Seasonal Flavors Spring to Life at Southern Proper Hospitality Group
As warmer days beckon and patio season arrives in Atlanta, Southern Proper Hospitality Group restaurants have updated their menus with fresh flavors that celebrate the best of spring and summer. An inventive selection of lively cocktails and lighter fare awaits across Atlanta, sure to brighten dining experiences from start to finish.
Chido & Padre's
Taking inspiration from the culinary traditions of Mexico's heartland, Chido & Padre’s blends adventurous dishes with familiar favorites. A new section of plates like red chile chicken tamales feature house-made masa, a traditional dough made from nixtamalized corn (a process that brings out the corn’s nutrients).
More new and refreshed menu items at Chido & Padre’s include:
Vegetable tamales – roasted squash, poblanos, grilled corn and cremini mushrooms
Stuffed chiles rellenos – now available with grilled chicken or skirt steak
Churro cheesecake – crusted with cinnamon sugar and topped with dulce de leche whip
Chocolate flan cake – flan-topped Mexican chocolate cake with caramel and macerated raspberries
Gypsy Kitchen
Gypsy Kitchen gathers the most compelling flavors and techniques from Spain, Greece, Lebanon, Morocco, Israel and beyond. Novel concoctions on the cocktail menu include:
Tiger Lily - Granja Nómada mezcal, hibiscus basil, ginger, lemon and St. Elder liqueur
Blooming Beauty - El Jimador Reposado, Coco Lopez, passionfruit, lime, pineapple, triple sec and cucumber
Sevilla Sunset - Bare Bone vodka, lemon, strawberry liqueur and sparkling water
Minted Ember - Old Forester bourbon, lemon, pineapple and mint leaves
A new selection of shareable menu items includes:
Albondigas beef and pork meatballs - French curry tomato gravy
Smoked bacon-wrapped dates - goat cheese and sherry gastrique
Bikini Spanish grilled cheese – with Jamón Serrano and garlic aioli
Whipped feta cheese - pistachio dukkha, cardamon blackberry gastrique served with Barbari bread
Milton’s Cuisine & Cocktails
Over in the historic district of Crabapple, Milton’s Cuisine & Cocktails has refreshed its menu of contemporary Southern cuisine along with adding more al fresco dining opportunities on its recently expanded patio.
New cocktails perfect for outdoor sipping include:
Garden Haze - Empress gin, grapefruit juice, lemon and lavender
The Beekeeper - Benchmark bourbon, Milton Honey Farm’s hot honey, peach purée and lemon
The Green Thumb - gin, St. Germain, honeydew, cucumber and lime
Rum Swizzle - coconut rum, Captain Morgan, pineapple, lime and tiki bitters
Guests will want to ask their server about the chef-inspired soup of the moment, in addition to other new and refreshed menu items such as:
Spring harvest salad – seasonal fruit, quinoa, mixed greens, mint, crispy peas and citrus honey vinaigrette
Grilled zucchini plank - black-eyed pea hummus, roasted cauliflower and pickled pipérade
Herb crusted trout - “dirty” risotto, braised greens and remoulade
Grilled 12 oz. pork chop - chef’s cornbread, grilled broccolini, house-made bourbon apple butter
Red velvet cheesecake - with an Oreo crust and white chocolate drizzle (dairy-free and gluten-free)
Ocean & Acre
Located in the Halcyon development in Forsyth County, Ocean & Acre combines the majesty and freshness of the land and sea.
New and reinvented dishes include:
Chargrilled oysters Rockefeller - herb butter, basil, chives, onion, panko breadcrumbs, Parmesan and bacon
Hamachi crudo - mango ají amarillo sauce, blood orange, basil oil and chili oil
Herb roasted chicken - summer succotash, zucchini, yellow squash, cherry tomatoes and garlic pan jus sauce
Risotto primavera– blistered asparagus, zucchini, squash, tomatoes, basil pine nut pesto and roasted garlic
The Big Ketch Saltwater Grill
A beach getaway in the city, The Big Ketch Saltwater Grill brings the Southern coast to the heart of Buckhead. Springtime brings a new all-day menu featuring The Big Ketch’s beloved selection of handhelds, salads/bowls, entrees and desserts.
New and updated items include:
Rainbow trout - mixed greens, oranges, shaved fennel, salsa verde and charred lemon
Island chicken – coconut rice, charred broccolini, jerk glazed and topped with pineapple pico
Baja fish or shrimp tacos - pico de gallo, chipotle mayo, red cabbage slaw
Lava chocolate cake - topped with ice cream, whip, chocolate sauce and strawberries
The Southern Gentleman
Celebrating every aspect of what it means to be from the South, The Southern Gentleman gastropub delivers sophisticated yet unpretentious elegance to Buckhead Village. Current cocktails include:
Golden Azalea - Bare Bone vodka or Ford’s gin, pineapple and lemon juice, Peychaud’s bitters
Pack of Flutes - perfect pairing of Herradura tequila/orgeat & cherry, Bare Bone vodka/orgeat & strawberry, WhistlePig PiggyBack rye/peach or Ford’s gin/blackberry
Beef, It’s What’s for Dinner - SPH Knob Creek 120 proof, walnut and orange bitters, honey syrup
New and enhanced menu items at The Southern Gentleman include:
Seafood bisque – jumbo lump crab, gulf shrimp, smoked tomatoes and herbed croutons
Garden harvest bowl - sweet potato purée, quinoa, roasted carrots, summer squash and asparagus
Balsamic honey roasted cabbage steak - sweet potato grit cake and cauliflower purée
BBQ smoked pork belly - peach bourbon BBQ sauce, pickled slaw, French fries (lunch)
Caramel peach tart - salted caramel and chantilly cream
About Southern Proper Hospitality Group
Southern Proper Hospitality owns and operates The Big Ketch Saltwater Grill, The Blind Pig Parlour Bar, Gypsy Kitchen, The Southern Gentleman, Chido + Padre’s, Milton’s Cuisine & Cocktails, Ocean & Acre and Tin Lizzy’s Cantina. Chosen by Restaurant Hospitality as one of the “25 Coolest Multi-Concept Companies in America” and named to the Inc. 5000 list of fastest-growing private companies for 2017, Southern Proper Hospitality offers genuinely hospitable service and exceptional, high-quality food. For more information, visit sphospitality.com.