the issue > Press | Press Coverage > March 25, 2013

Number One at Highland Park Village gets a menu makeover and a new squeeze

Brian Bolke’s latest venture, Number One, has gone through some changes. Earlier this week, ShopTalk reported that the chic shop-slash-juice bar had dropped the Le Jus from its name, due to the departure of Dana Card just a few months after its opening.

Card left to “focus on personal nutritional endeavors,” Bolke tells CultureMap. But no hard feelings. The Highland Park Village hot spot now has a new menu and juice line, courtesy of new venture Vim+Vigor.

The menu now includes more gluten-free and Paleo items, including a curry-scented chicken salad sandwich on house-made bread baked with almond and garbanzo flours, as well as a trio of vegetarian dips baba ghanoush, hummus and tzatziki served with crackers baked with almond flour and sesame seeds.

“Every ingredient is listed at the counter,” Bolke says. “And the food is delicious and guilt-free.”

We concur. A recent trip revealed a simple, clean-tasting chicken soup and perfectly portioned, mustard-spiked egg salad on a bed of arugula. We washed down our dainty dishes with juice made with orange, grapefruit, lemon and a hint of ginger.

“The quality is extraordinary, and the response has been overwhelmingly positive,” Bolke says. “After a week of selling out, we are now getting juices delivered daily to keep up with demand.”

Number One still does assorted teas and coffee made with a La Marzocco machine; both beverages complement the delicious grain-free muffins. Cacao Atlanta organic chocolates beautifully displayed on glass stands are destined for impulse purchases.

Bolke says the transition has been a smooth one except for one little hitch. “We just need to stop selling out of juice,” he says. Speaking of juice, Vim+Vigor cleanses arrive May 1.

We have only one quibble with this new Number One: We would like more of those gluten-free crackers to go with our hummus, please.

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