Northside Restaurants

Restaurants

Covering Acworth, Kennesaw, and Marietta

Northside

Your Complimentary Dining Guide

2 • Northside Restaurants • Fall 2013

Capo’s Italian KitchenCapers on Main StreetChin Chin Chinese RestaurantFish Thyme Bar & GrillFusco’s ItalianHong Kong StarMelting PotRosaria’s Italian RestaurantThai Basil RestaurantThai Peppers/Fuji HanaTrackside GrillWhistle Stop Cafe

Table of contentsFeatured Restaurants

Advertise your restaurant! Call Todd Beckett at 404-643-4601 or email [email protected].

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Capo’s Italian KitchenCapers on Main StreetChin Chin Chinese RestaurantFish Thyme Bar & GrillFusco’s ItalianHong Kong StarMelting PotRosaria’s Italian RestaurantThai Basil RestaurantThai Peppers/Fuji HanaTrackside GrillWhistle Stop Cafe

122385917811151413

Keegan’s Irish Public Housein Kennesaw

mailto:[email protected]

Northside Restaurants • Fall 2013 • 3

Chef Steven Dudley of Capers presents...

3979 South Main Street, #100 in Acworth • 770-974-2323Open for Dinner Wed-Sun

Full Bar Availablefishthymerestaurant.com

Reservations recommended.

Watch our video!


There’s a new conductor in the kitchen at Trackside Grill in Kennesaw. Chef Brian Shaffer recently moved from St. Petersburg, Florida to Kennesaw with his family (wife Jennifer and Dylan, age 7 and Madeline, age 4) and so far, he really likes it here. And you’re going to like what he’s doing in the kitchen.

For starters, he’s added the classic Kentucky Brown Derby to Trackside’s brunch menu; it’s his grandmother’s recipe for a unique combination of toast, turkey, cheese sauce, tomato and bacon. Then, he’s helped owner Brett Olszeski revamp the dinner menu and bring back some classic Trackside favorites, but with a twist.

For example, Trackside is once again offering a Filet Mignon -- but it’s encrusted in housemade pimento cheese. He’s also been busy converting some other Trackside favorites into small plates (or tapas) for the planned patio bar expansion at Trackside.

Chef Brian wasns’t too busy, though, to share one of his favorite fall recipes with Northside Restaurant’s readers: his recipe for Carrot Ginger soup. Serve it hot or cold, and enjoy!

Visit Trackside Grill & Patio Bar at 2840 S. Main St. in downtown Kennesaw; tel. 770-499-0874, www.tracksidegrill.com.

In the Kitchen with...Chef Brian Shaffer of Trackside Grill

By Kathie Beckett

Chef Brian Shaffer of Trackside Grill

www.tracksidegrill.com


Trackside is located in historic downtown Kennesaw serving contemporary Ameri-can cuisine.

This family-owned restaurant features a “made from scratch” chef-driven kitchen with true southern charm.

Come enjoy the fireplaces!


Chic Dillard was painting the outside of his new restaurant when I first met him almost five years ago. The cute little yellow house on Cherokee Street was the new home of Big Shanty Smokehouse, a dream come true for the Dillard family. This hands-on approach to all aspects of managing the restaurant has made Big Shanty one of the most popular barbecue joints in the area.

Big Shanty Smokehouse has developed a steady stream of customers who stop in every week (sometimes twice a week) to get their fix of the tender, smoked meats. The Dillards smoke the meats for hours on Southern Pride smokers after massaging the meat with a perfectly seasoned, homemade dry rub. The smoker hums along, turning out chicken, ribs, brisket, and a few hundred pounds of pork every day. The result is a nice smoky flavor to all of the meats that’s not overbearing.

If you can’t decide what to order, try the Steve’s sampler platter with ribs, brisket, smoked pork, and homemade sausage. The sausage is made fresh from ground rib tips, special seasoning and

smoked to perfection. If you’re looking for something lighter, try the smoked salmon topped with a fresh dill cream sauce. The Caesar salad is also a good choice: it features a house-made dressing with anchovies and is topped with fresh croutons.

At Big Shanty, it’s all about the meats, but man cannot live by meat alone. Or, at least you wouldn’t want to go without them here. Start with an appetizer of homemade pimento cheese spread or smoked salmon dip served with simple saltine crackers.

The side dishes are just as good as the meats; you won’t find the typical greasy French fries here. Instead, try comforting side dishes made by Chic’s wife Sissy and daughter Shannon. They do almost all of the cooking from scratch, including macaroni and cheese, and tender, flavorful collard greens. Baked beans are made with a variety of beans for a twist on an old favorite, and if you’re a Brunswick stew fan, you’ll love their version. It might be the best you’ve ever had and it will warm you up on a chilly day.

The hands-on approach of the Dillard family is also shown in the physical facilities. Chic knew that his customers were having difficulty finding easy parking, so he added additional parking right next to the restaurant. Then, he took the extra step of enclosing and heating the patio area so that he would have plenty of comfortable seating.

Feature: Big Shanty Smokehouse

PHOTOS, this page, top, left to right: pulled and chopped pork, barbecue chicken and ribs

with Brunswick stew, and smoked salmon. right: sissy, chic, and shannon dillard.

next page, clockwide: big shanty sampler, the little yellow house, and smoked turkey.

Smokin’ in Kennesawby kathie beckett


The additions to Big Shanty are welcome, and have helped cement the restaurant as a local’s favorite. Perhaps it also has something to do with Shannon’s desserts. She’s well known for her special Banana pudding, served every day. If you ever see anything topped with meringue when you’re first ordering, get a slice. It may be sold out if you wait until you’ve finished your meal. If there’s coconut cake, buy the whole thing.

Don’t have time to eat in? Get it to go, or have your small or large group meal catered. You won’t regret it: Big Shanty has won numerous awards and have received rave user reviews on urbanspoon.com and yelp. Critics have also taken notice of the little barbecue joint. The Atlanta Journal-Constitution wrote, “...some of the best barbecue to come out of Georgia.” Order your smoked turkeys or turkey breasts for the holidays early; Chic has added another smoker, but space is limited.

The Dillards work really hard to make it a great little barbecue restaurant, but they also have a sense of humor. T-shirts available in the store for purchase feature a cute little pig’s derriere with the text, “I like pig butts and I cannot lie.” A disclaimer on the menu reads, “We do not use any addictive ingredients in our homemade dry rub, barbecue sauce, sides or desserts. It is just the craving for authentic smoked meats and family atmosphere that will keep you coming back for more.”

Big Shanty Smokehouse is located at 3393 Cherokee Street in Kennesaw, tel. 770-499-PIGG (7444). Open Tuesday-Thursday 11 a.m. to 8:30 p.m., and Friday-Saturday 11 a.m. -9 p.m. bigshantybbq.com.

Smokin’ in Kennesaw


Caper’s Coffee1/3 cup Kahlua 1/3 cup scotch1/3 cup Frangelico1/3 cup grand Marnier1/3 cup Irish whiskey1/3 cup brandy1/3 cup cognac1/3 cup dark créme de cacao8 cups dark coffee2 cups fresh homemade whipped cream 1 cinnamon stick

Mix all alcohols in a shaking tin until fully mixed. Pour 1/3 cup of mixed product into a cup of extra hot coffee, add sugar to taste. Top with dollop of whipped cream and grate cinnamon on top of whipped cream, and enjoy. This recipe is very versatile. You may substitute any of the liquors with anything and get pretty much the same results. Also, canned whipped cream and pre-ground cinnamon work just as well.

Gerstacker Gluhwein During my military years in Europe, I looked forward to the winter season because it was always a time of celebration from the feasts starting in October, the arrival of the first wine from France, and all of the Christmas markets in December.

The weather turns from cold and rainy to cold and snowy. This was the perfect time for great hot beverages.

One of my favorites was Gerstacker Gluhwein. There is nothing like it on cold days while celebrating with friends and family around a cozy fire indoors or out.

1 750 mL Nurnberger Markt Gluhwien4 cinnamon sticks Pour bottle into a 4 qt. sauce pan and place on stove over medium flame. Heat wine until it reaches 165/170 degrees (do not boil). Pour into heat resistant coffee mugs, add 1 stick of cinnamon and enjoy. Serves 4.

For more on Capers, see ad, next page.

Caper’s Holiday Drink RecipesBy Kathie Beckett

Recipes: Seasonal Cocktails

Chef Steve Dudley Of Capers

Caper’s coffee is a favorite.


RESTAURANT & BARCAPERSwww.capersonmain.com

678-594-7735 • 1635 Old Hwy. 41 in KennesawOpen Tues-Sun Lunch & Dinner & Sun. Brunch 11-3

Full-Service Bar and Fine Selection of Wines

Now BookingHoliday Parties!


Book your Holiday Partywith us! Available for small

parties or large groups.

Gift CardsAvailable

We’re CELEBRATINGour 9th anniversary!

50% OFF FOOD!Nov. 12, 13, 14thwith purchase of beverage. No sharing, please.

Lunch Specials start at $5.25 Monday-Friday

your purchase of $30 or moreMust present coupon. May not be combined

with other offers. Expires 12/15/13.

Excludes alcohol, tax and tip. Must present coupon. May not be combined with other

offers. Expires 12/15/13.

El Taco Azteca • 770-919-1609

Buy 1 Lunch Special, GET ONE FREE! with purchase of two drinks

El Taco Azteca • 770-919-1609


Do you remember your first trip to your local pizza parlor? Maybe the local joint had checkered tablecloths, red candles and Parmesan cheese on the table. Local high school and college kids tossed the dough up in the air or brought you your drinks. But the minute you took a deep breath, you knew you were in for a treat: you could smell the enticing scent of hot pizza coming straight out of the oven.

It’s not a big leap forward to my favorite pizza place today: Johnny’s Pizza. Johnny’s Pizza, first of all, smells like a pizza joint should when you walk in: pizza dough is rising, garlic knots are baking, and sauces are bubbling. It has the old time feeling of your local pizza parlor, but it also has flat screen televisions, trivia nights, and even games for the kids.

But they still make their dough the old fashioned way: fresh every day, not trucked in frozen from the franchisor. And what a difference the fresh dough makes in the quality of the pie.

Johnny’s Pizza owner/franchisee Mike Ford says, “We hang our hat on our product. We make a really good pizza!” The pizza is traditional, New York-style. Mike explains, “Our pizza is hand tossed and thin, but with a 1” to 1-1/2” crust on the outside. It’s very traditional...similar to Tuscan-style.”

The pizzas are baked in a brick oven and are all hand made. “Our pizzas are really a whole different breed. It’s more of an artisan-style pizza than what you get at most of the chains,” said Mike.

So what do most people order? Mike says his most popular pizza is the sausage, pepperoni, and mushroom pizza. “It’s one of our most popular pizzas, but people also really like the Italian combination: pepperoni, sausage, mushroom, onion and green pepper.”

If you want to try a difference sauce than the traditional red sauce, go right ahead:

you might want the white pizza (no sauce) or even the green pizza (made with pesto). Regardless, you’re in for a treat.

Johnny’s is also great about treating the community well. Mike said, “We really do want to be your neighborhood pizza place, and I think we blend in well with the fabric of the community. We sponsor teams,

schools, etc, and in return, they’ve been good to us.”

Recently, patrons came out in droves to contribute to the ALS Walk, a fund-raiser for ALS research. All in all, about $25,000 was raised to assist in the cause. It’s personal for Mike: co-owner Scott Cole has the

debilitating disease. Mike said, “It’s our people–both

customers and our staff–that make you

feel at home. We want

you to be

comfortable bringing your

family here.”

The Morris family from Kennesaw/Acworth recently had a great time at the Johnny’s location at Ridenour Boulevard in Kennesaw. They had relatives in town visiting from South Carolina and brought the whole crew in for a nice meal.

Mike said, “You can eat well at a pizzeria

Johnny’s Pizza in KennesawBy Kathie Beckett


Johnny’s Pizza in Kennesaw

and not break the bank. Pizza is very affordable.” He has also introduced hot wings at the Ridenour location.

Not in the mood for pizza? You may also order your favorite entrées such as spaghetti and calzones. Or, try their Greek salad made with both iceberg and Romaine lettuce. The salad dressings are made in house daily; one of the most popular is an Esperanza-like dressing. It’s hands-down my favorite.

I have a lot of favorites at Johnny’s Pizza. And once of these days, I’m going to try the Dippin’ Dots ice cream for dessert if I can ever save enough room. Come in to eat or have it delivered hot and fresh from any one of these Johnny’s Pizzas in our area:

1615 Ridenour Blvd # 207 (on Barrett Parkway one mile west of Cobb Parkway) in Kennesaw; tel. 678-996-0911 (This location has the wings.)

3451 Cobb Pkwy NW in Acworth (near the intersection of 41/Cobb Pkwy and Mars Hill); tel. 770-529-5300; 3718 Dallas Highway in Marietta; tel. 770-425-8333. The Morris family from Kennesaw/Acworth and their family visiting from

South Carolina recently enjoyed pizza night at Johnny’s Pizza.

ACWORTH3451 Cobb Parkway770-529-5300

MARIETTA3718 Dallas Highway770-425-8333

Feed Four foronly $24!

Includes Large 2-topping Pizza,2 Garden Salads And

Breadsticks.Cannot be combined with other offers. Expires 12/15/13.

Does not include alcohol, tax, or tip. Cannot be combined with other offers. Expires 12/15/13.

Johnny’s Pizza • 770-425-8333 • 770-529-5300

Johnny’s Pizza • 770-425-8333 • 770-529-5300

Johnny’s Pizza in Kennesaw


http://www.meltingpot.com

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