WINTER 2013

LOCAL RESTAURANTS

HOLIDAY ‘SPIRITS’

DINING OUT HEALTHY

Cafe 209 Makes You Feel At HomeWith smiling faces and friendly service, Café 209 will make you feel at

home as you are greeted at the door. Starting off with catering, Glen and Cassandra Brinson began their

journey in the food business 18 years ago. Cassandra’s passion for catering friends’ events bloomed into a full-service catering company.

On Sept. 7, 2000, the couple opened Café 209 on the River on Eighth Street. The cae was able to seat 30 to 40 guests. The parking was slim, so for the convenience of the customers, Café 209 moved to 566 Broad St. The cafe reopened on March 19, 2012, as 209 Restaurant Café and Catering.

Be greeted by the smiling staff as you walk in through the glass doors. Cassandra compliments her staff by saying that they are outgoing, friendly and well-rounded.

“We’re all like family,” Cassandra said. The service is wonderful, and the atmosphere is casual. Café 209 has

a Southern home feel that is full of life and strives to make everyone who comes in feel like family by making them comfortable and welcome.

“Glen, myself and Ms. Ivory do all the cooking pretty much,” Cassandra explained. She said that people love the cafe because it’s consistent, filling and serves quality food that tastes amazing.

“Everybody loves our fried chicken and baked chicken,” Cassandra said.

Other items on the menu that are popular are the homemade desserts. Try the best sellers of peach cobbler and key lime cake. The desserts vary from day to day, so there are always different options to satisfy your sweet tooth.

Since the Brinsons moved to the new location, business has picked up tremendously. The parking is great, and more people are enjoying the home-cooked, original dishes.

“Most people don’t get this food at home,” Cassandra said.She said that some customers don’t have the time to cook at home,

so they come to Café 209 for full homemade meals. “I enjoy working here, and I love the catering and events,” Cassandra

said.The Brinsons have a catering business that provides decorations,

linens, lights and food for every event. Cassandra said it’s her favorite thing to do.

The catering menu for Café 209 is extensive. Options for your special event range from cocktail hors d’oeuvres to pasta bars to full meals of fish, chicken or steak.

Come by today and experience the family-oriented Café 209. The café is open Tuesday through Friday from 11 a.m. to 6 p.m. For more information about the catering options, visit www.uniqueeventsandmore.com.

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CAFE209 • 2 MYFRIEND’SPLACE • 4 FRENCHMARKETGRILLEWEST • 4 HARBORINNSEAFOODRESTAURANT • 5 HONEYFROMTHEROCKCAFE • 5 AUGUSTINO’SITALIANEATERYANDPRIMESTEAKS • 6 HOLIDAYSPIRITS • 7 TOASTS • 8 EATINGHEALTHYWHENDININGOUT • 9 THERETREATTAPASBAR • 10 LAZIZAMEDITERRANIANGRILL • 11 VILLAEUROPARESTAURANT • 11 THEBEE’SKNEESTAPASRESTAURANTANDLOUNGE • 12 CAFÉONTHECANAL • 12 DINNERPARTIES • 14 DIABLO’SSOUTHWESTGRILL • 15 POTSMOKERBBQ • 15

Restaurant articles written by Taylor Hanks, Chronicle Media

WINTER 2013

French Market Grille West The Spice and Charm of Louisiana

My Friend’s Place Home of the Trio Salad

Whenever you feel the urge to eat New Orleans Cajun or Creole cuisine, head to French Market Grille West. This restaurant is full of the spice and charm of the Louisiana city, yet it’s local.

Jim Beck purchased French Market Grille West in 2006, nine years after it opened. For 25 years in the food industry, Beck has strived to create a fantastic array of Cajun and Creole cuisine that will give the taste and flair of New Orleans.

“The uniqueness about our Caun and Creole is it’s made from scratch,” Beck said.

The made-from-scratch recipes were created by Beck himself, and the specials that run on the menu were a collaborative effort with two of his chefs, Tuo Sivised and Adam Winfrey.

Sit down in the Mardi Gras of colors and begin your meal with the Creole File Gumbo and then move on to the daily flown-in sea bass or crawfish. Once you’ve had your fill of the Cajun and Creole, dive into the sweet and try the combo pie of peanut butter and turtle.

“If you haven’t experienced French Market Grille West, you need to give it a try,” Beck said. Try the food, not just because of the freshness, but because of the value.

This time of year, French Market Grille West specializes in catering ranging from full service to office lunches. The full menu is available, and customized orders are wel-comed. Beck urges you to go ahead and book your holiday catering order today.

French Market Grille West is 368 Furys Ferry Road in Martinez. The restaurant is open Monday through Saturday from 11 a.m. until the last customer leaves.

For a healthful and quick lunch, come to My Friend’s Place Deli.“We make everything fresh daily,” said Jamie Mayson, the owner of the deli.According to Mayson, the deli emphasizes healthful eating by serving unpro-

cessed and preservative-free choices. The friendly neighborhood deli strives to serve the freshest and best ingredients

for a healthful and fit lifestyle. Sandwiches, wraps, soups and salads make up the delicious menu.

Don’t forget to try the new, limited-time soups that make their appearance during the winter months.

“We are home to the trio salad that is made in-house daily with our own light mayo,” Mayson said.

The trio salad is chicken, tuna and egg salads on top of a bed of lettuce with local produce that will have you raving about the place.

Be sure to taste the gourmet cupcakes and cookies that are baked every day. The deli has a new Keurig system for a quick cup of coffee, tea or hot chocolate. For the holiday party you’re having, be sure to check out the catering menu. My

Friend’s Place offers several varieties of party platters. To place an order with the deli for your next event, order online at www.myfriendsplacedeli.com.

“It’s a good experience all the way around,” Mayson said. The deli is approved by Georgia Regents Medical Center’s Vascular Biology

Center as being heart-healthy. It’s at 353 Highland Ave. in Surrey Center. It’s closed on Christmas Eve, Christmas Day, New Year’s Eve and New Year’s Day.

It is open Monday through Friday from 10 a.m. to 3 p.m. and Saturday through Sunday from 11 a.m. to 3 p.m.

Honey From The Rock Cafe Southern Food at its Finest

Harbor Inn Seafood Restaurant for Your Family

Come in and enjoy good southern cooking at Honey from the Rock Café.The café is owned and operated by Whole Life Ministries and was named after

Bible verse Psalm 81:16.The restaurant 2621 Washington Road serves freshly prepared food daily with

specialties that include fried green tomatoes, southern fried chicken, pork chops, mouth-watering sweet potato casserole, fresh vegetables, casseroles and home-made ice cream churned on location.

If you’re in a hurry, order a to-go lunch. Call ahead or go inside to the separate to-go station during open hours from 11 a.m. to 2 p.m.

For groups of 10 to 30 people, the meeting room is perfect for the business lun-cheon, Bible study group, party and much more. Or, reserve the café for evening events such as wedding receptions, rehearsal dinners and more.

Honey from the Rock also offers daily specials that are updated each morning, so call ahead to see what’s on the menu.

For more information call (706) 434-1098 during open hours, or visit the web site at www.honeyfromtherockcafe.com.

Bring the family for a friendly lunch or dinner at Harbor Inn Seafood. “We have good-quality food for a good price,” said manager Marina Fotinos. Harbor Inn has several restaurants through North Carolina and South Carolina,

and the owner, Chris Fotinos, wanted to expand to the Augusta area. Harbor Inn Seafood at 3404 Wrightboro Road has been open for 11 years.

“We’re a family-friendly environment,” Fotinos said.With a friendly and outgoing staff, the restaurant will make you feel welcome.

Many of its customers return regularly to enjoy their quality seafood. “The staff is very accommodating to our customers’ needs,” Fotinos said. “We

have a very well-trained staff.”Stop in to enjoy an everyday special of flounder, deviled crab and baby shrimp,

or a seafood platter you can’t resist. If you would rather customize your meal, pick two fried items for $12.50 or three fried items for $13.50 off the menu. The restaurant also offers non seafood options such as grilled chicken or New York strip steak.

Harbor Inn Seafood offers a take-out family pack that’s customizable for just $23.95.

“We are capable of doing catering as well,” Fotinos said. The seafood restaurant has daily lunch specials for $4.95 from 11 a.m. to 3 p.m.

and daily dinner specials for $7.95 from 3 to 9 p.m. Tuesday through Friday. On Saturday, the restaurant stays open until 10 p.m., and on Sunday, dinner is served from 11 a.m. to 9 p.m.

The restaurant is closed Mondays.

Augustino’s Italian Eatery and Prime SteaksEnjoy the Italian food made from locally grown products at Augustino’s Italian

Eatery and Prime Steaks.“Augustino’s is making a big push on local sourcing and upgrades to the

menu,” said Greg DeSandy, the director of sales and marketing for the Augusta Marriott at the Convention Center. “Local sourcing is procuring food and bever-ages from local farmers and specialty producers in the region and state.”

Executive chef Craig LaPonzina creates his dishes with the freshest herbs picked from the organic on-site garden. Augustino’s also prides itself on using local meats and organic produce. The chef is an area leader in obtaining local products from vendors such as the Wade Plantation in Sylvania, Ga.

In the morning, try the All American Breakfast, with two eggs any style with crisp hashbrowns and your choice of pecan-wood smoked bacon, sausage links or Canadian bacon and toast, bagel or muffin. Juice and coffee are included with your meal.

For lunch, try the pasta bar that the chefs of Augustino’s expertly prepare your way Monday through Friday. It includes soup and a variety of salads. Voted the best business lunch by Augusta Magazine, this restaurant is the perfect place for a private meeting.

The top items on the dinner menu are the steaks, which are USDA prime grade. Only 2 percent of all beef achieves this grade. Augustino’s proudly serves steak from only one place, the Meyer Ranch in Montana, where the cattle are

raised naturally and humanely.There are two private dining areas available for a party of 14 to 30 people. The

elegant modern décor of Augustino’s is a wonderful backdrop for a rehearsal dinner or family meal with its upscale atmosphere. The décor will set the tone for your event with the darker wood dining areas and lighter accents.

When the holiday parties begin, Augustino’s offers catering options to feed your guests. If you’d rather eat at Augustino’s, try the plated specials during New Year’s and Valentine’s Day, or enjoy the buffet for Easter.

The menus change throughout the year to cater to eating habits, seasonal foods for freshest taste and for healthful options. Augustino’s also provides choices for people who want gluten-free foods or count calories.

“We have just rolled out our new breakfast, dinner and dessert menus,” DeSandy said.

When the season changes to spring, sit outside and enjoy one of the new desserts, such as a Ghirardelli double chocolate brownie, and sip a steaming cup of coffee while watching the beautiful surrounding area.

Augustino’s Italian Eatery and Prime Steaks is at the Augusta Marriott at the Convention Center downtown by Riverwalk Augusta. The address is 2 10th St.

Before or after eating, be sure to take stroll along the beautiful riverwalk, but remember to validate your parking at the restaurant.

www.augustinos.net www.facebook.com/augustinositalianeateryTwo Tenth Street Augusta, GA (706) 823-6521

White ChristmasHot Chocolate

Boost Holiday Spirits With Holiday ‘Spirits’

3 cups Light Cream or Half-and-Half

3/4 Cup Vanilla Candy Melts,

Chopped

1 Teaspoon Vanilla

Pinch of Ground Cinnamon

1 oz Irish Cream Liqueur

Combine 1 cup of the cream with the candy in a saucepan. Melt over low heat, being careful not to burn. Add

the remaining cream, vanilla and cinnamon until everything is heated. Add the liqueur and stir. Garnish with more cinnamon.

Serve warm.

1 oz Vodka

1 oz Peppermint Schnapps

1/2 oz Heavy Cream

Dash of Grenadine

for Color

1 Candy Cane

Mix all ingredients in a cocktail shaker filled with ice. Pour into glasses filled with crushed ice. Garnish with a

candy cane.

1 oz Midori Liqueur

1/2 oz Grenadine Syrup

Carefully layer the grenadine syrup and the Midori Liqueur in a shot

glass to have red and green layers.

2 oz Apple Cider

1 oz Club Soda

1 Cinnamon Stick

Mix cider with club soda and serve in a tall glass with a cinnamon stick garnish. A refreshing and

nonalcoholic drink option.

The Candy Cane

Sweet Santa Shots

HolidaySparkle

The holiday season is a festive time of year when opportunities to entertain abound. The search may be on for the ideal food and beverage recipes to tie into the holiday season.

Although just about any drink can be given a holiday spin with the right name (think Merry Martinis), you may want to come up with a theme drink that fits with your particular party.

Explore these ideas for delicious and festive alcoholic and nonalcoholic options.

7winter2013

R R R R

White Chocolate Martini

2 oz vanilla vodka

1 oz White Creme de Cocoa

1 oz white chocolate liqueur,

like Godiva

1 White chocolate bar

Pour ingredients into a shaker and shake thoroughly. Strain into a chilled martini glass. Garnish with white chocolate shavings

on top.

Spiced Cake Martini

2 oz hazelnut flavor liqueur,

like Baileys

1/2 oz cake flavored vodka

Sprinkle of nutmeg powder

Shake all ingredients together and strain into a martini glass.

Sprinkle with nutmeg and serve.

Ring in the New Year with a ToastNew Year’s Eve is a festive occasion, full of lavish par-

ties or more intimate gatherings at home where food and drink are important components of the celebra-tion. Many people toast the new year with a glass of champagne, but those who would like to buck tradition can raise a glass of any cocktail, including martinis.

Though martinis have many incarnations, traditional martinis are made with gin and vermouth and gar-nished with an olive or lemon twist.

Gin is an astringent-tasting liquor made from the juniper berry. Vermouth is a sweet wine that is added to counteract the tartness of the gin. Dry martinis are those that use a minimal amount of vermouth.

Because martinis can be an acquired taste, mixolo-

gists have breathed life into newer, flavored martinis that use vodka as a base instead of gin. These flavored cocktails have little to do with the traditional martinis but are served in martini glasses and have become quite popular.

Serving a nontraditional martini at a party is quite easy to do. Hosts can create a signature flavor to go along with the theme of the event. This way only one selection of ingredients is needed, rather than assem-bling spirits for a multitude of different martini recipes.

Many different martini recipes are available; hosts may find it difficult to settle on one. Here are three reci-pes that could fit in with a winter or New Year’s Eve theme.

Pomegranate Martini

1 oz citrus vodka

1/2 oz orange liqueur

3 oz pomegranate juice

Chopped ice

1/4 teaspoon lemon juice

Lemon slice for garnish

Combine all ingredients in a cocktail shaker. Add ice so that the shaker is about one-third full. Shake for several seconds and strain into a cocktail glass. Garnish with the

lemon slice.

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9winter2013

Eat Healthy When Dining OutTrying to lose weight or alter your diet? Many people are in the same boat. Though it’s easy to control your diet when eating at home, men and women hoping to shed a few extra pounds may need to take a more careful approach when dining out at a restaurant or enjoying a meal at the house of a friend or family member.The following tips can help men and women eat healthy even when they are enjoying meals away from home.• Don’t skip meals. Skipping meals, especially breakfast, in anticipa-tion of eating larger meals later on is a recipe for disaster. Research has shown that people who eat a healthy breakfast tend to consume fewer calories over the course of a typical day than those who skip breakfast. • Have a pre-meal before dining out. Don’t attend gatherings on an

empty stomach. Snack on fruits or vegetables before heading out the door to avoid overeating later on.• Drink lots of water. Sipping on a glass of cold water when dining out can keep you feeling full while pre-venting the dehydration that comes from eating too many high-sugar, high-salt goodies. In fact, symptoms of dehydration mimic those of hunger, meaning you might be eat-ing more when your body really just needs more water.• Practice portion control. It’s nice to dig in to your favorite treats. How-ever, indulging at the dinner table can lead to weight gain. Many people find that they can still enjoy their favorite foods without gaining weight as long as they eat smaller portions and resist the temptation to eat until they feel the need to un-buckle their belts.• Use smaller plates. The bigger the plate you are eating from, the more

food you are likely to eat. Use smaller plates at the buffet line so you aren’t piling too much food on your plate. An empty plate can instill a sense of fullness whether that plate is large or small. • Give your body time to realize how much you have eaten. The stomach needs about 20 minutes to tell the brain that it’s feeling full. But when food is eaten too fast, you may have already overindulged by the time the stomach sends its fullness signal to the brain. Fill up your plate, eat slowly and then put the brakes on for a while so that your stomach has adequate time to let the brain know you have eaten enough. •Ordertherightsides.Whenchoos-ing side dishes, opt for healthy, low-calorie and high-fiber vegetables instead of sides that are high in fat, sugar or sodium. Healthy sides will make you feel full without packing on the pounds.

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The Retreat Tapas Bar Casual and Friendly DiningTake a break from a long day at work or maybe have a night out with friends

at The Retreat Tapas Bar. It’s a great way to unwind and have a cold drink and fabulous food.

“It is a tapas bar with shared plates, and everything is made fresh every day,” said Pam Ashley, the general manage. There is not another restaurant like this one in Columbia County.

The tapas bar is perfect for the intimate get-together or date night. Candlelight fills the room to create a romantic ambience and classy setting, but it’s a casual dining experience. If it’s a nice day, sit outside and enjoy your food and drink in the fresh air.

Before you order, be sure to ask about the signature cocktails. The staff is cour-teous and ready to answer any questions you might have about the menu. Don’t forget to try the fresh watermelon martini. The restaurant has its own house-made sangria and Black Cherry Manhattan.

The Retreat opened at the beginning of April at 4446 Washington Road. Founded by Pam Ashley, Ted Shultz and chef Christopher Byrd, this tapas restau-rant and bar is full of life.

Ashley and Shultz met 21 years ago while working at a bar and have kept in touch over the years. They always talked about opening a business. When The Retreat Tapas Bar opened, the previous owners had a rocky start. Ashley and Shultz, with 20 years of restaurant experience, pounced on the opportunity and bought the locally owned establishment with Boyd.

“It just kind of fell in our lap,” Shultz said.

Byrd’s unique style of classically prepared food is beautiful in its presentation. With training in culinary arts, Byrd will have your mouth watering.

“I normally get the burger melt and house-made fries,” Shultz said.Byrd’s blue cheese grits are the only grits Shultz will eat. They are served usually

with specials of either seafood or steak.“Everything we serve is different from Augusta,” Shultz raved. Some of the more

popular items on the menu in-clude shrimp and grits, crab dip and collard green egg rolls. Don’t judge the egg rolls until you try them.

It’s great for your parties and gatherings, too. Why? Because The Retreat Tapas Bar also does catering. Choose your food from crabcakes to duck quesadillas to baked brie. Byrd will not let his guests’ taste buds go unsatisfied.

The restaurant is described as an upscale, casual and friendly dining retreat. It’s comfortable, yet you get quality food from a trained chef.

Come by for dinner and drinks Tuesday through Saturday from 5 p.m. “until.” Just walk-in, but to make sure you have a seat, you can make reservations.

The tapas bar is perfect for the

intimate get-together or

date night.

Laziza Enjoy Deliciousness This Holiday Season

Villa Europa Eat in a Winter Wonderland

Laziza Mediterranean Grill will serve the best exotic cuisine for your taste buds this holiday season.

“Our specialty is chicken shawarma,” said Nader Khatib, a co-owner of the restaurant.

The new menu layout at the grill will help customers choose and pick their meal faster. Step one: Pick your protein, chicken, beef, gyro or falafel. Step two: Choose your style of pita wrap, platter or salad. Then enjoy your freshly prepared, made to order dish.

When you’re in the vicinity of Laney-Walker and 15th Street, stop by and enjoy a pita wrap or salad from Laziza’s food truck Monday through Friday.

If you’re not sure what kind of food to have for your holiday party, Laziza is ready to cater your event. The restaurant also offers a $10 per person business lunch catering.

“Happy holidays and Merry Christmas,” Khatib said. “Come eat!” Laziza Mediterranean Grill opened with the mindset of expanding the ad-

venturous palate of locals who like to try new cuisines. Come check it out at the Publix shopping center at 4272 Washington Road, Suite 5A, in Evans from 11:30 a.m. to 9 p.m. Monday through Friday and from 11:30 a.m. to 3 p.m. on Sunday.

The grill will be open on Christmas Eve and New Year’s Eve from 11:30 a.m. to 3 p.m. and closed Christmas and New Year’s Day.

Feel at home at Villa Europa and enjoy the warm and casual atmosphere.“We use a German word to describe the atmosphere: gemuetlichkeit,” said Pat

Schaffer, the vice president of Villa Europa. “It means ‘hospitality.’ ”The family-run business has seven dining areas with different decorations rang-

ing from Augusta National Golf Club to Neuschwanstein Castle influences. It’s a great place to hold holiday parties. With a variety of food, there is something

for everyone to enjoy. “You can have everything from a schnitzel to a prime rib to a lasagna,” Schaffer

said. “We even have escargot.”Most of the recipes served at Villa Europa are family recipes passed down from

Schaffer’s grandmother. The restaurant has been open since 1964. Generations of families have enjoyed the dining experience of the restaurant and continue to come back year after year.

Diners can sit at the bar and watch their favorite team on the two televisions. For the holidays, Villa Europa is full of decorations. “We call it a winter wonderland,” Schaffer said.Enjoy the quality, quantity and value of the German, American and Italian cui-

sine of the restaurant, which is a half-mile from Exit 5 of Bobby Jones Expressway at 3044 Deans Bridge Road in Augusta. Itwill be closed on Christmas Day but will be open for Christmas Eve. It also will be closed on New Year’s Day.

Keep up with the surprise menu offerings during the holiday season at www.vil-laeuropa.com.

Café on the Canal The Perfect Breakfast

Bee’s Knees Try Something Unique and Different

The most important meal of the day is breakfast, so enjoy an all-you-can-eat break-fast buffet for only $5 at Café on the Canal in the Salvation Army Kroc Center.

The breakfast buffet, including turkey sausage, biscuits, bacon and sausage gravy, is open to the public from 7:30 to 10:30 a.m. Monday through Friday and from 8 to 10:30 a.m. Saturday.

If you can’t make it for the buffet, don’t get discouraged; the cafe also serves deli-cious options for lunch and dinner. With sandwiches, wraps and entrees of meatloaf and fried or grilled pork chops, the selection is phenomenal.

“Our top item is a tossup between our Reuben and our buffalo chicken wrap,” said Tony Direnzo, the chef at Café on the Canal.

The Reuben sandwich is made with slow-roasted corned beef and is a favorite among customers who say that it’s the best in town. The Buffalo chicken wrap is just as good with fried chicken tossed in Buffalo wing sauce and served in a jalapeno wrap.

“If you want to have food for your family for the holidays and don’t want to cook ev-erything, the cafe offers sides to go,” Direnzo said.

For the holiday get-together, pick up a side to go of green beans, okra and toma-toes, pound cake or peanut butter pie.

“Everything is homemade,” Direnzo said.The cafe also does in-house catering for events. For a special occasion, have the

event in the theater and seat up to 260 guests in the cafe for the reception. There are managers on site to help book your event.

Café on the Canal is open from 7 a.m. to 2 p.m. Monday through Friday and from 8 a.m. to 2 p.m. Saturday. For e-mail updates on the daily chef special, contact Direnzo at (706) 922-1525 or send an e-mail to anthony_direnzo@uss.salvationarmy.org.

Walk into the old-world-meets-art-deco atmosphere of tapas bar The Bee’s Knees. “It’s adventurous, and you should come here wanting to try something unique, new

and different,” said co-owner Eric Kinlaw. Kinlaw and his wife, Kristi, wanted to open a restaurant that was unique to the Augusta

area.“We wanted to have a place where you could get a good drink and good food,”

Kinlaw said. The tapas restaurant serves dishes that encompass Spanish, Cajun, French and Asian

cuisines. Kristi is the original chef. The Bee’s Knees also offers a variety of vegetarian and vegan dishes.

Items that are a must try are the Pad Thai, which is a spicy Thai rice noodle stir fry; the Avocado Chop Chop, which is a baked half avocado with shrimp and Japanese aioli; and the Buffalo Tempeh, which is tempura-fried organic soy cake in a spicy Buffalo sauce with parmesan dip and cucumbers.

The bar offers a variety of drinks and has specials throughout the week. Tuesday is wine night. Wednesday features craft beers, when about 45 beers are rotated so there is always something new. Thursday is craft seasonal cocktails. Friday is the sangria drink special. Saturday’s special is martinis. And on Happy Sunday, everything is on special.

Like any restaurant, The Bee’s Knees disposes of a lot of trash, but it does something differently. Twice a week, the tapas bar takes all its recycling, including glass, to North Augusta for disposal.

“Since day one, we have recycled everything possible,” Kinlaw said. The Bee’s Knees will be closed Christmas Eve, Christmas Day and New Year’s Day. The kitchen is open from Tuesday through Thursday from 5 to 10 p.m., Friday and

Saturday from 5 to 11 p.m. and on Sunday for brunch from 11 a.m. to 3 p.m. and for din-ner from 5 to 10 p.m. It’s at 211 10th St. in Augusta.

Getting together with family and friends for a good meal is a great opportunity to reconnect and share a few laughs. Though such gatherings have traditionally taken place at private homes, today’s busy adults are increasingly turning to restaurants to host their mini reunions. Restaurants don’t require hosts and guests to wash any dishes, and hosts won’t have to find time to clean their homes top to bottom like they would if they were to have a party at home.

Such a reality makes a dinner party at a local restaurant a lot aless stressful for the hosts. There are a number of things to emphasize when looking for the right restaurant to host the next dinner party.

ProximityWhether entertaining family and

friends or a business dinner, the restaurant where you will be gathering should be easily accessible to all people who plan to attend. A centrally located restaurant that’s only a short drive for guests and hosts alike is ideal, as it cuts back on the time people will spend driving to and from the restaurant. Try to accommodate those guests who don’t drive by choosing a restaurant that’s accessible via public transportation.

PricePerhaps the only downside to hosting

a dinner party at a restaurant is that such gatherings tend to be more expensive than parties at private residences. Hosts should first determine who will be paying the bill. If everyone has agreed to pay their own portion of the bill, this gives you a little more flexibility when choosing a restaurant.

If you, as the host, intend to pick up the tab for everyone, then you might want to find a nice restaurant with reasonably priced entrees. A five-star restaurant might break the bank, but you might be able to find a three- or four-star restaurant that’s still elegant and more affordable.

If each guest intends to pay for his or her own meal, discuss with guests how much they would like to spend before making a reservation. Once you have an idea of what everyone is willing to spend, you can start to narrow down your options.

MenuThe menu is an important thing for

hosts to consider when choosing a restaurant for their next dinner party. Many men and women adhere to certain diets or lifestyles that restrict what they can and cannot eat, and you will want to find a restaurant that can cater to as many of your guests’ needs as possible. Discuss any dietary restrictions with your guests before you begin the process of finding a restaurant. If the responses are slow to come in, you can still go ahead with your search, but look for restaurants that offer vegetarian and gluten-free fare.

When examining the menu, take into consideration any offerings for kids if any guests are planning to bring their children along. Kids tend to prefer chicken fingers and fries over filet mignon and baked potatoes, so the restaurant should have some menu items for young children if kids will be joining in the festivities.

AccessibilityWhen looking for a restaurant, try to

find one that’s easily accessible for any older guests who might not get around as easily as they used to or any guests who might have a disability that requires handicap accessible seating and restrooms. Many restaurants can fill both of these needs, but it’s still up to hosts to ask in advance so all guests have a comfortable evening. The parking lot should not be too far away, but if it is, ask the restaurant manager if valet service is available for those guests who might prefer it.

A dinner party at a restaurant with family, friends or even professional colleagues often makes for an enjoyable evening for guests and hosts alike. But hosts must consider several factors before ultimately choosing where they and their guests will dine.

Choosing the Right Restaurant for Your Dinner Party

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Diablo’s Southwest Grill Featuring the Freshest Ingredients

The Pot Smoker BBQ Try Our Amazing Sauce

Three years in the making, Diablo’s Southwest Grill is the creation of Carl Wallace and brothers Brandon and Brad Wall.

They are all from the Augusta area and wanted to bring a unique, fast-casual, Southwestern-style restaurant to their hometown.

Diablo’s features the freshest ingredi-ents to create an array of dishes in a fun environment. You can choose from a variety of proteins to add to your burrito, tacos, quesadilla, salad, nachos or chili.

They also feature tofu or vegetarian options for all entrees.

The queso, guacamole and chili are the owners’ from-scratch recipes. There is no freezer at Diablo’s, so you can rest assured your meat and vegetables are always fresh and never frozen.

The art inside the Diablo’s Wheeler Road restaurant is by Augusta artist Brian Stewart. The antique wood on which Brian painted the Diablo’s logo is the original floor boards from an Anderson, S.C., textile mill.

Diablo’s is open from 11 a.m. to 9 p.m. seven days a week at 3668 Wheeler Road.

On Saturdays, don’t miss the mobile barbecue kitchen at 215 Edgefield Road in North Augusta called The Pot Smoker BBQ.

“It’s like a cookout for a bunch of friends,” said Bobby Boggs, a co-owner of The Pot Smoker BBQ.

Boggs and his wife, Shirley, began their mobile kitchen Nov. 2. The Pot Smoker BBQ’s rubs, sauces, sides and desserts are all family recipes.

Boggs spent 14 years developing the most palate-pleasing rubs on the market. The barbecue has a 12-spice rub that is left on the Boston butts for 12 hours be-fore its put into a smoker. Then, it sits in the smoker for another 12 hours.

“We’ve sold out every Saturday,” Boggs said.The kitchen also serves smoked chicken that has its own special rub. “People have said that our chicken is the moistest chicken they’ve ever had,”

Boggs said.Don’t forget to try some of Brenda’s Yummy Barbecue Sauce, created by

Boggs’s sister, Brenda, who served it every Sunday to her family after church. Or, try one of the other two amazing sauces Boggs developed.

The mobile kitchen opens at 11 a.m. Saturday and stays open until it sells out. The meat is purchased from U.S. Foods, and Boggs uses only Grade A butts.

Come by on Saturday and try some barbecue, a side of loaded baked potato salad, Rosemarie’s Pound Cake (recipe of Boggs’ mother-in-law) and some of Sweetie’s quick tea, which is brewed, not boiled.

“We sell out usually around 3 p.m.,” Boggs said.To keep up with updates and specials for the mobile barbecue kitchen, join

The Pot Smoker BBQ Facebook page.

Diablo’s features the freshest ingredients to create an array of dishes in a fun environment.

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