Issue link: http://maconmagazine.uberflip.com/i/914877
D E C E M B E R / J A N U A R Y 2 0 1 8 M A C O N M A G A Z I N E | 101 D A I L Y S P E C I A L S L O B S T E R T H U R S D A YS • S A T U R D A Y B R U N C H 1 1 A M - 2 P M & 5 P M - 9 : 3 0 P M T U E S D A Y T H R O U G H S A T U R D A Y Mulberry and Cherry and Second and Third streets. Reservations are recommended but not required. EDGAR'S BISTRO MONDAY THROUGH FRIDAY 11AM – 2PM 5171 EISENHOWER PARKWAY 471.4250 | EDGARSHOSPITALITY.COM/MENU A student-run restaurant serving as an experiential classroom for those enrolled at Helms College's Polly Long Denton School of Hospitality. Come savor an array of New American selections including cool, crispy salads; hot and tangy sandwiches; and steak, fish and pasta entrées. Edgar's is pleased to offer a new menu each quarter, each recipe having been hand-crafted by chef instructor Stuart Hardy. FOUNTAIN OF JUICE MONDAY THROUGH SATURDAY 10:30AM – 8:30PM 4123 FORSYTH ROAD 755.5000 | FOUNTAINOFJUICE.COM Committed to bringing local, fresh food to please the eclectic palate, the foj team creates fabulous fare. Macon-born owners Natasha and Carl Phillips' restaurant at the Prado on Forsyth Road features a new, expanded menu and hours. Petite filet with candied bacon, fried green tomato and jalapeno béarnaise, tuna tartare nachos and beer-battered sea bass tacos are just a few of the truly unique culinary experiences that await you. Call in for carry out and check out the expanded deli case for prepared to-go entrees. It's the go-to lunch spot for fast sandwiches, soups, salads, desserts, juices, smoothies and, of course, iced green tea. GRITS CAFÉ TUESDAY THROUGH SATURDAY 11AM – 2PM TUESDAY THROUGH THURSDAY 5:30 – 9:30PM FRIDAY AND SATURDAY 5:30 – 10PM 17 WEST JOHNSTON ST., FORSYTH 994.8325 | GRITSCAFE.COM Upscale casual dining offering creatively fun Southern cuisine. The menu features great appetizers like Fried Green Tomato Napoleon, Grits Martini with shitake mushroom cream and pulled pork with pimento cheese ravioli. Dinner offers Blackened Salmon over a black eye pea salad, Praline Chicken stuffed with forest mushrooms and spinach, New Orleans BBQ Shrimp and Grits, and Grillled Ahi Tuna. Extensive international wine list, signature cocktails and craft beers available. Private dining room for large groups. Reservations recommended for all party sizes.