The following GRA members will be featured on this week’s episode of Atlanta Eats.
Swoon over the riverfront view and natural. Chef Carvel Grant Gould emphasizes freshness and creativity in all of her seasonal southern cuisine. From a simple, hearty African Squash soup, to a rich and complex rabbit served with bacon ravioli, Canoe is a feast for the senses and a great place for brunch, lunch, and dinner.
MAX'S COAL OVEN PIZZERIA-- Max's Coal Oven Pizzeria boasts Georgia's only coal-fired pizza oven. What's the big deal about coal? It makes a rocket-hot oven that allows the pies to come out thin and perfectly crispy, yet chewy and delicious. Beyond the incredible crust, they offer up a number of specialty pizzas like "Max's Meaty." This pizza is topped with fresh mozzarella, homemade sauce, pepperoni, sausage, capicola, and Genoa salami.
Chef Doug Turbush's Seed aims for bold, modern American flavors accented by fresh, locally-grown ingredients. Even with a constantly changing menu, there are some favorites that stick around. The sweet potato ravioli is one of these dishes. Sweet potatoes are blended with marscapone cheese and Moroccan spices, then stuffed into homemade pasta and served with sage, brown butter, and mushrooms.
Catch an exclusive preview of the episode airing Saturday at noon on CBS.