PushStart Kitchen
June 15th


I'd have to say that one of the most fulfilling things about what we get to do each week, aside from cooking whatever food suits our fancy, is getting to connect with the amazing people of ATL!  And every once in a while, a really great collaboration comes out of it!  This weekend we're going to pairing up with Camp Beer Co-op to serve a summertime BEER DINNER (no we won't be serving Schlitz)!  Our menu is written around a set of really great beers brewed especially for the evening.  Sounds amazing right?!  We've done some extensive quality checks, and you can trust me when I tell you that the beers are (hic) dang good!  Y'all come drink...and eat!


MENU:
(includes BEER pairings)


-Cocktails+canapes

-Onions fried/charred/candied, avocado, ruby red grapefruit, backyard heirloom cucumber, basil mayonnaise, GA olive oil

-Spotted Trotter beer brat, peaches dried/pickled/grilled, pretzel puree, fennel molasses
-Warm chocolate stout sponge, malt ice cream, stout caramel, black pepper syrup & meringue
-Candy + cordial

$60 per diner suggested donation

(cash only, if you please)

We'd love to have you come but in order for you to receive an invite, you have to sign up for our mailing list in the little subscribe box to the right.  After that, you've just gotta be quick in responding.  I'm thinking that maybe this dinner is going to sell out faster that usual.  Call it a PushStart hunch

PushStart Kitchen Birthday
June 1 + 2


We did it!  It's a little hard to believe that one year ago, this week, we started this project in an attempt to introduce ourselves to the Atlanta dining scene.  It's even harder to absorb how many incredibly supportive, fun and hungry Atlantians we've been able to feed!  We've really come a long way in the past twelve months.


We wanted to celebrate and what better way to do that than for us to cook a big ol' meal and serve it up to all of our favorite people on our big ol', new table!


We're also going to be having a little movie premier.  Last year, our friends at Six Foot Five productions filmed a documentary about the supper club as we were getting it all off the ground and for the first time, we'll all be able to sit down, have a drink after dinner, and view it.


And another thing...y'all know that we've started writing all of our menus based on the veggies coming to us every week from Fresh Roots Farm, right in our own back yard, right?  We love to be inspired by our surroundings and these good f0lks make it awfully easy to put out good food.


Anyhow, Ill stop blabbin', and you can start reading the menu below if'n you're interested.  


MENU
(includes wine pairings)


-cocktail + canape
-Backyard collard and country ham "soup dumpling", pickled hot chile, white cheddar croquant
-Chilled mozzarella broth, backyard heirloom tomato and cucumber, black olive powder, GA olive oil
-Griddled octopus, shaved Spanish chorizo, crispy potato, salsa brava, arugula
-Pig shoulder, belly & loin, salsa pipian, charred backyard squash, dried red onion, basil
-Crispy steel-cut oats, chilled rum custard, dried and charred peach, lemon chantilly, basil
-candy + cordial


$80 per diner suggested donation
(cash only, if you please)


As always, if you'd like to come to one of our dinners, all you need to do is subscribe in the box to the right and you'll be on the invite list.  Then when we send out menus, you respond as soon as you can and we feed you dinner.  Just like that.  Thank you so much for checking us out and we hope to feed you soon!

PushStart Kitchen
Saturday, May 26th


So, a few of you may already know this but this is our last week before we turn ONE!  PushStart's birthday is right around the corner and with that big change comes another...we're getting a bigger table!  


Some fellas on the farm found a hundred year old work table that's been buried in the detritus of left over factory stuff.  They've been working for the past month, sanding it down, acid washing the legs, and resurfacing it...and now it's ready, just in time.  I've been told it's going to take a team of six guys just to carry the top of the table!  All that said, we're gonna have some extra seats to fill!  


This is also our second week into writing all of our menu based on the veggies that are being growed up in our back yard at Fresh Roots Farm.  We're loving being able to use the amazing produce that is literally steps from our door.  Doesn't get more local than that.  


We'can't wait to have you!


MENU
(includes wine pairings)

-Cocktails + canapes
-Roasted backyard squash, tomato marmalade, charred heirloom cucumber, parmesan ice cream, black olive powder
-Slow cooked hen with leg confit agnolotti, backyard mustard greens, preserved lemon chantilly, roasted onion broth
-Fried pineapple pie, rum semifreddo, ancho spiced macadamia, cajeta enronada, smoked salt
-Candy + cordial


$50 per diner suggested donation
(cash only, if you please)


We seeing new faces around our table, so if'n you're not signed up and you'd like to receive an invite to dinner, please feel free to sign up in the subscription box to the right!  We'll be mailing out the invites very soon!

PushStart Kitchen
Saturday, May 19


So what can you really say after seeing the absolutely stunning get-up on this dapper gentleman?  What about mentioning that we've been inspired to fancy up our own plates for the weekend?  We're going to serve a five course, dolled up menu plus all the usual trimmings.


As I may have mentioned before, this week is our first to showcase the veggies grown in our very back yard at the Fresh Roots Farm.  We're really excited about being able to watch our food grow right up to the point of slinging it on yer plate.  We've penned our own tag line "Farm to Facehole."  Trademark has been applied for so no poaching, chumps (he joked)!  


MENU:
(includes wine pairing)


-Cocktail + canape
-Tuna crudo, young arugula, crispy marble potatoes, warm bacon chimichurri, spanish orange, dried olive
-Charred early corn, crab fritter, guajillo mayonnaise, paddle cactus, cilantro emulsion
-Manchego soft scrambled farm egg, grilled bread, backyard greens, wild mushroom fondue, chipotle oil
-Beef petit tender, crispy vidalia onion, backyard swiss chard, roasted beet, stone ground mustard
-Brown butter cake, backyard heirloom carrot, honey mascarpone ice cream, golden raisin puree, pistachio praline
-Candy+ cordial


$75 per diner suggested donation
(cash only please)


The only way you're going to get invited to this evening (or any of our little git-togethers) is if you subscribe to our mailing list to the right.  We'll send you an email that you'll reply to as quickly as you can.  Then we'll get back to you and let you know what the deal is.  What'dya say?  Sound good?  We'd love to see you soon!

PushStart Kitchen
May 12 + 13


We've been loving this warm (read "HOT") weather that we've been having and while a bunch of folks are dreading a long and hot summer, we're praying for it.  I mean why else would you live in the South?


This is really the time that we can easily feel the connection between the Latin and Southern American kitchens.  When we begin anticipating sweet corn, ripe tomatoes, spicy chiles and cool watermelon, we get so excited to be in the kitchen!  I mean more excited than we already are, which is like, a lot, and stuff.


Anyhow, here's the menu for this weekend.  Saturday and Sunday, to be exact.  


MENU:
(includes wine pairings)


-Cocktails + canape
-Salt and pepper squid, esquites, pickled cucumber, chilled romesco, sherry vinegar syrup
-Sous vide beef petit tender, charred shallot caramel, corn bread puree, roasted heirloom squash, white cheddar
-Coconut panna cotta, candied meyer lemon, tangerine sorbet, anise biscuit, basil
-Candy + cordial


$50 per diner suggested donation
(cash only please)


Have we fed you yet?  Sign up for our mailing list to the right and we'll send you an invite.  Then all you have to do is respond as quickly as you can.  Make a reservation and we'll take care of the rest.  C'mon and eat!

PushStart Kitchen
May 4 + 5


This weekend we're resolute in celebrating this wonderful warm weather!  Why don't you grab a friend and come have a cocktail and a bite to eat with us.  We'll have the windows open, the record player on and the food flowing.  I honestly couldn't think of a better way to enjoy the weekend, but don't listen to me.  I'm obviously biased.


MENU:
(includes wine pairing)


-Cocktail + canape
-Black eyed pea fritter, hominy salad, roasted tomato mayonnaise, smoked bacon & mustard vinaigrette
-Lump crab, crispy potato dumpling, roasted heirloom carrot, fennel jam, shrimp "chowder"
-Lemon basil cake, condensed milk ice cream, cherry "every which way," black pepper syrup
-Candy + cordial


$50 per diner suggested donation
(cash only please) 


As always, you gotta be on the mailing list to be invited to dinner, so if you're not, please take a second and fill out the subscription box to the right.  Then wait by your email inbox.  The invites will be on the way!  As soon as you get an invite to dinner, please be sure to respond as quickly as you can as we've been known to sell out quickly!


We are in love with what we do and sharing our home and table with everyone is the way we show it.  We are looking forward to having you around that very table soon!

PushStart Kitchen
April 28th + April 29th


I was JUST saying how amazing it is that time passes so quickly and here we are again, sending out menus for this weekend's coming meal.  We've been having the best time serving everyone in our new space and we're really hoping to see you all very soon!  Have a look at the posted menu and get ready for the invites to hit your inbox!


MENU:
(includes wine pairing)


-Cocktail + canape
-Celery root cream, grilled manchego sandwich, mushrooms, mushrooms, more mushrooms
-Local rabbit boudin, white bean ravioli, braised red cabbage, roasted onion pudding, thyme shortbread
-Cocoa sponge, Costa Rican black coffee cremeux, cajeta ice cream, coconut macaroon, smoked salt
-Candy + cordial


Of course, if you're not on our mailing list, all the waiting in the world is gonna get you an invite.  Sign up in the subscription box to the right.  The invites are getting sent out soooon!  Be sure to respond as quickly as you can because we've been selling out so fast!