia gouda served on a grilled onion roll

Miller Union - “the daily grind” cheeseburger with all the trimmings and French fries

Ocean Prime – 8-ounce Kobe cheeseburger with BBQ sauce, housemade pickles, mayonnaise, lettuce, tomato and onion

Southern Art – Southern Art cheeseburger with goat pimento cheese, caramelized onions, butter lettuce and tomato

The Umstead Bar and Lounge – The Umstead burger with heirloom tomatoes, house pickles, truffle fries and a choice of cheese

INC. Street Food – Hamburguesa INC with grilled Angus beef, homemade pickles, avocado, chili relish, pepper jack cheese and crispy onions

Little Alley Steak – American Kobe beef burger with tomatoes, crispy pork jowel, Vermont cheddar and Belgian fries

Salt Factory Pub – Wales burger with mushroom ketchup, double Gloucester and stilton cheese, crispy onions and a Kaiser roll

Abattoir – Abattoir beef burger with cheddar cheese and beef bacon

Blossom - House-ground Blossom burger served with charred tomato rémoulade, Bibb lettuce, tomato and candied bacon.

Carter’s Kitchen - Tavern burger with green goddess dressing, American cheese, pickles and a tempura onion ring garniture [Sunday brunch menu]

Cypress - An all-American burger with American cheese, pickled white onion and signature sauce or a wood-grilled burger with bacon jam, pimiento cheese, butter lettuce and tomato on a yeast roll. 

TRG Craves...Margaritas

There is no better way to celebrate Cinco de Mayo than with chips, salsa and a delicious margarita on a sunny patio. This week we crave the tequila-centric cocktail in anticipation of Saturday, May 5!

Escorpion – Expert head mixologist Gilbert Marquez pulls from his individual style and family roots to create an extensive cocktail menu inspired by indigenous Mexican ingredients that is 100 percent tequila- and mezcal-based. House margaritas include La Tradicional (or traditional margarita) made with Jimador Blanco tequila, Triple Sec and lime served on the rocks; El Veleno with 100-proof Dulce Vida, lime and organic agave nectar and the Mali Nali with Blanco tequila, pineapple, lime, Green Chartreuse and rosemary.

Maki Fresh – sakerita, cold sake, strawberry green tea lemonade 

4th & Swift – smoke & flowers margarita with El Jimador tequila, lajita mexcal, lime, lavender agave and smoked salt

Bar eleven – agave margarita

Ocean Prime - Tequila Cocktail with Corzo Silver tequila, fresh orange and lime juice and house-infused agave nectar

INC. Street Food – tres chiles margarita with Thatcher’s Organic tres chiles and jalapeno candy

MARKET Buckhead – Sauza ‘Hornitos’ Reposado Tequila, ginger, lime, ginger salt

Yard House – skinny margarita, 1800 Silver Tequila, fresh lime 

Doc Chey’s – sakerita, made with house-infused sake

TRG Craves...Garlic

Today we celebrate National Garlic Day. This flavorful member of the onion family is used in a variety of delish dishes - from pasta to protein. Peel back the layers (and keep reading) to get the details on our favorite garlic-infused dishes.

Bacchanalia – Virginia black bass with yellow food mushrooms, jumbo California asparagus, spring garlic and sorrel

Floataway Café – bucatini pasta with Georgia white shrimp, green garlic and chili flakes

Abattoir – grilled 20-ounce cowboy ribeye with crispy onions and black garlic

Provisions To Go – daily stuffed bread selection featuring house-cured salumi or Summerland Farm spinach, garlic and crushed red pepper

Serpas True Food – SweetWater 420 steamed mussels with garlic, shallots, herbs, butter and toasted focaccia

Miller Union – lamb sausage with spring pea and spinach purée, pickled green garlic and spicy rhubarb

Sotto Sotto – vongole antipasti showcasing clams, white wine, garlic, mint, tomatoes and Calabrese peppers

Fritti – salmone al griglia featuring fresh salmon, garlic, spinach and olio santo

Escorpion – mojo shrimp with fresh Key West shrimp and tomatoes, cilantro and garlic

Table & Main – sautéed spinach with garlic and lemon

4th & Swift - “red cooked” Berkshire pork belly with fried Carolina gold rice, local bok choy, spring onion kimchi and spiced black garlic jus

eleven – pumpkin ravioli with garlic sage butter, radicchio and pumpkin seeds

Yard House – shiitake garlic noodles tossed with butter, garlic and shiitake mushrooms, topped with parmesan and chives

The Federalist - stuffed local Berkshire pork chop with nettles, caramelized onions, green garlic, fingerling potatoes, pickled ginger jus

Blossom – beef carpaccio with crostini, garlic aioli, olive oil, Pecorino, arugula, capers, sea salt and cracked pepper

Cypress – garlic and herb rubbed rack of lamb with parmesan potato gratin, green beans and balsamic lamb reduction

The Grocery – flounder with wood roasted vegetables, green garlic broth and clams

Carter’s Kitchen - spinach Niçoise with green beans, kalamata olives, tomato, egg and roasted garlic vinaigrette

The Macintosh - grilled sheepshead with Dave's clams, Kennerty Farms asparagus, Ambrose Farms green garlic, Kurios Farms black cherry tomatoes and clam broth

Oak Steakhouse – Oak C.A.B tenderloin salad with seared beef tips, shaved red onions, blistered tomatoes, pinenuts, parmesan and roasted garlic vinaigrette

Southern Art – buttermilk fried chicken with Yukon Gold potato puree, garlic green beans and red pepper gravy

Ocean Prime – shrimp pappardelle pasta with spinach, tomatoes and spicy garlic cream

INC. Street Food – street queso with baked Mexican cheese, melted Chihuahua cheese, radishes, thyme, garlic and shallots

Little Alley Steak – American Kobe beef meatballs with shiitake mushrooms, soy demi-glace and garlic-chili vinaigrette

Herons – veal sweetbreads with chorizo-green almond relish, coriander, sweet onion and young garlic

Osteria 832 – linguine fresco, artichokes, asparagus, garlic, white wine and butter

The Melting Pot – signature selection entrée with filet mignon, white shrimp, teriyaki-marinated sirloin, breast of chicken and cedar plank salmon in Coq au Vin cooking style with fresh herbs, mushrooms, garlic, spices and burgundy wine

TRG Craves...Spring Delicacies

With spring comes the return of our favorite fresh veggies. This week we are highlighting our favorite spring delicacies, from ramps and peas to asparagus and rhubarb, keep reading to get the details on where to find these verdant dishes.

 

Herons – strawberries and rhubarb with kaffir lime parfait, five spice crunch, roasted strawberries and rhubarb sorbet

MARKET Buckhead– spring pea soup with parmesan foam

Maki Fresh – lean bean salad with asparagus, green beans, sprouts, edamame, ginger dressing

4th & Swift – wood-grilled Riverview Farms Berkshire sausage with spiced Crimson lentils, watermelon radishes and charred ramp chimichurri

eleven – grilled gulf coast grouper with spicy lobster broth, okra, lady peas and corn

Bacchanalia – local organic peas with carrots and pea panna cotta

Floataway Café – tagliatelle carbonara with ramps and Kobe beef bacon

Quinones Room at Bacchanalia – Virginia black bass served with jumbo California asparagus and spring onion

Abattoir – English pea soup with green garlic and crème fraiche

Provisions To Go – Mediterranean salad featuring Ceci peas, cucumbers and yogurt, lentils, tomato, feta cheese and carrots

Serpas True Food – Ridgefield Farms 14-ounce ribeye with whip potatoes, bulb Vidalia onions and red wine jus

Miller Union – grilled flatiron steak with fava beans, ramps, bacon and spring herb pistou

Sotto Sotto – pansoti alla salsa di noci featuring summer greens “potbellied” ravioli with walnut sauce

Fritti – tonno agli agrumi featuring grilled tuna with bianchi de spagna beans, mixed salad and chive oil

Escorpion – shrimp ceviche featuring avocado, charred onions, roasted peppers and Cholula sauce

Table & Main – chilled corn soup with white truffle, potato waffle chips and spring onion-infused oil

Osteria 832 – boscaiola, shells pasta, pancetta, mushrooms, peas and parmigiano in cream sauce

Southern Art – garden greens salad with beets, pecans, crumbled Flat Creek Lodge feta, apples and balsamic dressing

Ocean Prime – ginger salmon with sugar snap peas and soy butter sauce

The Grocery – chilled puree of asparagus soup, pickled shrimp, lemon cream

Blossom – sauteed Carolina flounder with celeriac whipped potatoes, local field peas, country ham and smoked tomato broth

Cypress – spring vegetable risotto of farro verde, peas, green garlic, baby cabbage, ramps, spring onion ash