ADDO Worldwide
Consultant · Powers Lake ·
Experimental dining, cooking classes, produce subscriptions, wine club
Information
5505 Interstate N Pkwy Suite 200, Atlanta, GA 30328, USA Get directions
Experimental dining, cooking classes, produce subscriptions, wine club
5505 Interstate N Pkwy Suite 200, Atlanta, GA 30328, USA Get directions
"“Addo is less a restaurant and more of an experience. In the Before Times, this ticketed dinner offered everything from a multi-course Spam tasting menu to an Oregon Trail-inspired dinner game. When the pandemic hit, they didn’t stop at simply switching to takeout - though they do have some incredible Puerto Rican dishes to-go. Addo also started offering produce subscriptions, virtual group cooking classes, holiday tasting menus, a wine club, and more. And when the Goya boycott went down, chef and owner Eric Rivera offered nationwide shipping of his homemade Puerto Rican seasonings. But quite possibly the best thing about these pivots is that some of the experiences even include Zoom links, just so customers can hang out with each other and the staff while eating.”" - team infatuation
"I've noted that Beaumier has worked at Eric Rivera’s Addo." - Adam H. Callaghan
"Chef Eric Rivera is no stranger to trying new things, and his Ballard restaurant has adjusted to current conditions by experimenting with a variety of options, including now a full-fledged retail section. There are several pantry options that feature a selection of hot sauces, cooking oils, and dry goods (some of which are available for nationwide shipping). And the sazón is sensational." - Eater Staff
"Chef Eric Rivera is a huge sports fan, and typically brings the heat for game days. This year, the Super Bowl package features wings, baby back ribs, 7-layer dip, Sazon plantain chips, a Cubanos sandwich kit, and a 12-pack of Rainier, along with an array of sides and sauces. There are also wings a la carte on the Addo 206 menu." - Gabe Guarente
"I admired Addo for finding niches and staying nimble, essentially turning up the volume on their concept during the pandemic." - Gabe Guarente
