This week, I picked up TimeToEnjoy, the remarkable local discovery app. (You tap a date and time on the calendar, and it finds *everything* going on in your vicinity during that time.) Today, based on its recommendation, we trekked out to Atlanta Nosh at Atlantic Station.
What’s the Nosh? Well, as Clyde said, “It’s like food trucks without the trucks.” At the Nosh, you’ll find dozens of local cooks and caterers, all sampling and selling their wares. After ponying up five bucks to get in, you’ll pay from one to five dollars per single serving of the various treats.
Some things here you’ve seen before (the King of Pops has a stand, for example), but the real jewels are the tiny local kitchens selling foodage you can’t buy elsewhere. The star of the show? The juicy, savory lamb sliders from Teranga (contact them at TerangaWithoutBorders@gmail.com). As the chef noted, “We don’t have a restaurant — yet,” but this crew deserves one. The sliders are served on soft, cheese-studded rolls, piled high with homemade onion crisps, white cheddar, and handmade mayo. Their big business right now? Catering office lunches. (Gives me some ideas for lunch at The Company!)
Second place goes to the kids serving up delectable Laotian food from their centrally-located white tent. The spicy beef noodles — a generous serving in a paper French fry boat is just two bucks — were light, fresh, and possessed of just enough chile to light up your tongue. Almost as good: their hand-rolled Laotian summer rolls, packed with crispy greens, cucumber, and savory pork.
Honorable mention goes to the best-placed vendor at the Nosh (she’s right at the foot of the entry stairs) selling hot-off-the-grill arepas: little shredded beef, pork, or vegetable sandwiches made with grilled corn cakes. Look for the “I Love Arepas” signs … and the long lines.
Where else in Atlanta can you scarf down freshly-prepared cuisine from two dozen different nations in less than an hour? The Atlanta Nosh is open every Sunday from noon to three, but season’s pass holders can get in as early as 11:00 to beat the crowds (and the heat).