— Ticonderoga Club is planning to transform into a seafood shack for a day. On Sunday, August 21, from 2:30 p.m. until the food is gone, the Krog Street Market restaurant will become Captain B’s — helmed by chef David Bies, of course — and serve “classic Southern fish fry fare.” Partner Bart Sasso tells Eater Atlanta the menu will include fried catfish, peel-and-eat Georgia shrimp, deviled blue crab, and fried Apalachicola oysters. On the side, look for white grits, hushpuppies, braised greens, and cornbread salad.
Barmen Greg Best and Paul Calvert will be pouring up a special cocktail, and T-Club will debut Athena Ticonderoga, a collaborative beer from Athens-based brewery Creature Comforts. Future dates have not been revealed, but Sasso says this is “the first of many Captain B’s events.”
— One Sushi + will host a couple of pop-up ramen brunch services this Saturday and Sunday from 11:30 a.m. to 2:30 p.m. Chef David Yun will be cooking up three ramen dishes — tonkatsu, miso, and “kickin’ chicken” — for $12 per bowl. In addition to the noodle soups, appetizers include fried squid legs ($8), pan-seared dumplings ($9), edamame ($5), and a spicy tuna samosa ($7 ).
Reservations can be made online. A representative for One Sushi + tells Eater Atlanta this is a one-off event, but if it goes well, the restaurant will consider making ramen brunch a permanent feature.
— Sweet Auburn Barbecue is now serving Chinese buns every other Monday beginning at 5 p.m. Dubbed Betty Hsu’s Bao Night in honor of owner Howard Hsu's mother Betty, the buns will mix “traditional Asian cooking with Sweet Auburn Barbecue’s signature Southern barbecue.” Look for buns with fillings such as chopped brisket with chimichurri and smoked pork with barbecue sauce and onions. Diners can grab a plate of two baos for $5.
The bao series has no connection to Betty Hsu’s Baos, the forthcoming Krog Street Market stall from the Makan team.