Wednesday, December 31, 2014

Last minute dinner plans for New Year's Eve!

ATL has a lot of options below, and I'm eating at 
Loews Hotel!

Happy New Year's Eve!

Besides the events I listed in a prior post here going on throughout Atlanta, Loews Atlanta Hotel (1065 Peachtree Street NE, Atlanta, GA  30309) just sent me their dinner menu for tonight and it's bananas! Besides the seafood including crab, meats, appetizers, sides (truffle mac & cheese), salads and desserts, the price at $85 (plus tax and gratuity) seals the deal for me, so I am there...again! (I went last year and was blown away.) And Lord knows I've been to this posh hotel numerous times in the past due to the numerous art events I produced with my AllWays Open Creative Agency, weekend DJs we booked for them, and overnight escapes once in a while, but the food is another MAJOR component to my constant patronage thanks to Master Chef Olivier Gaupin and Pastry Chef John BellBut lucky for you, there are a couple of seats left, so call now and book them for the time slots available so that you too can bring in 2015 in culinary bliss! 
Below is the menu for tonight themed by the seasons. Need I say more? There are also awesome specials on drinks where you can get four (4) hours of open bar premium spirits at $140 or four hours of open bar with VIP service for $180 (plus tax)! 
To add, DJ Silk Wolf is lighting up the lobby on the ones and twos for free throughout the evening! 
Regardless of what you do for this evening and the games tomorrow, I want to wish you safe and festive New Year. I have love for all of you who have visited my site and made it grow exponentially this past year. I can't wait to show you what I have in store for 2015! Just know I have your best interest in mind. 

Much love and cheers! 
Your homey,
Ale


Summer
Fresh oyster, stone crab claws, steamed shrimp, king crab Legs
 Salad station:
Winter greens, our great selection of topping, hummus

Fall
Classic beef wellington, morel mushroom and Andouille sausage
Duxelle, port and rosemary reduction
Smoked rib roast, onions, béarnaise, horseradish crème fraiche
Salt crusted halibut, Georgia onions and bacon jam, lemon tarragon beurre blanc
Sous vive smoked Atlanta salon, creamed leeks, caviar lemon preserve

Winter
Sides:
*Truffle Mac & Cheese
*Steamed Asparagus
*Creamed Potatoes
*Lentil & Ham Hock Stew
*Wild Mushroom Fricase
*Creamy Grits
*Tomato-basil Fondue

Spring
Desserts:
Created by our own Pastry Chef John Bell



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