Posts Tagged: Sweetwater
Better Half | Atlanta, Georgia USA
Chef Zach Meloy portioning out a component for the pork shoulder dish.
Chef Jonathan Miller meticulously finishing up dishes of the Yellowfin crudo.
Chef Zach and Jonathan were always intensely focused on making sure every plate went out right. Highly recommend a dinner at the bar to see how the two work; it’s an impressive sight.
Crispy gnocchi, shaved Spanish chorizo, brussel sprouts, guajillo sauce
Yellowfin Crudo, beets, compressed turnip, horseradish
Silk Handkerchief pasta, wild mushroom confit, tomato marmalade, porcini cream
Blood orange tart, honey ice cream, spiced pecan praline
Cajetas De Coco (aka Coconut Truffles) to end the experience.
These were just a few of my favorite things… come hungry, leave happy, and as Better Half puts it, “Get Fed.” Images of the exterior and interior can be found at my images posted on Eater Atlanta .
Better Half (information gathered 01/2014)
349 14th St. Bldg. C
Atlanta, GA 30318
404.695.4547
Hours
Tues – Thurs 5:30pm – 10:00pm
Fri – Sat 5:30pm – 11:00pm
Sun – Mon Closed
Parking
Side street parking; also behind back there are also a few spots.
Please be advised, all edible and non edible subjects have been shot in its natural habitat/lighting with some post processing. All content is copyrighted and may not be used without permission. Got questions? Email me: mweats <dot> info <at> gmail <dot> com
References:
MW Eats twitter | facebook
Better Half website | twitter | facebook
Sweetwater website
Eater Atlanta website | twitter | facebook
Delta Check-In – Sweetwater 12 Pack | Atlanta, GA USA
So had been looking at some of old posts and realized these few shots that never got posted. The top one was shot with my 5DM3, but the one on the bottom was not. I think you can tell the quality. But! The point is I need to make sure this story is told.
Last year while traveling to visit a friend (the trip was from Atlanta, Georgia to Los Angeles, California) and my friend Alan G really wanted some Sweetwater beer. It’s a locally brewed beer from Atlanta at the time of this post, is not distributed that far west. Per my Delta status and ability to check-in bags for free, I figured let’s try and check-in the box.
Toting this around at the airport definitely turned some heads but ultimately, spoke with the baggage agent at Delta and was told that sending a case of beer is considered a valid form of packaging and will be covered if damages occurs. She slapped on some Fragile / Priority stickers and like a parent sending their child to school for the first time, watched the little 12 pack that could journey into the unknown. Crossed my fingers and went on my way. Fast forward 6 hours later, the box awaited my arrival in the special baggage section and viola! Safe and sound for Alan and I to enjoy. Cold Sweetwater 420 and amazing California weather what a freaking amazing pairing!
Drink responsibly. 🙂
| References:Add me on: twitter | facebook Sweetwater website | twitter | facebook Delta website | twitter | facebook |
Eli Kirshtein’s Pop-up at Versuvius’ The Music Room (feat. Livingsocial & Sweetwater) | Atlanta, Georgia USA
Christine and I checking-in with Livingsocial. (Thanks for having us!)
Really cool speakeasy entrance and exit (or was it vice versa!?)
All properly seated; waiting for the fun to begin!
Cous-cous stuffed mussels paired with Sweetwater 420
Peekytoe crab and cucumber salad with a Vietnamese Nuoc Cham sauce; with various herbs/spices (e.g. ginger, agave nectar, mint garlic, culantro, cilantro, lots of black pepper) paired with Sweetwater IPA
Painted hills hangar steak; roasted/braised king oyster and butternut squash puree, finished with some veal jus and black truffle butter. Steak was sous-vide at 55 celcius for 2 hours, seared them off with some homemade montreal style seasoning. Paired with Sweetwater LowRYEder
Magical Two Night Stand; because, what’s better than a one nigher? (p.s. why doesn’t the iPhone have some kind of auto brew-it-now app yet?!)
Spanish Queso de Valdeon cheese with pumpernickel bread. Sauce on the plate is comprised of: Agave nectar, miso, honey, sugar, rice wine vinegar. Finished with some chinese chives and zest of lemon; paired with a custom brewed Sweetwater ‘Two Night Stand’
Creamy Panna Cotta; coriander infusion, fig and exodus reduction. Paired with Sweetwater Exodus.
Eli Kirshtein
While on the road in Boston, was checking out my twitter and saw Chef Eli Kirshtein talking about a 5 course/Sweetwater tasting in collaboration with Livingsocial. A Livingsocial deal? Sweetwater?! Eli Kirshtein!?! Done and done. Favorite pairing would have to be the Spanish Valdeón cheese with the custom brewed ‘Two Night Stand’ by Nick Nock, the main brewer at Sweetwater. 1/3 of each in their flat form: IPA, GA Brown, and Sch’weat, then added some natural live yeast, residual sugar. Some said it was similar to an IPA with an extra bit of head; creamy because of the dry hopping. Panna cotta with the Exodus Porter was a great way to finish. mmm.. so good. Per Chef Kirshtein’s recommendation, I’ll need to get myself to the ‘Brew Your Cask Off’ competition by Sweetwater. Sounds like a tasty good time.
Want to see what else I’ve eaten? Click the home link!
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Eli Kirshtein’s Pop-up at Versuvius’ The Music Room; 5 course w/ Sweetwater pairing; setup by Livingsocial (information gathered 9/2012)
Parking
Empty meter parking meters was your best friend that evening. A little on the crazy side since Edgewood had all that construction. Oh well, it was worth it.
Please be advised, all images and content are copyrighted and may not be used without permission. Got questions? Email me: mweats <dot> info <at> gmail <dot> com
| References: Thanks to Christine (aka Xteeener) for joining 🙂 xteeener | twitter And of course thanks to Livingsocial, Sweetwater, Vesuvius/The Music Room and Eli Kirshtein for the fun event! Eli Kirshtein facebook | twitter Livingsocial http://www.livingsocial.com/ | facebook | twitter Sweetwater sweetwaterbrew.com/ | facebook | twitter Vesuvius: The Music Room |