Bring The National Home for the Holidays!

 

This year, Chef Peter Dale collaborated with Beautiful Briny Sea to craft a Condor Chocolates Finishing Sugar and a Specialty Salt seasoned with the flavors of The National. These final touch products, along with Georgia Olive Oil and La Martina Olive Oil, make the perfect gifts for the creative cook in the family. Some like it hot, and for that loved one, spice it up with our House Hot Sauce. For the bartender, use our Small Batch Tonic to step up your everyday bar game.

For the foodie with a heart in Athens, we recommend Juanina Cantrell Kocher’s Classic City Cooking. Signed by foreword author Chef Peter Dale, this new cookbook features recipes from Athens’ most beloved chefs and restaurants. We also always carry all three of Hugh Acheson's autographed cookbooks – The Broad Fork, Pick a Pickle, and A New Turn in the South.

Prefer a little luxury? Gift certificates to The National or T-Shirts available in adult and youth sizes make great stocking stuffers!

 

Gift Certificates     available in any denomination


Autographed Cookbooks by Chef Hugh Acheson

The Broad Fork     $35

Pick a Pickle     $15

A New Turn in the South     $35

Classic City Cooking     $29.95 


The National T-Shirts

Adult     $20

Youth    $16


The National Hats     $18
 

Housemade Small Batch Tonic     $15


House Hot Sauce     $10 for 1, $25 for 3

 
Olive Oils

La Martina Olive Oil

Small     $12

Large     $63

Georgia Olive Oil     $28


Beautiful Briny Sea X The National

The National Specialty Salt     $9

Condor Chocolates Finishing Sugar    $9


Take Home Pies and Cakes by Kiki's Bakeshop
Orders for Christmas must be placed by December 20 at midnight. Pies will be available for pick-up at The National on Friday, December 23 at any time. To order, call The National at 706-549-3450 or email erin@thenationalrestaurant.com

Cakes    $32

Coconut, Flourless Chocolate, Red Velvet

Pies    $18
All pies available gluten free except key lime

Golden Apple, Key Lime, Dark Cherry, Bourbon Pecan, Chocolate Pecan, White Chocolate Cranberry Walnut

 

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HANUKKAH DINNER AT THE NATIONAL
December 28-29, 2016
$32 per guest

 

APPETIZERS served family-style for the table

hummus:  pomegranate and flat bread  gf available

kale tabbouleh:   bulgur, kale, cauliflower, pecan, preserved lemon

latkes:  sour cream, caramelized apples and scallion  gf

 

ENTREES

roasted chicken breast  za'atar, Israeli couscous with saffron, harissa vinaigrette, carrot salad with mint and citrus

or

beef brisket  braised with coffee & cocoa, whipped root vegetables, fresh horseradish & parsley gf

 

DESSERT

apple fritters:  honey and almonds

or

pomegranate sorbet:  kumquat, rugelach

Dine at The National after attending the Concerto for Violin, Rock Band, and String Orchestra by R.E.M.'s Mike Mills for Robert McDuffie!

 

Don't miss the Georgia premiere of Mike Mills and Robert McDuffie's Concerto for Violin, Rock Band and String Orchestra on Monday, October 24 at Hodgson Concert Hall.  

Inspired by the blurred lines between classical, pop, and contemporary music, renowned violinist Robert McDuffie commissioned a new composition from R.E.M.’s Mike Mills, one of the most prolific songwriter/composers from the world of rock and pop. Mills and McDuffie have been close friends since they were teenagers growing up in Macon, GA, and now these two music legends have embarked on an exciting collaboration with the premiere of Mills’s Concerto for Violin, Rock Band, and String Orchestra featuring Fifth House Ensemble. This is a not-to-be-missed Athens concert event.

For tickets to the Concerto, go here!

 

Following the performance, The National would love to have you for dinner! We are offering extended hours to 11pm on Monday, October 24. Call 706-549-3450 or email reservations@thenationalrestaurant.com to reserve your table today!

Boybutante Presents: Drag Brunch at The National

Once a year, Boybutante takes over The National for the most sequined brunch Athens has ever seen! Join us on November 6th for a buffet-style brunch alongside drag performances from some of your favorite divas! 

Sunday, November 6
Seatings at 11am and 1:30pm
$20 per guest for a buffet style brunch, including coffee and OJ
Bloody Marys and Mimosas available at the bar

Proceeds benefit the Boybutante AIDS Foundation.

 

Epicurious Beer Dinner
Sunday, October 16
at The National
6:30 pm

$55 per guest, includes tax and gratuity

 

Epicurious is an approachable beer with subtle nuances of citrus that beg to be paired with great food and friends. This food-friendly, low ABV beer is highly carbonated with an invigorating minerality to help cleanse the palate in between bites of food. You'll relish in the earthy, floral and soft citrus hop character that finds balance in complex yeast flavors and subtle bitterness on the finish. 

To celebrate the release of Epicurious, join us for a very special family-style beer dinner at The National. Seated at the table together, we will enjoy a 9 dish, 4 course dinner and pour Epicurious for each other all evening.

We have partnered with our friends at Collective Harvest to create an ingredients-driven, vegan menu highlighting the bounty of Northeast Georgia and the culinary nature of Epicurious. At the dinner, you will also have the chance to meet the can artist - our own bartender and artist Bryn Rouse!

This is an event you don't want to miss.
Tickets go on sale at epicurious.brownpapertickets.com on Sunday, October 2nd at 3pm. Be sure to book your reservation before they sell out!

 

"When I drink Epicurious I imagine myself at an all-day, family-style gathering with a big spread of food. Relaxed, casual, communal and in the moment." - Peter Dale, Executive Chef and Owner at The National

Eat Pasta. Do Good. One of Italy's most famous pasta sauces, amatriciana, was born in the historic mountain village of Amatrice, Italy. It's a simple, but deeply satisfying sauce, featuring just tomatoes, pecorino and guanciale. Last week's devastating earthquake tragically left beautiful Amatrice in ruin and its people in mourning. Just as Italians turn to food for comfort, togetherness and celebration, at The National and around the world, we are now turning to pasta for help.  Join us for dinner Thursday 9/1 - Saturday 9/3 and 50% of proceeds from each pasta all'amatriciana sold will be sent directly to the Italian Red Cross to support search and rescue teams on the ground in Italy. If you are unable to join us this weekend, you can freely donate here, every little bit helps aid in earthquake relief.  UPDATE: We raised $458.26 in just 3 days! Thank you Athens.  

Eat Pasta. Do Good.

One of Italy's most famous pasta sauces, amatriciana, was born in the historic mountain village of Amatrice, Italy. It's a simple, but deeply satisfying sauce, featuring just tomatoes, pecorino and guanciale. Last week's devastating earthquake tragically left beautiful Amatrice in ruin and its people in mourning. Just as Italians turn to food for comfort, togetherness and celebration, at The National and around the world, we are now turning to pasta for help. 

Join us for dinner Thursday 9/1 - Saturday 9/3 and 50% of proceeds from each pasta all'amatriciana sold will be sent directly to the Italian Red Cross to support search and rescue teams on the ground in Italy. If you are unable to join us this weekend, you can freely donate here, every little bit helps aid in earthquake relief. 

UPDATE: We raised $458.26 in just 3 days! Thank you Athens.  

Today we celebrate the arrival of the first Pimientos de Padrón of the season!

Bringing these small Spanish frying peppers to Athens was a collaboration between our Chef Peter Dale and our friends at Woodland Gardens many summers ago. It was dream founded on trips to Spain, indulging in snacks of padróns blistered and tossed simply in olive oil and sea salt. Now every year, we brave the heat for the flavor of that first pepper...never knowing whether it will prove hot or mild. 

Welcome Back Pimientos de Padrón : a tapas celebration
Thursday, June 23

our classic tapa:
sautéed pimientos de padrón with olive oil and sea salt

and our new tapa to celebrate the season:
Basque white anchovies with thick local tomato slice, marinated Vidalias, chopped pimentos de padrón, smoked paprika

 

We hope you'll join us for tonight's celebration and for the entire summer of Pimientos de Padrón!

"Chefs and restaurants embrace Athens’s history and sense of place, combining that with innovation and inspiration from afar. This is creating a culinary dialogue unique to Athens, documented by Juanina in Classic City Cooking. We have long been known for music and art, and now food, drink, and hospitality are taking center stage as well.”
- Chef Peter Dale, The National

Based on the restaurants and chefs of Athens, GA, Classic City Cooking comes to us from Athenian Juanina Kocher. The recipes come from 14 local restaurants, plus enjoy an extensive honorable mentions section, and foodie input from local influencers and celebrities including The Whigs, Darius Weems, Widespread Panic, Billy Bennett and more...

 

Peter Dale's Lamb Meatballs with Dried Cherry Sauce
Yields about 24 meatballs

2 cups dried sour cherries
2 cups hot water
2 pounds ground lamb
1 tsp. allspice
1 tsp. cinnamon
1 tsp. coriander
1 tsp. cumin
2 1/3 tsp kosher salt
1/2 tsp. pepper, freshly ground
1/4 cup + 1 Tbsp. olive oil
2 medium onions, coarsely chopped
3 Tbsp. lemon juice
2 Tbsp. parsley
2 Tbsp. pine nuts

In a bowl, soak dried cherries in the hot water until softened, about 30 minutes.

In a large bowl, spread the lamb in an even layer. In a small bowl, combine the spices, salt and pepper. Sprinkle the mixture over the lamb and knead. Form the lamb in 1-inch meatballs; you should have about 24.

In a large skillet, heat 2 Tbsp. of olive oil until simmering. Working in batches, add the meatballs and cook over medium-high heat. Cook until lightly browned outside and rare in the center, about 4 minutes. Reserve.

In a large saucepan, heat the remaining 3 Tbsp. of olive oil. Add the onions and cook over moderately low heat, stirring occasionally, until softened and golden, about 12 minutes. Add the cherries and their soaking liquid and the lemon juice and simmer over moderate heat for 10 minutes. Pulse the cherry sauce in a blender until pureed but not smooth. Return the sauce to the pan. Add the meatballs and any accumulated juices and simmer over low heat until they are slightly pink inside and the sauce has reduced slightly, 5 to 10 minutes. Season with salt and pepper. Garnish with parsley and pine nuts. Wonderful alone or serve with warm bread of choice! We recommend a soft, chewy pita.

 

Get this fantastic recipe and more when you purchase your copy of Classic City Cooking right here at The National!
$29.95, signed by author of the foreward Chef Peter Dale

Join us this Saturday for an afternoon of good food, good beer, good people, and good music, all to benefit a good cause. All proceeds go to Wholesome Wave Georgia and the Athens Farmers Market SNAP doubling program.

 

BEER from Creature Comforts Brewing Co.

 

MUSIC by DJ Osmose

 

ON THE MENU

Joel Penn - Heirloom Cafe

Green bean salad, tomato, buttermilk, smoky pickled beets, jalapeño, pistachio

 

Jaamy Zarnegar - Last Resort Grill / LRG Provisions

Grilled local veggies on grilled local bread

 

BJ Bracewell - Pauley's Crepe Bar

Cracklin cornbread lettuce wrap, watermelon pickle, herbs, Jezebel jelly

 

Peter Dale - The National

Tomato Gazpacho

 

Mike Farr - Five & Ten

Pulled pork sliders with peach and apple cider vinegar dressing

 

Trey Rayburn - The Branded Butcher

The Comerian pretzel panzanella, spicy coppa, local vegetables, mustard vinaigrette

 

Mandy & Steve O’Shea - 3 Porch Farm

HoneyPops

 

Entry to the event is $12 if you wish to drink beer.

Dishes will range in price, but all will be under $10. You can purchase as many $1 food tickets as you like throughout the event and then use those to "pay" the chefs for the dishes you'd like to enjoy.

Tastings & Tapas with Maria Sinskey

Tuesday, May 24
5 - 7 pm
at the bar at The National
$25 per guest  includes four tastes and two tapas

 

This Tuesday evening, join us for an exclusive Robert Sinskey Vineyards tasting event! Maria Sinskey herself will tour us through four SInskey wines - Pinot Blanc, Abraxas, Pinot Noir and POV - while you enjoy paired tapas by The National. 

Whites:  Pinot Blanc, 2012 & Abraxas, 2013
grilled green tomato and Georgia peach, burrata mozzarella, marinated Vidalias, arugula, pecans

Reds:  Pinot Noir, 2012 & POV, 2012
lamb slider with manchego, caramelized onion, smoked paprika mayo, pepper jelly

 

Around here, Robert Sinskey is one our of favorite winemakers, and he is not a typical one either. Over the past twenty-five years he has cultivated over 200 acres of vineyards across the Napa and Sonoma Valleys of California, all practicing 100% organic and biodynamic certified operations. Not only that but the wine is fantastic!

Get a taste for the unique vision behind Sinskey wine here!

 

Call 706-549-3450 or email erin@thenationalrestaurant.com for more information about this event you don't want to miss.

Wine Tasting inspired by “David Ligare: California Classicist"
Thursday, May 5, 5:30 p.m. at the Georgia Museum of Art

Join the Georgia Museum of Art for an evening of wine, fancy snacks, art and conversation with this special program presented in conjunction with the exhibition “David Ligare: California Classicist.”

Following a tour of the exhibition, enjoy a selection of four wines paired with works of art from the exhibition and appetizers by The National.

Space is limited. Email callan@uga.edu or call 706.542.8863 for more information or to purchase tickets ($18 per person) by May 2.

Join us for the official launch of Classic City Cooking, a cookbook written by local Athenian Juanina Kocher and photographed by J.P. Bond. Plus, a forward from our own chef Peter Dale!

 

"Chefs and restaurants embrace Athens’s history and sense of place, combining that with innovation and inspiration from afar. This is creating a culinary dialogue unique to Athens, documented by Juanina in Classic City Cooking. We have long been known for music and art, and now food, drink, and hospitality are taking center stage as well.”
- Chef Peter Dale, The National

 

Saturday, May 14, 2016
3:30 PM to 6:00 PM
at LRG Provisions
$40 per guest
includes a copy of the book, open bar and snacks

 

Based on the restaurants and chefs of Athens, GA, this stunning book features recipes from 14 local restaurants, an extensive honorable mentions section, and foodie input from local influencers and celebrities including The Whigs, Darius Weems, Widespread Panic, Billy Bennett and more...

The Giving Kitchen has gathered some of our favorite chefs for a fundraising dinner that promises to be a delicious collaboration for a great cause!

Creature Comforts Brewing Co. is hosting the Chef's Collaboration dinner with 100% of the profits benefiting The Giving Kitchen.

The dinner will feature appetizers, several courses, and desserts paired with Creature Comforts' beer by chefs from 5&10, The Branded Butcher, Condor Chocolates, Heirloom Cafe, Home.made, Last Resort Provisions, Murray's Cheese, The National, Pulaski Heights BBQ, Seabear, and Staplehouse.  

Purchase your tickets online here by April 24!

CULTIVATING COMMUNITY DINNER
SUNDAY APRIL 10 at 6PM
AT THE NATIONAL*

$100 per guest

Join us at The National for this intimate gathering that will raise money for the Double Dollars program at the West Broad Farmers Market. Through this program, each dollar spent by SNAP recipients is matched, ensuring that healthy, locally grown produce is accessible for everyone in our community.

Plus, our own Chef Peter Dale has been working with a few of the Young Urban Farmers in the preparation of this year’s dinner. Much of the produce featured will have been grown by these students at the West Broad Garden, and they are excited for the opportunity to work with our chefs at The National to transform their bounty into an amazing meal!

 

ON THE MENU...

lettuces with beets, sugar snaps, radishes, pea shoots, creamy sumac dressing

warm cabbage and shiitake mushroom salad with sesame, peanuts, grilled quail

creamy Red Mule grits with turnip greens, crisp Anderson Farms pork shoulder, salsa verde

wilted kale, harissa, charred Vidalia yogurt, spicy lamb, cilantro, pine nuts     

strawberry sorbet float with ginger ale, cookies

 

RESERVE YOUR TABLE BY CONTACTING THE ATHENS LAND TRUST AT 706-613-0122 OR EMAIL LISA@ATHENSLANDTRUST.ORG

*The National will be closed for regular dinner service.

Portuguese Wine Dinner at The National
with Olé Imports and ABC Package
Tuesday, April 5
6:30 pm
$65 per guest

 

1

Asnella, Vinho Verde Single Vineyard, 2014

salt cod fritters, lemon aioli

 

2

Monte dos Cabaços, Alentejo Branco, 2013

squid & black eyed pea salad

 

3

Àlvaro Castro, Dão DAC Tinto, 2013

grilled pork & steamed clams, red pepper broth, cilantro, fried potato

 

4

Ataide Semedo, Bairrada Tinto, 2013

Caves San Joao Frei Joao Tinto, 1985 

slow-cooked lamb shoulder with braised green beans and olives

 

5

Caves São João, Espumante Bruto Rosado, 2013

almond tart with raspberries

 

To make a reservation, call 706-549-3450 or email reservations@thenationalrestaurant.com. We would love to have you join us for this special event!