Major Food Events Around Atlanta This Summer
Summer isn't just about peach season (okay, it's a lot about peach season). Food festivals, wine dinners, and farmers' markets are in full swing. Here are restaurant events we're excited about.
Buckhead Restaurant Week, July 21-26
Buckhead Restaurant Week is happening now, with the city's restaurants offering prix fixe menus, cocktail specials, and tastings. Major participating restaurants include James Beard finalist Aria, Alma Cocina, Alon's Bakery + Market, Brush Sushi, Carmel, Gypsy Kitchen, Jinya Ramen Bar, Kyma, Madre Selva, Mission + Market, Nan Thai Buckhead, Nobu Atlanta, Pendolino, Pricci, Snap Thai Fish House, St. Regis, the Southern Gentleman, and Zakia, among many more.
PeachFest, July 27
For its 11th year, PeachFest returns to Downtown Atlanta on Sunday, July 27. More than 65 chefs and bartenders will sling peach-centric food and drinks, this year teaming up with Pearson Farm's Peach Week. Restaurants include Tio Lucho's, CudaCo. Seafood House (Charleston), etc. (Chicago), Kitty Dare, Southern National, Marcus Bar & Grille, Auburn Angel, Rathbun's, Sweet Auburn Barbecue, Table at the Lake, Birdcage, Southern Child, TWO urban licks, Stolen Goods ATL, and many more. Tickets are on sale now and begin at $95.
Peach Week Atlanta takes place this week, from July 21 to 26, with peachy dishes featured at more than 20 restaurants around Atlanta. Key menu items include:
Cornbread Panzanella at Miller Union
Charred Peach Gazpacho at Birdcage
Peach and Scallops Risotto at ENZO Steakhouse & Bar
Peach and Chinese Mustard Glazed Spare Ribs at Sweet Auburn BBQ
Peach and Prosciutto Ice Cream at the Pub @EAV
Summer Labneh at Kitty Dare
Look for peach-centric drinks and dishes at many Atlanta restaurants during Peach Week this week. PeachFest
Panda Fest returns, September 5 to 7
The sold-out Panda Fest returns to Atlanta this September 5 to 7 at Atlantic Station. The mega gathering will include more than 80 Asian food vendors, an outdoor market, K-Pop and Thai dance performances, and a 15-foot inflatable panda. The festival began in New York City and is now growing to multiple cities nationwide. Early Bird tickets go on sale this Friday, July 11, at 10 a.m.
Atlanta Food & Wine Festival, September 11 to 14
Atlanta Food & Wine Festival is returning for its 14th year, and tickets are already on sale for the weekend-long events. The talent lineup is jam-packed with top local and regional chefs. This year's festival theme is 'States of Motion,' exploring how food connects people across regions, generations, and cultures.
Brooklyn's popular Smorgasburg food festival is looking for vendors
Brooklyn's popular open-air food festival, Smorgasburg, has selected Atlanta as its new home. And here's the thing — it's not a one-time event. Beginning this October, this new food festival will run year-round, every Saturday, in South Downtown at 140 Forsyth Street SW. More than 40 food vendors will be featured weekly, including pop-ups, food trucks, bars, and artists. Originating in New York in 2011, the festival is an incubator space for up-and-coming culinary talent. Vendor applications for the festival are open now.
Atlanta will be home to Brooklyn's popular Smorgasburg weekly food festival. Ashley Walia
'Smorgasburg has always been about discovering and championing the most exciting emerging culinary voices,' said Gaston Becherano, a former Brooklyn vendor who is now the co-owner and CEO of Smorgasburg, in a statement. 'When we looked at where to expand next, Atlanta stood out immediately — there's a dynamic and thriving pop-up food scene here that's deeply rooted in creativity, community, and cultural pride.'
South Atlanta is undergoing major revitalization, with the team behind Sammy's announcing the opening of a barbecue restaurant in the neighborhood next year. 'Atlanta is such a food-loving city, and the experience Smorgasburg will bring to South Downtown is going to be unlike anything else that exists here in Atlanta,' said April Stammel of South Downtown in a statement.
Wine Dinners
Atlanta restaurants are buzzing with special dinners. Here are some worth checking out.
July 23 , at 6:30 p.m.: a tasting tour of France's Loire Valley through a five-course food and wine pairing menu. French Wines of the Loire Valley at the Ashford on Wednesday,, at 6:30 p.m.: a tasting tour of France's Loire Valley through a five-course food and wine pairing menu.
August 7 at 5:30 and 8:30 p.m.: Yours truly is pairing wines with a six-course dinner menu at Lazy Betty in Midtown. Tickets can be found under the Experiences section Wine Dinner with Eater's Henna Bakshi at Michelin-starred Lazy Betty on Thursday,at 5:30 and 8:30 p.m.: Yours truly is pairing wines with a six-course dinner menu at Lazy Betty in Midtown. Tickets can be found under the Experiences section here
August 14 from 7 to 9 p.m.: a five-course dinner of Atlanta's iconic dishes, including Salmon Chips, inspired by Two Urban Licks; a Bec Bagel, inspired by Emerald City Bagel; Chicken Wings, inspired by Magic City; Squid Ink Pasta, inspired by BoccaLupo; a Catfish Po' Boy, inspired by Bankhead Seafood; and five wine pairings. Tickets are $85 per person and can be purchased Atlanta Food Staples Wine Dinner at the Epicurean on Thursday,from 7 to 9 p.m.: a five-course dinner of Atlanta's iconic dishes, including Salmon Chips, inspired by Two Urban Licks; a Bec Bagel, inspired by Emerald City Bagel; Chicken Wings, inspired by Magic City; Squid Ink Pasta, inspired by BoccaLupo; a Catfish Po' Boy, inspired by Bankhead Seafood; and five wine pairings. Tickets are $85 per person and can be purchased here
Eater Atlanta
All your essential food and restaurant intel delivered to you Email (required)
Sign Up
By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Eater
14 hours ago
- Eater
Why You Need to Order the New Tea Pairing at Emeril's
Henna Bakshi is the Regional Editor, South at Eater and an award-winning food and wine journalist with a WSET (Wine and Spirits Education Trust) Level 3 degree. She oversees coverage in Atlanta, Miami, New Orleans, the Carolinas, and Nashville. On a Saturday night, wrapping up dinner at Emeril's, Jason Burse's eyes lit up when I asked for hot tea to finish the meal. 'I've got just the thing,' he said. Out came two glass tea pots on warmers lit with tea lights, accompanied by the most beautiful bone china tea cups and saucers, wrapped in painted florals and gold trim. The first pour was a vintage Emperor's private reserve pu-erh tea infused with truffle and gold, and the second a Gyokoro green tea. Burse, the captain at Emeril's, enthusiastically spoke of age on the pu-erh, a fermented Chinese tea, asking me to smell the cup. It was scented with deep notes of cedar, nuts, and truffle. Emeril's, the lauded restaurant by namesake chef Emeril Lagasse in New Orleans, isn't done surprising its diners. The restaurant has introduced a new tea service, meticulously paired with its tasting menu, or served a la carte at the bar. And it's not just any old sweet tea. These are treasures Burse and wine director Aaron Benjamin have sourced from Rare Tea Cellar, a purveyor of fine teas and other specialty ingredients. Banana cream pie is served with an aged 2010 pu-erh called Caramel Dream. Henna Bakshi 'My first experience with tea was in Chicago in 2017, while I was working at Band of Bohemia. It was a 1979 pu-erh,' Burse says of the time he knew tea was a special calling. 'The tea was gifted to me by a mentor of mine who wanted me to stay focused during service, and I was hooked after that.' Emeril's chef and co-owner, E.J. Lagasse, is on board. 'We're having a lot of fun with it,' says Lagasse, who had his first specialty tea tasting at three-Michelin-starred SingleThread Farm Restaurant in California. 'It was phenomenal,' he recalls. Lagasse is recreating some of what he experienced, working with individual courses and matching their taste profiles with equally heavy-hitter teas. 'Hojicha tastes like nori, it's got a seaweed thing going on, so we tried it with the trout. We've got the Fulsome for the oyster stew with fennel pollen in the tea.' Cold tea is served in a wine glass to preserve aromas. Randy Schmidt Tea preparations go through cocktail-like mixing. Randy Schmidt With the beef course, the team is serving warm beef tallow in the tea, much like a consomme. With fish and caviar, the teas are chilled; for another course a genmaicha tea is cold-steeped for 48 hours and served at room temperature, and a lobster mushroom tea is served hot. 'The mouthfeel of it is incredible,' says Lagasse. Cold teas are served in wine glasses to help collect aromas, and hot ones are served in fine china of different shapes. 'Hojicha tastes like nori, it's got a seaweed thing going on, so we tried it with the trout.' — E.J. Lagasse, chef and co-owner, Emeril's 'Thinking that wine is the only avenue for pairing and luxury should really be a thought of the past,' says Benjamin, who directs a weighty wine list. Both Burse and Benjamin are working with Lagasse to pair the teas with the different courses. The pairing can be purchased as a $100 add-on to the tasting menu ($225) or ordered by the cup for $8 to $20. 'We also make our own iced tea,' says Benjamin. The food at Emeril's has a linear focus on local ingredients — the boudin, seafood, takes on po' boys and sno-balls, are all quintessential New Orleans. When it comes to tea, Lagasse hopes to steep some NOLA into that, too. The tea blends are worked like cocktails, with different steep times and even fat-washed with tallow. Lagasse says the team is working on a tea that tastes like a Sazerac. Related Best Dishes Eater Editors Ate in New Orleans This Week 'Will we find the chicory of the tea world?' asks Lagasse. 'We'll find more sense of place in tea.' As for now, I'd tuck into a warm cup at the end of a meal here. To finish, banana cream pie is served with an aged 2010 pu-erh called Caramel Dream. It's a dainty thing, with depth and honey, a gentle lullaby to pie. And how can you say no to that? Eater New Orleans All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Forbes
20 hours ago
- Forbes
This Spanish Wine Region Puts On A Party For The Albariño Grape
During the first week of every August, in Galicia's Rías Baixas wine region, the Spanish town of Cambados gushes over a highly-prized native white grape. It's the Albariño, a citrusy staple used in wine making for up over 95 percent of the region's D.O. Rías Baixas vineyards. This special party brings forth what's known as Festa do Albariño, a festival of concerts, parades, street performances and open-air parties with local peñas and associations gracing every corner with colors and traditions. However, many festival goers also enjoy another celebratory activity –wine tastings. 'There are a lot of different activities from wine courses to parades with traditional Galician music, but the main attraction is visiting the stands of the different wineries,' said Noah Chichester, founder of The Wines of Galicia website. 'You're given a tasting glass to wear around your neck and you can go from stand to stand to try that year's wine for a few Euros a glass. At night, the festival has become known for its concerts, which bring in artists from the Spanish-speaking world to perform each night.' Why Is This Spanish Wine Region Have A Festival? According to the event's website, the Festa do Albariño began as a competition between two winemakers named Bernardino Quintanilla Álvarez and Ernesto Zarate in 1953. On the night of August 28, Álvarez, who was also a local lawyer, and his friend, Zarate, had a private garden dinner with seven other grape growers from a select circle of mutual acquaintances. The evening was to settle a friendly debate over who made the best Albariño. That private dinner uncorked what would become a public affair. Chichester also explained that by 1965 this contest grew into a genuine festival thanks to a special visitor - Franco's Minister of Tourism, Manuel Fraga. 'A native son of Galicia, 'Don Manuel' used his influence to spread the festival far beyond Galicia's borders by featuring the Festa de Albariño on Spanish state television,' explained Chichester, a specialist in Galician wines. However, Fraga's connection didn't stop there. In 1969, he became a founding member of the Capítulo Serenísimo do Viño Albariño—or the 'Serene Order of Albariño Wine'— that lent an air of formality to the festival's proceedings. Is Festa do Albariño in Cambados Popular? Marking its 73rd year in 2025, the Festa do Albariño has catapulted to the forefront in Spain and beyond. In 1977, the event was declared what's referred to as a Fiesta de Interés Turístico Nacional, an official proclamation by Spanish officials for its touristic importance, and it's still one of the most important wine festivals in Galicia. While the Festa do Albariño provides a very good reason for visiting Cambados, this seafaring town also is known for other offerings including seafood. Cambados and the surrounding Val do Salnés (Salnés Valley) are also known for their fishing and canning industries. 'The name 'Salnés' refers to medieval salt flats where locals would collect salt to use to preserve freshly caught fish to send to other parts of Galicia and Spain,' said Chichester. "Today, the area is home to some of the best shellfish in the world, and canneries pack it up to be sent to gourmet stores all around the world.' Other Offerings In Cambados Besides Festa do Albariño Visitors can taste and see for themselves what else Cambados has to offer. Try Galician cuisine and a fine Albariño selection of at the Michelin-starred Yayo Daporta, or order octopus, razor clams or other seafood specialties at O Bo Paladar. Two other recommendations for finding traditional Galician dishes include Ataberna do Trasno, with a tavern-style atmosphere, and Ribeira de Fefiñáns, which overlooks Cambados' famous Fefiñáns Square. Of course, visiting a winery is a must. Established in 1904, the Bodega del Palacio de Fefiñáns is Cambado's oldest winery, set within a historic pazo. Just outside Cambados, venture along the Tremoedo Wine Route (Vilanova de Arousa), a scenic route winds through wineries and vineyards. Other things to do in Cambados are many. See ruins of the gothic Santa Mariña de Dozo church or walk the seaside 'boardwalk' (made out of stone) through the old fishing quarter of San Tomé to the medieval Tower of San Sadurniño. Next to the ruins, the Ethnographic and Wine Museum is Galicia's first wine museum, with a sculpture garden by Manolo Paz. Head to neighboring fishing villages such as Combarro or the town of O Grove and take a boat to see bateas, floating mussel farms in the Ría de Arousa (Arousa Estuary). 'With its coastal beauty, noble history, and deep-rooted wine culture, Cambados is a must for travelers seeking a true taste of Galicia—especially during the unforgettable Festa do Albariño,' said Chichester.
Eater
3 days ago
- Eater
A Candlelit Butcher Shop Is Hosting Atlanta's Most Intimate Meal
Henna Bakshi is the Regional Editor, South at Eater and an award-winning food and wine journalist with a WSET (Wine and Spirits Education Trust) Level 3 degree. She oversees coverage in Atlanta, Miami, New Orleans, the Carolinas, and Nashville. Welcome to another installment of Scene Report in Atlanta, a new column in which Eater captures the vibe of a notable Atlanta restaurant at a specific moment in time. What is usually a bustling, sun-lit cafe and butchery, with people lining up for its famous breakfast sandwich on brioche, transforms into a candlelit oasis with four seats lining the bar. Afterhours at 8:30 p.m., Kinship Butcher and Sundry co-owner Rachel Pack greets you at the door, while her husband, Myles Moody, is a buzzing shadow with pots and pans behind the meat counter. The produce light is on with fairytale eggplants and peppers on display, the cheese case beckons, and folded napkins and freshly polished wine glasses wait dramatically at the handmade bar. And that's how dinner begins. The produce section at Kinship is dimly lit during dinner. Andy Leverett Starting in September, Kinship in Virginia-Highlands will debut a 12-course tasting menu, seating just four guests per night, two weekends a month. Priced at $325, the hyper-intimate dinner showcases local ingredients and wine pairings from chef Myles Moody (formerly of Eleven Madison Park, Aska, and Blue Hill at Stone Barns) and sommelier Rachel Pack (also formerly of Aska, where the couple met). Eater got an exclusive first look at dinner. Here's what to expect. The food Most ingredients rely on what's fresh and new, but here, dishes embrace aging and fermentation. Aged and preserved fruits appear on both plate and in glass, balancing summer garden brightness with the depth of time. The first course, aptly named the Garden, is a refreshing herb bundle steeped in a chilled, foaming cucumber drink alongside a lettuce, cheese, and preserved chamomile tartelet. (The ethos is immediately very EMP and Noma.) The second is a fermented green tomato with capered coriander seeds — a revelation that coriander seeds can be salted and pickled like capers, offering tiny bursts of acid and spice. Royal red shrimp and sungold tomatoes served on Carolina Gold rice, with fermented strawberries and bay laurel. Dave Crawford Pack shows the diners a large bowl of dried spicebush, a shrub in the laurel family, that Moody has foraged locally. It has a pink peppercorn flavor, which Moody finely grates atop a croustade pastry shell filled with potato and gold koji whey. The ingredients and techniques may sound complicated, but the flavors combine effortlessly, punching at acid, deep umami, and preserved fruit and spice. One of the best dishes is one made with sungold tomatoes (skins and flesh prepared in different drying and aging techniques) and royal red shrimp served on Carolina Gold rice, with fermented strawberries and bay laurel — something you might find at Atelier Crenn in San Francisco. It is plated in a vintage swirling orange glass bowl to match the sungolds. A bowl of dried spicebush. Henna Bakshi Chef Myles Moody grates spicebush on a croustade course. Andy Leverett You can tell Moody is playing. There are courses of monkfish, quail served with grilled cream and a special lemon-pepper wet quail wing, and of course, a butcher one does not make without serving your best cut of beef. The one here is dry-aged for 40 days, served with fairytale eggplants and preserved roselle (hibiscus). The meaty beef with the sweet and tangy roselle is a true crescendo. Insider tip: Ask what leather britches are. Rachel Pack pours Champagne Piollot for the first few courses Andy Leverett The drinks Pack runs the wine and non-alcoholic pairings and does so brilliantly. The first few courses are served with biodynamic Champagne Piollot, followed by a sherry-like treasure from Spain (2021 Raul Moreno 'Destellos'), beautiful reds, and capped with a sweet ratafia from Vilmart et Cie. The non-alcoholic wines are well-sought, ranging from a gruner weiss from Austria, a floral sparkling tea from Copenhagen, and a pre-mixed cocktail called 'for bitter or for worse' from Rose City Fizz — the last is a brilliant pairing with the beef and roselle course, matching the hibiscus notes to a T. The drinks are served in Zalto glassware — one of the finest wine glasses from Austria that makes you feel like you're drinking out of thin air. Additionally, the plateware and silverware are French antiques the couple has collected over their travels. Pack's attention to detail on service, from front-of-house greetings, warm and cold towels, dish presentation, and pickup, down to the thoughtfulness of handmade menu sleeves, is like watching a ballerina perform — it's choreographed, yet natural. Insider tip: Ask Pack about the wine and its producers in detail. She's an encyclopedia. Then grab a bottle to bring home. An herb bundle is steeped in a chilled cucumber concoction for the first course. Andy Leverett Grab wine and cheese to bring home after dinner. Andy Leverett Prepare for A long dinner. Mine lasted about four hours, though with fine-tuning on pacing, it might become shorter. Take stretch breaks by checking out the fresh produce or wines on display. Moody is testing his culinary chops with gusto, though he may have a finer menu by cutting a course or two and letting the heavily orchestrated dishes have breathing room to shine. Chef Myles Moody and Rachel Pack, co-owners of Kinship Butcher and Sundry. Kathryn Ann Waller Go here for A local story. From ingredients to the people behind it. Moody and Pack run one of the best neighborhood butcher and coffee shops in town and now own Under Acre Farm in Ormewood Park in southeast Atlanta, where they'll grow muscadines, herbs, and vegetables. Seeing their fine dining past resurrect in this ode to the South is admirable. And it's all happening in a candle-lit butcher shop. Isn't that worth a visit alone?
