Rushing Trading Co
Chef Amber Rushing
Our apple pie French toast is the first of its kind! We don’t usually have something like this on the menu but because of NA Georgia’s famous apples, we wanted to incorporate it into our fall menu. It’s a sweet cream French toast with a sweet cinnamon apple pie filling, cream, fresh apples and a walnut strudel on top. Yum!
Another fall favorite, that has been on the menu for a few years now, is our Bourbon Apple Chai. Kentucky bourbon, organic apple cider, orange liquor and chai. Truly one of our best cocktails creations yet.
We have a family meal usually for big event days and decorating parties. It usually includes homemade southern fried chicken piccata, short rib and some kind of pasta.
Our service is hands down our best quality. We pride ourselves on really making you feel like home when you walk through our doors. We aim for fresh, quality food too but our people is what makes RTC truly special.
RushingTradingCo.com
9810 Medlock Bridge Rd
IG: @rushingtradingco
Vice Kitchen
Nick Leahy
While we are a Butcher/Retail shop, we like to cook seasonally in the store when making all of the prepared dinners and sides. We're looking forward to the upcoming cooler weather so we can do more hearty braised dishes, like our Sausage Lasagna, Braised Short Ribs and Beouf Bourguignon. Going to the cooler weather dishes, I'd suggest something bigger like the Prisoner Red Blend, or the Lone Eagle Cabernet. We carry a great selection of food friendly wines, beers and more in the shop to complement the meat selection.
Our staff favorites? Definitely pasta with beef ragu or any taco/fajita combination. I think the thing that sets us apart from other butcher shops is the fact that we own our own cows/pigs, and own the slaughterhouse (processing facility if you prefer), so we control the animals all the way from the field to the store (and the same at our restaurants, Smash Burgers by Vice, & Vice Steak Bar.
ViceKitchen.com
6000 Medlock Bridge Pkwy Suite E-800
IG: @vice.kitchen
Sugo
Ricardo Soto, Executive Chef
This season, you must try the Veal saltimbocca, Roasted Butternut squash (utilizing North Georgia roaster squash when in season), local mushrooms (shiitakes and oysters), 24-month Prosciutto di Parma, fresh sage and veal demi glaze.
To complement the dish, sip Brancetelli Valle Delle Stelle Cabernet Sauvignon or an ice-cold Peroni.
When we feed our team, one of the fan favorites is blackened chicken pasta, blackened chicken, sweet peas, roasted red peppers, red onions and a Cajun cream sauce, which is a dish we currently have on the menu but popular among the staff.
The creative fusion of cuisines, along with what guests treasure most about this restaurant, is its seamless fusion of Greek and Italian culinary traditions, where time-honored family recipes are reimagined with a modern sensibility. Each dish embodies both heritage and innovation, creating a dining experience that feels both familiar and new. Paired with genuine hospitality, thoughtful details and an atmosphere that radiates warmth, every meal becomes not just dinner, but a memorable occasion.
IG: SugoRestaurant
10305 Medlock Bridge Road