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First Look: SAMA Food For Balance

Buckhead's new fast-casual ayurvedic restaurant comes with a meditation room

Power Up Bowl.5a0f780f68f0e
Photo credit: Lindsey Max
CH-CH-CH-CHIA: The Power Up bowl comes with base of thick chocolate chia pudding, a decadent scoop of cashew cream, pomegranate seeds, cacao nibs, and crunchy amaranth on top.

A bright and airy space with wood beams, neutral tones, a meditation room and moms in Lululemon. No, it's not Goop HQ it's SAMA Food for Balance, Buckhead's recently opened fast-casual spot with a menu for the New Age inclined.

SAMA (Sanskrit for balance) is the brainchild of Shannon Salter Sliger, founder of the Gwyneth Paltrow-approved Dtox Organic Juice, which she sold off in 2016. Once a modeling agent in NYC, Sliger decided she wanted to do something more fulfilling with her life after 9/11. So she became a yoga instructor and studied at the Maharishi Ayurveda Association of America.

Ayurveda, an Indian system of medicine that dates back over 5,000 years, asserts that one can't heal one's body without healing one's mind, too. Practitioners believe that we're all made up of the elements of earth, wind, fire, space, and water, and that our individual combination of these elements is referred to as a dosha, of which there are three: pitta (the fiery type), vata (the creative type), and kapha (the laid-back type).
Meditation RoomSWEET NOTHING: SAMA has its own meditation room on-site, offering a variety of classes starting at $10.Lindsey Max
Sliger spent years as an ayurvedic wellness consultant in Atlanta. "From your pulse I can see where your imbalances lie," she says. Although she's not a trained chef, she's developed a number of Ayurvedic recipes, and when she realized her clients were struggling to cook, she decided to open a restaurant with an Ayurvedic menu. "Someone who is a pitta may be drawn to spicy foods, but those might exacerbate your anxiousness and anger. So there are dishes at SAMA to aid different doshas."

Despite the menu's Indian influences, Sliger insists that SAMA isn't trying to be in an Indian restaurant. Instead she refers to its ethos as "East meets South," a fusion of her Alabama upbringing and the warming spices of the East. Her grandmothers cooked for her every day as a child, and while she doesn't prepare foods the way they did (butter isn't very ayurvedic) she does pay tribute to them by incorporating Southern produce like squash and kale. The classic country refrain, "Hey good lookin', whatcha got cookin'?" seems out of place painted on restaurant's wall, but it's a tribute to Sliger's grandfather, who used to sing the song to her.

Andrews Square, where SAMA resides, has a big parking lot, but you'll likely need a stint in the meditation room by the time you've found a spot it's a bit of a cluster at peak hours. Pop by during lunch and you'll see the place bustling with moms and young professionals. Not exactly soothing, but the ambient beats pumping through the speakers try their best to zen you out. Kind of like a hippie Chipotle, lunch bowls are ordered at the counter and built as you move down the assembly line.

Create your own bowl or keep things simple (and the price down) with one of the pre-designed "balance bowls." The Paleo ($11) offers a combination of finely chopped cauliflower rice, turkey meatballs, shocked spinach, squash with leeks, coconut marinara sauce and cashew "green dream" dressing, a thick dollop made zesty with garlic, shallots, lime, and cilantro. The turkey meatballs lacked seasoning, but the coconut marinara, made with coconut cream, was rich and tangy, complimenting a fragrant blend of turmeric and coriander. The squash and spinach didn't have as much oomph as their bowl buddies but were fresh and certainly quite healthy.
Liquid Gold LatteCREAMY DREAMY: Mushroom mylk, turmeric, honey, ginger, black pepper, and turmeric tea make for a soothing blend in the Liquid Gold latte.Lindsey Max
Breakfast is a bit calmer at SAMA, and has thus become my favorite time to visit. There are six "brekkie bowls," each with a combination of creamy and crunchy textures. The Power Up ($8.50) arrives with base of thick chocolate chia pudding and a decadent scoop of cashew cream, pomegranate seeds, cacao nibs and crunchy amaranth on top. If chia pudding isn't your jam, try the CocoNutty Morning ($10) with its base of coconut yogurt and an adornment of coconut granola, hazelnut crunch, maca mesquite syrup, and pineapple. Each bowl I tried looked small, but by the time I got to the halfway point I was wondering if I'd be able to finish it (fear not, I managed).

Maca mesquite tea latte ($5) is a must-try, made with pu-erh tea (a fermented black tea that Sliger describes as coffee-like but with more health benefits), vanilla almond "mylk," and maca mesquite powder. The flavor is earthy with a tinge of caramel, and Sliger later informed me that maca, a Peruvian superfood similar to ginger and turmeric, boosts your libido and is good for your hormones. Score!
Paleo BowlCAVEMAN APPROVED: The Paleo bowl has finely chopped cauliflower rice, turkey meatballs, shocked spinach, squash with leeks, coconut marinara sauce, and cashew “green dream” dressing.Lindsey Max
You can't talk about SAMA without mentioning the meditation classes ($10 the first time and offered in varying packages after that). The practice is trending in Atlanta, this may be the first time you'll find it in a restaurant. Sliger teaches an ISHTA meditation class on Wednesdays (think visualizations and mantras), but I attended a sound bath meditation class with instructor Ashley Chase and ... wow. The class is 45 minutes long, divided between mild stretches and an auditory feast. After warming up, I grabbed a couple pillows, stretched out, and let Chase carry me away on the waves of sound emanating from singing bowls. For 30 minutes the sounds washed over me (get it?), the din of the restaurant just outside the door fading away. After class, I floated back to my car feeling more serene than I ever thought possible in Buckhead. Then, Atlanta traffic rudely snapped me back to reality.

SAMA won't be everyone's cup of tea. Because it's ayurvedic, the food errs on the blander side, and some might be rubbed the wrong way by a restaurant that monetizes ancient Eastern practices. But for those seeking a healthy alternative to the typical breakfast and lunch options, it's a welcome addition to the neighborhood and a place to find some much-needed peace in the middle of a busy city.



SAMA Food For Balance. 56 E. Andrews Drive N.W., Suite 17. 404-500-3550. www.samafoodforbalance.com.



More By This Writer

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You may not be checking into the stylishly revamped Hotel Clermont if you’re a local, but there’s no reason why you can’t mentally check out there for a bit. The iconic Clermont Lounge in the basement still offers its gritty ambiance for those looking to get lost in a smoke-filled haze. Upstairs, though, the hotel has two polished watering holes that will invite you to play tourist for the day or (night).

The brains behind the drink programs at both the lobby and rooftop bars is beverage manager Jordan Moore. She joined the Indigo Road team in 2015 and moved to Atlanta to launch the hotel’s cocktail programs. Of the main differences between the two bars’ drink programs she says, “The rooftop is built for speed. So a lot of batching, and not a lot of shaking. The lobby is a little bit more serious, more crafty, and more of a focus on technique.”

Tiny Lou’s doesn’t have a bar to belly up to and shares the same cocktail menu as the lobby bar. From the atmosphere to the drinks, we break down what to expect at both.

!!The Lobby Bar
Hidden in the back of the hotel, the lobby bar throws off sexy ‘70s vibes. The blue Moroccan tile backsplash and brass accents set a retro mood. Denoted as a bourbon-centric bar, Moore explains that it’s actually more of a whiskey and cognac bar. “We’re trying to bring, just like executive chef Jeb Aldrich’s food, the south and France together. So we’re still curating.”

Of the seven cocktails offered, the Depth Perception shines. A combination of rhum agricole blanc, lemon juice, ginger root syrup, yellow chartreuse and tiki bitters, the bartender sold me on it when he said it reminds him of the beach. One sip and I agreed: rhum agricole, made from sugar cane, is slightly salty on the palate and tiki bitters evoke tropical feelings. Those who come seeking whiskey will like the Twigg & Carries with Old Overholt rye whiskey, mesquite tea, lemon juice, maple syrup and barrel-aged bitters.

As “serious” as the lobby bar may be it doesn’t shy away from fun. Besides cocktails, wine and beer Moore has also curated a shot service for groups. For $45 you can order shots like The Money Shot made with Old Fourth vodka, Lawn Dart, lemon juice, and ginger root syrup or the Hot Cler with cinnamon-infused tequila and orange juice. “Large format cocktails have enjoyed a lot of popularity lately but they can be kind of tricky. A group of people may not want the same drink and so committing to one cocktail as a group isn’t something that everyone wants to do,” she says. Instead, the shots allow a quick hit of fun at a reasonable price. As an added bonus the shots are presented with flair in quirky vintage decanters — like a porcelain dog with a spout as a nose.

Adjacent to the bar is a funky seating area with floral wallpaper and heavy drapery. If you come with a group this is the place to sit, especially if you want more privacy (the drapes serve as dividers between seating areas).

A bar menu offers bites from Tiny Lou’s. The veggie crudité platter takes something that’s otherwise boring and presents it with gusto by sticking them vertically in a bucket of ice. Alongside a house-made crème fraîche it’s a delightfully light appetizer. On the heavier side there’s poutine made with fries and gravy. 

!!The Rooftop
The rooftop is a carefree counterpoint to the Mad Men-esque lobby bar. Astroturf is dotted with wrought iron tables in a variety of colors along with lounge chairs that leave you wishing for a pool. Undeniably, the main draw is the skyline views which are pretty stellar, too. Access to the rooftop is first come first served and it’s been, unsurprisingly, quite busy since opening.

The drink menu reflects the bar’s laidback attitude. “Up there, it’s a little more juicy. A little lighter, more refreshing,” says Moore. The Hawaii Five-Oh is reminiscent of a spring break cocktail (only better) with Don Q coconut rum, orange, lime, pineapple, and mezcal. It’s sweet, but not cloying, and the mezcal’s smokiness balances it out. It’s even served in a plastic coconut cup. Another hit is the G & Tiki. A tribute to the timeless gin and tonic, the tipple is made with gin, orgeat, tonic syrup, lime, and mint. The bar isn’t without its misses though. The Warm Regards made with tequila, Domaine de Canton (a ginger liqueur), lemon, lime and orange citrate tastes like a standard margarita. If you get hungry, a food cart serves up street food (think hot dogs and hamburgers).

One of the coolest features of the rooftop bar is the restored Hotel Clermont radio tower. The tower dates back to the 1920s and is an impressive sight to behold when the red neon lights flicker on.

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You may not be checking into the stylishly revamped Hotel Clermont if you’re a local, but there’s no reason why you can’t mentally check out there for a bit. The iconic Clermont Lounge in the basement still offers its gritty ambiance for those looking to get lost in a smoke-filled haze. Upstairs, though, the hotel has two polished watering holes that will invite you to play tourist for the day or (night).

The brains behind the drink programs at both the lobby and rooftop bars is beverage manager Jordan Moore. She joined the Indigo Road team in 2015 and moved to Atlanta to launch the hotel’s cocktail programs. Of the main differences between the two bars’ drink programs she says, “The rooftop is built for speed. So a lot of batching, and not a lot of shaking. The lobby is a little bit more serious, more crafty, and more of a focus on technique.”

Tiny Lou’s doesn’t have a bar to belly up to and shares the same cocktail menu as the lobby bar. From the atmosphere to the drinks, we break down what to expect at both.

!!__The Lobby Bar__
Hidden in the back of the hotel, the lobby bar throws off sexy ‘70s vibes. The blue Moroccan tile backsplash and brass accents set a retro mood. Denoted as a bourbon-centric bar, Moore explains that it’s actually more of a whiskey and cognac bar. “We’re trying to bring, just like [[executive chef Jeb Aldrich’s] food, the south and France together. So we’re still curating.”

Of the seven cocktails offered, the Depth Perception shines. A combination of rhum agricole blanc, lemon juice, ginger root syrup, yellow chartreuse and tiki bitters, the bartender sold me on it when he said it reminds him of the beach. One sip and I agreed: rhum agricole, made from sugar cane, is slightly salty on the palate and tiki bitters evoke tropical feelings. Those who come seeking whiskey will like the Twigg & Carries with Old Overholt rye whiskey, mesquite tea, lemon juice, maple syrup and barrel-aged bitters.

As “serious” as the lobby bar may be it doesn’t shy away from fun. Besides cocktails, wine and beer Moore has also curated a shot service for groups. For $45 you can order shots like The Money Shot made with Old Fourth vodka, Lawn Dart, lemon juice, and ginger root syrup or the Hot Cler with cinnamon-infused tequila and orange juice. “Large format cocktails have enjoyed a lot of popularity lately but they can be kind of tricky. A group of people may not want the same drink and so committing to one cocktail as a group isn’t something that everyone wants to do,” she says. Instead, the shots allow a quick hit of fun at a reasonable price. As an added bonus the shots are presented with flair in quirky vintage decanters — like a porcelain dog with a spout as a nose.

Adjacent to the bar is a funky seating area with floral wallpaper and heavy drapery. If you come with a group this is the place to sit, especially if you want more privacy (the drapes serve as dividers between seating areas).

A bar menu offers bites from Tiny Lou’s. The veggie crudité platter takes something that’s otherwise boring and presents it with gusto by sticking them vertically in a bucket of ice. Alongside a house-made crème fraîche it’s a delightfully light appetizer. On the heavier side there’s poutine made with fries and gravy. 

!!__The Rooftop__
The rooftop is a carefree counterpoint to the Mad Men-esque lobby bar. Astroturf is dotted with wrought iron tables in a variety of colors along with lounge chairs that leave you wishing for a pool. Undeniably, the main draw is the skyline views which are pretty stellar, too. Access to the rooftop is first come first served and it’s been, unsurprisingly, quite busy since opening.

The drink menu reflects the bar’s laidback attitude. “Up there, it’s a little more juicy. A little lighter, more refreshing,” says Moore. The Hawaii Five-Oh is reminiscent of a spring break cocktail (only better) with Don Q coconut rum, orange, lime, pineapple, and mezcal. It’s sweet, but not cloying, and the mezcal’s smokiness balances it out. It’s even served in a plastic coconut cup. Another hit is the G & Tiki. A tribute to the timeless gin and tonic, the tipple is made with gin, orgeat, tonic syrup, lime, and mint. The bar isn’t without its misses though. The Warm Regards made with tequila, Domaine de Canton (a ginger liqueur), lemon, lime and orange citrate tastes like a standard margarita. If you get hungry, a food cart serves up street food (think hot dogs and hamburgers).

One of the coolest features of the rooftop bar is the restored Hotel Clermont radio tower. The tower dates back to the 1920s and is an impressive sight to behold when the red neon lights flicker on.

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[https://games.lol/|Best Free Online Games] hotel clermont The newly re-opened hotel is a stylish spot to throw back a few 7256  2018-07-10T18:32:27+00:00 Check Out at the Hotel Clermont’s Bars ben.eason@creativeloafing.com Ben Eason Lia Picard  2018-07-10T18:32:27+00:00  

You may not be checking into the stylishly revamped Hotel Clermont if you’re a local, but there’s no reason why you can’t mentally check out there for a bit. The iconic Clermont Lounge in the basement still offers its gritty ambiance for those looking to get lost in a smoke-filled haze. Upstairs, though, the hotel has two polished watering holes that will invite you to play tourist for the day or (night).

The brains behind the drink programs at both the lobby and rooftop bars is beverage manager Jordan Moore. She joined the Indigo Road team in 2015 and moved to Atlanta to launch the hotel’s cocktail programs. Of the main differences between the two bars’ drink programs she says, “The rooftop is built for speed. So a lot of batching, and not a lot of shaking. The lobby is a little bit more serious, more crafty, and more of a focus on technique.”

Tiny Lou’s doesn’t have a bar to belly up to and shares the same cocktail menu as the lobby bar. From the atmosphere to the drinks, we break down what to expect at both.

!!The Lobby Bar
Hidden in the back of the hotel, the lobby bar throws off sexy ‘70s vibes. The blue Moroccan tile backsplash and brass accents set a retro mood. Denoted as a bourbon-centric bar, Moore explains that it’s actually more of a whiskey and cognac bar. “We’re trying to bring, just like executive chef Jeb Aldrich’s food, the south and France together. So we’re still curating.”

Of the seven cocktails offered, the Depth Perception shines. A combination of rhum agricole blanc, lemon juice, ginger root syrup, yellow chartreuse and tiki bitters, the bartender sold me on it when he said it reminds him of the beach. One sip and I agreed: rhum agricole, made from sugar cane, is slightly salty on the palate and tiki bitters evoke tropical feelings. Those who come seeking whiskey will like the Twigg & Carries with Old Overholt rye whiskey, mesquite tea, lemon juice, maple syrup and barrel-aged bitters.

As “serious” as the lobby bar may be it doesn’t shy away from fun. Besides cocktails, wine and beer Moore has also curated a shot service for groups. For $45 you can order shots like The Money Shot made with Old Fourth vodka, Lawn Dart, lemon juice, and ginger root syrup or the Hot Cler with cinnamon-infused tequila and orange juice. “Large format cocktails have enjoyed a lot of popularity lately but they can be kind of tricky. A group of people may not want the same drink and so committing to one cocktail as a group isn’t something that everyone wants to do,” she says. Instead, the shots allow a quick hit of fun at a reasonable price. As an added bonus the shots are presented with flair in quirky vintage decanters — like a porcelain dog with a spout as a nose.

Adjacent to the bar is a funky seating area with floral wallpaper and heavy drapery. If you come with a group this is the place to sit, especially if you want more privacy (the drapes serve as dividers between seating areas).

A bar menu offers bites from Tiny Lou’s. The veggie crudité platter takes something that’s otherwise boring and presents it with gusto by sticking them vertically in a bucket of ice. Alongside a house-made crème fraîche it’s a delightfully light appetizer. On the heavier side there’s poutine made with fries and gravy. 

!!The Rooftop
The rooftop is a carefree counterpoint to the Mad Men-esque lobby bar. Astroturf is dotted with wrought iron tables in a variety of colors along with lounge chairs that leave you wishing for a pool. Undeniably, the main draw is the skyline views which are pretty stellar, too. Access to the rooftop is first come first served and it’s been, unsurprisingly, quite busy since opening.

The drink menu reflects the bar’s laidback attitude. “Up there, it’s a little more juicy. A little lighter, more refreshing,” says Moore. The Hawaii Five-Oh is reminiscent of a spring break cocktail (only better) with Don Q coconut rum, orange, lime, pineapple, and mezcal. It’s sweet, but not cloying, and the mezcal’s smokiness balances it out. It’s even served in a plastic coconut cup. Another hit is the G & Tiki. A tribute to the timeless gin and tonic, the tipple is made with gin, orgeat, tonic syrup, lime, and mint. The bar isn’t without its misses though. The Warm Regards made with tequila, Domaine de Canton (a ginger liqueur), lemon, lime and orange citrate tastes like a standard margarita. If you get hungry, a food cart serves up street food (think hot dogs and hamburgers).

One of the coolest features of the rooftop bar is the restored Hotel Clermont radio tower. The tower dates back to the 1920s and is an impressive sight to behold when the red neon lights flicker on.

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Tuesday July 10, 2018 02:32 pm EDT
The newly re-opened hotel is a stylish spot to throw back a few | more...
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Marrakech Express

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Lifting Noodles Ramen


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Mushi Ni


Participating in Anne Quatrano’s Culinary Leadership Program is a full time job, but that didn’t stop Tanya Jimenez from opening a stall in We Suki Suki. She runs it alongside her husband, Michael Le, in preparation for their forthcoming restaurant at Pinewood Forest, Braise. Here you’ll find a tight menu of six baos (plus a bonus “super bao” of the week, i.e. s’mores bao), brown rice bowls, and snacks like tempura fried Oreos and Tokyo fries.

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~~#000000:From the team behind Poke Burri comes Lifting Noodles Ramen. It opened in January next door to its sister stall and lures people in with steaming bowls of traditional ramen. The broth cooks for hours making it rich and viscous. Keep an eye out for the secret menu items, too, like the ramen carbonara: brothless ramen fried with an egg yolk. ~~

 


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  string(2232) " Denjal Stew As A Side  2018-06-12T20:01:01+00:00 Denjal-Stew-as-a-side.jpg     The ever-changing food court has a few new faces 6515  2018-06-12T19:38:23+00:00 What’s New at We Suki Suki jim.harris@creativeloafing.com Jim Harris Lia Picard  2018-06-12T19:38:23+00:00 This is a piece that Lia Picard did about 30 days ago but we're just posting this now.  Things change quickly around the Global Grub Collective in East Atlanta Village. What’s there today may not be there tomorrow — and that’s part of the fun! Step into the narrow international food court and you’ll be greeted by a new set of spices wafting from the stalls. Keep reading to meet the newest vendors.

Marrakech Express

Marrakech Express started as a catering company until Amal Alaoui decided it was time to take things to the next level and opened a stall at We Suki Suki. She prides her food on being authentic, and without fusion — just pure Moroccan cooking. Standout dishes on the menu include the meatball tagine, meatballs cooked in a spicy tomato sauce served over basmati rice; and the chicken tanjiya in which boneless chicken pieces are slow cooked with cumin and Alaoui’s house-preserved lemons.

Lifting Noodles Ramen


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Mushi Ni


Participating in Anne Quatrano’s Culinary Leadership Program is a full time job, but that didn’t stop Tanya Jimenez from opening a stall in We Suki Suki. She runs it alongside her husband, Michael Le, in preparation for their forthcoming restaurant at Pinewood Forest, Braise. Here you’ll find a tight menu of six baos (plus a bonus “super bao” of the week, i.e. s’mores bao), brown rice bowls, and snacks like tempura fried Oreos and Tokyo fries.

     Courtesy of Marrakech Express DENJAL STEW: Marrakech Express opens at EAV grub collective, We Suki Suki.                                   What’s New at We Suki Suki "
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Tuesday June 12, 2018 03:38 pm EDT
The ever-changing food court has a few new faces | more...
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  string(4171) "Despite our country’s abundant fast-food options, a snack that’s perfectly encased into one compact and handheld package isn’t something we Americans have quite nailed. Fortunately, nearly every other culture around the world has. Usually fried, often carby, and always delicious, these snacks can get you through that late afternoon stretch when you need a bite … but not too big of one. Bonus points if you can hold that snack in one hand while battling Atlanta traffic with the other.
Illustrations by Rob Royall.


Coxhina at Brazilian Bakery Café

Located just off the beaten path in Marietta, Brazilian Bakery Café’s pastry case overflows with sweet and savory pastries. But the one that reigns supreme for on-the-go snacking is the coxhina. Translated from Portuguese as little drumstick, the fritter is distinguished by its teardrop shape. Here, it’s filled with a chicken and mozzarella mixture, then battered and fried to a crisp. 1260 Powers Ferry Road S.E. # A, Marietta. 770-818-0088. brazilianbakerycafe.com




 


Bao at Mushi Ni

The newest stall at East Atlanta Village’s We Suki Suki, Mushi Ni has a tight menu consisting of several baos, or Chinese-derived steamed bun sandwiches. Co-owner Tanya Jimenez imparts a Filipino touch on the “pork belly lechon style” bao, featuring a crispy piece of pork complemented by a fluffy bun. 479-b Flat Shoals Ave. S.E. 404-723-5016. mushini.net




 


Pastelito at Buena Gente Cuban Bakery

Perhaps best known for its colorful food truck and Cuban sandwiches, this mobile bakery serves up a mean pastelito, a rectangular puff pastry traditionally filled with fruit and cheese, for your afternoon sweet tooth. A buttery, flaky pastry exterior conceals a warm mixture of guava and cream cheese on the inside. Pair it with a cortadito (Cuban coffee with milk) for an extra boost. 678-744–5638. Locations at buenagenteatl.com




 


Naan Stop: Samosa

Although the Chipotle-style, fast-casual Indian restaurant — which has two locations in Atlanta — includes the word “naan” in its clever name, the samosas are where it’s at. Made from a recipe handed down by the founders’ grandmother, the traditional savory pastry is stuffed with garam masala seasoned potatoes before being fried to a golden brown excellence. 3420 Piedmont Ave. N.E., 404-846-6226; 64 Broad St. N.W., 404-522-6226. naanstop.com




 


Empanada at Golden Drops Café

If it wasn’t for gems like this place, Druid Hills would be almost unrecognizable from an OTP ’burb. Owned by Dominican immigrant Victor Ramirez, the Latin coffee shop and bakery resides in a former Arby’s space with retro vibes. They cook up everything in-house, including their crispy empanadas, plump with traditional fillings like meat and chicken. If you need some caffeine, Ramirez makes a mean Americano con leche that’ll power you right through rush hour. 1788 Clairmont Road, Decatur. 404-968-9981. goldendropscafe.com




 


Kolache at Marietta Donuts

A treat that hails from Central Europe, the kolache gained popularity in Texas where Czech immigrants settled. When Sokcheat Heng emigrated from Cambodia and opened a doughnut shop in Marietta, his friends from Texas encouraged him to include kolaches. They knew how popular the snack is in Texas and were sure they’d be a hit here, too — and they were right. The kind of treat that hits both sweet and savory notes, the Texas-style kolache is similar to a pig in a blanket, with a smoky sausage encased in sweet Danish dough. 1282 Johnson Ferry Road Suite 109, Marietta. 470-308-6130.




 


Jamaican beef patty at Nyamminz & Jamminz 

Tucked into the back of the funky little Four Corners Market in Little Five Points, you’ll find this no-frills Jamaican restaurant. British colonialism introduced savory turnovers to Jamaicans, which were then adapted by the locals to taste, well, much better. The patties at Nyamminz are homemade with golden dough and the traditional spicy beef filling laced with curry and cayenne spices. 1083 Euclid Ave. N.E. 404-730-3444. nyamminzandjamminzja.com"
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  string(4881) "Despite our country’s abundant fast-food options, a snack that’s perfectly encased into one compact and handheld package isn’t something we Americans have quite nailed. Fortunately, nearly every other culture around the world has. Usually fried, often carby, and always delicious, these snacks can get you through that late afternoon stretch when you need a bite … but not too big of one. Bonus points if you can hold that snack in one hand while battling Atlanta traffic with the other.
''Illustrations by Rob Royall.''

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__Coxhina at Brazilian Bakery Café__

Located just off the beaten path in Marietta, Brazilian Bakery Café’s pastry case overflows with sweet and savory pastries. But the one that reigns supreme for on-the-go snacking is the coxhina. Translated from Portuguese as little drumstick, the fritter is distinguished by its teardrop shape. Here, it’s filled with a chicken and mozzarella mixture, then battered and fried to a crisp. 1260 Powers Ferry Road S.E. # A, Marietta. 770-818-0088. brazilianbakerycafe.com




 

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{DIV}
__Bao at Mushi Ni__

The newest stall at East Atlanta Village’s We Suki Suki, Mushi Ni has a tight menu consisting of several baos, or Chinese-derived steamed bun sandwiches. Co-owner Tanya Jimenez imparts a Filipino touch on the “pork belly lechon style” bao, featuring a crispy piece of pork complemented by a fluffy bun. 479-b Flat Shoals Ave. S.E. 404-723-5016. mushini.net




 

{DIV( width="300" float="left")}{img fileId="4420" stylebox="margin-right:10px" max="300"}
{DIV}
__Pastelito at Buena Gente Cuban Bakery__

Perhaps best known for its colorful food truck and Cuban sandwiches, this mobile bakery serves up a mean pastelito, a rectangular puff pastry traditionally filled with fruit and cheese, for your afternoon sweet tooth. A buttery, flaky pastry exterior conceals a warm mixture of guava and cream cheese on the inside. Pair it with a cortadito (Cuban coffee with milk) for an extra boost. 678-744–5638. Locations at buenagenteatl.com




 

{DIV( width="300" float="left")}{img fileId="4421" stylebox="margin-right:10px" max="300"}
{DIV}
__Naan Stop: Samosa__

Although the Chipotle-style, fast-casual Indian restaurant — which has two locations in Atlanta — includes the word “naan” in its clever name, the samosas are where it’s at. Made from a recipe handed down by the founders’ grandmother, the traditional savory pastry is stuffed with garam masala seasoned potatoes before being fried to a golden brown excellence. 3420 Piedmont Ave. N.E., 404-846-6226; 64 Broad St. N.W., 404-522-6226. naanstop.com




 

{DIV( width="300" float="left")}{img fileId="4417" stylebox="margin-right:10px" max="300"}
{DIV}
__Empanada at Golden Drops Café__

If it wasn’t for gems like this place, Druid Hills would be almost unrecognizable from an OTP ’burb. Owned by Dominican immigrant Victor Ramirez, the Latin coffee shop and bakery resides in a former Arby’s space with retro vibes. They cook up everything in-house, including their crispy empanadas, plump with traditional fillings like meat and chicken. If you need some caffeine, Ramirez makes a mean Americano con leche that’ll power you right through rush hour. 1788 Clairmont Road, Decatur. 404-968-9981. goldendropscafe.com




 

{DIV( width="300" float="left")}{img fileId="4419" stylebox="margin-right:10px" max="300"}
{DIV}
__Kolache at Marietta Donuts__

A treat that hails from Central Europe, the kolache gained popularity in Texas where Czech immigrants settled. When Sokcheat Heng emigrated from Cambodia and opened a doughnut shop in Marietta, his friends from Texas encouraged him to include kolaches. They knew how popular the snack is in Texas and were sure they’d be a hit here, too — and they were right. The kind of treat that hits both sweet and savory notes, the Texas-style kolache is similar to a pig in a blanket, with a smoky sausage encased in sweet Danish dough. 1282 Johnson Ferry Road Suite 109, Marietta. 470-308-6130.




 

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__Jamaican beef patty at Nyamminz & Jamminz __

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  string(4453) "    Where to find Atlanta’s best portable treats from around the globe   2018-04-16T09:00:00+00:00 The whole world in your hands jim.harris@creativeloafing.com Jim Harris Lia Picard  2018-04-16T09:00:00+00:00  Despite our country’s abundant fast-food options, a snack that’s perfectly encased into one compact and handheld package isn’t something we Americans have quite nailed. Fortunately, nearly every other culture around the world has. Usually fried, often carby, and always delicious, these snacks can get you through that late afternoon stretch when you need a bite … but not too big of one. Bonus points if you can hold that snack in one hand while battling Atlanta traffic with the other.
Illustrations by Rob Royall.


Coxhina at Brazilian Bakery Café

Located just off the beaten path in Marietta, Brazilian Bakery Café’s pastry case overflows with sweet and savory pastries. But the one that reigns supreme for on-the-go snacking is the coxhina. Translated from Portuguese as little drumstick, the fritter is distinguished by its teardrop shape. Here, it’s filled with a chicken and mozzarella mixture, then battered and fried to a crisp. 1260 Powers Ferry Road S.E. # A, Marietta. 770-818-0088. brazilianbakerycafe.com




 


Bao at Mushi Ni

The newest stall at East Atlanta Village’s We Suki Suki, Mushi Ni has a tight menu consisting of several baos, or Chinese-derived steamed bun sandwiches. Co-owner Tanya Jimenez imparts a Filipino touch on the “pork belly lechon style” bao, featuring a crispy piece of pork complemented by a fluffy bun. 479-b Flat Shoals Ave. S.E. 404-723-5016. mushini.net




 


Pastelito at Buena Gente Cuban Bakery

Perhaps best known for its colorful food truck and Cuban sandwiches, this mobile bakery serves up a mean pastelito, a rectangular puff pastry traditionally filled with fruit and cheese, for your afternoon sweet tooth. A buttery, flaky pastry exterior conceals a warm mixture of guava and cream cheese on the inside. Pair it with a cortadito (Cuban coffee with milk) for an extra boost. 678-744–5638. Locations at buenagenteatl.com




 


Naan Stop: Samosa

Although the Chipotle-style, fast-casual Indian restaurant — which has two locations in Atlanta — includes the word “naan” in its clever name, the samosas are where it’s at. Made from a recipe handed down by the founders’ grandmother, the traditional savory pastry is stuffed with garam masala seasoned potatoes before being fried to a golden brown excellence. 3420 Piedmont Ave. N.E., 404-846-6226; 64 Broad St. N.W., 404-522-6226. naanstop.com




 


Empanada at Golden Drops Café

If it wasn’t for gems like this place, Druid Hills would be almost unrecognizable from an OTP ’burb. Owned by Dominican immigrant Victor Ramirez, the Latin coffee shop and bakery resides in a former Arby’s space with retro vibes. They cook up everything in-house, including their crispy empanadas, plump with traditional fillings like meat and chicken. If you need some caffeine, Ramirez makes a mean Americano con leche that’ll power you right through rush hour. 1788 Clairmont Road, Decatur. 404-968-9981. goldendropscafe.com




 


Kolache at Marietta Donuts

A treat that hails from Central Europe, the kolache gained popularity in Texas where Czech immigrants settled. When Sokcheat Heng emigrated from Cambodia and opened a doughnut shop in Marietta, his friends from Texas encouraged him to include kolaches. They knew how popular the snack is in Texas and were sure they’d be a hit here, too — and they were right. The kind of treat that hits both sweet and savory notes, the Texas-style kolache is similar to a pig in a blanket, with a smoky sausage encased in sweet Danish dough. 1282 Johnson Ferry Road Suite 109, Marietta. 470-308-6130.




 


Jamaican beef patty at Nyamminz & Jamminz 

Tucked into the back of the funky little Four Corners Market in Little Five Points, you’ll find this no-frills Jamaican restaurant. British colonialism introduced savory turnovers to Jamaicans, which were then adapted by the locals to taste, well, much better. The patties at Nyamminz are homemade with golden dough and the traditional spicy beef filling laced with curry and cayenne spices. 1083 Euclid Ave. N.E. 404-730-3444. nyamminzandjamminzja.com                                        The whole world in your hands "
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Monday April 16, 2018 05:00 am EDT
Where to find Atlanta’s best portable treats from around the globe | more...
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Not many things are more American than hot dogs, and the Original Hot Dog Factory in Smyrna is just about as American as it gets. Though the restaurant bills its hot dogs as “gourmet,” don’t expect to find a frou-frou setting. The strip mall it sits in is nondescript, and inside the small storefront the décor is basic black and white. All the better for focusing on your feast: hot dogs piled high with a variety of topping combinations, burgers, and fried Oreos.

But the Original Hot Dog Factory’s charm extends beyond even these gluttonous offerings. To really appreciate the place, you must meet proprietor Felicia Atkinson, perhaps one of the coolest women currently flying under the radar of Atlanta’s restaurant industry.

Behind the corrugated metal counter and beneath a large sign that reads “ORDER HERE,” you’ll find Atkinson nearly every day, chatting with customers like old friends. Her uniform is your standard black T-shirt and pants, but her bright smile and warm personality radiate right through.

Born in the coastal town of Lucea, Jamaica, Atkinson moved to Warner Robins, Georgia, in 2007 with her father, an engineer at Robins Air Force Base. She acclimated quickly to American culture. High school is an awkward time for anyone, and leaving your childhood home behind to move to a new country adds an extra challenge, but Atkinson says she leaned into her new situation, taking Advanced Placement courses and pushing herself in ways she never did back in Jamaica.

“Once I got here, I felt like no challenge was too big,” she recalls. Eventually, hard work paid off with a full scholarship to Fort Valley State University where she graduated in six semesters with a degree in biology. Upon graduation, she jumped into a joint program between the University of the District of Columbia and Georgetown, where she earned her masters in cancer studies.

Atkinson planned to follow that degree immediately with medical school, and says “the dream is still alive,” but after her intensive undergraduate and graduate studies (not to mention the financial burden of more schooling) she decided what she needed most was a break. “My goal was to go to medical school, but I didn’t want to start it and be burnt out,” she says. “I wanted to do something fun and different.”

So, she linked up with Dennis McKinley, a serial entrepreneur, and worked at one of his hair salons in New York City for awhile before realizing she wanted to come back to Georgia. The timing was right; McKinley had recently purchased a hot dog restaurant, and knew that with her interest in food and budding entrepreneurship, Atkinson would be the perfect person to run it.

Though not a trained chef, Atkinson — pardon the expression — relished the opportunity to run a hot dog joint. She comes from a family full of female chefs, and back in Jamaica spent a lot of time with her grandmothers in the kitchen, observing and learning their techniques. More inspiration was found in her aunt, Irma Norman, who was a chef at Half Moon, a luxury resort in Montego Bay where she cooked for celebrity guests like Beyoncé.

“I thought, it’ll be fun, it’ll be like not even working,” Atkinson laughs. Together, she and McKinley revamped the menu, going for a geographical theme with hot dogs like the Detroit Coney, the Carolina Slaw Dog, the Texas Rodeo, and the Italian.

One of the menu’s highlights is the Jamaican Jerk Chicken Dog, an homage to Atkinson’s roots. A chicken sausage is fried, split open, and seasoned with jerk spices. After a stint on the char-broiler it’s topped with grilled pineapples, onions, and island sauce — a tropical package that may have diners dreaming of warmer days. The Street Polish Dog, with Polish sausage on a poppy seed bun, is another standout, topped with grilled onions and sport peppers. Vegetarians can opt for the San Francisco Veggie Dog with brown mustard, onion, lettuce, and tomatoes. There’s even a house salad, because, as Atkinson says, “every menu should have a salad” — but that really shouldn’t be the reason you visit.

Amid the recent wave of health-focused restaurants opening in Atlanta — and gourmet burger joints priding themselves on their organic, all-natural, free-range meats — Original Hot Dog Factory’s unapologetic indulgence feels like a refreshing throwback. The meat doesn’t come from anywhere special, and there isn’t a health halo around those sweet potato fries. It’s a bit strange perhaps, when you consider Atkinson’s background in cancer studies, but when I ask her about it she just chuckles: “I believe balance is everything.” After all, she points out, Betty White made it to 96 on a steady diet of vodka and hot dogs.

Atkinson feels lucky to come from a family of immigrants that encouraged her to pursue entrepreneurship. “I guess from an immigrant’s perspective, a lot of people say their parents expect them to get a professional degree and go be a doctor or lawyer or something,” she says. “I feel like in this day and age more of the seasoned folks are seeing that entrepreneurship is on the rise. It’s major.” She says that while her dad was initially worried about her decision to hold off on medical school, “now he’s super excited and happy to see where Dennis and I take it.”

Nearly two years into running the restaurant, Atkinson still doesn’t think of her job as work. “No matter the challenges that arise, I’m still driven. I still love this place, and I love cooking. So even if it gets rough and tough, it’s something I believe in so much and I’m willing to do what I need to do.”

Want to try a dog but don’t feel like driving out to Smyrna? You’re in luck. The second Original Hot Dog Factory opens this month on Georgia State University’s campus. With a bevy of hungry college kids and a high level of foot traffic, Atkinson says, it seemed like a natural next step. After that, the goal is to sell franchises … and then maybe medical school.

The Original Hot Dog Factory, 1529 Spring Rd. S.E., Smyrna. 678-293-6099. www.theoriginalhotdogfactory.com

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Tuesday March 6, 2018 03:43 pm EST
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  string(4610) "Tae “TK” Woo Kim is a slave to his craft. As the owner of JuicyDrop, which opened in Decatur this past August, he’s determined to get Atlantans to fall in love with his combination juice bar, salad bar, and poke shop — and that means separating himself from a confluence of similar concepts throughout the city.

Kim says his mission began with a sense of frustration. Too many poke businesses are number-obsessed without focusing on the product’s quality. But JuicyDrop is different, he says. “We cook like chefs, not like business owners.”

Having grown up in Korea, Kim says he feels restaurants there are on a different playing field when it comes to customer service and quality. Atlanta restaurants, he asserts, don’t experience the same level of competition that Korean ones do, thanks to Georgia having a smaller population and therefore, fewer restaurants. “In Korea it always feels like someone’s watching you and it makes for a more positive customer service experience. I’m a lucky guy because there’s not strong competition here.” The poke place around the corner, he says, has nothing on JuicyDrop.

Kim settled on his location in downtown Decatur after months of location scouting and research. He liked the potential for foot traffic and its close proximity to Your Dekalb Farmers Market, where he buys his produce fresh every morning. After being turned away by Alpharetta’s Avalon development (they weren’t impressed by his unknown brand), he had to persuade his current landlord, who was reluctant to convert the former hair salon space into a restaurant. “I showed him my 60-page business plan and he was convinced,” says Kim. It also helped that the landlord is a foodie; his building includes other restaurant concepts, like Ford Fry and Drew Belline’s No. 246.

SWEET BUT HEALTHY: Juicy Drop's acai bowl with red bananaJoeff DavisJuicyDrop’s aesthetic is a blend of industrial and earthy. Kim didn’t like that most poke restaurant interiors are stark white with a harsh pop of lime green or orange, reminding him of ice cream shops (or those eerily similar frozen yogurt spots of yore). Here, you’ll find exposed ducts and gray epoxy floors, but with wood, navy, and brass accents that add warmth. The wooden shelf over the product display case, built by Kim himself, adds eye candy, and the result is inviting, allowing guests to eat without feeling the need to rush out the door.

Kim’s hands-on approach extends to the food, of which he single-handedly does most of the cooking and preparing. JuicyDrop’s menu features juices that he cold-presses daily, and poke options that seem pretty standard as far protein and topping choices go. But there’s more to the bowls than meets the eye. “One day I was wondering, ‘how can I make the sushi rice without sugar?’” Kim recalls. Then it occurred to him that every morning, he was left with about half a gallon of his kale and apple juice blend. So he began adding it to the sushi rice along with rice vinegar, thereby allowing him to completely omit refined sugar. As a result, the rice takes on a soft green hue and subtle sweetness, while being far healthier for consumers.

Salads and poke bowls are topped with house-made dressings that come in vibrant flavors like ginger-tomato and cilantro-lime. Kim takes pride in the sesame dressing, which requires slowly roasting sesame seeds for a robust, toasted flavor and blending them with Japanese mayo and gluten-free soy sauce. You can order a PokeDrop/JuicyDrop combo for $15, which tacks on an unce juice to your poke order.

CHOICES, CHOICES: Juicy Drop serves poke bowls, salads, and a variety of juices pressed and blended in-house.Joeff DavisKim's smoothies are called “smoothie juices” because they’re each made with a juice base, giving them a less viscous texture than the typical smoothie. Mango Colada has a base of Sweet Love juice — apple, pineapple, and mint — blended with apple, coconut milk, and lemon. Paradise On Earth is like a milkshake sans ice cream, with banana, raw almond butter, brown rice protein powder, and Milky Way juice (banana, almonds, and agave nectar).

Although JuicyDrop is still a fledgling business, Kim hopes to eventually expand the brand. He doesn’t think the poke trend will last more than a couple years, so he plans on placing more emphasis on his fresh salads. How determined is he to make his business baby succeed? “I haven’t seen my actual kids in a month.” 

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Kim says his mission began with a sense of frustration. Too many poke businesses are number-obsessed without focusing on the product’s quality. But JuicyDrop is different, he says. “We cook like chefs, not like business owners.”

Having grown up in Korea, Kim says he feels restaurants there are on a different playing field when it comes to customer service and quality. Atlanta restaurants, he asserts, don’t experience the same level of competition that Korean ones do, thanks to Georgia having a smaller population and therefore, fewer restaurants. “In Korea it always feels like someone’s watching you and it makes for a more positive customer service experience. I’m a lucky guy because there’s not strong competition here.” The poke place around the corner, he says, has nothing on JuicyDrop.

Kim settled on his location in downtown Decatur after months of location scouting and research. He liked the potential for foot traffic and its close proximity to Your Dekalb Farmers Market, where he buys his produce fresh every morning. After being turned away by Alpharetta’s Avalon development (they weren’t impressed by his unknown brand), he had to persuade his current landlord, who was reluctant to convert the former hair salon space into a restaurant. “I showed him my 60-page business plan and he was convinced,” says Kim. It also helped that the landlord is a foodie; his building includes other restaurant concepts, like Ford Fry and Drew Belline’s No. 246.

{img src="https://cdn.creativeloafing.com/files/base/scomm/clatl/image/2017/12/640w/Juicy_Drop_090.5a32d3bba0c4c.jpg"}SWEET BUT HEALTHY: Juicy Drop's acai bowl with red bananaJoeff DavisJuicyDrop’s aesthetic is a blend of industrial and earthy. Kim didn’t like that most poke restaurant interiors are stark white with a harsh pop of lime green or orange, reminding him of ice cream shops (or those eerily similar frozen yogurt spots of yore). Here, you’ll find exposed ducts and gray epoxy floors, but with wood, navy, and brass accents that add warmth. The wooden shelf over the product display case, built by Kim himself, adds eye candy, and the result is inviting, allowing guests to eat without feeling the need to rush out the door.

Kim’s hands-on approach extends to the food, of which he single-handedly does most of the cooking and preparing. JuicyDrop’s menu features juices that he cold-presses daily, and poke options that seem pretty standard as far protein and topping choices go. But there’s more to the bowls than meets the eye. “One day I was wondering, ‘how can I make the sushi rice without sugar?’” Kim recalls. Then it occurred to him that every morning, he was left with about half a gallon of his kale and apple juice blend. So he began adding it to the sushi rice along with rice vinegar, thereby allowing him to completely omit refined sugar. As a result, the rice takes on a soft green hue and subtle sweetness, while being far healthier for consumers.

Salads and poke bowls are topped with house-made dressings that come in vibrant flavors like ginger-tomato and cilantro-lime. Kim takes pride in the sesame dressing, which requires slowly roasting sesame seeds for a robust, toasted flavor and blending them with Japanese mayo and gluten-free soy sauce. You can order a PokeDrop/JuicyDrop combo for $15, which tacks on an (:eek:)unce juice to your poke order.

{img src="https://cdn.creativeloafing.com/files/base/scomm/clatl/image/2017/12/640w/Juicy_Drop_093.5a32d3b9636ac.jpg"}CHOICES, CHOICES: Juicy Drop serves poke bowls, salads, and a variety of juices pressed and blended in-house.Joeff DavisKim's smoothies are called “smoothie juices” because they’re each made with a juice base, giving them a less viscous texture than the typical smoothie. Mango Colada has a base of Sweet Love juice — apple, pineapple, and mint — blended with apple, coconut milk, and lemon. Paradise On Earth is like a milkshake sans ice cream, with banana, raw almond butter, brown rice protein powder, and Milky Way juice (banana, almonds, and agave nectar).

Although JuicyDrop is still a fledgling business, Kim hopes to eventually expand the brand. He doesn’t think the poke trend will last more than a couple years, so he plans on placing more emphasis on his fresh salads. How determined is he to make his business baby succeed? “I haven’t seen my actual kids in a month.” 

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  string(5230) " Juicy Drop 091.5a32d3b3821c0  2018-02-05T05:31:11+00:00 Juicy_Drop_091.5a32d3b3821c0.jpg     Downtown Decatur's newest salad, poké, and juice bar offers more than meets the eye 2524  2017-12-15T00:36:00+00:00 JuicyDrop hopes to transcend trends ben.eason@creativeloafing.com Ben Eason Lia Picard  2017-12-15T00:36:00+00:00  Tae “TK” Woo Kim is a slave to his craft. As the owner of JuicyDrop, which opened in Decatur this past August, he’s determined to get Atlantans to fall in love with his combination juice bar, salad bar, and poke shop — and that means separating himself from a confluence of similar concepts throughout the city.

Kim says his mission began with a sense of frustration. Too many poke businesses are number-obsessed without focusing on the product’s quality. But JuicyDrop is different, he says. “We cook like chefs, not like business owners.”

Having grown up in Korea, Kim says he feels restaurants there are on a different playing field when it comes to customer service and quality. Atlanta restaurants, he asserts, don’t experience the same level of competition that Korean ones do, thanks to Georgia having a smaller population and therefore, fewer restaurants. “In Korea it always feels like someone’s watching you and it makes for a more positive customer service experience. I’m a lucky guy because there’s not strong competition here.” The poke place around the corner, he says, has nothing on JuicyDrop.

Kim settled on his location in downtown Decatur after months of location scouting and research. He liked the potential for foot traffic and its close proximity to Your Dekalb Farmers Market, where he buys his produce fresh every morning. After being turned away by Alpharetta’s Avalon development (they weren’t impressed by his unknown brand), he had to persuade his current landlord, who was reluctant to convert the former hair salon space into a restaurant. “I showed him my 60-page business plan and he was convinced,” says Kim. It also helped that the landlord is a foodie; his building includes other restaurant concepts, like Ford Fry and Drew Belline’s No. 246.

SWEET BUT HEALTHY: Juicy Drop's acai bowl with red bananaJoeff DavisJuicyDrop’s aesthetic is a blend of industrial and earthy. Kim didn’t like that most poke restaurant interiors are stark white with a harsh pop of lime green or orange, reminding him of ice cream shops (or those eerily similar frozen yogurt spots of yore). Here, you’ll find exposed ducts and gray epoxy floors, but with wood, navy, and brass accents that add warmth. The wooden shelf over the product display case, built by Kim himself, adds eye candy, and the result is inviting, allowing guests to eat without feeling the need to rush out the door.

Kim’s hands-on approach extends to the food, of which he single-handedly does most of the cooking and preparing. JuicyDrop’s menu features juices that he cold-presses daily, and poke options that seem pretty standard as far protein and topping choices go. But there’s more to the bowls than meets the eye. “One day I was wondering, ‘how can I make the sushi rice without sugar?’” Kim recalls. Then it occurred to him that every morning, he was left with about half a gallon of his kale and apple juice blend. So he began adding it to the sushi rice along with rice vinegar, thereby allowing him to completely omit refined sugar. As a result, the rice takes on a soft green hue and subtle sweetness, while being far healthier for consumers.

Salads and poke bowls are topped with house-made dressings that come in vibrant flavors like ginger-tomato and cilantro-lime. Kim takes pride in the sesame dressing, which requires slowly roasting sesame seeds for a robust, toasted flavor and blending them with Japanese mayo and gluten-free soy sauce. You can order a PokeDrop/JuicyDrop combo for $15, which tacks on an unce juice to your poke order.

CHOICES, CHOICES: Juicy Drop serves poke bowls, salads, and a variety of juices pressed and blended in-house.Joeff DavisKim's smoothies are called “smoothie juices” because they’re each made with a juice base, giving them a less viscous texture than the typical smoothie. Mango Colada has a base of Sweet Love juice — apple, pineapple, and mint — blended with apple, coconut milk, and lemon. Paradise On Earth is like a milkshake sans ice cream, with banana, raw almond butter, brown rice protein powder, and Milky Way juice (banana, almonds, and agave nectar).

Although JuicyDrop is still a fledgling business, Kim hopes to eventually expand the brand. He doesn’t think the poke trend will last more than a couple years, so he plans on placing more emphasis on his fresh salads. How determined is he to make his business baby succeed? “I haven’t seen my actual kids in a month.” 

JuicyDrop, 119 E. Ponce de Leon Ave, Decatur. 404-205-5535. www.myjuicydrop.com.     Joeff Davis Juicy Drop093CHOICES, CHOICES: Juicy Drop serves poke bowls, salads, and a variety of juices pressed and blended in-house.        20986063         http://dev.creativeloafing.com/image/2017/12/Juicy_Drop_091.5a32d3b3821c0.png                  JuicyDrop hopes to transcend trends "
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Thursday December 14, 2017 07:36 pm EST
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