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

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. 

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

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

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

Wahoo! Grill – bread pudding, Kentucky bourbon glaze

Bacchanalia – tangerine soufflé with brown butter and hazelnut gelato

Floataway Café – espresso pot de crème with nutmeg, cocoa nibs and orange biscotti

Star Provisions – indulge in a selection of flavored French marshmallows, available in violet, lemon and raspberry flavors. For an Easter treat, special-order a cookie basket designed by Star Provisions’ bakery featuring fun shapes of bunnies, chicks, eggs and carrots topped with fresh icing for $45.

Quinones Room at Bacchanalia – Valrhona chocolate with sweet cream and maple ice cream

Abattoir – Meyer lemon tart with blood orange and honey pear

Serpas True Food – peanut butter-chocolate parfait with crispy wafers, peanut brittle

Miller Union – rhubarb-upside down cake with strawberry-rose ice cream

Sotto Sotto – chocolate soup featuring an indelible mix of dark Belgian chocolate with hazelnut whipped cream and sugar croutons

Fritti – Nutella pizza topped with hazelnuts and powdered sugar

Table & Main – apple cobbler with vanilla ice cream

MARKET Buckhead– grilled MARKET burger, black truffle dressing, brie

Maki Fresh – miso mac and cheese

Village Tavern – St. Barths chocolate torte

4th & Swift – chocolate and caramel ganache tart with pistachio spread and crème fraiche

eleven – dark chocolate bourbon pecan tart with brown butter caramel sauce

Ocean Prime – chocolate peanut butter pie with peanut butter mousse and bittersweet chocolate ganache

Southern Art – banana coconut cake with banana cake, old-fashioned coconut frosting and toasted coconut

Yumbii – sesame fries with sriracha cheese dip

Osteria 832 – fettuccine gorgonzola, spinach, mushrooms and parmigiano in a gorgonzola cream sauce

The Melting Pot – cookies ‘n cream marshmallow dream, dark chocolate topped with marshmallow cream, flambéed, swirled together and garnished with Oreo cookie pieces

YumDiggity – shoestring fries topped with homemade chili and melted cheese

INC Street Food – spicy mango cocktail with Tanteo jalapeno tequila, Napa’s Perfect mango puree, cilantro and lime juice

Salt Factory Pub – “legacy to the Public House” cocktail with Absolut, amaretto, midori, peach schnapps, cranberry juice and orange juice

Herons – carrot cake with vanilla-ginger braised carrots, peanut mousse and yuzu cream cheese ice cream

Ocean Prime – berries and bubbles cocktail with Belvedere citrus vodka, marinated blackberries, housemade sour and Domain Chandon brut

Anne Quatrano – This acclaimed Atlanta chef’s off-the-menu blackberry cocktail, recently featured in Southern Living, highlights the flavors of summer’s fresh mint, blackberries and cucumber. For a refreshing drink on a hot Southern day, pour the cocktail mixture into glasses garnished with cucumber, blackberries, lime wedges and mint sprigs.

4th & Swift - brown sugar cake with cranberry compote and honey ice cream

Village Tavern – New York style cheesecake topped with raspberry sauce

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

Southern Art – Art Start with steel cut oatmeal, scrambled egg whites, berries, yogurt and coffee or tea

MARKET Buckhead– buttermilk pancakes with bananas and mixed berries

Maki Fresh – ringo roll with eel, strawberry, jalapeño, cream cheese

Wahoo! Grill - crunchy granola, low-fat vanilla yogurt, fresh berries

Bacchanalia – Florida strawberries with rhubarb fluff and lime custard 

Floataway Café – French cheesecake with strawberries and strawberry peppercorn sorbet

Serpas True Food – white chocolate-cranberry bread pudding with Chantilly cream

Doc Chey’s – blueberry rooibos herbal tea

The Melting Pot – raspberry rum fizz, Don Q Cristal Rum, raspberries, mint, mint

Abattoir, Floataway Café, Bacchanalia, Quinones at Bacchanalia

Celebrate with family and friends with a delicious Easter dinner at Abattoir, Floataway Café, Bacchanalia or Quinones at Bacchanalia. All four restaurants will be open Friday, April 6, and Saturday, April 7, of Easter weekend. For reservations called Abattoir at 404.892.3335, Floataway Cafe at 404.892.1414, Bacchanalia at 404.365.0410 and Quinones at Bacchanalia at 404.365.0410.

4th & Swift

4th & Swift celebrates Easter with a traditional Sunday brunch menu from 11:30 a.m. to 2 p.m. Chef Jay Swift will incorporate the freshest ingredients from local and regional sources into the seasonal brunch menu uniting classic brunch dishes with his take on Southern. The prix fixe menu will be $35 per person, exclusive of tax and gratuity. Call 678.904.0160 for reservation

Eleven

Join eleven on Easter for a delicious and memorable holiday brunch. Guests will enjoy made-to-order waffle and omelet stations; raw bar with Georgia white shrimp, crab claws and traditional accompaniments; choice of one plated appetizer and entrée and decadent dessert selection. There will also be a kid-friendly offering of grilled chicken with Southern “mac and jack” and roasted prime rib with mashed potatoes. Easter brunch at eleven is available from 11 a.m. to 2:30 p.m. and is $48 for adults and $20 for children, excluding tax and gratuity. Please call 404.745.5745 for reservations.

Herons

Indulge on Easter Sunday with a decadent brunch at Herons, The Umstead Hotel and Spa’s signature five-star restaurant. Featuring bountiful display stations and seasonal entrees, everyone in the family will be delighted! For $65 per adult and $18 per child, Easter brunch will be served from 11 a.m. to 5 p.m. on Sunday, April 8.

Ocean Prime

Spend Easter with family and friends this year at Ocean Prime! Atlanta’s modern American supper club will open early for brunch at 11 a.m. on Easter Sunday serving the restaurant’s delectable dinner menu all day as well as a supplemental small brunch menu. Savor fish and steak as well as items from the special brunch menu including short rib hash, blueberry French toast, king crab Benedict and blackened salmon salad, paired with award-winning handcrafted cocktails and the extensive Wine Spectator-honored wine list. For more information and to make a reservation, please visit ocean-prime.com. 

The Melting Pot

Spend Easter Sunday at the Melting Pot and partake in signature fondues as the restaurant opens early for lunch. Select your choice of a three-course lunch including creamy cheese fondue, savory entrée and decadent chocolate fondues. This special celebration will also benefit Children’s Healthcare of Atlanta. Visit meltingpot.com for more information or reservations. 

Table & Main | a Southern tavern

For a refined yet approachable Easter Sunday supper, visit Roswell’s tucked away Southern tavern Table & Main. Celebrating American cuisine prepared with a homey Southern flair, the menu integrates inventive updates on classic dishes spanning from appetizers to desserts. From noon to 5 p.m. on Sunday, April 8, treat your family to a spring-inspired brunch menu presented by executive chef Ted Lahey featuring seasonal specials and comfort-cuisine favorites. Reservations are required and can be made by visiting tableandmain.com or calling 678.869.5178.

Serpas True Food

On Sunday, April 8, gather the family and join Serpas True Food for special Easter Sunday holiday hours from 10 a.m. to 4 p.m. Executive chef Scott Serpas will serve up his legendary brunch featuring signature items such as blueberry buttermilk pancakes served with crispy bacon, New Orleans beignets with confectioners dust or braised beef short ribs eggs Benedict with Creole-mustard hollandaise and hash browns. The menu for the day will also offer a few select dinner items for those craving a heartier meal. Make sure to bring your camera and dress in your spring Sunday best as the Easter Bunny "hops" by for fun family photos! Reserve your table today by calling 404.688.0040 or visit serpasrestaurant.com.

Sotto Sotto
Inman Park’s authentic Italian kitchen Sotto Sotto will open for lunch at 1 p.m. on Easter Sunday. The restaurant’s acclaimed menu featuring regional favorites will be accompanied by a selection of traditional Italian Easter dishes. A perfect hideaway to celebrate Easter joined by family, Sotto Sotto is firmly rooted in centuries of traditional Italian cuisine complemented by an all-Italian, awarding-winning wine list. Reservations are highly recommended and can be made by calling 404.523.6678 or visiting urestaurants.com.

Southern Art

Hop on over to Southern Art for a day of Easter festivities from 11 a.m. to 3 p.m. For $55 per person, guests can savor a delectable spread complete with a breakfast buffet, charcuterie and local cheeses display, chilled seafood station and roasted and carved New York strip station served with buttermilk biscuits. Southern Art will also offer chef-owner Art Smith’s renowned buttermilk fried chicken as well as executive chef Anthony Gray’s roasted salmon and mouthwatering sides including sweet potato casserole, three cheese mac and cheese and sautéed green beans. Save room for bite-sized portions of pastry chef Meredith Miller’s acclaimed desserts. With the purchase of the buffet, children can also enjoy a complimentary Easter egg hunt and petting zoo in the courtyard while mingling with the Easter Bunny. For more information and to make your reservation, please call 404.946.9070 or visit southernart.com.

Star Provisions

Easter is just around the corner, and Star Provisions is your one-hop-stop for beautiful custom-made Easter baskets filled with specialty chocolates, colorful felt bunnies and artistic Easter eggs or special-order cookie baskets featuring fun shapes of bunnies, chicks, eggs and carrots topped with fresh icing for $45. For more information or to place an order, please call 404.365.0410.

Village Tavern

Gather the family and come to Village Tavern for a delectable Easter brunch buffet. From eggs Benedict, waffles and made-to-order omelets to grits, chicken, prime rib and desserts, there will be something to please everyone’s palate. Village Tavern will be opening one hour earlier at 10 a.m. on Easter. The brunch buffet is $19.95 per person, and $10.95 for children 10 years old and younger.

MARKET Buckhead

For those wanting to dine out this Easter, MARKET Buckhead has many delicious and fresh options to choose from on their a la carte brunch menu. From the buttermilk pancakes with fresh bananas and mixed berries to the grilled MARKET burger with black truffle dressing and brie, everyone is sure to find a dish that they will enjoy. Call 404.523.3600 to make a reservation.

Oak Steakhouse

Oak Steakhouse is hosting a special Easter Sunday Supper of three courses for $38, plus half off bottles of wine under $80 3 to 8 p.m. The recently revamped Garden Room by acclaimed local painter Jill Hooper would serve as a perfect backdrop for your holiday meal. Remember, Oak offers complimentary valet parking seven nights a week after 6 p.m.

4th & Swift – Asparagus salad with fennel and citrus

Village Tavern – grilled pacific Ahi tuna drizzled with honey wasabi and plum sauce and served with fresh asparagus and rice

MARKET Buckhead– grilled asparagus with lemon zest and olive oil

The Café at The Mansion – Rack of Colorado lamb with red beet Carnaroli risotto, white asparagus and mascarpone froth

The Grocery - chilled puree of asparagus soup with pickled shrimp and lemon cream

The Local Farmstand at Star Provisions – seasonal asparagus available for you to take home in one pound bundles for $4.25. 

Provisions To Go - roasted asparagus and egg salad on multigrain brioche 

Bacchanalia - asparagus cake with fennel ice cream and golden sultanas

Abattoir - asparagus, white anchovy, egg yolk and parmesan cheese

Serpas True Food – crab and mushroom stuffed trout with lemon-thyme butter, red bliss potatoes and fresh asparagus

Wahoo Grill – scallop picatta, lightly breaded sautéed scallops, lemon-caper butter, lemon-herb rice, sautéed asparagus

On Monday, March 19, we celebrate our feathered friends with National Poultry Day. Poultry is a staple menu item, especially in the South where the fried variety reigns supreme. This week we invite you to join us at restaurants throughout the Southeast to enjoy our favorite poultry dishes.

Yumbii – chicken tacos with Asian BBQ sauce, sesame-salad and shredded Mexican cheese

Table & Main | a Southern tavern – all-natural pastured fried chicken with redskin potato salad

Serpas True Food – stuffed chicken breast with spinach, goat cheese and basil mashed potatoes

Miller Union – country captain chicken served with peanuts, toasted coconut and housemade chutney

Escorpion – chicken tamale served with salsa de avocado

Sotto Sotto – polletto al limone featuring wood-roasted free-range all-natural lemon chicken served with potatoes and spinach

Floataway Café – roasted chicken with panzanella and sweet fennel sausage

Provisions To Go – blue plate special featuring chicken smothered with mushrooms, peppers and onions, Carolina gold rice, roasted asparagus and broccoli with lemon

Ocean Prime – Ashley Farms chicken with asparagus and lemon pan jus

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

INC. Street Food – adobo braised chicken tacos with pickled onions, pepitas and chipotle crema

Little Alley Steak – duck confit spring rolls with Asian slaw and sour cherry gastrique

Herons – duck consommé with five spice, duck tortellini, bok choy, blood orange jam and candied ginger

4th & Swift – pan-roasted Maple Leaf Farms breast of duckling with tasso-rutabaga hash, buttered white cabbage and Minus 8 maple jus 

Chuy’s – Elvis green chile fried chicken breaded with Lay’s® potato chips, deep-fried and smothered in green chile sauce and cheddar cheese, served with green chile rice and refried beans

eleven - shredded smoked chicken sandwich on a whole wheat bun with corn cilantro salad, apple slaw and sweet potato chips

The Café at The Mansion – pan-seared duck breast with a crisp potato cake, snow peas, sun-dried cherry and sherry reduction scented with pink peppercorn

Village Tavern – chicken marsala with Lombardo marsala wine sauce, mushrooms and prosciutto served with garlic mashed potatoes and fresh seasonal vegetable

HD1 – fried chicken dog, chicken-fried chicken sausage, sweet potato jam, hot sauce, mac and cheese

FLIP burger boutique – turkey burger, Monterey cheese, fresh avocado, pomegranate ketchup, tomato, alfalfa sprouts

Wahoo! Grill – grilled chicken wrap, peppered bacon, tomatoes, gruyere, avocado, arugula, chipotle herb dressing, honey wheat tortilla

Osteria 832 – chicken parmigiana, breaded chicken breast topped with melted mozzarella parmigiano and pomodoro sauce, served over spaghetti tossed with olive oil, fresh garlic and parsley

Doc Chey’s – Doc Chey’s chicken lettuce wrap with veggies in a spicy bean sauce

YumDiggity – spicy chicken sausage hot dog with choice of toppings