• Home
  • Donate
  • FEED ME
  • Partners
    • Restaurants/Chefs/Mixologists
    • Community Partners
  • Volunteer
  • Blog
    • Slab BBQ: Hip Hop's First BBQ Joint
    • Baby Greens, Baby!
    • Geez Louise! Emoji's Grilled Cheese!
    • Minamoto: Riding the Wave of Fresh Fish & Sake
    • Sam and The Soul House
  • Contact
  • PRESS

I WOULD LIKE TO APPLY TO BE A RESTAURANT PARTNER

RESTAURANT PARTNERS

​​Aviary Wine & Kitchen
Baby Greens
Baretto
Barlata
Baretto
Bola Pizza
Bougie's Donuts
​Bufalina
Cafe No Se
Chef Jaime Chozet
Chi'lantro
​Colleen's Kitchen
El Chile
Emoji's Grilled Cheese
Fine Home Dining
Fixe Southern House
Franklin BBQ
Frog & The Bull
Hank's
L'Oca d'Oro
Lenoir
LORO
Home Slice
Hopdoddy
Minamoto Foods
Nate's Baked Goods & Coffee
New Waterloo
​Nixta
​Peached Tortilla
Pink Avocado Catering
​Rock & Rolls Sushi Lounge
Rosewood Kitchen
Salt & Thyme
Sala & Betty
Scholz Beer Garten
Slab BBQ
Soul House Foods
South Congress Hotel
The Steeping Room
​Thundercloud Subs
Uncle Nicky's
Wheatsville CO-OP
Wu Chow
Via 313




CHEF PARTNERS

Adam Brick
​Jaime Chozet
Johny Gocong
​Michael Carranza

Mixology Partners

Breezy Summer Collins 
by: Robert Bjorn Taylor

Ingredients:
2 dashes lavender bitters
1 oz lemon juice
1 oz strawberry syrup
1.5 oz bourbon
1.5 oz Richard's Sparkling Rain Water
Garnish- lemon peel
Instructions:
put all ingredients into a tall collins glass.  Top glass with ice then stir with a spoon.  You could also use another glass to toss the drink back and forth.  Add garnish.
  • Home
  • Donate
  • FEED ME
  • Partners
    • Restaurants/Chefs/Mixologists
    • Community Partners
  • Volunteer
  • Blog
    • Slab BBQ: Hip Hop's First BBQ Joint
    • Baby Greens, Baby!
    • Geez Louise! Emoji's Grilled Cheese!
    • Minamoto: Riding the Wave of Fresh Fish & Sake
    • Sam and The Soul House
  • Contact
  • PRESS