Buckhead Diner, Chops Lobster Bar, and the Atlanta Fish Market are named among Jezebel’s 2018 Best of Atlanta List!
Buckhead Diner: Best Spot for the Family
Chops Lobster Bar: Best Steakhouse
Atlanta Fish Market: Best Seafood
Thank you to our friends at Jezebel for the recognition, and congratulations to our hardworking teams at all three restaurants!
All November long, we’re celebrating the Buckhead Diner’s 30th Birthday! We’ll spend the entire month looking back on the best memories & most beloved dishes – everything that helped to create an Atlanta dining icon.
That’s where you come in – we want to see all of your favorite memories at the Diner! A great meal, a perfect celebration – anything goes! The further the throwback, the better.
Send all of your memories (photos required!) to email@example.com
. We’ll share them on our social media pages all month long, and the selected favorite memory will win a special chef’s dinner for four! We can’t wait to see your favorite moments.
The Tiki Thai will put you in a warmer state of mind.
In the midst of heavy bourbon drinks and full bodied wines hitting menus for the cooler months, Buckhead Diner adds a surprisingly Summery cocktail to their list. The “Tiki Thai” combines the fresh sweet-tart flavors of fresh pineapple and grapefruit juice with the complex sweetness of dark rum and coconut rum. The result is a cocktail that’s bright and citrusy but complex enough to be interesting.
Buckhead Diner’s Beverage Manager Jessica Purdy says “ We wanted to create a cocktail that would serve as a reprieve from heavy winter cocktails.” It’s even garnished with a luxardo cherry and tiny umbrella. Sip, Relax, Repeat.
1oz Meyers Dark Rum
¾oz Coconut Rum
1oz Tiki Thai syrup
½oz Pineapple juice
¾oz Grapefruit juice
Squeeze 1 lime wedge
Garnish with spiced sugar rim and luxcardo cherry
The Crimson Heat, Buckhead Diner’s newest cocktail, serves as a reminder that tequila should have a place on your bar cart long after Summer is over. The drink starts with a base of muddled jalapenos and fresh blood orange puree and is topped with tequila, triple sec, and served in a glass rimmed with house-made citrus salt. The result is a drink that strikes the perfect balance of sweet, spicy, and salty. “The goal was to create something seasonal that uses tequila in a non-traditional way. Most people automatically think margaritas when they hear tequila, but with this cocktail we wanted to challenge the idea that to have a great tequila drink you’ve got to also have a lime base. The unexpected flavors of blood orange are really what make the cocktail, and they also let you know that you’ve grown up from a margarita so to speak”, says the drink’s creator Jessica Purdy.
2 oz Don Julio
½ oz Blood Orange Puree
1 oz Lime Juice
¾ oz Jalapeno Simple Syrup
1 half slice of blood orange (muddled)
2 slices of Jalapeno (muddled)
Splash of Sour Mix
Splash of Triple Sec
Citrus Salt: Equal parts orange, lemon, and lime zest, and coarse sea salt.