Better Half

A couple of out-of-the-way places to try for dinner have some updates....  Push Start Kitchen, which was up until very recently a wonderful Atlanta based supper club, has now opened their first brick & mortar location and taking reservations for dinner. The restaurant has been named Better Half (exterior photo above) and the menu features dishes that the Push Start diners raved about - crafted with interesting, local & in-season ingredients.



Chef David Sweeney // Menu from December 8th

Chef David Sweeney (who I've written previously about here + here), will be hosting his last Fresh Market Bites at Octane Coffee in Grant Park this Sunday, December 22. Chef Sweeney will be stepping away from Octane and pursuing some new ventures in 2014 - keep a look out for more details! We visited him last weekend, and our plates were phenomenal! Small fresh green salad; a vegan pate crafted with lentils & walnuts served with toasted rye bread slices; David's signature flat-bread topped with caramelized onions, cheese, & herbs; and for dessert, a organic date sliced down the center & stuffed with a square of dark chocolate & 3 raw almonds -- DELICIOUS!

Better Half

A couple of out-of-the-way places to try for dinner have some updates....  Push Start Kitchen, which was up until very recently a wonderful Atlanta based supper club, has now opened their first brick & mortar location and taking reservations for dinner. The restaurant has been named Better Half (exterior photo above) and the menu features dishes that the Push Start diners raved about - crafted with interesting, local & in-season ingredients.



Chef David Sweeney // Menu from December 8th

Chef David Sweeney (who I've written previously about here + here), will be hosting his last Fresh Market Bites at Octane Coffee in Grant Park this Sunday, December 22. Chef Sweeney will be stepping away from Octane and pursuing some new ventures in 2014 - keep a look out for more details! We visited him last weekend, and our plates were phenomenal! Small fresh green salad; a vegan pate crafted with lentils & walnuts served with toasted rye bread slices; David's signature flat-bread topped with caramelized onions, cheese, & herbs; and for dessert, a organic date sliced down the center & stuffed with a square of dark chocolate & 3 raw almonds -- DELICIOUS!

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