07/15/2026
🚨NEW PRIX FIXE & BOOZE PACK🚨 BURMESE!! We are so excited to learn more about this gorgeous cuisine, the complicated history of the country and serve you our interpretation of the food using Georgia summer produce. We pick our prix fixe themes at random every few months by having me and my kitchen management team all throw folded pieces of paper with a cuisine suggestion into a deli container, shaking it around and then drawing one - boom! And we learn! It’s a great way to push ourselves and grow as cooks, and a delicious way to keep our guests entertained. This cuisine is perfect for all of the wonderful summer produce growing around Atlanta right now, too, especially fruits, and we’ve had blast finding ways to utilize local ingredients to replace classic components of Burmese cuisine that don’t grow here like coconut, tamarind, etc. And lemme tell you, this may be the most fun booze pack ever, a couple whacky and remarkable wines bookended by two tremendously creative cocktails for your imbibing delight! Here’s the breakdown of this collaborative menu:
Amuse: Pe Thee Kyaw, shwe payon thee hin, huacatay (William Deighan McMichael)
1st: Hibiscus & Celery Laphet Thoke, trout, trout fish sauce, peach pickle, cabbage, pe kyaw, tomato, shrimp shell powder (akaspiralstairs / coconuts.bitch)
2nd: Pazun Kin, wild af georgia shrimp, khayan thee hnut, kapyat thoke, charcoal oil, lemon balm (Mykel Burkhart)
3rd: Ohn-no Khaut Swe, pecan milk, potato, corn fritter, egg, kyat thon ni thoke, peach ma’gyee yee, rice & garlic spice, mint (Jarrett Stieber)
4th: Sanwin Makin, greens stem jam, basil seed, pyaung hpu jyaw, black tea san kywet cho, lemon balm (Nicole Hammond)
Mignardise: Match Pancake Lipah, plum curd, cocoa nib, green coriander sour sugar (William Deighan McMichael)
BP Cocktail #1: Charles Howk
BP Cocktail #2: Rachel Howk
Can’t wait for you to try these dishes and drinks. We love you!! 💕🐾🐶
