Fall might bring new hues of leaves and cooler weather, but it also signifies comfort food and beer. Brookhaven’s Irish restaurant Pub 71 hosts a complimentary tasting of Warsteiner beer paired with Executive Chef Robert Adamo’s creative Irish fare Friday, Sept. 25 from 5 to 7 p.m. Try combos of grilled bratwurst with caramelized onions with Warsteiner Oktoberfest; pork sliders with apple mustard and Warsteiner Pilsner; German-style meatballs and Warsteiner Dunkel; and chicken schnitzel with Kon...

Continued...

Got a sweet tooth? Dig your spoon into these local desserts: WHAT: Fried apple pie with vanilla ice cream WHERE: Serpas, 659 Auburn Ave. 404-688-0040. www.serpasrestaurant.com. WHAT: Crêpe soufflé with passion-fruit sauce WHERE: BLT Steak, 45 Ivan Allen Jr. Blvd. 404-577-7601. www.bltrestaurants.com. WHAT: Warm chocolate truffle spice cake with saffron ice cream WHERE: 30 Tables and 11 Stories at the Glenn Hotel, 110 Marietta St. NW. 404-469-0700. www.30tables.com. WHAT: Maple ...

Continued...

In June, I reported that Bob Amick was closing Trois, sort of. The idea was to keep the cool bar at Trois, which served old-fashioned cocktails, bites from the modern French restaurant and featured jazz quartets, open for evening business, while reconceptualizing the three-tiered Midtown space for a new restaurant concept this fall. But the news has come in today that Concentrics, the creative management umbrella of hip restaurant concepts like One Midtown Kitchen, Two Urban Licks, Max's Coa...

Continued...

WaterHaven in Midtown will offer free parking for tailgating for guests during every Saturday home game for Georgia Tech. The restaurant opens at 10 a.m. and will be serving brunch in addition to a special Game Day menu. $5 mimosas and Bloody Marys are offered on the 100-seat patio all day long. WaterHaven will validate guests’ parking ticket from the AT&T parking deck with a minimum purchase of $25. The AT&T parking deck is located at 5th and West Peachtree Streets. WaterHaven is...

Continued...

I consider myself an adventurous eater. In my line of work, I have to be. And I’ve had my share of the more mainstream types of offal (a term encompassing everything from the heart, liver, lungs and entrails to the tail, feet and head of an animal). On occasion, I’ve been known to enjoy foie gras (fattened liver) and pork belly like any responsible food editor, and I’ve indulged in the delicate meat of the trotter of a pig or two—for reporting purposes, of course. But the thought of dining on tr...

Continued...