Athens dream pop darlings Venice is Sinking gave ampersand a glimpse into its musical appetites. “We go on tour for a couple of things. We like to see places. But really … we just like to eat at these places,” says Lucas Jensen, drummer.

The entrance …

Photo by SEAN TAYLOR

Jensen answers the door with a La Playa beer in one hand and leads me toward the strangely powerful German folk music percolating through the air. “We dig old vinyl, especially international records,” says Jensen filing through the frayed edges.

The lineup …

In the dining room we are greeted by five distinct salsas: 5 & 10 executive chef Hugh Atchinson’s salsa verde recipe, watermelon pico de gallo, serrano salsa verde, chipotle salsa and the main attraction of the evening — pork salsa with marmalade, soy sauce and a little cumin.

The real masters …

Viola player and biochemist Carolyn Troupe, who couldn’t make it for the feast, is not too shabby around the kitchen either. When she’s not playing a mean fiddle, she’s brewing up some kombucha (Chinese herbal tea) or culturing some Turkish kefir yogurt.

Popeye’s or Bojangles?

Southern fast food holds a special place in the band members’ culinary hearts. One Thanksgiving they set out to settle an age-old question – who has the best Cajun fried turkey, Popeye’s or Bojangles? Unfortunately they weren’t able to procure the former fowl, so they settled for Bojangles; which for 30 bucks is not a bad option at all.

Carolina ‘cue …

While they recorded AZAR (2009) in North Carolina, they were fortunate enough to have a sausage factory a block down the road. Kilos of wax paper wrapped pork just waiting to be converted to greasy goodness. Carolina barbecue flashbacks are unavoidable. “I remember you could get [pork] sliced, like brisket style, not just pulled. This is something you would never see down here in Georgia,” remembers Daniel Lawson, frontman.