The Most Anticipated Atlanta Restaurant Openings, Summer 2016

Thanks for the mention, Eater Atlanta! We’re so excited to be so very close to opening!!

Memorial Day has come and gone, which means summertime is unofficially here. With the weather heating up, Atlanta’s restaurant scene is sure to catch fire in the coming months. We saw a number of major openings last year, and several more have already come online in the first half of 2016. With the future in mind, it’s time to take a look at the summer tracking guide, running through the most anticipated restaurants set to begin service before fall arrives. These are listed in alphabetical order, and we’ll update statuses as they open.

Read the full article here.

Nuit Belge brings together tastes of Belgian beer and Atlanta food

Among a sampling of Atlanta restaurants at Nuit Belge, Cooks & Solders will pair Straffe Hendrik Wild with mussels, Georgia white shrimp escabeche and squid ink crostini. Holeman & Finch will pair Orval Trappist with house pâté de campagne, Orval beer mustard and smoked onion jam. And soon-to-open Ba Bellies will pair Three Taverns Theophan the Recluse Belgian-style Russian Imperial Stout with Valrhona chocolate, Vietnamese coffee ice cream, peanuts and sea salt.

Read the full article here.

Get a first look at the lunch and brunch menus of Ba Bellies, opening soon in Norcross

Southern-Asian fusion restaurant Ba Bellies is set to open in Norcross in the next few weeks, and we’re giving you a first look at what to expect for lunch and brunch.

The spot from Nam Phuong owners David and Tina Nguyen and Chef Mike Yang, will serve lunch, dinner and weekend brunch in Norcross in the former Firenze space at 6025 Peachtree Parkway.

Read the full article here.

Grab a seat, have a bite and drink

Satisfying the need for traditional Asian cuisine is the forthcoming OTP concept Ba Bellies. Opening in Peachtree Corners, the concept will highlight ramen, banh mi and rice bowls, plus a bevy of cocktails and regional brews. @babellies

See our mention in Jezebel magazine here.