Review: Brush Sushi Izakaya chef Jason Liang is talented. He just needs an editor.
Brush Sushi Izakaya
PHOTOGRAPH BY CAROLINE C. KILGORE
The idea behind Brush Sushi Izakaya—contained right there in the name—is that the Decatur restaurant would be an izakaya, the Japanese version of a gastropub. Designed to serve something for every taste, izakayas’ menus are by necessity ambitious, and Jason Liang, Brush’s founding chef, understands that. His own menu contains separate sections for salads, hot and cold appetizers, fried items, breaded fried items, grilled meat skewers, rice and noodle dishes, and sushi. With so much on offer, it’s rare to find an izakaya that executes everything well, and Brush is no exception.
Sublime Doughnuts wants to know: “Will it Doughnut?”
The Starburst doughnut at Sublime Doughnuts.
PHOTOGRAPHY BY KYLE HILL.
Sublime Doughnuts owner Kamal Grant has always been a true kid at heart. When his funky doughnut boutique opened on the Westside in 2008, Grant showed Atlanta that there were no hard and fast rules to doughnut making. If he wanted to make an “A-“shaped doughnut called the “A-town” instead of a standard Boston cream variety, he damn well would. What followed is a pretty sweet love story between Atlanta and Grant, who continues to grow his business not only in Atlanta, but internationally. Along with the original Westside location near Georgia Tech, there is a 24-hr Sublime in Druid Hills (that is kosher certified), a store in Bangkok, Thailand, and two more outlets arriving at Mercedes-Benz Stadium, where he will also sell soft-serve ice cream and doughnut sandwiches. (Grant says he is also looking to expand to Sandy Springs.)
Döner kebap sandwiches arrive in Emory Village
The chicken sandwich and fries at Keba.
PHOTOGRAPH BY JENNIFER ZYMAN.
Georgia-based chain KEBA (pronounced Kay-Bah) specializes in a spin-off of döner kebap, a type of Turkish sandwich you can find on nearly every street corner in Germany. Traditionally, it is made with shaved meats from a rotating spit and served on pita bread. KEBA’s sandwiches are a bit different: They feature a soft, white European-style roll that makes for a sturdier sandwich than split pita, which tends to fall apart under the weight of the meat and veggies. You can build a sandwich on this bread, a whole wheat wrap, or as a “K-bowl” (sandwich fillings without the bread). For protein, diners can choose from marinated pork, beef, and chicken roasted on a vertical spit, along with lamb, falafel, and feta. If you are feeling especially gluttonous, you can opt for an “Über Keba,” which includes chicken, beef, and pork.
