Full DISHclosure

Monday Bloody Mary Monday at 7 Lamps

Lying flat on the floor, I vowed to be better. It was the final shavasana of my Monday morning hot yoga class, a 90-minute detox that left me horizontal in a puddle of sweat where I earnestly vowed to live purely and healthfully from then on. That intention lasted until lunchtime; almost two whole hours. That was when I met the Kimchee Mary at  Seven Lamps, and now I have seen the light. Who knew a concoction of tyku soju, kimchee, korean chili flake, sweet soy and a few other... Read More

Cinco de Mayo Countdown: Ruboroso ‘Rita

During a particularly indulgent and somewhat girly facial, my ever-stylish friend, Frances, mentioned she’d discovered the perfect margarita. She ran the ingredients past me. Twice. And while it’s hard to take notes when relaxing with closed eyes, cultivating a rosy complexion, I managed to remember the highlights: tart grapefruit, sweet berries, bitters, basil, and of course blanco tequila. Turns out, Frances had consulted a pro, “Bartender Brandon” of Atlanta... Read More

Cinco de Mayo Countdown: Prickly Pear Margarita

Our countdown to a day-long fiesta begins ambitiously, with a recipe not for the faint of heart — or fingers. We found these instructions for an authentic, Texas-inspired Prickly Pear ‘Rita at Saveur.com, and if a pair of leather gloves isn’t among your typical kitchen tools, now might be the time to visit the garage. Sweet Southwestern prickly pears usually find their way to local markets having been cleaned of their tiny thorns, but if you get one fresh off... Read More

Briefly at Bocado

Sometimes the simplest things make the strongest impression. Like the combination of bok choy and sesame in a wintery salad of crisp radishes and bold Bing cherries that we happened upon at Bocado last night. We’d just ducked in for a couple of cocktails to escape the dreary fog that seemed to smother the whole city, and were pleased to see other discerning Atlanta diners, like Chocolate Maker Kristen Hard, had the same idea. Our smokey concoction of Fidencio Mezcal with... Read More

Tailgate Tip: Bourbon & Spicy Ginger Soda

How to Score Big on Game Day? Garden and Gun Magazine went to the South’s starting lineup of culinary pros, Chef Hugh Acheson, for this updated take on the classic bourbon and ginger ale. (Photo byMargaret Houston) “This is a play on the classic spicy ginger ale and bourbon, but we are making our own ginger syrup. The simple way of making a syrup can be stretched into other cocktail and dessert applications as well. Maker’s is a solid bourbon, but you could use Evan... Read More