It appears that the 100+ degree days of summer are behind us, and though fall doesn't technically start for another month, restaurants may see it differently—which means it's time for another round of menu debuts!
Previously an independent pizzeria, Westside Pie has become a part of the Slice family of restaurants and changed its name to Slice Westside. With the new ownership comes a new menu featuring Slice favorites like Chico Suave (skillet-baked mozzarella cheese bread) as well as Chicago-style deep-dish pizza. To celebrate all of the newness, the restaurant is hosting a free party with complimentary deep-dish pizza starting at 8 p.m. Wednesday.
Maki Fresh in Peachtree Battle has begun serving its fall menu. Seasonal additions include the blitz bowl—braised brisket, grilled scallion, crispy Brussels sprouts, shiitake mushrooms, matchstick sweet potatoes and miso gravy; and tempura sweet potatoes and okra served with dipping sauces. There's also a seasonal fruit salad with new honey lime dressing, an ahi tuna sashimi salad, a bang bang bowl (panko shrimp rice bowl), grilled chicken and ahi tuna sliders, and a seven-layer caramel cake and lemon-ginger bars for dessert.
At The Shed at Glenwood, Chef Todd Richards is now serving hamachi with cypress soy, muscadines and crispy shallots. "The soy sauce is aged in cypress wood barrels and has this toasted almond notes, "Richards writes on his blog. "Hamachi really is like my go-to fish for raw consumption. I think it fits southern pallets best because of the sweet meat and fat content; plus it's delicious."
Sugo has completely revamped its menu, with the exception of the popular sausage meatball, bacon-wrapped dates, four-cheese pasta purses, Moscatel filet, Federico's pork braciole, Aunt Lena's chicken, veal saltimbocca and chicken Francais. New items include lamb tenderloin; black truffle pasta; marinated beets; and Masialino flatbread with slow-roasted pork, walnut pesto, rosemary, olive oil, arugula, ricotta salata, roasted tomato and white balsamic reduction; among other items.
CineBistro at Town Brookhaven has a new menu in its theater and lounge areas. Created by CineBistro Corporate Chef Isaac Stewart and Brookhaven Chef Hector Gomez, the "seasonal American bistro fare" includes barbecue brisket sliders, red chili shrimp, ribeye flatbread, pink vodka bucatini, marinated skirt steak salad, New York strip and creme brulee. Menu of these new items have been featured as specials in the past and popular demand dictated that they become everyday offerings.