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The whole world in your hands

Where to find Atlanta’s best portable treats from around the globe

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.

CL Handheldfood Coxhina

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




 

CL Handheldfood Bao

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




 

CL Handheldfood Pastelito

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




 

CL Handheldfood Samosa

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




 

CL Handheldfood Empanada

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




 

CL Handheldfood Kolach

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.




 

CL Handheldfood Jamaican Beef Patty

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



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.

    Brandon English The Depth Perception at Hotel Clermont      "hotel clermont"                             Check Out at the Hotel Clermont’s Bars "
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Article

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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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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Marrakech Express

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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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Tuesday June 12, 2018 03:38 pm EDT
The ever-changing food court has a few new faces | 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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  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.

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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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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.

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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
Downtown Decatur's newest salad, poké, and juice bar offers more than meets the eye | more...
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To say 2017 has been a drag is an understatement (thanks, Trump!) and suddenly the holidays are here, bringing creepy as fuck Elf on the Shelf pictures on the daily. Mall traffic and awkward work parties are surefire ways to keep the holiday spirit away, but luckily, Atlanta bartenders have the remedy: seasonal cocktails.

No, not that store-bought eggnog that glugs out of a carton prepared slapdash with a shot of rum. Instead, think carefully crafted tipples that will have you lit as a Christmas tree (please quaff responsibly). We’ve made a list and checked it twice. Read on for some of the best seasonal beverage picks in the city.

Miracle Yippie Mh3274JOLLY TUSH: Miracle on Monroe, back for its second year serves theme appropriate cocktails galore, including the Yippie Ki Yay Mother F****r.Courtesy Miracle1. Milk Punch at C. Ellet’s

Get in touch with your inner bon vivant and raise a glass of milk punch, created by C. Ellet bartender Courtney Blalock. Straight out of New Orleans, the punch is a creamy bourbon-based blend of whole milk, vanilla extract, and nutmeg. www.c-ellets.com.

2. Bourbon Advent Calendar at Local Three

Stale chocolates in a cardboard calendar? Hard pass. A new bourbon unwrapped each day? Yes, please! Local Three has one of Atlanta’s largest whiskey collections and proudly shows it off Dec. 1-24 with their bourbon advent calendar. Each day during advent a bartender announces the featured bourbon on Local Three’s Facebook page, which is then offered at a discounted price. www.localthree.com.

3. Yippie Ki Yay Mother F****r at Miracle on Monroe

Step into the candy cane-fueled fever dream that is Miracle on Monroe, back for its second year with two locations: Midtown’s Tapa Tapa and the Shops Buckhead. Ceilings lined with Christmas lights (multi-colored, of course), a red and green LED disco ball, Christmas songs on loop, and theme-appropriate cocktails galore. If you’re feeling cheeky, order the “Yippie Ki Yay Mother F****r”, served in a Santa tush mug. A winter tiki drink, it’s made with Barbados rum, cachaca, Trinidad overproof rum, purple yam-coconut orgeat, and pineapple. www.miraclebaratlanta.com

4. Spiked Eggnog at Saltyard

Is sugar one of your four main food groups? Are you Buddy the Elf? Then book it to Saltyard where chef Nick Leahy has a suh-weet dessert and cocktail combo. Housemade gingersnaps cozy up to spiked eggnog, making your sweet tooth sing with joy. Not your Nana’s eggnog, Saltyard’s is laced with bourbon, rum, brandy, and amaretto. Merry merry, indeed! www.saltyardatlanta.com.

SnowballWINTER WONDER: Mandarin Oriental's Snowball features Snowball Hennessy VSOP, egg whites, sugar, and Malbec.Courtesy Mandarin Oriental5. Seasonal shrubs and soda at Lure

If you’re getting a head start on Dry January — or booze just isn’t your thing — fret not, Lure has you covered with wintertime shrubs and soda mocktails. Made in-house, Lure’s shrubs are a blend of fruit purees, vinegars, sugar, and spices that have been cooked down into a thick syrup. This winter, they’re offering two to choose from: spiced mango and tart cherry hibiscus. www.lure-atlanta.com.

6. Coquito at 8ARM

We can’t send you to the beach this Christmas, but we can tell you about 8ARM’s seasonal beverage, coquito. A holiday drink traditionally served in Puerto Rico, coquito is everything a tropical eggnog should be: thick, creamy, and oh-so-coconutty! The cocktail whizzes in the repurposed shipping container make their coquito with gold rum, sweetened condensed milk, and spiced coconut. www.8armatl.com.

7. Warm Cider at King + Duke

After slogging through the mess that is Buckhead’s holiday traffic, reward yourself with one of King + Duke's seasonal drinks, like their warm apple cider. Made with Mercier Orchard’s locally pressed cider and pie spiced syrup, the classic cocktail can be spiked with your choice of rum, whiskey, or brandy. www.kinganddukeatl.com.

Santa Bourbon AdventIN THE SPIRITS: Local Three unveils a new bourbon every day of advent.Courtesy Local Three8. Gingerbread Gin Tonic at Cooks & Soldiers

When on the Westside, do as the Spaniards do and sip on a gin tonic (no “&” here) while munching on tapas. Cooks & Soldiers’ seasonal take on the straightforward drink features a tonic made in-house with cinchona bark (once a malaria remedy), ginger, and cava. Run, run as fast you as you can to catch it before it’s gone! www.cooksandsoldiers.com.

9. The Three Boozy Elves at Mandarin Oriental

Why have one holiday cocktail when you can have three? The Mandarin Oriental offers a soothing respite from holiday madness with its Three Boozy Elves cocktail trio. There’s Jingle, with pomegranate and ginger liquor, cider, tequila; Snowball, with Hennessy VSOP, egg whites, sugar, and Malbec; and Crumpet, featuring coconut rum, spiced rum, cherry brandy, and 18.21 black walnut bitters. www.mandarinoriental.com/atlanta.

10. Christmas Morning at S.O.S. Tiki Bar

It's beginning to look a lot like Christmas threw up in S.O.S. Tiki Bar — and all over the cocktail menu. The standout of the eight-item seasonal menu is the Christmas Morning, a blend of pisco, tequila, dark rum, orange, candy cane, lime, pimento dram, amaro, and bitters served out of Santa's noggin. It's worth an order just to watch your bartender go through the trouble of garnishing it with faux pine twigs, a mini candy cane, teeny jingle bells, and a blow-torched marshmallow. www.vicsandwich.com/sos

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Thursday December 14, 2017 12:54 pm EST
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