Good Day Atlanta viewer information November 4, 2016

Burgers With Buck: The DC in DC's Backyard Grill in southwest Atlanta stands for owner/chef Danny Covington.  Originally from Savannah, Covington is not a classically trained chef.  To him, preparing good food is more of a hobby.  He learned to cook from his mom and grandmom and grew up honing his skills making meals for his siblings.  Working in the hospitality industry for years, he also picked up a few tips from Executive Chefs along the way.


The slogan is, 'Taste The Difference', and the concept is simple...make the customer feel like they are in their own backyard.  It is not what you would describe as a burger joint and it's not really a traditional BBQ joint although you will find both on the menu.  It is more of a backyard favorites joint, and what's more 'backyard' than a great burger.


He calls it the Gourmet Burger, and it is probably unlike any burger you have had.  You really can 'taste the difference'.  He makes it 'the old fashioned way' with chopped bell pepper and onion in the meat, but he even takes it a step further than his grandmother did by also adding wild mushrooms to help keep the moisture of the meat. 


Let's just say his grandmama would be awful proud.


The secret ingredient is the 'Comeback Sauce'.  As the name implies, it is the little extra something on the Gourmet Burger that will make you 'Comeback', again and again. 


The side dishes include baked beans, cole slaw, macaroni and cheese, collard greens, or potato salad.  #BurgersWithBuck tried both the mac and cheese and the collards and was quite pleased with both.


Here's the kicker.  The price is right.  At DC's, you get the Gourmet Burger, with your choice of a side dish and a drink for the low price of $8.00.


Located in the corner of a small strip center on Campbellton Road, the restaurant is unassuming.  It's the kind of place that you may never even notice or try unless it is recommended to you.  #BurgersWithBuck recommends that you check it out. 


If the name sounds familiar, it is the same restaurant that was a favorite in Cobb County for many years.  And one more thing...they deliver.


For more information, go to their website


DC's Backyard Grill is precisely the type of restaurant that #BWB may have never found without a recommendation from someone like you. So, as always, if you have a favorite burger that you would like to see featured, tell me about it on or, and don't forget to use the hash tag #BurgersWithBuck and/or #BWB.


Furry Friends Invade Infinite Energy Center for Cat Competition Show: 

Never has the name Infinite Energy Center been more appropriate than it will be this weekend, when the Duluth venue is filled with hundreds of kittens and cats!


The 78th CFA Championship and Household Pet Cat Show is taking place on November 5 and 6, bringing hundreds of four-legged friends to North Georgia.  The Show is presented by The Cotton States Cat Club, which has been producing the competition event since 1938.  More than 300 cats will compete during the show, showcasing both well-known and rare breeds, and there is also a special "household pets" competition which features many rescue pets up for adoption.


Good Day Atlanta's Paul Milliken spent the morning at the Infinite Energy Center, getting a preview of this year's big event!




iL Giallo Osteria Chef Jamie Adams shows Good Day Atlanta anchor Alyse Eady how to prepare fresh authentic pasta.  See recipe below: 






Twitter:  @ilgialloatl


Instagram:  @gialloatl


il Giallo Spaghetti

serves 4 appetizer portions



  • 2 cups Giallo marinara
  • 2 cups, drained Italian tomatoes, coarsely chopped
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons chopped garlic
  • 8-10 basil leaves, sliced
  • 1 tablespoon chopped parsley
  • Grated grana Padano to taste
  • Salt to taste
  • 1 pound pasta



In a sauté pan large enough to hold all of the sauce and all of the pasta, add the olive oil and garlic and cook till golden brown. Add the tomatoes, basil and parsley and cook at high heat to evaporate the water from the tomatoes then add the marinara and check for salt.

Cook the pasta in a large pot of abundant salted water until done, drain and transfer to the sauce. Toss well and add grated cheese to taste and serve immediately.

Basic Tomato Sauce

To be used by itself, or as a building block for other dishes




  • 1 #10 can of Italian tomatoes
  • 1 small onion, julienne
  • 1\2 cup extra virgin olive oil
  • salt, pepper




In a heavy bottomed sauce pot large enough to hold all of the tomatoes, add the olive oil and onion. Cook the onion until dark brown, almost burned. Pass the tomatoes, liquid and all through a food mill. When the onions are ready, remove them from the oil and add the passed tomatoes. Bring up to a boil and simmer for 20 minutes. Add salt and pepper to taste. Pour the sauce out into a larger pot to cool quickly then transfer to sealable container. The sauce can be stored refrigerated for 5 to 7 days.


This is the tomato sauce from Ristorante Ceresole in Cremona where I worked for a year. I use this sauce every day at il Giallo, Vici, etc.


Pet of the day from Zoo Atlanta.  For more information on Zoo Atlanta click here. 


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