New Spring menus are officially sprung at both M&T and MTH Pizza and they are fantastic. Kudos and my deep appreciation to our chefs.
I could tell you all about them but I’ll let these great images, taken by Layla Ritchey, do all the work for me.
MTH- Pretty Pizzas & More  My favorite of the new pies is the Good Bot.
M&T- Small Plates & Entrees  – The Coal Charred Beets and Spring Carbonara are incredible.
– click on images for description.
Please pass along and share with anyone in your orbit you feel confident is not at war with delicious.
  • Stay tuned for some really cool news regarding MTH.
  • We have officially submitted for permits with the City of Atlanta for Roshambo. Hopefully the hammers will be swinging soon.
  • New whisky is a comin. I’m sending this email from Louisville as me, Muss and Hall are headed up to Woodford Reserve this AM to blend a new barrel of Double Oaked. Old Forester tomorrow. I’m sure this sounds like fun, but after following Hall’s lead yesterday trying “things he’s never had before”, I’d label it as an occupational hazard.
Bread for the Head
As of late I’ve been diving deep into a podcast called the Knowledge Project hosted by Shane Parrish which has been very perspective enhancing. I’m only half way through his interview from last week with Balaji Srinivasan, author of the #1 Best Seller The Network State and can’t help but highly recommend you listen. Even if you are like me and can lean toward playing ostrich sometimes especially with “tech stuff”. This dude might be one of the smartest people I’ve ever tried to pay attention to. I’ve had to hit pause and rewind over a dozen times already. There is a smattering of big words and big concepts that are very expanding.

As always, thank you for all your support and I hope you have a wonderful week ahead.
To great food, drink & people,