Crispy catfish nuggets served in a crispy waffle bowl and with a side of lemon tartar sauce.
Fried naked Springer Mountain wings with a choice of Triplz Hot, Lemon Pepper Glaze, or Plain.
Crinkle-cut fries dusted with parmesan cheese, parsley, and truffle oil.
Served w/Beef Bacon, Tomato, and Black N' Bleu Dressing.
Tossed w/Apples, Pecans, Ricotta Salata, and Balsamic Vinaigrette.
Seared Avocado w/Green Tomato Salsa.
Served w/Green Tomato, Kale, & Lemon.
Served w/Green Tomato Salsa, and Ricotta Salata.
*Choice of Catfish or Shrimp.
Served with Caramelized Onions, Pimento Cheese, and Arugula.
* Beef or Impossible.
In a Butter Sauce w/Fresh Seasonal Vegetables.
Culinary Institute of New Orleans graduate Chef Gary Caldwell developed his love for gourmet, culinary delicacies tugging at grandma’s apron strings while she cooked up all the fresh Creole and Cajun delights we know and love. Beginning his culinary career at age 16, Chef Gary has thrilled the taste buds of guests at some of the country’s finest hotels and casinos to include Wynn Resorts in Las Vegas and the Borgata in Atlantic City. His culinary pursuits and love for travel landed him in the beloved ATL where the Triplz family was blessed to woo him into taking our menu to new and greater heights. His exquisite culinary skills and impeccable techniques reflect his love for the “Deep South” and passion to wow the palate with exceptional flavor profiles.