Insider Tips:
Try Joey D’s bartender Danny Wright’s holiday drink, Jus d’Armour. The “juice of love” cocktail is mixed as a martini with Absolut Kurant, Chambord, sweet and sour mix, a splash of 7-Up, simple syrup and 2-3 squeezes of lemon.
To keep you warm, Joey D’s serves a Black Forest coffee cocktail with vodka, white crème de cacoa, chocolate syrup, Chambord and coffee topped with whipped cream.
Joey D’s Oak Room, 1015 Crown Pointe Parkway, Dunwoody. 770-512-7063. joeydsoakroom.com
Salt Factory Pub, 102 S. Main St., Alpharetta. 770-752-1888; 952 Canton St., Roswell. 770-998-4850; 8690 Main St., Woodstock. 678-903-6625. tinyurl.com/nbf2qm6
Stem Wine Bar, 1311 Johnson Ferry Road, Marietta. 678-214-6888. stemwinebar.com
A few times a week, bartender Stephanie Atlow witnesses a tender moment as Jerry and Michelle Sutton snuggle up at Salt Factory Pub. After Atlow serves Michelle her usual cocktail — Tito’s Handmade Vodka with cranberry juice — Jerry reaches over to squeeze her lime before taking a sip of his Tanqueray and tonic.
This story originally appeared in the November 2015 issue of Living Northside magazine.
"I've never seen her squeeze her lime," says a smiling Atlow.
The Alpharetta pub is particularly special to the Northside newlyweds. It's where they had their first date in early spring 2014. It's where Jerry first told Michelle he loved her, and it's where he later proposed marriage.
"It's almost like we're part of the family," Michelle says. "I think this is our third time here this week."
Along with downtown Alpharetta, the usually dimly lit Salt Factory has locations in Roswell and Woodstock, where neighbors come in for date night, happy hour gatherings or nothing more than comfortable surroundings to accompany a great cocktail. The bar has nearly 100 whiskeys, 70 beers and 35 wines to choose from.
Memorable moments (like the Suttons have experienced at Salt) are what keep bar patrons coming back, especially during the fall and holiday seasons, says Danny Wright, a bartender at Joey D's Oak Room in Dunwoody.
"I try to give people a good experience, so if someone asks them about Joey D's they remember, 'Oh that guy with the fedora hat on," says Wright, referring to his personal trademark style and impressive bartending tricks. (Wright, who is known by bar patrons as Danny O, has worked in the family of restaurants operated by CentraArchy Restaurant Management Company for more than 25 years.)
The Perimeter area bar has 11 sprawling six-tier bays that showcase more than 675 brands of alcohol. Each bay represents a different spirit such as whiskeys, blended and single malt scotch, small batch bourbons, vodka, tequila and so on.
And then there's aged whiskey collections such as The Macallan.
"People can play around with the years and see how they differ," says bartender Lucy Trotta. "They can compare the 10- and 15-year Macallan, and if they want to get real crazy they can try the 25 year."
Intrigued? Start young with the 10-year pour priced around $8.95. For the truly bold, a 25-year pour is priced over $100.
Many Joey D's guests have an impressive knowledge of alcohol and tend to know what they like, says manager Gavin Angulo. "We have a lot of traveling businessmen and women that may want to just relax and sip a drink," he says. "They come in after a long day, and later they've got to go back to the hotel and get ready for the morning."
The flow of regular Northside patrons increases each year as college and pro football seasons start, and mounts through the holiday season.
When the answer is wine, visit Stem Wine Bar in East Cobb. The intimate room is adjacent to Seed Kitchen and Bar, and owned by Chef Doug Turbush. The bar's circular design creates an opening for light-hearted talk among wine connoisseurs, particularly when the bartender brings out a porron for tastings all around.
Red and white classic and unique varietals from regions of France, Italy, Spain and the United States are poured. A wine art preservation system allows patrons to try higher-end wines by the glass.
"We have wines that can you an sip by themselves and others that need food to develop on your palate," manager David Peek says.
Stem serves small plates and snacks, as well as whiskeys, Cognac and liqueurs.
