Yuck.īut wait, what was this? Three-cheese ravioli? Grilled salmon? Filet mignon? My first glance at the menu wasn't encouraging: cheeseburger, Philly cheese steak, mozzarella sticks, onion rings, chicken tenders. It was a tight fit, but the new tables should be installed by the time you read this. It seems there was a slight miscalculation and the tables came in too big for the booths.
After I'd squeezed into the booth, I realized why: I am skinny enough to fit in one. Up a few stairs, a second level was outfitted with tables for two and booths, a pair of which could seat larger parties. At the end of the narrow room, a small bar gleams. Set away from the counter is a row of four-top tables. A couple of diners were enjoying the lessons as they ate, perched atop bar stools, at the counter, which runs the length of the glass.
BREAKAWAY GRILL WINDOWS
To the left, a wall of windows overlooked the Thrashers' ice, where midget-league lessons were in progress. At the very least, someone who cared about visual presentation was at work.Īt the top of the stairs, the cramped but happily lit foyer loomed. The dimly lit staircase, I knew, was a good omen. And as I stepped onto the stairs' midnight blue carpeting, my spirits perked up. Rounding the corner, I came upon a shallow stairwell. (Where, yes, there is hot chocolate for sale, but not cornmeal mush.) The blocks were skillfully hiding the snack counter I knew was behind it. But now, a row of plants and a curving wall of glass blocks separated me from the hordes of kids in skating skirts intent on becoming the next Michelle Kwan.
I stepped inside, into the same ice-rink holding area that had always been there. Then I spied the bright yellow awning in the corner between the old and new buildings. Needless to say, I was none too optimistic about my chances for eating well when I pulled into the IceForum's parking lot recently. You, tasteful Gwinnett Loaf readers, can imagine what went through my mind when I interviewed the gentlemen who were planning the Thrashers' addition to the existing ice-skating facility in the fast-food franchise-infested environs of Satellite Boulevard and Pleasant Hill Road, and heard their plans to add an "upscale" place to eat that would serve "really good food." Instead, I got Breakaway Grill, a thoroughly snazzy little restaurant overlooking the Atlanta Thrashers' sheet of practice ice at the IceForum in Duluth. I was expecting hot chocolate and cornmeal mush with maple syrup.
BREAKAWAY GRILL HOW TO
Valerie Bertinelli takes her grilled chicken thighs up a notch by adding a ginger and scallion sauce - which is so good she says “you’ll find yourself wanting to eat it with everything.” Below is her recipe and a video explaining how to recreate this dish at home. Grilled Chicken Thighs With Ginger Scallion Sauce Recipe This will make for a tasty and budget-friendly main course. So, look for a value pack of boneless, skinless chicken thighs the next time you’re in the meat aisle. The nearly one dollar difference per pound may seem small, but it really adds up on a grocery trip.
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