These are the stories that created a buzz on the metro Atlanta dining scene this week:
•Tex Mex fusion restaurant Roll On In is slated to open tomorrow in East Cobb.
The first Georgia location of the Cincinnati, Ohio-based chain will open at 11 a.m. at 1100 Johnson Ferry Road in Marietta, serving an “Asian - Tex Mex fusion” menu with dishes including sushi burritos, wonton tacos, crab rangoon and hibachi bowls.
The sixth Roll On In location will be owned and operated by local husband and wife Monte and Suzanne Jump, who will host a grand opening celebration next month.
Roll On In will be open from 11 a.m.- 9 p.m. daily.
•Mr. Everything Cafe, which has locations in Atlanta, Fairburn and New Orleans, is now open in the former FIGO Pasta at 627 E. College Ave. in Decatur. The spot, co-owned by Bill Mabry and Duwon Robinson, offers a menu including subs and sandwiches, salads, burgers and hot dogs and rice dishes, as well as vegan and Keto options.
•Houston-based build-your-own salad chain Salata is set to open its eighth metro Atlanta location tomorrow in the Madison Yards development at 950 Memorial Drive SE in Reynoldstown. Festivities will include free food tastings,a build-your-own succulent bar, free crossfit class and gift basket and T-shirt giveaways. Salata will donate 20% of opening day sales to The Giving Kitchen.
•Ice cream shop Queen of Cream has closed its flagship location at 701 Highland Ave. NE, Eater Atlanta reports. Another Queen of Cream opened in September in the Plaza on Ponce development. Owner Cora Cotrim has also partnered with Revelator Coffee on Atlanta projects including Coffee and Ice Cream at Lenox Square and Sweet Tooth at Phipps Plaza.
•Atlanta Mexican chain Tin Lizzy’s Cantina will open a new location at 1136 Crescent Ave. NE in Midtown, What Now Atlanta reports, taking over the space vacated by Princi Italia when it closed earlier this year. Tin Lizzy, which has nine other metro Atlanta locations, is part of Southern Proper Hospitality, which also owns restaurants including The Southern Gentleman, Street Taco and Chido and Padre’s.
•Hilton Atlanta announced a new culinary leadership team with the addition of two executive chef Christian Quiñones Vargas and director of food and beverage Alexander Busch. Quiñones Vargas previously served as executive chef and food and beverage director at the W Hotel Brickell in Miami and executive chef at the West Palm Beach Marriott, along with various culinary roles in Puerto Rico. Busch previously served as executive chef and director of food and beverage at Atlanta Marriott Marquis for nearly 25 years and also held various positions at JW Marriott Buckhead and hotels in New York, Orlando and San Juan. New menu highlights at Hilton Atlanta include crab and corn hush puppies with avocado aioli and a “hot” chicken bao bun.
•Electric Hospitality, the Atlanta restaurant group from restaurateur Michael Lennox that includes Ladybird Grove & Mess Hall, Golden Eagle and Muchacho, announced EJ Hodgkinson as its culinary director. Hodgkinson previously worked at Atlanta restaurants including Woodfire Grill as chef de cuisine and JCT. Kitchen & Bar and King + Duke as executive chef, as well as at restaurants on the West Coast and Texas. Hodgkinson has been a featured chef at the James Beard House three times.
•New corporate chef for Southern Proper Hospitality Juan Rivera is now overseeing menu engineering, kitchen design and the hiring and development of staff for The Southern Gentleman, Gypsy Kitchen, The Big Ketch Saltwater Grill, The Blind Pig Parlour Bar, Milton’s Cuisine & Cocktails and Ocean & Acre. Rivera most recently served as the senior executive chef for Barcelona Wine Bar for two years. He also worked for several acclaimed restaurants in Washington D.C., including Jose Andres’ Jaleo.
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