First Look: American Food and Beverage, Buckhead Atlanta
March 3, 2015
First Look: American Food and Beverage, Buckhead Atlanta

Serving lunch and dinner seven days a week, and brunch on the weekends, American Food and Beverage opened in mid-January in Buckhead Atlanta. It marks the second location of the Fort Worth, Texas-based restaurant from Raised Palate Restaurants group, which also manages Thirteen Pies locations in Fort Worth and Buckhead Atlanta.

The look: Situated on the corner of a block on Buckhead Avenue, the upscale design suggests classic American diners and taverns. Wood lath drop ceiling sections, tile floors and a long curving bar define the space, accented by dangling art lights and gray upholstered banquets.

The scene: One blustery weeknight, there was a solid gathering at the bar, where rounds of cocktails seemed to be the preferred antidote to the winter weather. Around the dining room, couples and small groups were digging into dinner with the same sort of gusto.

The food: The kitchen is helmed by executive chef Jeremy Miller, an Atlanta native and graduate of the Art Institute of Atlanta, who brings lots of local flavors to the menu. For starters, find Sapelo Island oysters by the half-dozen or dozen ($16/$32), and crispy Georgia quail with sorghum hot sauce ($11). Other menu highlights with Georgia ingredients include a winter greens vegan salad ($8), the “Ulysses” Brasstown Beef burger with farmhouse cheese and Vidalia onions ($15), and White Oak Pastures fried chicken with cream pepper biscuits ($20).

The drinks: On the beverage menu, look for California and Oregon wines by the glass ($10-$15), and a good selection of American craft beers on draft ($6-$9), including locals such as Three Taverns Single Intent and Cherry Street Coconut Porter. A recent cocktail menu featured the Buckhead Gimlet with a choice of vodka, gin or tequila, and cucumber, mint and fresh lime juice ($10).

The extras: On Sundays, Miller puts together a four-course, prix fixe/family-style supper menu ($28 per person) with the likes of pot roast or chicken and dumplings and all the fixings.

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Stacie Ellis
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