By Sylvia Morgan
The Beignet Connection (TBC) has opened in the Pencil Factory Lofts building. ‘BEN YAY’, named for the square in New Orleans and the deep fried “holeless” French doughnut that is a New Orleans’ specialty (the “beignet”), is intown Atlanta’s community ‘CONNECTION’ for authentic New Orleans Creole Cuisine and it’s at the doorstep of Porch Press neighborhoods.
The Beignet Connection is a full-service, upscale and unique restaurant providing a French Quarter courtyard feel. Menu items include gumbo, etouffee, jambalaya, po-boys, muffalettas, red beans and rice, shrimp and grits, fried green tomatoes, Pan Perdu and of course beignets. Other desserts are offered, e.g., New Orleans style bread pudding, praline cheesecake, chocolate overload cake and mud pie. While the menu is seafood and meat based, it also offers vegetarian alternatives.
While the food and atmosphere is casual fine dining, the restaurant offers a relaxed family friendly atmosphere where diners can bring the kids or a date. You can also enjoy your favorite beer, wine and spirits at their full service bar.
The entrée price point averages are $10 for breakfast, brunch and lunch and $15 for dinner as well as various appetizers and salads and desserts.
The restaurant is open for breakfast, lunch and dinner, seven days a week. It is located at 349 Decatur Street, Suite 1C, Atlanta, GA 30312, in the historic Pencil Factory Flats and Shops building between Hill Street and Grant Street just north of Grant Park.
Additional services include take out orders, a meeting facility for business and other organizations, hosting and in-house catering your celebrations such as birthdays, graduations and anniversaries and off-site catering.
TBC is on Facebook, if you want more information or a
full menu. Check for discounts at Sparkquest, Savvy Shopper, www.facebook.com/thebeignetconnection, and
others. Hours are Monday-Thursday 9:00am-9:00pm, Friday 9:00am-11:00pm, Saturday 9:00am-11:00pm, Sunday 9:00am-6:00pm. Phone 404-525-5295.
Beignet Connection Opens
By Sylvia Morgan