![]() Choose from another Thumbs Up Diner or Debbie’s Delights. ![]() If you live south of downtown Atlanta or commuting that way, the East Point MARTA station has two breakfast spots across the street from the station in the downtown area. Turn left on Clifton Road about two blocks down and walk about one more block to McClendon Avenue for both restaurants. Use the North Parking exit at the Candler Park station and at street level walk east on Dekalb Avenue away from the stoplight. If you’re interested in a neighborhood stroll or visit to a park before or after dining, the original Flying Biscuit Cafe is about a 15-minute walk from the Candler Park MARTA station. Across the street from Flying Biscuit is another brunch spot, Gato, and just down the street is Candler Park (the park). Turn left on College Avenue and walk about a block. Take the South Parking exit out of the station and at the bottom of the stairs, turn left to walk through the bus bay to the steps leading to College Avenue. ![]() The menu changes throughout the year to feature seasonal foods. Per serving: 474 calories (percent of calories from fat, 28), 15 grams protein, 69 grams carbohydrates, 4 grams fiber, 14 grams fat (6 grams saturated), 180 milligrams cholesterol, 725 milligrams sodium.A charming neighborhood eatery in a restored building, Sun in my Belly has indoor and outdoor seating near the East Lake MARTA station. Dust with powdered sugar and serve with seasonal fruit and whipped cream if desired. When bread is golden, remove from heat and arrange on serving plate, two slices per serving. Cook until golden brown on both sides, about 2 minutes per side. Repeat with remaining bread until griddle or pan is full. ![]() Remove bread from milk, allow to milk mixture to drain slightly and then arrange bread on griddle or in skillet. Dip each slice of bread completely into the milk mixture and let it sit 10 seconds. When ready to cook, brush griddle or skillet with melted butter or oil. In a medium bowl, whisk together milk, eggs, sugar and cider. Preheat a griddle or large skillet on medium-high heat. Powdered sugar, whipped cream and seasonal fruit, for garnish Send your request, your address and phone number to and put “From the menu of” and the name of restaurant in the subject line.Ģ tablespoons unsalted butter, melted, or vegetable oilġ (1-pound) challah, sliced into eight slices Because of volume, we can’t answer all inquiries. We’ll also test it and adapt it for the home kitchen. Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. She passed away three years ago but her legacy exists in every dish I prepare,” he wrote. Deborah Printz, who taught me the true value of pleasing the palate. Printz says it was his mother who taught him the highest expression of culinary experience. You can make a single serving, or a whole griddle's worth. French toast is a great breakfast or brunch dish because it goes together so quickly. The addition of apple cider is one of the tweaks that makes it special. Chef/owner Talcott Printz sent the recipe for this breakfast and brunch classic which is quite the reader favorite, so popular that when readers like Irving leave Atlanta for other cities, they still think fondly of this dish.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |