Sam Burnham, Curator
So we went back to Ate Track beneath the bridge in downtown Cartersville. We just love the atmosphere in this quirky restaurant. We were looking for a quick bite while in Cartersville and this is one of our favorites.
Ate Track is decked out in so many signs and logos that I remember from the electronics store in the mall, windows of roadside bars, television commercials, and restaurants I remember visiting as a kid. It is like a museum of retro pop culture and it has the music to match. Pabst, Hamms. Stroh's, Old Milwaukee, JVC, and Panasonic. It's so retro you expect Johnny Bench to come up to bat in that ballgame.
There is an entire corner of old Schlitz logos and ads. They even have one in Spanish, complete with the 1970s mustache on the face of the hero. Old furnishings and decor team up to send you back to the Carter Administration.
Yes, that is a television. Yes it has rabbit ears...and a handle. Could they interest you in a Blatz or a Falstaff? Olympia?
Sam Burnham, Curator
When you're in Cartersville and you are looking for a spot for some lunch, you can always hit one of those chins over on Main Street or you can opt for something a little more unique. With that in mind the managing editor suggested Moore's Gourmet Market, so that is where we headed.
My very first impression of Moore's is obviously the outdoor space. By that, I mean parking. This is not a middle of downtown location and parking is pretty well restricted to their lot. Even arriving a bit early for the typical lunch rush did not gain us access to a parking spot. But a full lot is often an indicator that the food is well worth the wait. So that is what we did. A short ride back to downtown, some window shopping and a few pictures for the Instagram feed and we returned to Moore's.
The restaurant has great seating out front, an excellent option in good weather. But the indoor space is nice as well. The decor is comfortable with a casual vibe. It is a very ABG-friendly environment.
Daily Specials are displayed on a big chalkboard on one wall. The food ranges from burgers to some traditional Southern home cooked favorites.
There is a bar for those so inclined. They offer several cocktail options and have a selection of beer.
The clientele seems to be a mix of the business lunch crowd as well as those who are not attached to a day time work schedule. Our visit was a midday one so we are unable to comment on the after work scene but it seems that it would be a suitable place for an after 5 beverage and chat at the bar.
It is worth noting that the bar in no way made the place less friendly for kids or families. This is still a restaurant with a bar, so feel free to bring the kids.
We were looking for a lighter lunch and this was a good spot for that. Very good burgers. made to order. As usual, that means a bit of a wait on the food to arrive at your table. As usual, that isn't a bad thing. The quality of the meal and atmosphere are reflected in the price but not unreasonably. The staff is friendly and helpful. Management is attentive and makes customer service a priority. The overall dining experience was quite enjoyable and we will certainly make return visits in the future. The information in this review more than explains the parking dilemma from the onset. Trust us, it's worth the wait.
By Leigha Burnham, Managing Editor
I shared earlier this month one of my favorite things for Christmas, Hubbard's Mulled Cider. As the holiday draws closer (less than 10 days to go), things can get a little harried and hurried. You should certainly take a moment to yourself and enjoy the season....and there is no better way to slow down than to sip a cup of this delicious holiday drink!
I first had this cider at a faculty Christmas party and it was prepared by our agricultural science teacher, Melissa Hubbard of Gordon County, Georgia. She willingly gave me the recipe and shared how it had been passed down in her family for years. The fact that the recipe has a strong history makes it even better. So, here is the recipe and preparation techniques for the drink...and you could always add a splash of something to warm your insides even more, if desired.
Hubbard's Mulled Cider
2 gallon pot
1 small simmer pot
4 tea bags
4-5 cinnamon sticks (NOT powdered cinnamon)
1 container of pineapple juice, 2 quart
1 large frozen orange juice concentrate
1 regular frozen lemonade concentrate
Whole orange, to slice
Fill the small simmer pot with water and bring to a boil. Lower the temperature, add the cinnamon sticks and tea bags, and steep them until you have a nice tea brew. Set aside.
In the large pot, add pineapple juice, orange juice concentrate, and the lemon juice concentrate and dissolve the concentrates over a low-medium temperature, stirring consistently. Once concentrates are nicely dissolved, add the "cinnamon tea" that you steeped earlier. You can leave the sticks in the pot for a bit, but certainly you need to remove the tea bags at this point.
Add water until the pot is full and simmer about 30-45 minutes. I do suggest removing the cinnamon sticks...if you leave them in the mixture for too long, they will give off too much of a "wood" taste and this will ruin your cider. Add some sliced orange for garnish. Serve immediately. You can freeze any leftovers to thaw and warm for another chilly day!
One of my favorite ways to serve this cider is in my prettiest tea cups or Christmas china. Serving in a beautiful mug or cup will only add to the experience. Merry Christmas!
Historian, self-proclaimed gentleman, agrarian-at-heart, & curator extraordinaire