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Eating in, out and around East Cobb County savoring the best of dining and drinking by local foodies. Are you’re a connisseuer that would like to contribute? E-mail

Order your Valentine’s gifts from Edible Arrangements


Order your Valentine’s gifts from Edible Arrangements and save $5 with our code!


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Kids Eat FREE at Moe’s on Saturdays


Kids eat FREE every Saturday at Moe’s in East Cobb, 688 Johnson Ferry Road, 30068. FREE meal applies after 2pm with adult purchase. Call Moe’s at 678-560-4666 for more information.


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EAST COBBER readers get $20 off at Fuji Hana

Don’t miss your savings! EAST COBBER readers can get $20 off at Fuji Hana with a $40 food purchase and $100 gift card purchase Monday-Thursday through January 31. Dine in only. Good at the East Cobb location only, 1255 Johnson Ferry Road, Suite 1. See the coupon on page 43 of our January issue for complete details.

Click HERE to read the January issue and retrieve the coupon.


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On Sundays Kids Eat FREE in East Cobb


On Sundays, kids eat FREE with adult purchase at:

Red Sky Tapas
1255 Johnson Ferry Rd., Marietta, GA 30068
Jersey Mike’s Subs
2960 Shallowford Rd., Marietta, Georgia 30066
770-578-3973 and
4400 Roswell Rd., Marietta, GA 30062
770-321-3998  (with regular sub purchase)

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KSU Culinary grad scores spot at Atlanta attraction


SkyView Atlanta has welcomed a new food truck to its culinary lineup. Edgard Sanchez, a graduate of the Culinary Apprenticeship Certificate program at KSU’s College of Continuing and Professional Education, will be on-site at the 200-foot Ferris wheel daily through April.

The military veteran turned entrepreneur serves unique Cajun cuisine as part of his new business, C’est Tout Bon 2 Eat. Follow his adventures on Instagram and Twitter at @cesttoutbon2eat. For more on our Culinary program at KSU, visit


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Marietta Square Farmers Market Resumes January 10th


The Marietta Square Farmers Market resumes on Saturday, January 10th along Mill Street on the Historic Marietta Square. The Market will take place every Saturday – rain or shine – through December 19, 2015, from 10 a.m.-1 p.m.

More than 40 vendors will participate in this year’s market, which features fresh, locally grown food. The market will feature home grown vegetables, cheese, bread, eggs, fresh flowers, local honey, baked goods, meat, mushrooms, milk and many more exciting options.

Free parking is available all day in the two county parking decks. Handicapped parking is also available around the Square. Mill Street will be closed from 5:30 a.m.-2 p.m. to allow vendors enough time to get set up for the market.

For a list of farmers and artisan food producers, contact Market Director Johnny Fulmer at 770-499-9393 or or visit


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Happy Brew Year!

Kent Dalton & Marisa Pruss enjoy making their own beer

Kent Dalton & Marisa Pruss enjoy making their own beer


Ringing in the New Year often means trying out new things. Need something hip, cool, trendy and well, tasty to add to your list?

How about brewing your own beer? Craft beers are to beer buffs what hard-to-find seasonally flavored coffees are to coffee connoisseurs. Once you have the ‘good stuff’ there’s just no going back to the mass-produced libations.

Craft beer making is indeed a “craft” a masterful mixing of top quality ingredients, fastidious attention to detail and careful timing, all while personalizing the brew to please the most discriminating of palettes. Craft beers, also known as microbrews are made locally and in smaller batches with more  interesting flavor profiles.

Craft beer types include Amber (toasted malt flavor), Pale Ale (slightly bitter with some malt), IPA or India Pale Ale (more alcohol), Lagers & Pilsners (very little bitterness, more floral essence), Stouts & Porters (deep roasted malts, sweet with coffee or chocolate flavoring), Wheats (fruity and bubbly), Lambics (sweet) and Cider (apple or pear fermented drink, not a beer).

Many craft beer brewers liken home brewing to merely following a recipe and that it’s as easy as baking. Just like most baking recipes are detailed, so are beer recipes. First and foremost, extreme sanitary measures are a mandate. Everything that touches the beer has to be thoroughly sanitized. The  brew can burn or boil over so a keen eye must be kept on the brew during the entire process.

East Cobb residents and neighbors Marisa Pruss and Kent Dalton (and a few other folks from the neighborhood) have brewed together for several years. They began brewing for similar reasons,  approximately 20 years ago, there weren’t a lot of good beers readily available and they discovered that they could brew really good beer with very little financial output. It quickly became a hobby for the group; spending 5-6 hours of total work over a period of 3-4 weeks netting great tasting brews that have been served at parties, weddings and all along the back decks of their neighborhood.

East Cobb has a few brewclubs that meet to discuss their recipes on a regular basis at Brewmasters Warehouse (where they also can get their home brewing supplies or sign up for a brewing class) or at the family-friendly Hoof and Ale Restaurant (where they can sample microbrews and munch on the signature Clayton Burger made of angus beef, pimento cheese, house pickles, crispy shallots).

Grab and go microbrew lovers, can visit the Craft Beer Factory for a growler or torpedo filled with favorite, hard-tofind microbrews. As if saving money and making your own special brew wasn’t incentive enough, many brewers believe the folklore that one can imbibe more homebrew (than commercial beers) without the risk of that pesky hangover because of the B vitamins that come from the yeast in the homebrew.

Happy Brew Year East Cobbers!

(Written by Dana diLorenzo. As a life-long resident of East Cobb, Dana diLorenzo is proud to be a  contributing writer for EAST COBBER. She has written marketing copy for Fortune 500 companies and contributed articles to various regional publications. Dana was selected to represent the state of Georgia at the Cooper Tires Super Mom Drive & Ride where she happily accepted the “Driving Miss Daisy” award as the slowest, yet safest driver in the group. She has also written for major hotel chains as a Travel Mom. When she’s not working on a writing assignment, you can find Dana and husband Rick at a  local baseball field, swim team meet or basketball game cheering on their sons Clark and Connor.)

Kids eat FREE every day at IHOP


Good news for your wallet and your grocery bill – kids eat FREE every day at 4pm at IHOP with an adult purchase. Visit the East Cobb IHOP at 3130 Johnson Ferry Road. Call 770-640-1731 or visit for details.

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In case you missed it: Ritters, Paper Mill Grill have closed – Sister concepts quietly shutter


East Cobb is short two restaurants.

Ritter’s, at 4719 Lower Roswell Road #210, and Paper Mill Grill, at 305 Village Parkway Northeast, both shuttered Monday.

Doug Brandenburg, owner of Premier Grease, first made What Now Atlanta (WNA) aware of the closure Tuesday. Brandenburg recycles the restaurants’ cooking oil.

Ritter’s and Paper Mill Grill were owned and operated by husband and wife team Ritter and Brigid Jones. Together they opened Ritter’s in April 2004 and Paper Mill Grill in February of 2008, according to the restaurants’ website.

The Jones family was not immediately available for comment, and the restaurants’ voicemail boxes are full.

(Reprinted from Click HERE for the original article

Lucky Foods for the New Year: A guide to feasting for future fortune


For many, January 1 offers an opportunity to forget the past and make a clean start. But instead of leaving everything up to fate, why not enjoy a meal to increase your good fortune? There are a variety of foods that are believed to be lucky and to improve the odds that next year will be a great one. Traditions vary from culture to culture, but there are striking similarities in what’s consumed in different pockets of the world: The six major categories of auspicious foods are grapes, greens, fish, pork, legumes, and cakes. Whether you want to create a full menu of lucky foods or just supplement your meal, we have an assortment of recipes, guaranteed to make for a happy new year, or at the very least a happy belly.


New Year’s revelers in Spain consume twelve grapes at midnight—one grape for each stroke of the clock. This dates back to 1909, when grape growers in the Alicante region of Spain initiated the practice to take care of a grape surplus. The idea stuck, spreading to Portugal as well as former Spanish and Portuguese colonies such as Venezuela, Cuba, Mexico, Ecuador, and Peru. Each grape represents a different month, so if for instance the third grape is a bit sour, March might be a rocky month. For most, the goal is to swallow all the grapes before the last stroke of midnight, but Peruvians insist on taking in a 13th grape for good measure.

Cooked Greens

Cooked greens, including cabbage, collards, kale, and chard, are consumed at New Year’s in different countries for a simple reason — their green leaves look like folded money, and are thus symbolic of economic fortune. The Danish eat stewed kale sprinkled with sugar and cinnamon, the Germans consume sauerkraut (cabbage) while in the southern United States, collards are the green of choice. It’s widely believed that the more greens one eats the larger one’s fortune next year.


Legumes including beans, peas, and lentils are also symbolic of money. Their small, seedlike appearance resembles coins that swell when cooked so they are consumed with financial rewards in mind. In Italy, it’s customary to eat cotechino con lenticchie or sausages and green lentils, just after midnight—a particularly propitious meal because pork has its own lucky associations. Germans also partner legumes and pork, usually lentil or split pea soup with sausage. In Brazil, the first meal of the New Year is usually lentil soup or lentils and rice, and in Japan, the osechi-ryori, a group of symbolic dishes eaten during the first three days of the new year, includes sweet black beans called kuro-mame.

In the Southern United States, it’s traditional to eat black-eyed peas or cowpeas in a dish called hoppin’ john. There are even those who believe in eating one pea for every day in the new year. This all traces back to the legend that during the Civil War, the town of Vicksburg, Mississippi, ran out of food while under attack. The residents fortunately discovered black-eyed peas and the legume was thereafter considered lucky.


The custom of eating pork on New Year’s is based on the idea that pigs symbolize progress. The animal pushes forward, rooting itself in the ground before moving. Roast suckling pig is served for New Year’s in Cuba, Spain, Portugal, Hungary, and Austria—Austrians are also known to decorate the table with miniature pigs made of marzipan. Different pork dishes such as pig’s feet are enjoyed in Sweden while Germans feast on roast pork and sausages. Pork is also consumed in Italy and the United States, where thanks to its rich fat content, it signifies wealth and prosperity.


Fish is a very logical choice for the New Year’s table. According to Mark Kurlansky, author of Cod: A Biography of the Fish that Changed the World, cod has been a popular feast food since the Middle Ages. He compares it to turkey on Thanksgiving. The reason? Long before refrigeration and modern transportation, cod could be preserved and transported allowing it to reach the Mediterranean and even as far as North Africa and the Caribbean. Kurlansky also believes the Catholic Church’s policy against red meat consumption on religious holidays helped make cod, as well as other fish, commonplace at feasts. The Danish eat boiled cod, while in Italy, baccalà, or dried salt cod, is enjoyed from Christmas through New Year’s. Herring, another frequently preserved fish, is consumed at midnight in Poland and Germany—Germans also enjoy carp and have been known to place a few fish scales in their wallets for good luck. The Swedish New Year feast is usually a smorgasbord with a variety of fish dishes such as seafood salad. In Japan, herring roe is consumed for fertility, shrimp for long life, and dried sardines for a good harvest (sardines were once used to fertilize rice fields).

Cakes, Etc.

Cakes and other baked goods are commonly served from Christmas to New Year’s around the world, with a special emphasis placed on round or ring-shaped items. Italy has chiacchiere, which are honey-drenched balls of pasta dough fried and dusted with powdered sugar. Poland, Hungary, and the Netherlands also eat donuts, and Holland has ollie bollen, puffy, donut-like pastries filled with apples, raisins, and currants.

In certain cultures, it’s customary to hide a special trinket or coin inside the cake—the recipient will be lucky in the new year. Mexico’s rosca de reyes is a ring-shaped cake decorated with candied fruit and baked with one or more surprises inside. In Greece, a special round cake called vasilopita is baked with a coin hidden inside. At midnight or after the New Year’s Day meal, the cake is cut, with the first piece going to St. Basil and the rest being distributed to guests in order of age. Sweden and Norway have similar rituals in which they hide a whole almond in rice pudding—whoever gets the nut is guaranteed great fortune in the new year.

Cakes aren’t always round. In Scotland, where New Year’s is called Hogmanay, there is a tradition called “first footing,” in which the first person to enter a home after the new year determines what kind of year the residents will have. The “first footer” often brings symbolic gifts like coal to keep the house warm or baked goods such as shortbread, oat cakes, and a fruit caked called black bun, to make sure the household always has food.

What Not to Eat

In addition to the aforementioned lucky foods, there are also a few to avoid. Lobster, for instance, is a bad idea because they move backwards and could therefore lead to setbacks. Chicken is also discouraged because the bird scratches backwards, which could cause regret or dwelling on the past. Another theory warns against eating any winged fowl because good luck could fly away.

Now that you know what to eat, there’s one more superstition—that is, guideline—to keep in mind. In Germany, it’s customary to leave a little bit of each food on your plate past midnight to guarantee a stocked pantry in the New Year. Likewise in the Philippines, it’s important to have food on the table at midnight. The conclusion? Eat as much lucky food as you can, just don’t get too greedy—or the first place you’ll be going in the new year is the gym.

(Source: Written by Lauren Salkeld)

 What do you traditionally eat on New Year’s Day? Tell us in the comments or on our Facebook page,