Deals & Events

On Tap: Hotel Cocktails, Greek Wine Dinners, Spring Menus & More

By Christopher Hassiotis  |  March 17, 2014

Sparkle: 4th & Swift has put together a four-course prix fixe dinner on Tuesday, March 18. Prepared by chef de cuisine Jeb Aldrich, "Sparkling Soiree" focuses on food paired with sparkling wines from around the world ($110; 6:30 PM; 678-904-0160).

Celebrate: Kyma, Buckhead's upscale Greek eatery, celebrates the launch of its seasonal Wednesday-night dining-and-wining series on Wednesday, March 19. A six-course, “12-taste” menu created by executive chef Pano Karatassos pairs with five wines from a rotating guest winery - this week it's Northern Greece's Alpha Estate ($125; 6 PM; 404-262-0702).

Drink: Midtown's Artmore Hotel (pictured above) hosts its annual "Cocktails in the Courtyard" event on Thursday, March 20, to welcome the season and new drinks showcasing local juices. The night will feature complimentary drinks for the first hour, small bites, live jazz and giveaways. The Starry Lights blends Citron vodka, fresh lemons, simple syrup, champagne and blue Curaçao, for instance, and the South Beach combines Kilo Kai spiced rum, amaretto liqueur, orange and pineapple juice and a splash of grenadine. RSVP to (Free; 6 PM; 404-876-6100).

Smoke: Fox Bros. Bar-B-Q continues its Heritage Hog Dinner series, which focuses on less-common breeds of pig, on Thursday, March 20. This second installment features a slow-cooked Duroc hog - a tender, juicy variety - from North Georgia's Riverview Farms. Guest chefs Angus Brown and Nhan Le (Octopus Bar, Lusca) help out with the cooking ($60; 7 PM; 404-577-4030). Postponed until further notice!

Feast: Alpharetta's Milton's Cuisine & Cocktails marks the arrival of spring with a four-course winemaker's dinner on Thursday, March 20. Executive chef Derek Dollar matches "Spring & Vine" dishes like beet-cured salmon and scarlet gem lettuce, sweet tea-brined pork loin, and spiced pear cake with Educated Guess wines from California's Roots Run Deep Winery ($80; 6:30 PM; 678-431-8753).