The Dopaliscious, An Art-Inspired Dining Experience, brings together music, art and food to create a unique event for friends, family, clients, or customers.
Developed by Chef Brent Hughes, The Dopaliscious, is his effort in paying homage to the creations of our favorite artists. He accomplishes this by developing multi-course menus to take guests on a journey through various works of art.






Past Menus
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southernplayalisticadillacmuzik
Outkast
Myintrotoletuknow: Stuffed Collard Greens with Red Onion Ash
Ain’t No Thang: Cornmeal Chicken Lollipops with Spicy Tomato Ginger Jam
Welcome to Atlanta: Beet Gin Shrub
Southernplayalisticadillacmuzik: Deviled Oysters
Call of Da Wild: Buttermilk Biscuits with Duck Confit Jam
Player’s Ball: *Local IPA
Claimin’ True: Triple Half Smokes on Potato Chips
Club Donkey Ass: Sous Vide Pork Belly with Peach Gastrique
Funky Ride: “Mac” & Maytag Blue Cheese
Crumblin’ Erb: Basil Old Fashioned with Candied Lavender and Lemon Thyme
Flim Flam: Sweet Potato Kale Hash Beggar’s Purses
Git Up, Git Out: Deep Fried Rosemary Short Ribs
DEEP: Red Velvet Bon Bon
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Reasonable Doubt
Jay Z
Can’t Knock the Hustle: *Local Pale Ale
Can’t Knock the Hustle: Philly Cheesesteak Slider
Politics as Usual: Triple Fried Mac n’ Cheese Bites w/ “Mambo” Sauce
Dead Presidents II: Thai Veggie Lettuce Wrap
Feelin’ It/D’Evils: Gin and Tonic
22 Two’s: Sea Bass & Rockfish Soup
Ain’t No Nigga: Collard Green Lumpia
Friend or Foe/Coming of Age: Kansas City Sous Vide BBQ Ribs
Cashmere Thoughts: Sweet Walter Red
Bring it On/Regrets: Spiced Chocolate Pudding w/ Basil Whipped Cream
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ATLiens
Outkast
You May Die: Absinthe Vodka Gimlet
Two Dope Boyz: Mushroom Joint w/ Roasted Tomato Ash
ATLiens: Shrimp and Grit Skewer
Wheelz of Steel: Creamed Spinach
Elevators/Jazzy Belle: Black Eyed Peas w/ Duck confit
Ova da Wuz: Honey Ginger Mule
Babylon: Mesopotamian Salad
Wailin/Mainstream: Pork Belly w/ Peach Gastrique
Decatur Psalm: Beef Brisket w/ Cornbread and black bean/corn salad
E.T./Millennium: Rum Punch
13th Floor/Growing Old: Asian Green Salad
Growing Old: Sweet Potato Mousse with Basil Whipped Cream