This month, we take you on a tour of four local restaurants stirring up seasonal dishes, pouring wine pairings, dreaming up no-proof cocktails and sharing kitchen secrets. We hope next time you dine out, you'll check out these spots, armed with menu inspiration and local knowledge. Bon Appétit!
Nonna Lucia Italian
11030 Medlock Bridge Rd, Suite 160, Johns Creek
Instagram: @nonnaluciaitalian
Meet Alexander Richards, Owner & Managing Member
11030 Medlock Bridge Rd, Suite 160
Hot new dish
One of the dishes I am most excited to bring to Johns Creek is our Coda alla Vaccinara — a traditional Roman oxtail braised for four hours in San Marzano tomatoes, finished with a touch of dark chocolate and Pecorino Romano. It is one of Rome's most iconic dishes and one that is very hard to find prepared the traditional way outside of Italy. The inspiration is deeply personal; this is the kind of dish I grew up eating in Rome, the kind you find in a small trattoria in Testaccio where recipes have not changed in generations. We are also excited about our Supplì, crispy Roman rice balls filled with mozzarella, available in three classic Roman flavors. Simple, honest food made from scratch every day.
Promising new favorites
The three dishes I believe will become our signatures are the Cacio e Pepe, the Carbonara and the Supplì. These are the cornerstones of Roman street food and trattoria culture. What makes them special at Nonna Lucia is that we make everything from scratch: fresh pasta rolled daily, real guanciale, no cream in the Carbonara, no shortcuts anywhere. For a lot of guests in Johns Creek, this will be their first time experiencing these dishes the way they are actually made in Rome. That is something I am really proud to bring to this community.
From the bar
We are going to carry a house-label wine produced exclusively for Nonna Lucia in Tuscany, by Andrea Cragnotti, a winemaker and dear friend I worked alongside at a restaurant in Rome over a decade ago. Andrea also produces the extra virgin olive oil we will be using daily in our kitchen and selling directly at the restaurant and through our website. We are also very excited about our truffle program. We will be working with Alessandro Florio, a truffle hunter from the Maremma area in Tuscany, a hardworking father, a craftsman and a great friend.
Giving back
Nonna Lucia will serve as a rotating art gallery for local Atlanta artists; painters, sculptors and creators of all kinds are welcome to display and sell their work directly inside the restaurant. We are also excited to partner with local schools, starting with Lake Windward Elementary in Alpharetta, a school that has a very special place in our hearts, as my wife Melissa has devoted 20 years of her career there.
PRU Thai Kitchen & Bar
PruThaiKitchen.com
IG: @pruthaikitchen
Meet Chef and co-owner Nahm Stamm and co-owner Amy Phoungphol
2685 Old Milton Pkwy #150, Alpharetta
Promising favorites
Pad Thai is one of the most recognizable and popular Thai dishes because it is approachable, flavorful and easy to love. The combination of sweet, savory and tangy flavors with perfectly stir-fried rice noodles makes it a great introduction to Thai cuisine. We pay close attention to the balance of flavors and the texture of the noodles, so every bite is satisfying without feeling too heavy. Also, our Panang Curry is a winner because of its rich, savory flavor and incredible fragrance. The curry is deeply aromatic, with the distinctive nuttiness of roasted spices and bold, complex flavors. It is a balance of savory, slightly sweet and medium-spicy flavors. Tom Kha Coconut Soup is one of those dishes that immediately shows what makes Thai cuisine so unique. The fragrant coconut broth is beautifully balanced with bright lime, aromatic lemongrass, galangal and fresh herbs.
Top hot dish
Our best-selling dish is the PRU Signature Short Rib, a beef short rib slow-braised for four hours until incredibly tender and succulent, then simmered in a fragrant Thai coconut curry with chopped kale. The rich, fall-apart beef absorbs the aromatic curry, creating a deeply savory and comforting dish with layers of bold Thai flavors.
From the bar
For white wine, our best seller is the Comte de la Chevalière Sancerre Blanc 2024 from the Loire Valley, France. Sancerre is a natural match for Thai food, with its bright acidity, fresh citrus notes and mineral character. We recently added the Belle Glos Pinot Noir 2023 from Monterey/Santa Lucia Highlands, California. It is a beautiful match for richer Thai dishes. Our Ash & Anise Old Fashioned uses bourbon aromatized with torched star anise and cinnamon, adding a warm, aromatic layer to a classic cocktail. Our Tom Yum Mule puts a Thai spin on the Moscow Mule with lemongrass syrup, Thai chili and kaffir lime leaf. The Lychee Martini and Spicy Tamarita are top-selling cocktails. We recently added two new cocktails. The Mango Muse takes the classic margarita to the next level with luscious mango purée, creating a vibrant, fruity and refreshingly smooth cocktail. Lotus Mist reimagines the classic mojito with fragrant lemongrass, adding a bright, citrusy and aromatic Thai touch.
N/A news
Our three most popular mocktails are the PRU Coconut Silk, Lychee Refresher and Strawberry Basil Spritz. The PRU Coconut Silk is a tropical, creamy and refreshing blend of coconut milk, pineapple, lime, coconut water and agave. It is finished with a beautiful sprinkle of coconut flakes on top, giving it a fun tropical presentation and an extra hint of coconut in every sip. The Lychee Refresher is light, bright and incredibly refreshing, made with lychee juice, lime, grenadine and soda, served with fresh lychee fruit. The Strawberry Basil Spritz is a fresh and vibrant combination of muddled fresh strawberries and basil, simple syrup, lime and soda.
Toastique Johns Creek
Toastique.com/pages/johns-creek
IG @Toastique
Meet Steve and Randi Rubin Co-Owners of Toastique Johns Creek
3005 Old Alabama Road Suite 160
Promising Favorites
These are fall favorites: Smokey Chipotle Turkey Toast, Mushroom and Burrata Toast, Caramel Apple Chai Latte, Pumpkin Cheesecake Protein Waffle, Spiced Pumpkin Smoothie and Cran-Apple Citrus Juice.
From the bar
We do not serve alcohol at Toastique; however, all of our juices do pair well with alcohol and make great mixes for your home bar.
Top hot dishes
Our top two toasts are the Avocado Smash and Smoked Salmon. For smoothies, the Superfruit tops the list of favorites, with the Green Machine and Iced Brew coming in as numbers two and three. The Smoothie Bowl favorite? The OG Açaí!
Freshness counts
All of our produce is sourced locally from Athena Farms. In addition, Toastique has proprietary blends for our housemade granola and our coffee. Our granola is made specifically for Toastique by The Granola Factory. We have both regular and Gluten-free/Nut-free granola. Our coffee is sourced from Lineage Roasters out of Orlando, Fla.
Community counts
We have supported the local art community through our first-ever Toastique Johns Creek mural contest. We sponsor Johns Creek PD's Battle on the Creek, which benefited the Special Olympics of GA, IRIS Breast Cancer Rehabilitation Center's Day of Beauty and Mustard Seed 5K, supporting Mustard Seed Communities. Mustard Seed Communities serves abandoned children and young adults with physical and intellectual disabilities and uplifts marginalized communities. Normally, Toastiques hire a professional muralist to come in and do the mural. We decided to open it up to the public and do the first-ever Toastique mural contest. We reached out to local art programs (high school and college), art organizations, put out press releases, etc., looking for local professional and amateur artists to submit designs for the contest. The winner was Azalea Snell, a 19-year old SCAD student.
Sugo
IG: @SugoRestaurant
10305 Medlock Bridge Rd.
Meet Ricardo Soto, Executive Chef
From the restaurant kitchen to the home kitchen
Knife skills are the number one skill that home chefs can work on - fast, consistent chopping, proper grip, efficient handling and uniform cuts. These are definitely acquired through hours of knife use in a restaurant kitchen, but they’re extremely useful at home, making dinnertime quicker and easier.
Seasoning: Controlling the amount of salt and spices becomes almost automatic, like having a measuring cup in your fingers. Time and heat management: Experience in restaurants cooking various meats and vegetables gives you a better understanding of things like how much food is too much for one pan, whether the oven is hot enough, how long food should cook and rack placement - knowing that the middle rack offers the most even temperature, while the top rack runs hottest.
Favorite gear
For kitchen towels, I like the Made In Black chef towels from Crate & Barrel and the bar mop towels from Williams Sonoma.
What I keep on hand
Eggs: You can make anything from breakfast to mayo - it all starts with eggs.
Butter: There’s nothing like good unsalted butter.
A good cheese: Parmigiano Reggiano, Manchego, Mahón… or all of them.
Lemons: It’s incredible what lemons can do for your cooking, from whipping up a salad dressing to garnishing fish. The acidity adds that extra touch to your dishes.
Fresh herbs and greens: I typically keep basil and arugula in the fridge - they’re easy and quick to use, adding a fresh, aromatic element to dinner.
Olive oil: If I run out, I’m eating out. I use it for cooking, dressings, aioli and marinades. It’s incredibly versatile.
Kosher salt: Large and flaky, it’s easier to pick up and “feel” between your fingers, giving you better control over how much you’re adding. The bigger crystals also melt more slowly, making it easier to see how much seasoning you’re using.
Dried pasta: Always on hand - boil water, add salt and you’re already on your way to dinner. The specifics come together as you cook.
Good vinegar: I personally keep balsamic vinegar.
Canned tomatoes: Peeled tomatoes are essential for making sauces or soups, and I love having them around.
Meet SUGO’s Zoë Hausmann | Bar Lead
From the bar
The arancini–wild rice risotto and mushroom fritters with a basil aioli, honey drizzle and romesco sauce is a fixture of Sugo’s antipasti menu. With the arancini, I would recommend our new spirit-free fall drink, the Sugar and Spice Spritz. The Spritz features spiced orange syrup, lemon juice and ginger beer, offering a depth of flavors. The drink balances the sweetness of the orange, richness of fall baking spices, sharpness of the lemon and a delightful bite of the ginger beer for complexity and depth often lacking in spirit-free drinks. The arancini also pairs wonderfully with our Berlucchi ‘61 Franciacorta, a Champagne-style Italian sparkling wine. The delicate bubbles and bright acidity cut through the richness of the fried risotto, and the minerality brings out the best of the pecorino cheese.