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Quick Bites: Big changes afoot at Char, new top toque at the Oceanaire, Vino Venue's chef publishes a book and more

Food news roundup

Firstlook Korean Char1 2 30.5829f83f4df97.5a300953629c2
Photo credit: Joeff Davis/CL File
NEW MOVES: Mike Yang and Richard Tang of Inman Quarter's Char are rolling out a new menu and a new restaurant, slated for next year.

There are changes afoot at Inman Quarter's Char Korean Bar & Grill . Chef Mike Yang has partnered with owner Richard Tang and rolls out a new menu Fri., Dec. 15. Yang's pedigree includes Bouchon, Per Se, Craft, L'atelier by Joel Robuchon, and Spice Market in New York. Sounds like we are in for some fancy Korean fare. Meanwhile, the pair is planning a new Asian seafood restaurant for Memorial Drive's new Madison Yards development in Reynoldstown.

Beer nerds will be lining up for this one. Monday Night Brewing releases a trio of imperial stouts at the Garage this Sat., Dec. 16. $12 bottles of three Situational Ethics variants (cinnamon vanilla maple bourbon barrel, coconut vanilla rum barrel, coffee vanilla bourbon barrel) will be served at 5 p.m. in the taproom. They have a VIP experience, to stake your place in line.

Vino Venue 's executive chef Patric "Zev" Good is also an author. His new book, A Map of the World, is a debut story collection delving deep into the middle-class American South. It's available now here .

Midtown seafood restaurant the Oceanaire has a new top toque. Executive chef Glenn Mills comes with experience from La Grotta and Bones Steak and Seafood. "Mills showcases his love for seafood with a modern twist on local and seasonal ingredients, bringing uniqueness and variety to the Oceanaire's daily menu," said the restaurant in a press release.

Holiday dealio: For every $100 spent on Ten Apart gift cards (that means the Pinewood, the Mercury, Bar Crema, Bar Americano, and Deep End), you get a bonus $20 gift card. Double that dinero on Whiskey Wednesday at the Pinewood, when whiskey menu drinks are 50 percent off.



Oak Grove's Sprig received its own private barrel of 1792 bourbon and would like to share and celebrate. Sip on small batch, single barrel, sweet wheat, full proof, high rye, and the restaurant's very own hand-picked single barrel along with food. Reserve your seat by calling 404-248-9700.



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