Buckhead has a new hotspot bringing the heat, meat, and sweet treats. Chama Gaucha is a much needed addition to Atlanta’s fine dining scene. No offense to other Brazilian steakhouses, but the whole experience at Chama Gaucha is 5 stars from start to finish.
“We are delighted to join Atlanta’s vibrant culinary market” said general manager Nelcir Muller. “The Chama Gaucha team is excited to introduce Atlantans to our unique offerings and an authentic Brazilian way of dining.”
Pretty Southern was privileged to attend a VIP tasting experience at Chama Gaucha. Check out our Tastemade video to see more!
The ambiance at Chama Gaucha is simply stunning. Drawing inspiration from the menu’s Brazilian flavor and style, local design, construction and consulting agency Restaurant Consulting Group transformed the restaurant into a chic, open atmosphere providing a posh environment for sipping caipirinhas, cocktails, or a glass of wine from a stellar list of options. The bar extends to a covered patio with a fire pit, perfect for the summer nights quickly approaching. There’s also a private dining room which I’m seriously considering for my birthday celebration.
Now let’s talk about the food. The “salad” bar is so much more than that. A superb selection of salads, fresh vegetables, charcuterie, cheeses, gazpacho, smoked fish, chicken salad, southern Brazilian-style potato salad, and fresh breads are prettily presented appetizers. As my husband said, the salad bar is impressive but at Chama Gaucha it’s really all about the meats.
Beef is the star of the show, with the house special showcasing a prime cut of sirloin. There’s not just one but two types of filet mignon plus rib eye, bottom sirloin, and beef rib…just to name a few. There’s also sausage, pork rib, bacon-wrapped chicken, lamb chops, and delicious grilled shrimp which I just couldn’t get enough of. Are you drooling yet? Dessert is also a must at Chama Gaucha. Since our dining experience was all about indulgence, we opted for the molten chocolate lava cake as well as the layered chocolate mousse cake.
All in, if you do cocktails, wine, dinner, and dessert, plus tax & tip you can expect to pay around $75 per person. I promise y’all, it’s worth every penny and I can’t wait to go back again soon.
Chama Gaucha is located at 3365 Piedmont Road, NE, Suite 1350, Atlanta, GA 30305. For more information, check out their website and like Chama Gaucha Atlanta on Facebook.
Chefs, Shrooms and Champs on April 14 at STK Atlanta.
These are a few of my favorite things indeed! I’m so excited to fill y’all in on this incredible event coming up on Tuesday, April 14, at STK in Midtown. Chefs, Shrooms & Shamps is a one-of-a-king dining experience. Four chefs will prepare eight dishes inspired by a mushroom foraging expedition with an open bar including all the Veuve Clicquot you can drink.
Chefs Mark Alba of STK Atlanta, Nick Leahy of Saltyard, and Timothy Magee and Joseph Ramaglia of White Oak Kitchen & Cocktails are joining forces to host an unforgettable evening. Celebrating the art of cooking with mushrooms, guests are invited to mix and mingle with the chefs as they explore eight unique tastings at tasting stations. Here’s what’s on the menu
Executive Chef Mark Alba of STK Atlanta will serve a Pasture Raised Chicken and Wild Mushroom Terrine with Toasted Brioche and Apricot Conserva. Alba will also present a Grilled Hanger Steak, Wild Mushroom and English Pea Garganelli with Black Truffle Foam.
Executive Chef Nick Leahy of Saltyard is offering a Wild Mushroom and Spring Vegetable Soup, plus Pan Roasted Scallops with Brown Buttered Mushrooms and Cauliflower. After sampling his oyster trio at Taste of Atlanta we can’t wait to see what this man does with shrooms and scallops.
Executive Chef Timothy Magee of White Oak Kitchen & Cocktails is serving up a Fava Bean Panna Cotta, Morel Mushroom and Asparagus Salad. A master of meats, Magee is also plating up Pan Roasted Sweetbreads with Madeira Mushrooms and Green Garlic Purée.
Sous Chef Joe Ramaglia, also of White Oak Kitchen & Cocktails, will bring his own magic to Cured Mountain Trout with Vidalia Soubise, Pickled Wild Mushrooms, Foraged Greens and local Georgia Olive Oil, and he’s making a Wild Mushroom and Duck Sausage, Farro, Charred Green Garlic, Sorrel Purée.
Chefs, Shrooms & Champs will take place on Tuesday, April 14 from 6:30 – 9:30 p.m. at STK Atlanta. The cost per person is $100 which includes the tasting experience and open bar with Veuve Cliquot pairings. Guests must be 21 and up to attend. Reservations for Chefs, Shrooms and Champs are required and can be placed by calling 404-793-0144 or emailing TOGReservations@togrp.com. For more information please visit STK’s website.
Pretty Southern was recently invited to attend a tasting at Christophe’s To Go. The food was paired with craft beer from Second Self Brewery, and ended with sweet treats from Piece of Cake. Our blogger, Mandy Morgan, shares her thoughts on the tasting:
This was my first event with Pretty Southern and it’s going to be hard to beat. The trifecta of fine food, local craft beer, and delicious dessert was pretty perfect.
French-born Chef Christophe Le Metayer has been pursuing his passion for good food and elegant cuisine for nearly thirty years. As the owner and founder of Christophe’s To Go, his goal was to create an option for folks who worked all day then wanted a tasty meal. He decided that if his patrons needed help at home in the kitchen, it should be him. Christophe’s To Go has three convenient locations in Brookhaven, John’s Creek and Sandy Springs, plus provides catering for their bevy of options.
The Beer Second Self Brewery is less than a year old and already making a name for themselves in the craft brewery scene. Co-founders Jason Santamaria and Chris Doyle Name were inspired to name their brand as a “second life” of going all nights of the week and weekends. During our tasting at Christophe’s, Second Self served four of the five beers they currently had developed with the various courses.
Saving the best for last, Helen Cleveland from Piece of Cake was there to give us a taste of the sweet life. Piece of Cake is celebrating their 30th anniversary in business and has several locations in the Atlanta area. In addition to sampling the desserts, I got to participate in a cake decorating contest. Y’all can see my finished product below.
Here’s what was on the menu:
Our first course was Twisted Cheese Dip paired with Red Hop Rye. It was like a sophisticated kid’s cheese and cracker snack! This cheese stew was packed with tasty flavor from chorizo, saffron, chocolate, lime zest, chipotle, cilantro and tortilla crudite. It was good to warm the soul, and I wanted to steal the container to have more later.
Next up was a Clear Thai Chicken Soup. The chicken stock and coconut water of the soup is a soothing balm to settle the heat from the Thai chili. This was a dish to clear the sinuses in the best way, plus it came with a stuffed chicken wing that glistened with a caramelized glaze. Finishing the dish with the sharp but pleasant bitterness was Second Self’s Thai Wheat which helped to settle the burn and make way for the main course.
Salmon Amuse Bouche with Red Hop Beer ice cream and rye bread. Served with Second Self’s Saison. This was a creamy, delicious combination paired with “a most straight-forward beer” almost like a Sauvignon Blanc, dry and bubbly with hints of spice.
Cabbage wrapped braised pork cheeks with kale, apple and endive. This hearty yet slightly sweet combinations made me to want all my future appple pie fillings to be stewed with pork cheeks. The kale leaf absorbs the flavor of the hue perfectly.
For dessert, we sampled four flavors of ice cream including chocolate fetish, Georgia pecan, sea salt Carmel, and cinnamon spice. Paired with Second Self’s Bleeding Heart beer which was inspired by red velvet cake.
To end our amazing meal, Piece of Cake had a cake decorating competition! When Piece of Cake is busy, they can produce up to 8,000 cupcakes a day! During the holidays, they’re baking 24 hours a day. My cake turned out nice for “PS” but I’ll leave it up to the professionals in the future.
I had a blast covering this event. Thanks to The Atlanta Food Blogger Society, Christophe’s To Go, Second Self, and Piece of Cake for the terrific tasting!
Mandy Morgan is a contributing writer for Pretty Southern.com, a UGA “Double Dawg” (BA- ’10, M.Ed. ’12), higher education administrator, and lover of all things sweet, sassy, and southern. If it’s 75 and sunny, you can spot her running in Piedmont Park or reading on the outdoor porch at Octane Coffee.
Tyler Boone is the next big thing in local, Southern rock. His music is distinctly Southern, with a blend of blues, acoustic, and rock with a dash of pop for good measure. Tyler’s latest single “Take Aim” represents all of his influences in the South to create something brilliant.
“I grew up in Charleston and started playing in the music scene when I was 16 years old. I was heavily influenced by all the other musicians I have played with throughout the years. My last two records were produced in Charleston with Ocean Industries and came out with a very Southern sound with the help of the producers Eric Rickert, Jeff Leonard Jr. & other fellow local musicians.
Here’s Tyler’s new video “Take Aim”
“I couldn’t be more grateful to the town of Charleston for all of the support,” Tyler says, “especially 105.5 The Bridge and the venues such as the Music Farm, The Charleston Pour House & The Windjammer.”
I will be relocating to Nashville this August but will always call Charleston my home.”
Cyc Fitness, Vitafusion, & Gilt City have partnered to bring Atlanta their “Spring Into Change” challenge. Over the next 10 weeks, Cyc Fitness at The Forum Athletic Club is offering an incredible opportunity to “pedal your way to a sexy physique”. We’re pumped to take part in this challenge as part of our #15in15 and you can join us too!
Here’s what this deal includes:
Unlimited rides for 10 weeks at Cyc inside The Forum Athletic Club (powered by vitafusion)
Access for one to kick-off ride event to meet your fellow challengers
Use of The Forum Athletic Club 2 hours before and after your scheduled rides
Daily support from your lead Cycologist
Weekly emails with personalized advice from lead Cycologist
In-studio progress tracking
The chance to win a transformation photo shoot
The Spring Into Change challenge kicks off this week. The cost to participate is $600 and more details can be found here. If you love Cyc as much as we do, then we’re pumped to see you in class!