Summer Time In The Square

Along with this hot summer comes fresh & local fruits and vegetables.  Here at Cakes & Ale we are using them as many ways as possible!  We are using Georgia peaches in salads, sandwiches, desserts, pastries & preserves. You will find fresh blackberries & blueberries in our desserts & breakfast pastries. The Bakery is happy to offer hot snacks as well as plated desserts starting at 6 pm.  The snacks include arancini, rosemary roasted almonds & citrus marinated olives.

peach pie served with home made vanilla bean  ice cream available in The Bakery

peach Bavarian cream tart, almond crust, warm peach salsa served in Cakes & Ale Restaurant

chiffon cake, flaky crust, fresh blackberries, blackberry cream & compote available in The Bakery and Cakes & Ale Restaurant

seasonal sweet peppers roasting in our wood burning oven

Some June Dishes!

This is our calamaretti pasta with squid, shrimp, peas, leek and parmesan. The pasta is shaped in wide rings, meant to imitate the form of calamari - the idea being that you can take a bite, not knowing if you're getting a piece of pasta or one of calamari. This dish is one of Billy's favorites, and is frequently on the menu!

 Wild King Salmon is served with warm potatoes, and a salad of cucumbers and pole beans with roasted green onions. 

The transition from spring to summer here at Cakes & Ale has been very busy - from bridal showers in the bakery to new drinks and dishes in the restaurant, time seems to have flown by! 

One of our smaller plates, bresaola with fennel & broccoli raab, bottarga and croutons. 

 One of our local vendors had a small supply of veal saddle, which we ran on limited availability as an entree for two. Here, it's straight out of our wood burning oven, resting before plating.

This chilled plate of shrimp, pickled carrots, dill, radishes, cucumber and mizuna is refreshing and a perfect transition plate from spring to summer. 

As always, check out our most recent menu here, and stay tuned for more updates!

May dishes from Cakes!

 Veal tongue tonnato served with beets, curly endive and chopped egg.

 Marinated seafood salad of shrimp, clams and squid with mustard, radish and sorrel.

Pork loin roasted in the wood burning oven with kielbasa, giant lima beans, roasted turnips and onions with salsa verde.

Red snapper with roasted leek and potato, romesco and sunflower sprouts.

Recent Dishes from the Menu

Gnocchi verde with rabbit and veal ragu.

Our fantastic Georgia shrimp with ouzo, lemon and garlic, baked in our wood burning oven.

This is our lasagne verde with veal and pork ragu from a week or two ago- it's finished in the wood burning oven to give it a crispy cheesy crust.

A salad of beets with curly endive, chopped egg and herbed creme fraiche.

Fresh red snapper served on a bed of farro with asparagus, peas & ramps and topped with an herb salsa.

April at C&A

Once again, we wanted to showcase a few menu items from the previous week. Some, like the trout, are mainstays on the menu, and others are extremely seasonal.

Every North Carolina Trout is cooked in the wood burning oven in the restaurant's kitchen. Above, you can see the trout roasting in the pan, and below, the finished product!

We've previously posted different incarnations of the Vermont Burrata cheese salad, but the dish continues to evolve as the season changes, and the latest version of the plate is fantastic: creamy Vermont Burrata with jumbo asparagus, arugula, radishes, and a pistachio aillade.

This is a salad of carrots, shaved sunchokes, sections of mandarin oranges and mangoes, served with an avocado puree, cilantro and cashews.

Finally, this is the trofie pasta, served with short ribs and peas.

Bakery News and Events!

Things have been pretty busy in our bakery recently! Since the arrival of our new pastry chef Eric Wolitzky, we have been adding new sweets and tweaking old recipes. In the month of April, chef David Sweeney from our bakery lunch will appear at a few local events.

On April 12th, David Sweeney will be cooking alongside other Atlanta chefs at the Georgia Organics event 'This is Market: Lettuce, Turnip, the Beet'. The event will be held at Sweetwater Brewing Company, and David will prepare a sprouted emmer and kale salad with baby Vidalia onions and Georgia pecans.

Additionally, David will be teaching a cooking class on April 16th at The Cook's Warehouse in Decatur. The menu theme will be a springtime cocktail party, and all proceeds will benefit the Atlanta Community Food Bank. For more information or to register, go to the ACFB website.