Park Tavern's 9th Annual Oyster Crawfish Festival

To contact us Click HERE
                                                                 -Photo Courtesy Park Tavern

Park Tavern will celebrate music and food during its 9th annual Oyster Crawfish Festival on Saturday, March 31.

To feed the anticipated crowd of 5,000, the menu boasts 10,000 pounds of crawfish, oysters and shrimp along with a 16-foot Bloody Mary bar.

Crawfish is flown in fresh from Louisiana. Fresh, regional oysters will be served raw, fried, and steamed.

Cowboy Mouth, a New Orleans band known for its high energy shows, is scheduled to perform. The Soulphonics and Ruby Velle, The Squirrelheads, and Heavy Mojo will also take the stage.

The festival begins at 2 p.m. for ages 21 and up. Ticket prices start at $15. For more information, call 404-477-0008 or visit www.parktavern.com.

Davio's Northern Italian Steakhouse

To contact us Click HERE

On a recent Sunday evening, Dean and I discovered what might be the best deal in town.

Davio's Northern Italian Steakhouse, located at Phipps Plaza in Buckhead, offers "Unlimited Pizza & Pasta" every Sunday evening. For just $20 per adult ($10 per child) get as much pizza and pasta as you can eat.

Served family-style off a limited menu that changes each week, the multi-course meal includes a starter--which on this particular evening was Baby Arugula, Shaved Parmigiano, Lemon Olive Oil (typically $8 on the lunch menu). The featured pasta was angel hair with pomodoro sauce and fresh basil (typically $15 on the lunch menu). Two pizzas were offered: Margherita Pizza with sliced tomato, fresh basil and bufala mozzarella (typically $11); and traditional pepperoni (not on menu).

The best news: Not everyone at the table has to order the special; other guests can order a la carte. Even better: You can pack up leftovers to-go, Davio's provides convenient microwave-safe containers. Thus for $20 it's possible to enjoy dinner plus lunch for the next day.

Bottom Line: Great food, super deal. All served in attentive, swanky style.

Desserts @ Murphy's

To contact us Click HERE
As research for a forthcoming article in Epicure magazine (April issue/Atlanta edition), I recently sampled some desserts at Murphy's in Virginia-Highlands.

Pastry Chef Geri Ravelo grew up in Manila, Philippines near a local bakery that scented the morning air with the aroma of baking bread. Now at Murphy’s she often begins her days baking flaky biscuits. And each day she also bakes a different variety of muffin (blueberry, on the day I visited).


Whether creating breads or desserts, her priorities are quality, flavor and eye appeal. “Garnishes are important to me,” she says, though she favors simplicity over elaborate “hanging off the chandelier” styles.

A graduate of The Art Institute of Atlanta, Ravelo says she loves “the discerning aspect of pasty cooking” and “synchronizing all the details.” Her creations are a meticulous balanced blend of textures. “I like someone to have a complete experience when eating one of my desserts,” she says. Even traditional recipes like carrot and walnut cake benefit with her personal touches like brightly hued sauce, pineapple chutney and cream cheese ice cream. She most enjoys working with sugar, but with skillful restraint steers clear of going overly sweet.

DARK CHOCOLATE CAKE with ganache frosting and milk chocolate sauce ($7):

THE BONZO is a Murphy's classic comprised of a fudge brownie, cheesecake, dark chocolate mousse and whipped cream ($7):

TOLLHOUSE PIE is another Murphy's classic with dark and white chocolate cookie batter, walnuts, oreo crust and vanilla ice cream ($7):

DOUBLE CRUSTED APPLE PIE is made with local fuji apples and topped with dulce de leche ice cream ($7):

CARROT AND WALNUT CAKE with pineapple chutney and cream cheese ice cream ($7):

This blog promises a "behind-the-scenes peek at the work life of its author," and while the photos of what I got to taste may make you drool, here's a tad more: Sitting and chatting with Geri Ravelo was a joy; she's quite simply one of the world's nicest folks with a witty edge that I just so happen to adore. It would be fun to spend a day in the kitchen with her. At the end of our chat she admitted that she'd been nervous, since it was her first media interview. It's happened several times that I'm the first journalist to interview someone and I take it as a good sign that I'm doing my job and staying ahead of the mainstream to find a unique story. In this case, I'm sure a surge of attention will come Geri's way.

Bottom Line: Eat dessert first. These are all too good to miss.

Park Tavern's 9th Annual Oyster Crawfish Festival

To contact us Click HERE
                                                                 -Photo Courtesy Park Tavern

Park Tavern will celebrate music and food during its 9th annual Oyster Crawfish Festival on Saturday, March 31.

To feed the anticipated crowd of 5,000, the menu boasts 10,000 pounds of crawfish, oysters and shrimp along with a 16-foot Bloody Mary bar.

Crawfish is flown in fresh from Louisiana. Fresh, regional oysters will be served raw, fried, and steamed.

Cowboy Mouth, a New Orleans band known for its high energy shows, is scheduled to perform. The Soulphonics and Ruby Velle, The Squirrelheads, and Heavy Mojo will also take the stage.

The festival begins at 2 p.m. for ages 21 and up. Ticket prices start at $15. For more information, call 404-477-0008 or visit www.parktavern.com.

Davio's Northern Italian Steakhouse

To contact us Click HERE

On a recent Sunday evening, Dean and I discovered what might be the best deal in town.

Davio's Northern Italian Steakhouse, located at Phipps Plaza in Buckhead, offers "Unlimited Pizza & Pasta" every Sunday evening. For just $20 per adult ($10 per child) get as much pizza and pasta as you can eat.

Served family-style off a limited menu that changes each week, the multi-course meal includes a starter--which on this particular evening was Baby Arugula, Shaved Parmigiano, Lemon Olive Oil (typically $8 on the lunch menu). The featured pasta was angel hair with pomodoro sauce and fresh basil (typically $15 on the lunch menu). Two pizzas were offered: Margherita Pizza with sliced tomato, fresh basil and bufala mozzarella (typically $11); and traditional pepperoni (not on menu).

The best news: Not everyone at the table has to order the special; other guests can order a la carte. Even better: You can pack up leftovers to-go, Davio's provides convenient microwave-safe containers. Thus for $20 it's possible to enjoy dinner plus lunch for the next day.

Bottom Line: Great food, super deal. All served in attentive, swanky style.

Desserts @ Murphy's

To contact us Click HERE
As research for a forthcoming article in Epicure magazine (April issue/Atlanta edition), I recently sampled some desserts at Murphy's in Virginia-Highlands.

Pastry Chef Geri Ravelo grew up in Manila, Philippines near a local bakery that scented the morning air with the aroma of baking bread. Now at Murphy’s she often begins her days baking flaky biscuits. And each day she also bakes a different variety of muffin (blueberry, on the day I visited).


Whether creating breads or desserts, her priorities are quality, flavor and eye appeal. “Garnishes are important to me,” she says, though she favors simplicity over elaborate “hanging off the chandelier” styles.

A graduate of The Art Institute of Atlanta, Ravelo says she loves “the discerning aspect of pasty cooking” and “synchronizing all the details.” Her creations are a meticulous balanced blend of textures. “I like someone to have a complete experience when eating one of my desserts,” she says. Even traditional recipes like carrot and walnut cake benefit with her personal touches like brightly hued sauce, pineapple chutney and cream cheese ice cream. She most enjoys working with sugar, but with skillful restraint steers clear of going overly sweet.

DARK CHOCOLATE CAKE with ganache frosting and milk chocolate sauce ($7):

THE BONZO is a Murphy's classic comprised of a fudge brownie, cheesecake, dark chocolate mousse and whipped cream ($7):

TOLLHOUSE PIE is another Murphy's classic with dark and white chocolate cookie batter, walnuts, oreo crust and vanilla ice cream ($7):

DOUBLE CRUSTED APPLE PIE is made with local fuji apples and topped with dulce de leche ice cream ($7):

CARROT AND WALNUT CAKE with pineapple chutney and cream cheese ice cream ($7):

This blog promises a "behind-the-scenes peek at the work life of its author," and while the photos of what I got to taste may make you drool, here's a tad more: Sitting and chatting with Geri Ravelo was a joy; she's quite simply one of the world's nicest folks with a witty edge that I just so happen to adore. It would be fun to spend a day in the kitchen with her. At the end of our chat she admitted that she'd been nervous, since it was her first media interview. It's happened several times that I'm the first journalist to interview someone and I take it as a good sign that I'm doing my job and staying ahead of the mainstream to find a unique story. In this case, I'm sure a surge of attention will come Geri's way.

Bottom Line: Eat dessert first. These are all too good to miss.

Park Tavern's 9th Annual Oyster Crawfish Festival

To contact us Click HERE
                                                                 -Photo Courtesy Park Tavern

Park Tavern will celebrate music and food during its 9th annual Oyster Crawfish Festival on Saturday, March 31.

To feed the anticipated crowd of 5,000, the menu boasts 10,000 pounds of crawfish, oysters and shrimp along with a 16-foot Bloody Mary bar.

Crawfish is flown in fresh from Louisiana. Fresh, regional oysters will be served raw, fried, and steamed.

Cowboy Mouth, a New Orleans band known for its high energy shows, is scheduled to perform. The Soulphonics and Ruby Velle, The Squirrelheads, and Heavy Mojo will also take the stage.

The festival begins at 2 p.m. for ages 21 and up. Ticket prices start at $15. For more information, call 404-477-0008 or visit www.parktavern.com.

Davio's Northern Italian Steakhouse

To contact us Click HERE

On a recent Sunday evening, Dean and I discovered what might be the best deal in town.

Davio's Northern Italian Steakhouse, located at Phipps Plaza in Buckhead, offers "Unlimited Pizza & Pasta" every Sunday evening. For just $20 per adult ($10 per child) get as much pizza and pasta as you can eat.

Served family-style off a limited menu that changes each week, the multi-course meal includes a starter--which on this particular evening was Baby Arugula, Shaved Parmigiano, Lemon Olive Oil (typically $8 on the lunch menu). The featured pasta was angel hair with pomodoro sauce and fresh basil (typically $15 on the lunch menu). Two pizzas were offered: Margherita Pizza with sliced tomato, fresh basil and bufala mozzarella (typically $11); and traditional pepperoni (not on menu).

The best news: Not everyone at the table has to order the special; other guests can order a la carte. Even better: You can pack up leftovers to-go, Davio's provides convenient microwave-safe containers. Thus for $20 it's possible to enjoy dinner plus lunch for the next day.

Bottom Line: Great food, super deal. All served in attentive, swanky style.

Desserts @ Murphy's

To contact us Click HERE
As research for a forthcoming article in Epicure magazine (April issue/Atlanta edition), I recently sampled some desserts at Murphy's in Virginia-Highlands.

Pastry Chef Geri Ravelo grew up in Manila, Philippines near a local bakery that scented the morning air with the aroma of baking bread. Now at Murphy’s she often begins her days baking flaky biscuits. And each day she also bakes a different variety of muffin (blueberry, on the day I visited).


Whether creating breads or desserts, her priorities are quality, flavor and eye appeal. “Garnishes are important to me,” she says, though she favors simplicity over elaborate “hanging off the chandelier” styles.

A graduate of The Art Institute of Atlanta, Ravelo says she loves “the discerning aspect of pasty cooking” and “synchronizing all the details.” Her creations are a meticulous balanced blend of textures. “I like someone to have a complete experience when eating one of my desserts,” she says. Even traditional recipes like carrot and walnut cake benefit with her personal touches like brightly hued sauce, pineapple chutney and cream cheese ice cream. She most enjoys working with sugar, but with skillful restraint steers clear of going overly sweet.

DARK CHOCOLATE CAKE with ganache frosting and milk chocolate sauce ($7):

THE BONZO is a Murphy's classic comprised of a fudge brownie, cheesecake, dark chocolate mousse and whipped cream ($7):

TOLLHOUSE PIE is another Murphy's classic with dark and white chocolate cookie batter, walnuts, oreo crust and vanilla ice cream ($7):

DOUBLE CRUSTED APPLE PIE is made with local fuji apples and topped with dulce de leche ice cream ($7):

CARROT AND WALNUT CAKE with pineapple chutney and cream cheese ice cream ($7):

This blog promises a "behind-the-scenes peek at the work life of its author," and while the photos of what I got to taste may make you drool, here's a tad more: Sitting and chatting with Geri Ravelo was a joy; she's quite simply one of the world's nicest folks with a witty edge that I just so happen to adore. It would be fun to spend a day in the kitchen with her. At the end of our chat she admitted that she'd been nervous, since it was her first media interview. It's happened several times that I'm the first journalist to interview someone and I take it as a good sign that I'm doing my job and staying ahead of the mainstream to find a unique story. In this case, I'm sure a surge of attention will come Geri's way.

Bottom Line: Eat dessert first. These are all too good to miss.

Park Tavern's 9th Annual Oyster Crawfish Festival

To contact us Click HERE
                                                                 -Photo Courtesy Park Tavern

Park Tavern will celebrate music and food during its 9th annual Oyster Crawfish Festival on Saturday, March 31.

To feed the anticipated crowd of 5,000, the menu boasts 10,000 pounds of crawfish, oysters and shrimp along with a 16-foot Bloody Mary bar.

Crawfish is flown in fresh from Louisiana. Fresh, regional oysters will be served raw, fried, and steamed.

Cowboy Mouth, a New Orleans band known for its high energy shows, is scheduled to perform. The Soulphonics and Ruby Velle, The Squirrelheads, and Heavy Mojo will also take the stage.

The festival begins at 2 p.m. for ages 21 and up. Ticket prices start at $15. For more information, call 404-477-0008 or visit www.parktavern.com.

Davio's Northern Italian Steakhouse

To contact us Click HERE

On a recent Sunday evening, Dean and I discovered what might be the best deal in town.

Davio's Northern Italian Steakhouse, located at Phipps Plaza in Buckhead, offers "Unlimited Pizza & Pasta" every Sunday evening. For just $20 per adult ($10 per child) get as much pizza and pasta as you can eat.

Served family-style off a limited menu that changes each week, the multi-course meal includes a starter--which on this particular evening was Baby Arugula, Shaved Parmigiano, Lemon Olive Oil (typically $8 on the lunch menu). The featured pasta was angel hair with pomodoro sauce and fresh basil (typically $15 on the lunch menu). Two pizzas were offered: Margherita Pizza with sliced tomato, fresh basil and bufala mozzarella (typically $11); and traditional pepperoni (not on menu).

The best news: Not everyone at the table has to order the special; other guests can order a la carte. Even better: You can pack up leftovers to-go, Davio's provides convenient microwave-safe containers. Thus for $20 it's possible to enjoy dinner plus lunch for the next day.

Bottom Line: Great food, super deal. All served in attentive, swanky style.

Golden Onion Results

To contact us Click HERE
Twelve Georgia Chefs Wow at Inaugural Vidalia® Onion Professional Cooking Competition;Chef Hilary White Awarded Champion Trophy

Despiteunforeseen challenges including a worktable near-collapse and power outages, the12 chefs from across the state of Georgia who competed during the inauguralGolden Onion professional cooking competition on Sunday, April 22, 2012, inVidalia, Ga., impressed judges with their creative, high-quality andsophisticated dishes showcasing the famous Vidalia® onion, Georgia’s official state vegetable.

Theinaugural Golden Onion, which served as the official kick-off to the 35thAnnual Vidalia Onion Festival, offered a new platform for competitors to displaytheir skills and creativity, as each chef had just one hour to prepare andpresent a recipe featuring Vidalia®onions.

 Fromthe mountains to the coast, fine dining to casual eateries, new businessventures to long-standing community mainstays, the roster of 12 chefcompetitors represented a cross-section of Georgia restaurants and cuisine. Butonly one could take home the Golden Onion.
Tophonors were awarded to Chef Hilary White, owner and executive chef of The HilOn the Hill: A Restaurant at Serenbe in Chattahoochee Hills, Ga., for herrecipe “Caramelized Vidalia® Onion Fritter, Serenbe Farm Vegetable Slaw andMustard Vinaigrette.”


“Itwas a fun competition, a great opportunity to see and compete with fellowchefs,” said Chef White, who admitted this was her first time participating ina professional cooking competition. “I’m honored with the win, especiallyconsidering the chefs and element of the competition.” She says that her recipewas inspired by Serenbe Farm and her “love for Vidalia onions.”
Secondplace winner Chef Justin Keith, executive chef at Food 101 in Sandy Springs,Ga., prepared his recipe “Vidalia® Onion and Smoked Bacon Au Gratin.” ChefKeith, who grew up not far from Vidalia, in Jesup, Ga., says he “learned tocook with the wonderful flavors of Vidalia onions from a very young age. Comingin second place from a field of such great chefs in this competition is anhonor for me and it really makes things come full circle.”
Thirdplace winner Chef Austin Rocconi, executive chef for Le Vigne Restaurant atMontaluce in Dahlonega, Ga., was recognized for his recipe “Pan Roasted RabbitLoin with Burnt Onion Stock, Vidalia® Onion Soubise Foam and CeleriacSuccotash.”


“Tohave this much talent come into our area and compete using our Vidalia onionsas the main ingredient in their dishes is very good for our community and forour industry,” said Bob Stafford, director of the Vidalia® Onion Business Council and Vidalia® Onion Hall of Fame inductee.
                          “Iwas very impressed with the caliber of chefs participating in this inauguralevent,” said event judge Holly Chute, executive chef of the Georgia Governor’sMansion. “The judging was very difficult as there were many outstanding and uniquedishes. It was great to see the different approaches to the use of all parts ofthe onion. I look forward to next year.”


“Thecompetitors made it tough on the judges,” said Hope S. Philbrick, Atlanta-basedfreelance writer and editor who conceived of and helped launch the Golden Onioncompetition. “The score margins were razor thin. All the chefs who did not wincan feel justified considering themselves as having come in fourth place. Ihope to see all these dishes on the menus at their restaurants.”


Disheswere judged on the basis of taste, presentationand creativity. Failure to feature the flavor of Vidalia® onions or making last-minute changesto the recipe that was submitted during the application process would havereduced a chef’s final score. Judging was blind.


AsFirst Place Champion, Chef Hilary White was awarded the Golden Onion trophy, anexclusive honor to hold for one year. The trophy, designed by Georgia artistMelissa Harris, must be surrendered the following year to the next winner. ChefWhite also received a cash prize of $500. As second place winner Chef JustinKeith received $250; third place winner Chef Austin Rocconi received $100. Allwinners will also receive commemorative plaques.


TheGolden Onion competition was presented by the Vidalia Onion Festival Committeein cooperation with the Vidalia®Onion Committee, Georgia Department of Economic Development, and the GeorgiaRestaurant Association. For more information, visit www.vidaliaonionfestival.com.

Golden Onion Entries

To contact us Click HERE
Whether you've been following me via this blog, Facebook, Twitter or we've crossed paths in real life, by now you're very well aware of the fact that the inaugural Golden Onion professional cooking competition took place in Vidalia, Ga., on Sunday, April 22, 2012. As the person who conceived of and helped launch the event, I've thought about and talked of practically nothing else for months.

It's a thrill to report that the event was a whopping success. Though during the heat of the battle I was sequestered along with the other judges and thus couldn't witness the 12 competing chefs in action nor hear emcee Sonny Dixon's running commentary—which, according to my husband Dean, was suburb entertainment—I could hear attendees' whoops and applause. Chef Hector Santiago, a fellow judge, said that he's never heard such enthusiasm at a culinary event.

For good reason. Despite unforeseen challenges including a worktable near-collapse and power outages, the quality and sophistication of competitors' dishes were superb. Each chef had just one hour to prepare an original recipe featuring the famous Vidalia® onion, Georgia’s official state vegetable. Here's a behind-the-scenes peek at the plates that I was presented to judge on the basis of taste, presentation and creativity. (Note that judging was blind, so I learned which chef made which dish later.)

Sweet Onion Strudel by Chef John Mark Lane, executive chef of Elements Bistro & Grill in Lyons, Ga.:
This sweet dish featured a bold and assertive use of Vidalia onions, which of course are the star ingredient of the show—the Golden Onion challenges competitors to "create a dish that incorporates Vidalia onions; the onion flavors must be present and not entirely masked by other ingredients; Vidalia onions must enhance the dish as an essential element yet need not dominate the dish."I adored the crispy onion rings atop the strudel and how pops of goat cheese added a bit of tartness to contrast with the overall sweetness.

Pan-Roasted Rabbit Loin with burnt onion stock, Vidalia onion soubise foam andceleriac succotash by Chef Austin Rocconi, executive chef for Le Vigne Restaurant at Montaluce in Dahlonega, Ga.:Ultimately awarded third place, this dish served up contrasting pops of sweet, salty, savory and even bitter flavor notes.

Creamy Vidalia Onion Soup with chicken liver mousse, Vidalia onion jam andcandied bacon crostini by Chef Marc Taft, owner and executive chef of Chicken & The Egg in Marietta, Ga.:One of my personal favorites, this dish showcased the sweet onion while offering a contrast of more savory flavors. If you see this on the menu at Chicken & The Egg, order it.

Smoked Vidalia onion with grilled lamb, mint, onionmustard, toasted peanuts and feta by Chef Todd Richards, chef de cuisine for The Café at The Ritz-Carlton, Buckhead in Atlanta, Ga.:This beautiful dish served up a very enjoyable combination of flavors; it was like a dining playground in that each forkful could capture a different combination--all delicious. I love how Chef Richards incorporated so many Georgia ingredients.

Vidalia onion & smoked bacon au gratin by Chef Justin Keith, executive chef at Food 101 in Sandy Springs, Ga.: Ultimately awarded second place, this recipe also was bold in it's approach to showcasing Vidalia onions. Delicious comfort food.

Puree of spring Vidalia onions with cracklin’ spoon bread, smokedtrout and drizzle of sorghum by Chef Brian Jones, chef de cuisine for Atlanta Grill at The Ritz-Carlton, Atlanta (Downtown):One of my personal favorites, this dish made delicious use of Vidalia onions. The bold green hue added eye-popping appeal. Whenever I'm a judge or just doing a food writer gig, I always try to pace myself during any tasting--which means on a day when I'll be presented with 12 plates of food I don't plan to empty any plates. But this proved hard to resist.

Vidalia Onion Ramen by Chef Jared Lee Pyles, executive chef at HD1 in Atlanta, Ga.:This recipe made creative use of the onions, using long-cut strands of them as noodle substitutes. Beautiful, interesting and tasty.

Potato Gnocchi in aVidalia onion Applewood Smoked BaconCream Sauce by Chef Jamie Allred, executive chef at Lake Rabun Hotel & Restaurant in Lakemont, Ga.:This dish offered great flavor. It appears on the menu at Lake Rabun Hotel & Restaurant, accompanied by caramelized sea scallops and a green tomato-apple relish.

Vidalia onion filledwith lamb and Farro by Chef Costanzo Astarita, executive chef at the new Fig Jam Kitchen & Bar in Atlanta, Ga.:One of my personal favorites, the rich, balanced flavors of this dish were impressive. The presentation was beautiful.

Caramelized Vidalia onion fritter, vegetable slaw & mustard vinaigrette by Chef Hilary White of The Hil at Serenbe in Chattahoochee Hills, Ga.:Ultimately awarded top honors, this colorful dish impressed judges with its contrasting flavors of sweet and sour (the vegetables were pickled).

Sautéed Georgia vermilion snapper over new potatoscales, local Swiss chard and blue crab Vidalia scampi butter by Chef Dave Snyder, owner and executive chef of Halyards on St. Simons Island, Ga.: That Chef Snyder was able to prepare this dish in an hour without help of an assistant is an amazing feat. Dean, who was able to watch the action, said the chef worked like a machine. The fish was cooked to perfection and the flavor combination outstanding.

The Whole Onion by Chef Richard Wiggins, executive chef of Spice Market at W Hotel Atlanta-Midtown:One of my personal favorites, this dish impressed with its delicate yet contrasting textures, bright pop of color and pure deliciousness. I can only hope Chef Wiggins is able to find a way to put it on the menu, even if it may not quite fit the theme of his restaurant. Surely it can be a special sometime during Vidalia onion season?

Bottom Line: The competitors made it tough on the judges. The score margins were razor thin--just one point differentiated the majority of final scores. All the chefs who did not win can feel justified considering themselves very close contenders. I hope to see all these dishes on the menus at their restaurants, so that more folks can experience the Golden Onion. And with mouthwatering anticipation, I look forward to the second annual Golden Onion in April, 2013.

1st Quarter 2012 Buckhead Home Sales Report

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Buckhead real estate has been really busy in the first quarter of 2012.  Everyone you talk with feels like homes are selling faster, great homes are getting multiple offers, and the mood around town is quite chipper.  This is a very welcome atmosphere that we have been missing for a while.  While the first quarter of 2012 shows some improvement over the first quarter of 2011, it still has its challenges.  We saw an uptick in the number of homes sold this quarter and the sales price to list price ratio is getting back in line.  The average list price and sales price are both down compared to last year, but this is likely a market correction.  You can see in the chart below that Buckhead sellers are now getting 92% of their list price compared to 89% in the same period of 2011.  To me, this shows that homes are being priced closer to their actual value which in turn generates a quicker sale.

Here is a chart showing the comparison between the 1st quarter of 2011 & 2012:





2nd Quarter Outlook:
There are already 84 pending sales in the books for the second quarter, and considering its the middle of April, I foresee those numbers being really strong.  That does not include another 40 homes that are slated to close, but are still contingent.



If you want a more targeted market analysis for your neighborhood, please contact me and I would be happy to assist you.
Thank you,
Carson MatthewsAtlanta Fine Homes Sotheby's International Realty678-595-9286www.TheBuckheadOffice.com