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In Memory: Eli Stevens

Lloyd's Restaurant honors Eli Stevens.

Lloyd's Restaurant will be closed Friday, November 27 for his funeral.And the restaurant will close early on Saturday at 3:00 p.m. and Sunday at 5:00 p.m. They will reopen Monday, November 30th with normal business hours.

French Kiss

Dinner at Bistro 218 brings us back to life. 

By Jan Walsh 

I miss my life. Many things I took for granted are now missing from my days and nights. Looking forward to has been replaced by fear of what’s next. But not tonight… Tonight, we escape the madness with dinner at one of our favorite restaurants Bistro 218. 

Thanksgiving Menus 

The joy of not cooking Thanksgiving!

Thanksgivings at Galley and Garden are a tradition for many. And in 2020 the legacy lives on. Galley and Garden will be open for Thanksgiving. Chef James Boyce has a special pre fixe price, three course, Thanksgiving Menu.

25th Anniversary 

Share your memories of Hot and Hot Fish Club. 

By Jan Walsh

The strong survive. Partners, Chris and Idie Hastings have survived and thrived for 25 years at Hot and Hot. And in the process they have enabled a community of chefs, food purveyors, artisans, and foragers to do the same. A James Beard award winning restaurant, Hot and Hot’s success also led the couple to open a second restaurant, OvenBird. Both are now located at Pepper Place. The Hastings extend their passion for food and gathering beyond the restaurants with Hastings Catering and Hastings Consulting companies. In 2020 the family business also grew to include their son, Zeb Hastings working alongside his dad in his new role as sous chef. And Zeb’s wife Molly Hastings serves as manager of operations. And most recently Chef Hastings launched virtual cooking lessons, “Cook with Chris.” 

Champagne Brunch 

The Yard debuts delectable, pre-fixe, weekend brunch! 

By Jan Walsh 

The Yard is now offering brunch on Saturdays and Sundays. This well- conceived meal was planned by Elyton Hotel’s general manager, Chris Townsley and executive chef, Chris Moore. The duo wanted uniqueness in both fare and format. Thus, it is pre-fixe price of $30 per person for three courses per person or $40 for same three course offering plus mimosas for two people.

Champagne Brunch 

The Yard debuts delectable, pre-fixe, weekend brunch! 

By Jan Walsh 

"Champagne" and "brunch" are two of my favorite words. And paired together... I am there. The Yard is now offering brunch on Saturdays and Sundays. This well-conceived meal was planned by Elyton Hotel’s general manager, Chris Townsley and executive chef, Chris Moore. The duo wanted uniqueness in both fare and format. Thus, it is pre-fixe price of $30 per person for three courses per person or $40 for same three course offering plus mimosas for two people. 

Wide Open 

OvenBird reopens patio, indoor dining spaces, and in between. 

By Jan Walsh 

Tonight, our corner table awaits at OvenBird. Better than a window table, this table has double doors that open onto its own corner nook of the patio.

En Plein Air 

Chez Fonfon’s patio is a colorful canvas for Frank Stitt’s French palette.  

By Jan Walsh 

Today we are warmly welcomed to lunch at Chez Fonfon, by both Frank and Pardis Stitt. After a brief visit Pardis takes us to our table on the patio where we catch up further. 

Welcome Back 

When is Hot and Hot reopening? Now.

By Jan Walsh 

Hot and Hot Fish Club reopens tonight, Wednesday, October 7. And we are there at 5:00 p.m. Not only am I grateful to be here, I am also happy to have the answer to the most asked question of 2020—almost everywhere I go, everyone asks me when Hot and Hot will reopen. Tonight, is almost as special as being here in January for the Hastings pre-opening family and friends’ dinner, of this location. We all looked forward to the year ahead and future dinners here. And it saddens me to think of all the dinners and celebrations we all have missed here. 

Replicating Success 

Bay Leaf’s second location, on Highway 280 is as awesome as the original.  

By Jan Walsh 

Bay Leaf opens a second location at 5426 Highway 280, Suite 14, in Hoover. It is across the highway from the Greystone entrance, on the hill.