Senior PR Manager, Phase 3 Marketing & Communications
The Ritz-Carlton, Atlanta (Downtown)
The Ritz-Carlton, Buckhead
The Ritz-Carlton Reynolds, Lake Oconee
Sales Office Address:
3391 Peachtree Road NE, Suite 450
Atlanta, GA 30326
Direct (404) 240-7029
Cell (617) 851-4538
Fax (404) 348-5646
Main (404) 348-5600
Downtown Destination Serves Up Special Brunch Tailored to Dads
ATLANTA, GA – April 28, 2016 – On Sunday, June 19, Atlanta Grill in The Ritz-Carlton, Atlanta will offer a special “Southern Smoke BBQ Brunch.” Featuring an array of seafood in addition to local craft beer paired with Atlanta’s own Spotted Trotter sausage and charcuterie, the brunch celebrates dads on Father’s Day with a few of their favorite things. Atlanta Grill remains downtown’s premier traditional steakhouse, featuring club-like seating indoors as well as seasonal outdoor dining on the veranda with views of Peachtree Street. The kitchen is helmed by the hotel’s executive chef Ramesh Kaduru, who also oversees the culinary programs of Lumen Lobby Bar and Jittery Joe’s Coffee Shop, both located in the lobby of the hotel.
And what’s a dad-friendly meal without a generous pour of steak sauce? Atlanta Grill’s signature steak sauce is a restaurant favorite and will be offered alongside the Father’s Day spread. For those looking to recreate the tangy flavor at home, the recipe is perfect for whipping up and bottling for continual use.
Reservations are available between 11 a.m. and 2:30 p.m., and the cost is $55 per adult, and $20 for children 12 and under. For reservations, please call 404.221.6550.
Atlanta Grill Signature Steak Sauce
Yield: 25 servings
1 and ½ cups golden raisins
10 dates, seeded
3 cups ketchup
2 cup Worcestershire
1 cup soy sauce
1 cup balsamic vinegar
2 Arbol chili pods
¼ cup tamarind
6 anchovy filets
1 teaspoon salt
3 tablespoon brown sugar
1 tsp ginger, chopped
½ cup shallots, chopped
½ cup garlic, chopped
2 green apples, grated
1 tsp crushed allspice
1 bay leaf
2 tablespoons cracked black pepper
2 tablespoons prepared horseradish
Grind all spices to a fine powder in a spice grinder. Combine all ingredients, except horseradish, in a three gallon pot and slowly simmer for 45 minute. Push everything through a chinois and chill.
When cool, add horseradish. Transfer to a jar or bottle and refrigerate until needed.