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Cirque du Soleil’s ‘Luzia’ returns to Atlantic Station after 8-year gap

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Cirque du Soleil’s ‘Luzia’ returns to Atlantic Station after 8-year gap


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Production transports Atlantans to a Mexican mythical dreamscape.

Acrobats dressed as hummingbirds propel their bodies through small hoops during Cirque du Soleil’s touring production of “Luzia.” The show will run through Jan. 25 at Atlantic Station. (Courtesy of Matt Beard and Anne Colliard)

The sounds of a mariachi band and sweet aroma of fried cinnamon churros greeted Atlantans on Thursday night as they strolled under a full moon toward Cirque du Soleil’s blue-and-white-striped, big-top tent for the opening night of “Luzia,” touring at Atlantic Station through Jan. 25.

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The name “Luzia” — a portmanteau of the Spanish words luz (light) and lluvia (rain) — hints at the mystical and natural forces that awe audiences in Cirque du Soleil’s 38th production, which is inspired by Mexican culture, mythology and Mother Nature.

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The name of Cirque du Soleil's show “Luzia” is a portmanteau of the Spanish words luz (light) and lluvia (rain). A custom-engineered rain machine is used in the production to shower performers in water as they perform acrobatic feats. (Courtesy of Matt Beard and Anne Colliard)

The name of Cirque du Soleil’s show “Luzia” is a portmanteau of the Spanish words luz (light) and lluvia (rain). A custom-engineered rain machine is used in the production to shower performers in water as they perform acrobatic feats. (Courtesy of Matt Beard and Anne Colliard)

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A Cirque du Soleil performer in “Luzia” balances high atop poles, demonstrating awe-inspiring strength and agility. (Courtesy of Matt Beard and Anne Colliard)

A Cirque du Soleil performer in “Luzia” balances high atop poles, demonstrating awe-inspiring strength and agility. (Courtesy of Matt Beard and Anne Colliard)

A custom-engineered rain machine creates a curtain of water that showers over performers in “Luzia.” The water droplets are programmed to reveal whimsical shapes and patterns that glisten in the light. (Courtesy of Matt Beard and Anne Colliard)

A custom-engineered rain machine creates a curtain of water that showers over performers in “Luzia.” The water droplets are programmed to reveal whimsical shapes and patterns that glisten in the light. (Courtesy of Matt Beard and Anne Colliard)

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A giant treadmill used only in Cirque du Soleil's production of “Luzia” propels a dancer costumed as a Monarch butterfly. (Courtesy of Matt Beard and Anne Colliard)

A giant treadmill used only in Cirque du Soleil’s production of “Luzia” propels a dancer costumed as a Monarch butterfly. (Courtesy of Matt Beard and Anne Colliard)

Hoop divers dressed as hummingbirds are propelled by a giant treadmill in Cirque du Soleil's production of “Luzia.” (Courtesy of Matt Beard and Anne Colliard)

Hoop divers dressed as hummingbirds are propelled by a giant treadmill in Cirque du Soleil’s production of “Luzia.” (Courtesy of Matt Beard and Anne Colliard)

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Danielle Charbonneau

Danielle Charbonneau is a reporter with The Atlanta Journal-Constitution.



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Atlanta, GA

Atlanta says goodbye to several iconic restaurants faced with soaring costs

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Atlanta says goodbye to several iconic restaurants faced with soaring costs


The grills will soon go cold at several iconic Atlanta hotspots over the next few weeks. 

The owner of Daddy D’z BBQ Joynt in downtown Atlanta says the landlord plans on selling the building, as the cost of doing business has soared.

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Other Atlanta restaurants announcing closures include Agave, Eats on Ponce, Dantanna’s in Buckhead, and Alma Cocina’s Buckhead location.

Timeline:

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This past Saturday, Dantanna’s in Buckhead closed after two decades.

On December 20, Alma Cocina’s Buckhead location will close their doors.

Eats on Ponce closed on Oct. 18.

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Daddy D’z will close at the end of the month after a 35-year run at the intersection of MLK and Memorial Drive, but the owner hopes to eventually re-open at a new location.

Up the road from Daddy D’z, Agave in Cabbagetown says its last day will be January 31.

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What they’re saying:

The family that owns Agave cited the “current economic climate and unsustainable conditions.”

Christianah Coker-Jackson, who has owned Daddy D’z for the last eight years, said the landlord who owns the building is looking to sell.

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But she also points out running a restaurant has gotten much harder.

“It’s bittersweet. I’m heartbroken,” Christianah Coker-Jackson, owner of Daddy D’z said.  “We do see that the prices have increased. We do see that inflation has affected everything.”

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The backstory:

Reshma Shah, a marketing professor at Emory University’s Goizueta Business School, said small restaurants face an uphill battle with inflation sending costs up.

“You’ve got restaurants with labor costs going up, rent costs going up, food costs, of course, going up,” Reshma Shah, Emory marketing professor, said. “And the last thing you want to do is cut quality.”

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She said patrons are also tightening their belts this holiday season. 

“Consumers are really having to make a decision between do we want to go out? Do we want to buy presents?” Shah said.

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Daddy D’z BBQ Joynt in downtown Atlanta prepares to serve its final meals as the longtime smokehouse faces rising costs and a building sale. The restaurant will close at the end of the year. (FOX 5)

What’s next:

Daddy D’z is in negotiations to open a new location, but nothing is final.

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“I’m sad. Now I have to find someone else to go with mom. And to get some good barbecue!” Bertitta Marshall, Daddy D’z regular, said. “Where can you find that type of interaction, a family atmosphere that’s welcoming?”

The last day of business in the current building will be New Year’s Eve.

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“They always say when God closes one door, he opens up the ceiling. So I’m just waiting for my celing” Coker-Jackson said.

The Source: This article is based on original reporting by FOX 5’s Rob DiRienzo. Previosu FOX 5 Atlanta reporting was also used.

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Family-owned Atlanta restaurant closing doors for good in January after 25 years in business

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Family-owned Atlanta restaurant closing doors for good in January after 25 years in business


After 25 years in business, a popular family-owned restaurant in Atlanta’s Cabbagetown neighborhood will close its doors for good in 2026.

Agave Restaurant announced the upcoming closure on Instagram, saying that its last day of business will be on Jan. 31.

The owners of the restaurant, which sits on Boulevard SE close to Oakland Cemetery, said that the “current economic climate and unsustainable conditions” were the reasons behind shutting down the business.

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“This decision was not made lightly, but as our family looks toward a new chapter, we find it is time to say goodbye. From the bottom of our hearts, we want to express our deepest gratitude for your unwavering support, laughter-filled dinners, and the privilege of being part of your celebrations and everyday moments for a quarter of a century,” the Instagram post reads.

According to Agave’s website, Arizona-native and founder Jack Soble started the restaurant in 2000 after noticing Atlanta lacked some of the flavors he grew up with.

In a GoFundMe he opened to support the restaurant’s staff, Soble said that he sold his car and stocks, and emptied his son’s college fund to attempt to keep the restaurant going.

“I have poured all of our family resources into paying off back debt to accountants, paper and chemical suppliers and food purveyors. We have also had to put well over $100,000 into new equipment and repair deficiencies in regards to the historic building including plumbing and electrical. Also, the astronomical loss of sales due to continuous flooding that the City of Atlanta Department of Watershed Management can’t seem to repair has been staggering,” Soble wrote.

Soble is asking Atlanta residents to continue supporting Agave until their final day. The restaurant will still accept all outstanding gift cards until that time.

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Nick Emmanwori Has ‘Tremendous Game’ in Seahawks’ Week 14 Win In Atlanta

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Nick Emmanwori Has ‘Tremendous Game’ in Seahawks’ Week 14 Win In Atlanta


Emmanwori’s presence has made a difference for the Seahawks not just because of the individual plays he makes, but because of what his rare traits allow Macdonald to do with his defense. Emmanwori, who ran a 4.38 second 40-yard dash at the NFL Scouting Combine, is fast enough and athletic enough to cover receivers, as was evident when he nearly picked off a pass last week while guarding All-Pro receiver Justin Jefferson on a third-down play. And at 6-foot-3, 220 pounds, he’s also big enough and physical enough to play at or near the line of scrimmage and mix it up with tight ends and even offensive linemen. Add to that another versatile player like Witherspoon, who while significantly smaller than Emmanwori, can still hit with the best of them, and the Seahawks have the ability to create a lot of havoc with a pair of defensive backs who can line up all over the field.

“That’s a challenge,” receiver Cooper Kupp said of facing a defense featuring Emmanwori and Witherspoon. “The things that Emman does out there, what he creates, what he allows the defense to be in and the problems he creates, just in terms of the player that he is, how physical he is, his ability to cover, the athleticism to play man-to-man against whoever’s out there. It’s a very special thing, and Mike does a great job allowing him to play fast, and allow those guys to play off of each other—obviously Spoon is one of those guys that you’d say is the heart and soul of that defense in terms of the energy he brings and the way he communicates. So those guys playing off each other, it’s just special. That’s a special group over on that defensive side of the ball.”

Added cornerback Riq Woolen, “I’m not going to lie to you, this is the best secondary I’ve played with. I’ve been with some dogs before, but it’s different when you have dogs, and we’re all on the same time, all on the same line and same rhythm.”

Despite missing almost four full games with an ankle injury, Emmanwori has thrust himself in the Defensive Rookie of the Year conversation with his play since returning from that high-ankle sprain he suffered early in Seattle’s opener. After Sunday’s standout performance, Emmanwori now has nine passes defensed, five tackles for loss, 53 total tackles, an interception and 1.5 sacks, not to mention the blocked field goal.

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“Tremendous game,” Macdonald said. “We gave out some game balls, and he got one of the game balls. I’m really happy for him. He’s worked his tail off. He really has. He does it every day. He’s a tremendous asset for us. Obviously when we’re utilizing him, when we’re playing him against 13 personnel in the area, he’s throwing his stuff in there. I’m happy for him, and he’s got a great attitude. Happy for him. He deserves it.”

Added safety Julian Love, “He’s definitely special. He’s capable of doing a lot of things. He’s around the ball, he can blitz, he can cover, he can do all the things. This won’t be the last time this happens. Nick’s a special guy. We love him. He works hard.”



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