Issue link: http://maconmagazine.uberflip.com/i/1184228
F E B R U A R Y / M A R C H 2 0 1 9 M A C O N M A G A Z I N E | 5 9 Fashion forward favorite + fancy fun on Forsyth Road ERIN KOVACS, co-owner of Sorella with her sister, Deidre Smith, is passionate about making women feel and look their best. In Italian, "Sorella" means sister, and this Macon boutique certainly makes you feel like family when you shop there. "Sorella will have you ready – whether you choose to stay classic or dive in with a new look showcased on the runways," Kovacs said. She said trends for this season include classics with enough of a twist to suit women of all styles. "Leopard is continuing to have a big moment," Kovacs said. "You will see crochet everywhere in the next three months. Spring is a great time to throw in something fun and not too expensive that livens up your look. Crochet is a great trend to accomplish that feeling. There is also a trend toward monochromic dressing, and if that doesn't suit your taste, there is a small print and floral mixing pattern that will have you standing out in any crowd." And what exactly should you wear? Kovacs said there is no magic answer to the perfect date-night outfit. "I think confidence is key and sexy," she said. "Some women choose bold and sassy and lots of color, and others choose the understated and classic black, figure-flattering pieces you know you feel great in." Have a zest for life and for style in 2019. Try something you've never worn – or eaten –before, because just like a beautiful piece of clothing or a delicious dinner, you're supporting your neighbor's dreams when you shop and eat locally. Kudzu's growing in downtown Macon KUDZU IS COMMONLY KNOWN AS "THE VINE THAT ATE THE SOU TH." But in Macon, there's a more popular form of Kudzu growing downtown. Kudzu Seafood Company is moving, expanding and adding downtown's first public rooftop bar to its established restaurant. When you want a taste of the coast, with a little bit of a Cajun twang, there's no better place than Kudzu. Owner Lee Clack said that growing up on the Alabama coast has set his seasoning style apart and engrained in him a deep love of cooking. "It's not crazy fancy, it's just stupid, simple seafood," Clack said. "It's the way I grew up. We didn't go to the grocery store, we went and caught it and cooked it." Clack has worked in Macon's restaurant industry since 1994. His wife, Kelley, is from here, and she grew up right around the corner from television journalist Nancy Grace, who was also Kudzu's first paying customer. "It's been great to keep up with her after all these years," Clack said. Every time Grace comes to Macon, she stops by the restaurant. Like Grace, people flock to Kudzu for Clack's flavorful seafood. During his time owning a catering business in Macon, his fried shrimp became so popular that he decided that the next step would be opening a restaurant. "We went from a catering business to a restaurant, which is typically different than most people, but it worked well for us," he said. Kudzu has been located on ird Street for the last four years. Now, Clack plans to join the bustling Poplar Street family – and to up the ante, as far as the skyline goes. You may have seen the construction from ground-level, but the view from the top is even better. "We're developing what is Macon's first downtown rooftop bar," he said. "I hope Macon's ready for it!" Although there is not an exact opening date for the rooftop bar, the restaurant should be relocated and reopened by early spring. Along with a rooftop expansion will come an expanded menu. "We want more dinner options and to be able to offer more for people. We also are excited to have a full bar so that we can cater to every style of guest," he said. "We want to create a more well-rounded restaurant and experience. We're also developing a private dining room for events and larger parties." Clark said he thinks Poplar Street is the prettiest street downtown, and now he has the chance to leave his mark on it. "We want to be the seafood restaurant in Macon. We want to be a destination. We want to be where people who have guests bring them," he said. "Y 'all come on in!"