Amalfi Pizza once again welcomes hurricane evacuees by inviting individuals and families to come and enjoy a meal for whatever they feel they can pay on the food portion of their bill (excluding alcoholic beverages). This offer is valid to anyone in town from mandatory evacuation zones. Guests only need to ask for a manager when the bill arrives and show a valid ID from one of the areas affected. 

“Our family here at Amalfi Pizza understands the struggles that our Hurricane Dorian evacuee friends and families are experiencing,” stated founding partners Stephen de Haan and Greg Grant. “It is our way of welcoming displaced travelers to our city and the Amalfi family with a warm meal to make them feel at home.” 

Open seven days a week for lunch and dinner in downtown Atlanta, Amalfi Pizza is a traditional Neapolitan pizzeria centered around two 6000 pound wood-burning brick ovens imported from Italy. It features an authentic Italian menu that includes Neapolitan-style pizzas as well as original appetizers, fresh salads, delicious pasta dishes and traditional desserts. Originating in and the true pizza of Naples in the 1600s, Vera Pizza Napoletana is 12 inches or less in size, made from simple fresh quality ingredients from the Campania region of Italy and cooked at temperatures in excess of 900 degrees in approximately 60 seconds. In addition to traveling to Naples and throughout the entire region to find the best ingredients, owners Stephen de Haan and Greg Grant staged with the Italian Pizzaiolo Maestros at Pizzeria Mattozzi, established in 1830, and Pizzeria Da Attilo. This apprenticeship, along with studying in the Associazione Verace Pizza Napoletana, have allowed their passion for food to develop into the skills necessary to bring this historic, simple, and beautifully executed street food to Atlanta.   

For more information about Amalfi Pizza, go to www.amalfipizzaatl.com.  For interviews or photos, please contact Lorrie Dixson Griggs of Eskimo Advertising at lorrie@eskimoadvertising.com.

Vintage Year restaurant is pleased to be named a Grand Prize winner for James Beard Foundation’s Blended Burger Project. In addition to a $5000 cash prize, Executive Chef Eric Rivera will have the honor of preparing his winning blended burger at the prestigious James Beard House in New York City on October 23. The well known culinary foundation partnered with the Mushroom Council and challenged chefs around country to create healthy, sustainable burgers blending in 25% fresh mushrooms.

The 5th Annual contest boasted nearly 500 restaurants in 50 states. All summer, over 400,000 votes were cast to determine the top 25 burgers. Then a panel of food experts selected by the James Beard Foundation chose five winners based on culinary creativity, flavor profile, and presentation. In addition to Vintage Year, the other blended burger winners were Burger Shack in Lahaina, Hawaii, Hops at 84 East in Holland, Michigan, Playalinda Brewing Company in Titusville, Florida and Pompano Grill in Cocoa Beach, Florida.

“As so many talented chefs at top restaurants participated in the blended burger competition, I am honored to have been selected as one of the grand prize winners,” said Executive Chef Eric Rivera. “I am also excited for the culinary recognition that a James Beard award brings, not only to our restaurant but also to the city of Montgomery.”

The James Beard Foundation’s mission is to celebrate, nurture, and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone. Through the James Beard Awards, unique dining experiences at the James Beard House and around the country, scholarships, hands-on learning, and a variety of industry programs that educate and empower leaders in the community, the Foundation has built a platform for chefs and asserted the power of gastronomy to drive behavior, culture, and policy change around food.

While Vintage Hospitality Group’s flagship restaurant Vintage Year is a fine dining establishment, Vintage Café is a coffee shop, daytime eatery and retail store. Vintage Hospitality Group’s Chef Eric Rivera utilizes simple dishes that focus on twists of distinctive ingredients and flavors that showcase seasonality and quality. Chef’s national press accolades include receiving mentions in the New York Times, U.S. News & World Report, Forbes and Newsweek Magazines. Additionally, Chef Eric has been recognized by the James Beard Foundation as a Smart Catch Leader for sustainable seafood sourcing as well as Vintage Year being on OpenTable and Wine Spectator’s lists for Restaurant Awards of Excellence. A two time winner at the Feast of Flavours event at the Alabama Shakespeare Festival, Chef Eric has led Vintage Year to be named one of OpenTable’s 100 Most Romantic Restaurants in America as well as Montgomery Advertiser’s Best of the Best Romantic Restaurant. Vintage Hospitality Group is dedicated to providing guests with the finest culinary selections, premium coffees, specialty teas, outstanding wines and spirits along with unparalleled customer service.

For additional information, interviews, photos or a complimentary media tasting, please contact Lorrie Griggs of Eskimo Advertising at lorrie@eskimoadvertising.com. For more information about Vintage Hospitality Group, visit www.vintagehospitalitygroup.com. 

Located in the Westone Development, Moe’s Original Bar B Que successfully completed its first year in business this month. Its Alabama-style BBQ and soulful southern side offerings have quickly become a favorite in the area. Earlier in the month, the rib joint celebrated the milestone with specials in the restaurant. On August 3rd from 12-9pm, Moe’s joins the neighborhood for a Anniversary Block Party in the Westone parking lot. All of the development’s businesses will be participating in the free, family-friendly event that will offer a pig roast, pizza bar, specialty beers, raffles, and live music.

“We’re thrilled how the community has embraced our concept,” said co-owner Sam Ragland. “We have felt welcome since day one and truly appreciate the support of our customers!”

Recognized with many awards, Moe’s Original Bar B Que has been named in the Top 10 BBQ Chains in America by USA Today and The Daily Meal, one of the fastest growing, emerging restaurant chains by Restaurant Business Magazine, and one of the Top 10 Rib Joints in the U.S. by Relish. Served with red BBQ and Alabama white sauces, the award-winning smoked menu features pulled pork, ribs, wings, turkey and chicken as well as salads, nachos, catfish, mahi mahi and shrimp. Prepared fresh daily, a rotation of 60 traditional Southern sides and house made desserts are also offered. Since 2001, Moe’s Original Bar B Que has grown from a junkyard pit to over 60 successful restaurants in 14 states and Mexico.

For interviews, photos, press kit, menus or a complimentary media tasting, please contact Lorrie Dixson Griggs of Eskimo Advertising at lorrie@eskimoadvertising.com. For additional information about Moe’s Original Bar B Que, visit www.moesoriginalbbq.com.