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Media Rates 2014Atlanta Now Magazine’sTarget MarketCirculation: 100,000 Bi-monthly

Market: The Official Visitors Guide of the Atlanta Convention & Visitors Bureau (ACVB). Atlanta NOW is distributed at all major hotels and more than 50 attractions and visitors centers throughout metro Atlanta. Exclusively distributed at each of the ACVB Visitor Information Centers at Underground Atlanta, Hartsfield-Jackson Atlanta International Airport and The Georgia World Congress Center, Atlanta NOW is the only publication reaching conventioneers on site. Atlanta NOW is also the only Atlanta visitors guide being mailed out-of-market to parties requesting more information about the city.

Each issue included What’s Hot, a Calendar of Events, Dining, Shopping, Sports, Metro Atlanta Maps and more!

Ad Sizes:

Publication Deadlines:

Full Page1/2

Island 1/3 H

2/3 V

1/2 H

1/3 V

1/6 V 1/6 H

Advertising RatesACVB Members*

Size 1x 3x 6xfull page $9,575 $9,100 $7,600

2/3 page $7,950 $7,500 $6,400

1/2 page $6,700 $6,400 $5,500

1/3 page $4,375 $4,150 $3,400

1/6 page $2,700 $2,600 $2,150

Four color process add $450

Spot color(per color)

add $250

Cover request(inside front and back covers)

add 25%

Cover request(inside back cover)

*non-members add 25%

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Publication date

January/February November 29 December 11 December 27

March/April January 28 February 4 February 21

May/June April 4 April 11 April 28

July/August June 2 June 6 June 27

September/October August 1 August 12 August 27

November/December October 3 October 10 October 24

3384 Peachtree Road, Suite 900, Atlanta, GA 30326p: 404-249-1750 f: 404-249-1759Atlanta.net

OFFICIALPUBLISHER OF

What’s HotHighlights of can’t-miss events

Calendar of EventsA lineup of music, dance, theater, visual arts,

special events, multicultural activities and sports.

DiningA themed look at eating out in Atlanta

ShoppingHow to make the most of malls and

shops across the metro area

Visitor resourcesListings of accommodations,

transportation and other helpful community information from members of the

Atlanta Convention & Visitors Bureau

Metro Atlanta MapsHow to navigate the streets

Y’all Come BackA sneak peak at upcoming events

What’s Coming Up:January-February: A celebration of African- American history events, such as Martin Luther King Jr.’s Birthday and Black History Month. Wintertime events, romantic rendezvous, and the city’s best new restaurants, spas, salons and more. Plus, wintertime sports.

March-April: A guide to Atlanta in the springtime, including family fun, special events and fabulous festivals from St. Patrick’s Day to the Atlanta Dogwood Festival. Shopping for the latest springtime fashions and accessories at all of the super stores around town. The start of Braves baseball at Turner Field.

May-June: A look at some of the exciting events and activities going on around town. Music in the great outdoors, from the Atlanta Jazz Festival to the Atlanta Symphony Orchestra’s Classic Chastain Concert Series. Plus, outdoor dining.

July-August: Family fun at Atlanta’s awesome attractions and fabulous festivals. Summertime shopping essentials, from sunglasses to shorts. Sports events, such as the Peachtree Road Race and the start of the NFL pre-season with the Atlanta Falcons.

September-October: Fabulous fall festivals plus Halloween events including Atlanta’s The Big Boo. Fun fall fashion finds and sports events ranging from the At-lanta Football Classic to The Chick-fil-A Kickoff Games.

November-December: Holiday happenings all over town, from performing arts and home tours to light displays and family fun. A holiday gift guide and festive feasting plus the Chick-fil-A Bowl and the New Year’s Eve Peach Drop at Underground Atlanta.

CUSTOM CONVENTION COVERS Exclusive Bonus Distribution

Editorial Calendar

2014What’s in Every Issue:

28 29www.atlanta.net November | December 2013

Dining Now Dining Now

12 Days of DessertsThis season, treat yourself to one of these

sweet concoctions on Atlanta Convention & Visitors Bureau’s list of 100 Signature Dishes.

From dressed-up comfort favorites to works of edible art, there is something to please each of your demanding sweet teeth. BY GIANNINA SMITH BEDFORD

Highland Bakery: Peanut Butter French Toast

Taking French toast to a whole new level, these two huge slices of house-made Challah bread are filled with peanut butter and dipped in batter before being encrusted with bran flakes. Finishing touches include brown sugar butter and caramelized bananas. (404) 586-0772 / www.highlandbakery.com

Horseradish Grill: Kentucky Oatmeal Spice Cake

A hometown favorite, this warm and aromatic spice cake is a staple at the Chastain Park restaurant. Spiced with nutmeg and cinnamon and served with caramel ice cream, it’s a dessert to savor at holiday gatherings year after year. (404) 255-7277/ www.horseradishgrill.com

King of Pops: Chocolate Sea Salt Pop

The ideal juxtaposition of salty and sweet, King of Pops’ popular icy concoction is made with whole milk, organic evaporated cane juice, heavy cream, dark chocolate and sea salt. The best part: The milk-based delight is available all year long. www.kingofpops.net

Ocean Prime: Ten Layer Carrot Cake

This comfort food favorite is created with fresh carrot puree, crushed pineapple and shredded coconut. And, if you think the cake is good, the toppers of lemon cream cheese icing, pineapple syrup and fresh whipped cream will definitely have you asking for a second helping. (404) 846-0505/ www.oceanprimeatlanta.com

Rathbun’s: Banana Peanut Butter

Cream Pie

A sweet crust is layered with crunchy peanut butter, sliced

ripe bananas and vanilla bean pastry cream to create this palette-

pleasing pie. Topped with Italian meringue — similar to American

marshmallow — this decadent meal-ender will take you to dessert

heaven. (404) 524-8280 / www.kevinrathbun.com/restaurants

The Shed at Glenwood: Ding Dong

Reminiscent of the famous household treat, this gourmet house-made version of the Hostess brand chocolate cake boasts high-grade brute cocoa powder and white chocolate cream filling. It takes two days to make and is nearly impos-sible to forget. (404) 835-4363 / www.theshedatglenwood.com

Watershed on Peachtree: Very Good Chocolate Cake in a Jar

It may be small, but it packs a whole lot of flavor thanks to the rich dark chocolate and double strength-brewed coffee — an ingredient in both the cake and frosting. Garnished with a dollop of whipped cream, this treat is just the fix you need to conclude a Southern-inspired meal. (404) 809-3561 / www.watershedrestaurant.com

Kyma: Loukoumades

These warm, doughnut-like sweet endings keep true to Kyma’s promise of serving

authentic gourmet Greek cuisine. Served hot, the yeast-risen dough puffs are deep-fried

to a golden brown, then drizzled with honey syrup and sprinkled with cinnamon and

chopped, toasted walnuts. (404) 262-0702 / www.buckheadrestaurants.com/kyma

Miller Union: Ice Cream Sandwiches

Made from scratch by pastry chef Pamela Moxley and served only at lunch, these frosty desserts change flavors with the seasons and the freshest ingredients available. From banana-peanut toffee and coconut-chocolate crunch to maple-ginger-snap and basil, the inventive combinations will leave your taste buds happily guessing. (678) 733-8550 / www.millerunion.com

Corner Café: White Chocolate French Toast

This rich breakfast item begins with a loaf of Buckhead Bread Company white chocolate brioche cut into thick slices, which are then soaked in an egg, milk and vanilla mixture and fried in a skillet. Topped with white chocolate and cinnamon-vanilla sugar, it is a chocolate lover’s ideal way to start the day. (404) 240-1978/ www.buckheadrestaurants.com/corner-cafe

Donlan & Greenbaum’s

New York Prime Restaurant:

Banana Cream Pie

A flaky, buttery walnut shortbread crust is filled with thick, but light

banana cream filling to create this signature beloved dish. Topped with

thin slices of a whole fresh banana and a pile of homemade whipped cream, the velvety pie is finished with curls of white chocolate. (404) 846-0644/

www.newyorkprime.com/atlanta

The Farmhouse Restaurant: Marie’s Chocolate Bourbon Pie

This Chocolate Bourbon Pie was Chef Marie Nygren’s first published recipe at just 16 years old. Made with semisweet chocolate, toasted pecan pieces and a fourth of a cup of bour-bon, the recipe appeared in the Columbus Ledger Enquirer in 1976. (770) 463-2622 / www.serenbefarmhouse.com

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