dine out for good in atlanta

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The best way to deal with summer heat and busy back to school time is making reservations for someone else to cook. Next week in Atlanta we can dine out and help community members facing crisis.  

Dining With Gratitude kicks off its third year next week. From August 25 to 28, 10% of sales from participating restaurants benefit Giving Kitchen. The non-profit helps food service workers facing unanticipated crisis through financial grants and a network of supportive services.  

Last year the event raised nearly $125,000, helping many. Since inception, Giving Kitchen has helped 3000 food service workers. This year Dining With Gratitude is sponsored by Springer Mountain Farms and Creature Comforts Brewing Co. and more than 200 restaurants have signed up to donate. Restaurants in Athens, Rome, and Savannah are participating as well.  

All you need to do to help give is dine for breakfast, lunch, or dinner at participating spots. The list runs from fast casual tacos and burritos at Willy’s Mexican Grill to fine dining chef tastings at Lazy Betty. There is a little something for everyone. Give by eating the thick crust of Nina & Rafi’s Detroit style pizzas. Give by enjoying smoked wings at Fox Bros. Bar-B-Q (and don’t forget a side of Frito pie). Give with bites of tender house made pasta at BoccaLupo or White Bull.  

When preparing to eat at participating restaurants you can help Giving Kitchen even further with a keen eye. Look for entrees made with Springer Mountain Farms chicken, cocktails with Richland Rum, Imagery Wine, and Simple Man cocktails. These companies are making additional donations for each dish and drink served. Westside AIX’s Springer Mountain Chicken with whipped ricotta, confit potatoes, wilted greens, and au jus never tasted so good. Double your gift at Sugo when you add a mule made with Simple Man vodka.  

Make sure to thank these restaurants in person and/or with the hashtag #diningwithgratitude. Cheers and Bon Appetit! 

For a full list of restaurants click here.




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