GBDGF City Spotlight – Atlanta

Beer fans have long felt the annoyance of enjoying a fine meal with a subpar beer menu. We are scouring the country to find you the restaurants and gastro pubs that understand beer has its rightful place on the dinner table. So the next time you are out and don’t want to have to compromise between fine dining and a great beer, take a look at this list to find the places that get it.

Atlanta has several great spots that we recommend checking out.

Atlanta Metro Area

Double Zero-An Italian restaurant with multiple concepts under one roof offers Sandy Springs a real old world European dining experience with an incredible Italian Wine list, Spirit selection and craft beers including Duvel Single Draft and Brewery Ommegang Hennepin. Click here for more info.

Two Urban Licks – Enjoy Duvel with some wood-fired meats and fishin a very modern, chic location in Midtown Atlanta. With live blues played Tuesday through Saturday it has been voted as one of the best places to take an out-of-towner, so if you are just visiting, Two Urban Licks is a great spot to check out. Click here for more info.

Ormsby’s –This hidden gem in West Midtownboasts great food and great beer. With 20 beers on tap and 30+ bottles ranging from Belgian imports such as Duvel, Liefmans, & Maredsous as well as craft brews from Ommegang, Sierra Nevada, Rogue and offerings from local favorites, Sweetwater and Terrapin. Click here for more info.

Tap – 
AtlantaMagazine cited Tap as Atlanta’s best gastro pub. Chef Adrian Villarreal has brought his backgrounds in Mexican and French cuisine to Atlanta and offers some amazing and eclectic dishes paired with a wide range of beers from Duvel, Liefmans, Brasserie d’Achouffe, Weihenstephaner, and Unibroue as well as an array of seasonals very month. Click here for more info.

Hill Street Tavern – A new “Grant Park” Tavern serving exceptional food, and a long list of fine brews (Duvel, Ommegang, Stella Artois & many others) and fine drinks to a diverse local clientèle. Specializing in Southern classics with creative daily specials. Click here for more info.

The Bookhouse – This “Poncey Highlands” favorite starts off with some blue cheese chips as you soak up the “Twin Peaks” vibe as this great gastro pubs hits all the bases as you can find beers from Duvel, Brasserie d’Achouffe, Ommegang and many others. Click here for more info.

The Big Ketch – This is the place to go for fresh seafoodin Buckhead. Try some Coast oysters w/ Ceviche mignonette from the shell bar and other great offerings to pair with Ommegang Rare Vos, Sweetwater 420 and Terrapin Hopsecutioner IPA. Click here for more info.

Goin’ Coastal
– Located in the Virginia Highlands, this seafood restaurant that specializes in sustainable seafood. Try the Rock Shrimp Tacos and Po Boys paired with offerings from Duvel, Ommegang and Allagash.Click here for more info.

The Porter – Located in little 5 points The Porter is one of the best beer bars in the country but its food is not to missed. Start off with some Belgian frites or their signature Hush Puppies and go for the Georgia Wild Shrimp n’ Grits all conceived from in house owner Nick. With so many great beers on offer check out their website to salivate over their beer list and menu. Click here for more info.

Leon’s– This Decatur favorite pits wine against beer every Monday as it serves us a wine vs. beer flight. Take the flight and decide for yourself, which pairs better while enjoying beers from Brasserie d’ Achouffe, The Bruery, Left Hand, Sierra Nevada and Liefmans. Click here for more info.

The Brickstore Pub- A Decatur staple founded themselves in 1997 with the idea that Great beer deserves great food and have not compromised themselves since. Amazingly tasty and fresh food paired with a hefty selection of American craft (downstairs) and Belgian imports (upstairs) make the Brickstore a must stop. Click here for more info.

The Marlay House– Located in Decatur, The Marlay House is a traditional Irish pub that has brought some Irish classics from their hometown of Rathfarnham and has paired this great Irish fare with great beer selection between their 20 draft lines and bottles. Also be on the lookout for the Mobile Marlay van on your quest for finding great street food. Click here for more info.

The Iberian Pig–Located in Decatur, The Iberian Pig specializes in Spanish cuisine with an amazingly tasty selection of cured meats, cheeses, tapas dishes, salads, cocas. The Iberian Pig also has an unparalleled spirit selection, wine list as well as craft & super premium beer menu. Click here for more info.

The Salt Factory–Located in Roswell showcases modern pub comfort cuisine that has arranged its menu to compliment the beers that they serve from the breweries of Duvel, Ommegang, Sierra Nevada, Victory among others. Click here for more info.

Johnnie MacCracken’s–Located in Marietta is a new mom and pop style pub that we suggest you check out. Specializing in Irish fare there is plenty of delectable comfort food to sample with a wide selection of craft beer. Don’t miss the patio outback. Click here for more info.

Did we miss something? Respond to let us know what your favorite spot to eat in Atlanta is, and what city we should showcase next.

DBGB French Country Dinner Series-Whole Hog

299 Bowery
New York, NY 10003

(212) 933-5300

Be sure to check out one of our favorite restaurants in NYC on Wednesday December 14th, as DBGB is roasting a whole hog for its French country dinner series for $79 (including food, beer, tax and gratuity)

DBGB Kithen and Bar’s is Chef Daniel Boulud’s new lowdown downtown place where the French brasserie meets the American tavern.

Daniel Boulud

DBGB Kitchen and Bar’s French country dinners continue with their famous whole hog feast. Rev your engines with a selection of charcuterie, just a warmer-upper for Chef Olivier Quignon’s whole Pennsylvania Green Village Farms slow roasted suckling pig. It’s stuffed with pork, bacon and fine herbs and is served family style with endive and ham gratin, beer braised sauerkraut, fingerling potatoes and brussels sprouts. Top the whole thing off with our fabulous flaming vanilla – pistachio baked Alaska. Now that’s what we call putting lipstick on a pig !

This amazing dinner will be paired with fine Belgian ales from Brewery Ommegang out of Cooperstown, NY and Brasserie d’Achouffe of Belgium.

Ticket should go quick for this great event and they can be purchase on ticket leap.
Click here for tickets

Otto Enoteca Pizzeria Presents Its Inaugural Beer and Food Pairing Class

Otto Enoteca
1 5th Avenue
New York, NY

This Monday, November 21st, from 6-8pm Otto Enoteca Pizzeria is presenting its Inaugural Beer and Food Pairing Class, featuring ales from Brewery Ommegang (Cooperstown, NY), and selections of cured meats and cheeses from Executive Chef Dan Drohan. Hosted by Brewery and Great Beer Deserves Great Food representatives AJ Eckstein and Ken Erdogan.

Chef Bio
: At the age of 14, Dan Drohan was hired as a dishwasher in an Italian restaurant in Sag Harbor, NY. Not too long after, he was promoted to cook. After finishing high school, Dan attended the Culinary Institute of America and after graduation, headed to Colorado where, for two years, he snowboarded by day and cooked at a resort by night. In the fall of 1999, Dan returned to the east coast and worked as a sous chef in restaurants in both Westchester and Shelter Island. In January 2004, Zach Allen, then the Executive Chef at OTTO, hired Dan to be his sous chef. Under Zach, Dan learned all the ins and outs of OTTO’s renowned artisanal cured meats program. Dan took over as Executive Chef in the fall of 2005 and continues to produce all of OTTO’s cured meats in-house. In 2007, under Dan’s tutelage, OTTO became the first restaurant in New York City to have a Cured Meats HACCP plan approved by the New York City Health Department.

Seating is limited, and is $50 per person. For reservations, please call the restaurant 212-995-9559, or contact

Belgian Beer Dinner at Indian Road Cafe

The Indian Road Cafe in NYC will be hosting a Belgian Beer Dinner this Thursday, with beer pairings from Duvel, Maredsous, Chouffe, Liefmans and Brewery Ommegang. We are excited to try out these pairings and hope that you come and join us for a great night of food and beer.

November 10th
Address: 600 West 218th Street, NY, NY

Paisley Farm Organic Beet & Beet Green Salad with dry aged goat cheese & a beet/Duvel vinaigrette
Paired with Duvel Single Ale (from Duvel Moortgat of Breendonk-Puurs, Belgium)

Black Tiger Shrimp with Cilantro Spaetzle in Maredsous,lime & jalapeño broth
Paired with Maredsous Blonde (from Duvel Moortgat of Breendonk-Puurs, Belgium)

Hudson Valley Duck Farm Meatloaf Sandwich house-baked McChouffe brioche pomegranate BBQ sauce
Paired with Mc Chouffe Ale – Scotch of the Ardennes (From Brasserie d’Achouffe of Achouffe, Belgium)

Stinking Bishop Cheesecake and Fruitesse reduction
Paired with Fruitesse (fromLiefman’s of Oudenaarde, Belgium)

Trappist Truffles and Abbey Ale ganache
Paired with Ommegang Abbey Ale (Brewery Ommegang, Cooperstown, NY)

Tickets are $47 per person (plus tax & gratuity) RSVP for tickets at Coffee Bar or call 212-942-7451.

Interview with Chef Dan Rothman of Whole Foods Market

Dan Rothman
Whole Foods Market (Northeast Region)
Metro Chef

Chef Dan Rothman

Brief Bio: With twenty eight years of experience with a focus on seasonal American cuisine. My first job after graduating Johnson and Wales was Tavern on the Green; from there I have cooked in New Orleans, Palm Beach before returning home to New Jersey to open the critically acclaimed Stage Left in New Brunswick. Most recently I had opened a Brewpub near the Delaware Water Gap in PA, where I coined the phrase”Season-Ale” cuisine. My love of pairing food and beers came to the fore front hear with a beer centric upscale pub menu. After a couple of years at the Brewpub I returned to Whole Foods Market to my current position, where I do recipe development and culinary training. I also have the opportunity to help with new venues and presently I am working on the Tap Room in our Columbus Circle location. I also recently founded our local chapter of Slow Food Pocono Mountains where I serve as Chairman.

Why is the pairing of food & beer important to you? The synergy between food and beer make both better. Ever since the first beer Dinner I hosted in the early nineties I have been a mission to show people that beer not only pairs as well with food as wine but actually in most cases pairs better.

What got you started on pairing food & beer? In the late eighties a friend of mine was the chef of The Old Bay a New Orleans style restaurant with a great beer bar. While helping him with some recipes we began exploring the happy marriage of beer & food.

Who are the chefs you admire? I have great respect for all chefs that draw inspiration from their region and cook with the seasons. There are far too many to list.

What are some of your favorite pairings? Some of my favorite pairings over the years have been a Chestnut Bisque with Pumpkin Saison, Oatmeal Crusted Oysters served with Oatmeal Stout and a Malt Crusted Rack of Lamb with Barley Mushroom Risotto served with a Double Pale Ale .

Favorite style / beer to pair with? Belgium Sours probably top the list but I don’t know that I have one particular favorite style.

Favorite all time beer? Corsendonk Brown Ale

Feature dish in which you pair beer with food or use beer in preparing the dish? Rare Vos Braised Lamb Shanks with Crispy Gnocchi.

Thoughts on the future of food & beer in fine dining? We are at an exciting time where chefs and dinners are embracing how well food and beer play together. While the movement is strong now, I feel it is just the beginning. The local trend continues to blow up and I hope to see more chefs brainstorm with their local Brewmasters to work on flavor profiles in their beers. Things like lemongrass in wheat beers or toasted black peppercorns in porters.

Favorite restaurant in a city not your own? The French Laundry, Thomas Keller and his crew continue to raise the bar and inspire me and many other chefs.

Rare VOS Braised Lamb Shanks with Root Vegetable Ragout and Crispy Gnocchi
4.00 ea Lamb Shank
1.00 T garlic, granulated
1.00 T Onion, granulated
1.00 T Coriander, ground
0.25 t cumin, ground
0.25 t cinnamon
0.25 t cayenne
1.00 T salt
0.50 T black pepper

Root Vegetable Ragu
1.00 qt Celery root
1.00 qt carrot
0.50 qt parsnip
0.50 pt red onion
1.00 T rosemary
1.00 oz garlic
0.50 t ginger
1.00 ea orange zest
2.00 ea bay leaf
2.00 oz olive oil
2.00 oz tomato paste
16.00 oz Ommegang Rare Vos
2.00 oz fresh orange juice
48.00 oz beef stock

Combine ingredients from granulated garlic to black pepper, coat lamb shanks,
Allow to sit 1 hour
Sear in 425° oven for 30 minutes, discard any grease
Then top with ragout as prepared below

While shanks are roasting sauté root veg, with onion & garlic on high heat to brown then add tomato paste stir well and roast paste in pan until dark.
Add rosemary, ginger, orange zest bay leaf deglaze with Rare Vos and O.J.
Add stock, cover shanks bring to a boil
Cover tightly and bake in a 300 degree oven for 2 hours and 40 minutes or until lamb is fork tender and almost falling off the bone

For the Gnocchi heat 1″ of olive oil to 370 degrees or just before it smokes, drop gnocchi in oil and stir for I minute, ,remove with slotted spoon season with a bit of salt and put over ragout just before serving.