Classic blends with local foods

by Betty Wrenn Day - Posted on Jul 24, 2019 - 01:06 PM

Photo: One of many buffet tables filled with hors d'oeuvres. Photos by Kelly Embry

One of many buffet tables filled with hors d'oeuvres. Photos by Kelly Embry

Photo: Curried deviled eggs

Curried deviled eggs

Photo: Smoked salmon bites

Smoked salmon bites

Atlanta, the capital of Georgia, is called by some (but rarely by Virginians) the capital of the South. This city played pivotal roles in both the Civil War (Union General William Tecumseh Sherman began his march through Atlanta in July 1864) and as cradle of the 1960s civil rights movement. And of course if you ever saw or read “Gone With the Wind,” Aunt Pittypat needed her smelling salts often when Scarlett visited her in Atlanta.

Today, this rapidly growing city is home to 486,290 people with 5.7 million in the surrounding metropolitan area. It is the 38th most populous city in the United States.

Like all cities, Atlanta is associated with certain food. Being a southern city, fried chicken rates high. More recently King of Pops frozen treats and craft beers have been added to the list of favorites along with a long, long list of five-star restaurants that can supply a choice of worldwide ethnic cuisines.

In this fabulous city, there is a section known as Buckhead, an upscale neighborhood where you find multimillion dollar mansions, art galleries, and fine restaurants. Nestled among them you find Fado, an Irish pub that has been in business in Atlanta for the past 23 years. Fado (Gaelic for “long ago”) was started by Irishmen and is still owned by an Irishman who suggests “you pull up a seat, see and taste firsthand what 21st century Irish quality is.” Today Fado is in its second location in Buckhead, moving there in 2007 from its first spot which opened in 1996. On this site stands a new three-level venue and outdoor bar, all created in Dublin, Ireland, and shipped to Atlanta in 2007.

With hospitality an utmost priority, it’s a great place for lunch, dinner, happy hour, brunch, late-night fun, and corporate and private events. From the first floor to the rooftop patio, one can not only enjoy the exquisite cuisine and drinks, but also relax in the “Grand House,” with its oversized fireplace. There’s also the Celtic art on the mezzanine to enjoy or the large murals depicting Ireland’s rugged landscape.

In the kitchen you find Chef Bryan McAlister who studied culinary arts in Charleston, South Carolina; he has been executive chef at Fado since 2015. He is tasked with creating a menu that authentically reflects what’s happening on menus in the best pubs in Ireland today, while still allowing for local and regional influences.

Irish pubs have always been the social center for their communities and Fado continues that fine Irish role. Visit this spot and “you’ll feel the infamous luck of the Irish in no time or just full, which could be the same thing.” A little Irish humor.