Staff Shuffle Isn’t the Only Big Change at Midtown’s Rose + Rye

Rose + Rye chef and staff shuffles
Several members of the staff at the midtown restaurant housed in the historic “Castle” mansion have left. That includes its executive chef Lindsay Owens and chef de cuisine Anu Adebara, according to the AJC. Pastry chef De Londra Ellis is currently Rose + Rye’s interim chef. Co-owner Mike Latham did not go into what caused the departure last week but did reveal his rather ambitious plans for the mansion which include a bed and breakfast, an espresso and juice bar, and an outdoor patio for brunch. Latham has also opened a ground floor, late-night bar at the mansion called Expo open Thursday - Saturday. [AJC]

A Mano is now serving brunch
The newest Italian restaurant in the Old Fourth Ward now serves brunch on Sundays from 11:30 a.m. to 3 p.m. A Mano announced the newest addition to their menu on Instagram last weekend. Think duck hash and pork belly with polenta, red eye gravy, and topped with a farm egg. [Instagram]

Taqueria de Sol chef Eddie Hernandez’s cookbook release party
Hernandez and food writer (former AJC dining editor) Susan Puckett will be celebrating the release of their new cookbook Turnip Greens & Tortillas on Thursday, April 12 at the Atlanta History Center. The evening begins with a reception at 6 p.m. followed by a talk with the co-authors. Tickets are $20 for non-members of the center or $15 for members. Ticket price includes food and cocktails from the book. Books available for purchase separately. [Official]

Wild Heaven Beer’s first book club meeting
The Decatur brewery will be hosting its first books and beer club meeting Wednesday night at 7 p.m. To join, simply show up. A list of books for consideration will be the topic of discussion during the meeting. [Facebook]

ICYMI the Alden is open in Chamblee
The Alden from Atlanta native chef Jared Hucks quietly opened for dinner Tuesday night at Parkview on Peachtree in Chamblee. Dishes on the dinner menu include a soft coddled farm egg with bok choy, Maine sea scallops, and Florida grouper. For the super hungry, there’s always the rack of lamb. A tasting menu with optional wine pairings is available upon request for diners seated at the chef’s counter. Brunch is being served on Sundays. [EATL]