Athens Chefs Dinners bring together some of our favorite local chefs to create a unique meal for you. Rotating themes and host restaurants keep it interesting. 

This month at The National, chefs are exploring the fresh, breezy cuisine of the Golden State highlighting Latin, Asian, European and native influences studded with the incredible bounty of California's land and seas. Wet your palate with your choice of beverages from a curated list of California wine, beer, cocktails and non-alcoholic refreshers. 

Athens Chefs Dinner: California Dreamin'
Monday, April 24 at The National
Seating at 6:30pm
$50 per guest includes 7 courses and a welcome cocktail

Reservations encouraged! Call (706) 549-3450 or email reservations@thenationalrestaurant.com to reserve your table today; these dinners typically sell out.

 

ON THE MENU...

San Diego Fish Taco    fried fish, spicy crema, purple cabbage, cilantro, lime, red onion, house tortillas
Patrick Stubbers, Seabear Oyster Bar

Grilled Avocado    tomatillo, poblano, pickled onions, cilantro, lime, and cotija cheese
Jeremy Collins, The National

Grilled Artichokes    chimichurri, shrimp cream, queso fresco, toasted rice & almonds
Mimi Maumus, Home.Made

Beef and Pistachio Sausage   broccoli, animal style
Joel Penn, Heirloom Cafe

Pork “Steaks"     braised in fermented black bean, sour apple, and cilantro, with bok choi and carrot kimchi, arugula pudding and toasted sesame
Jarad Blanton, The Last Resort

 

Grilled Beef Short Rib    Santa Maria rub, pinquito beans, salsa fresca

Peter Dale, The National

 

Black Sesame Sourdough Madeleine    strawberries, olive oil creme anglaise, fennel meringue, honey

Jo Nichol

 

 

Dancing with the Athens Stars Team 6 partnered with Chef Peter Dale to bring his cooking to your home, all to benefit Project Safe! Meal boxes will provide ingredients and a detailed recipe to make a delicious dinner inspired by The National.

 

On the menu:

braised chicken with tomatoes and peppers, slaw of local greens, served over creamy Red Mule polenta

 

Meal boxes are $30 for a meal for two. Purchase two boxes for a family of 4 and three for a family of 6. In the style of services such as Blue Apron, these boxes come pre-prepped and pre-portioned for you to make a gourmet meal in your own home--and to have fun doing it. 

 

All packaging is recyclable or reusable and all ingredients are Georgia grown where possible. 

 

Pick-up your boxes at The National on March 20, 2017 from 11am - 6pm.
 

My Athens, Ciné and The National present a Fancy Oscars Pre-Party in the CineLab on Saturday, February 25th! 

Come dressed in your best red carpet attire! Cocktails will be served at 6:15 with a coursed, family-style dinner provided by The National beginning at 7:00, including beer pairings by Wild Heaven. Tickets are available here for $70 per guest, including dinner and drinks. All proceeds benefit Athens Film Arts Institute and the growth of Ciné as our local arthouse cinema.

 

To Begin: 

artisanal cured meats and cheeses, crostinis

paired with welcome cocktail

 

(1)
bread from Independent with Banner Butter and Georgia olive oil

escarole and radicchio with pecorino and dried currants

paired with Wild Heaven White Blackbird Saison

 

(2)
roasted quail over braised cannellini beans, roasted tomato-salsa verde

poached asparagus with deviled egg dressing and baby shrimp

Carolina Gold rice salad with octopus, chickpeas and smoked paprika vinaigrette

beets with pomegranate dressing, almonds, mint and feta

punched sweet potatoes with tahini dressing, SC benne, red onion curtido, cilantro

paired with Wild Heaven Eschaton Quad

 

(3)
Portuguese custard tarts and Condor Chocolates to finish

paired with Wild Heaven Ode to Mercy coffee brown ale

Join us as we tour the backroads of the winding west coast of Spain and Portugal. Through five courses paired with six wines, you'll be introduced to the largely unknown but incredible wines made from native grapes of the Iberian Peninsula. In partnership with Ole Imports and ABC Package, we bring you a wine dinner of exploration and flavor. Seatings are available at 6:30pm on Monday, February 27 $70 per guest, plus tax and gratuity On the Menu... 1. Serrano ham, almonds, olives, smoked mackerel spread, grilled bread Poco do Lobo, Aristo, Bairrada, Portugal 1995 2. Salt cod salad, tomato, red and green pepper, spring Vidalia, black olive, egg, GA olive oil Ferriol, Xarello, Penedés, Spain 2015 3. Broad River Pastures suckling guinea hog, mushrooms, kale and chorizo A Portela, Mencia, Valdeorras, Spain 2014 and Xisto Ilimitado, Touriga Franca-Tinta Amarela-Tinta Roriz, Douro, Portugal 2014 4. Community Meat Co. braised oxtails and crispy potatoes Portal Tinto, Garnacha-Carignan-Merlot, Terra Alta, Spain 2012 5. artisanal cheeses with accompaniments Dolc d'Orto Blanc, Garnacha Blanca, Montsant, Spain 2014 chocolates to finish For reservations call 706-549-3450 or email reservations@thenationalrestaurant.com  

Join us as we tour the backroads of the winding west coast of Spain and Portugal. Through five courses paired with six wines, you'll be introduced to the largely unknown but incredible wines made from native grapes of the Iberian Peninsula. In partnership with Ole Imports and ABC Package, we bring you a wine dinner of exploration and flavor.

Seatings are available at 6:30pm on Monday, February 27
$70 per guest, plus tax and gratuity



On the Menu...

1.
Serrano ham, almonds, olives, smoked mackerel spread, grilled bread
Poco do Lobo, Aristo, Bairrada, Portugal 1995

2.
Salt cod salad, tomato, red and green pepper, spring Vidalia, black olive, egg, GA olive oil
Ferriol, Xarello, Penedés, Spain 2015


3.
Broad River Pastures suckling guinea hog, mushrooms, kale and chorizo
A Portela, Mencia, Valdeorras, Spain 2014
and
Xisto Ilimitado, Touriga Franca-Tinta Amarela-Tinta Roriz, Douro, Portugal 2014


4.
Community Meat Co. braised oxtails and crispy potatoes
Portal Tinto, Garnacha-Carignan-Merlot, Terra Alta, Spain 2012


5.
artisanal cheeses with accompaniments
Dolc d'Orto Blanc, Garnacha Blanca, Montsant, Spain 2014

chocolates to finish


For reservations call 706-549-3450 or email reservations@thenationalrestaurant.com
 

Valentine's Day at The National
Tuesday, February 14
4-course prix fixe menu, $50 per guest

Seatings in the dining room are prix-fixe only, available 5 - 10pm
Menu available a la carte at the bar, in addition to: olives, bravas, dates, hummus, boquerones


To begin:
warm bread from Independent, whipped herb butter
marinated olives with cornichons


Appetizers:

celery root soup
lobster, celery leaves, saffron oil

grilled octopus
white bean hummus, pistachio salsa verde, paprika, kumquat
 

winter Greek salad
kale, frisee, carrots, beets, cucumbers, red onion, feta, kalamatas, red wine-oregano vinaigrette
 

iceberg wedge salad
roasted tomatoes, avocado, radishes, marinated onions, gorgonzola dressing, crisp pork belly, breadcrumbs

artisanal meats and cheese
marcona almonds, olives, quince jams, toasts


Entrees:

roasted Mediterranean sea bass
"black" Carolina Gold rice, romesco, marinated white asparagus and spring Vidalias

roasted duck breast
duck fat potatoes, melted cabbage, roasted grapes, scallion relish, PX sherry jus

braised beef short ribs
whipped parsnips, crispy brussels sprouts, tomato gremolata

ravioli
mozzarella and prosciutto, brown butter, sage

seasonal vegetable plate


Dessert:

basque cake
filled with raspberry, raspberry gelato, almonds, anglais

flourless chocolate cake
hazelnut-chocolate gelato, toasted hazelnuts, blood orange sauce

vanilla panna cotta
tropical fruit, hibiscus, toasted coconut

Condor Chocolates Dark Chocolate Tasting

 

Call 706-549-3450 or email reservations@thenationalrestaurant.com to make a reservation! 

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     $10

Condor Chocolates Finishing Sugar    $10


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.