Bulla Gastrobar Now Open for Lunch
Since its opening last September, diners have made Bulla Gastrobar Atlanta’s hottest new spot for dinner, drinks and weekend brunch. Guests can now enjoy the shareable Spanish cuisine and communal atmosphere for weekday lunch as well. On Thursday, February 1, Bulla launched its new lunch menu, featuring the same inspired takes on contemporary tapas that have made it a star of Midtown’s competitive dining scene.
Creative, appetizing newcomers on the lunch menu include roasted vegetable brioche (with portobello mushrooms, piquillo peppers, spinach, caramelized onions and goat cheese, $10); arroz negro (made with Valencia-style rice, calamari ink and sofrito, $17); snapper al ajillo (served with garlic sauce, marble potatoes and shallot confit, $15); and the fútbol club (features a breaded chicken breast with bacon, marinated grilled chicken, lettuce, tomato, mustard aioli and pan de cristal, $14). Like the dinner menu, these items are ideal for sharing.
Bulla’s new lunch menu is available from 11 a.m. to 4 p.m. Monday through Friday.
In the heart of Midtown right next to the Federal Reserve Building, Bulla Gastrobar is located at 60 11th St. NE and serves lunch and dinner Monday-Friday, with brunch and dinner service on Saturday and Sunday. Plentiful validated parking is available at 12th and Midtown. For more information, call 404.900.6926 or visit BullaGastrobar.com.
Henry W. Grady High School Students Medal at Atlanta Regional Science Fair
Several Henry W. Grady students earned medals at the Atlanta Regional Science Fair. Congratulations to Anderson Thrasher, Ethan Damiani, Swagatam Das, Jack York, Jacob Johnson, Emily Schulz, Marisa Lopata and Olivia Bransford for winning gold medals; Daniel Wakefield, Kai Mehra and Sam Toole for winning silver medals; and Kiki Soto, Kaitlin Palaian and Amelia Kushner for winning bronze medals.
Atlanta Restaurants, Chefs Named James Beard Award Semifinalists
Several Atlanta restaurants and chefs have been named semifinalists for the 28th annual James Beard Foundation Awards.The awards gala will take place on Monday, May 7, at the Lyric Opera of Chicago.
Area restaurants and chefs named semifinalists are Sarah O’Brien of Little Tart Bakeshop, Outstanding Baker; Miller Union, Outstanding Wine Program; Parnass Savang of Talat Market, Rising Star Chef of the Year; and Atsushi Hayakawa of Sushi Hayakawa and Ryan Smith of Staplehouse, Best Chef: Southeast.
The Outstanding Baker award recognizes a chef or baker who prepares breads, pastries or desserts in a retail bakery, and who serves as a national standard-bearer of excellence. Must have been a baker or pastry chef for at least five years.
The Oustanding Wine Program award is given to a restaurant in operation five or more years that serves as a standard bearer for excellence in wine service through a well-presented wine list, knowledgeable staff and efforts to educate customers about wine.
The Rising Star Chef of the Year award recognizes a chef age 30 or younger who displays an impressive talent and who is likely to make a significant impact on the industry in years to come.
The Best Chef award is given to chefs who have set new or consistent standards of excellence in their respective regions. Eligible candidates may be from any kind of dining establishment and must have been working as a chef for at least five years with the three most recent years spent in the region.
Established in 1990, the James Beard Awards recognize culinary professionals for excellence and achievement in their fields and furthers the foundation’s mission to celebrate, nurture and honor chefs and other leaders making America’s food culture more delicious, diverse and sustainable for everyone. This year’s awards were selected from a list of more than 20,000 online entries. The prestigious group of semifinalists in 21 categories represents a wide range of culinary talent, from exceptional chefs and dining destinations nationally and in 10 different regions across the U.S., to the best new restaurants, outstanding bar programs, bakers and rising star chefs 30 or younger.
For a full list of semifinalists and more information on the James Beard Foundation, visit JamesBeard.org.
BREZZA CUCINA ANNOUNCES ANDREW CACIOPPO AS EXECUTIVE CHEF
Brezza Cucina, the Ponce City Market restaurant and bar from NYC-based chef Jonathan Waxman, announces Andrew Cacioppo as executive chef and welcomes Dennis Bruno as general manager.
Cacioppo has been with Brezza Cucina since 2015. He started as the restaurant’s sous chef and transitioned to general manager in 2016, where he continued to work closely with the kitchen and oversaw much of Brezza’s beverage program. Bringing 20 years of experience in the restaurant industry, he’s also worked in the kitchens of Craft with chef Tom Colicchio; Kelly Liken’s eponymous restaurant in Vail, Colorado; and at Ford Fry’s The Optimist. As executive chef, Cacioppo will develop new dishes for Brezza Cucina’s seasonally driven menu that showcases the fresh Italian and California flavors Waxman is known for. Additions will join the restaurant’s staples, including roasted chicken, kale salad, seafood, housemade gnocchi and more.
Before joining Brezza Cucina, Bruno served as general manager at Chicago-based restaurant Gage. In his new role, Bruno will head up Brezza’s leadership team and oversee day-to-day operations and staff.
Mayor and Anthem Inc. Break Ground on New Technology Center
Mayor Keisha Lance Bottoms joined Lt. Gov. Casey Cagle and Tom Miller, Anthem Inc. senior vice president of innovation and chief information officer, at a groundbreaking ceremony for the company’s new technology center in Midtown Atlanta’s Tech Square. When opened in 2020, the 352,000 square-foot state-of-the-art structure will house approximately 3,000 multidisciplinary IT professionals dedicated to simplifying the health care experience for consumers and care providers, improving quality of care and lowering health care costs. Anthem Inc. is one of the nation’s leading health benefits companies.
The Anthem Technology Center will be located at the corner of Fourth and West Peachtree streets in Atlanta’s Tech Square. Tech Square has become known globally as an innovation hotbed and includes research facilities, incubators, technology start-ups, the Georgia Institute of Technology campus and the neighboring mixed-use Coda building currently under construction.
John Portman & Associates designed the building and provided Anthem the opportunity to create spaces that support its progressive and collaborative work style. More than 14,000 square-feet of terrace area will allow for an inviting green space, bringing the outside in, to support health and wellness. As part of the LEED- and Fitwel-certified design, Anthem emphasized energy and water efficiency, indoor environmental quality, and design that encourages an active work environment through indoor and outdoor spaces.