For two years, Nirvana Cafe & Grille in Roswell has been noted for its inventive ice cream combinations, many of which are created by customers who compete in monthly contests to come up with the most original flavor. Last week, owner Scott Shickler took his creative concept to the next level, opening a full-service Nirvana in Alpharetta.

Ice cream is now just one component of the restaurant that serves lunch, dinner and brunch, as well as cocktails and wine. The casual-fare items are still in place, too, but there is also a full range of entrees for diners who want more elegant choices. And just like the ice cream, there's usually a little extra something thrown in.

Phil Skinner/AJC staff (ENLARGE)
Smoked Salmon Benedict. Sliced Nova Scotia salmon with poached egg on a toasted english muffin and topped with a caper hollandaise sauce.
Phil Skinner/AJC staff (ENLARGE)
Portobello Paradise, an oven-roasted portobello mushroom stuffed with seasoned crab topped with peppercorn-Parmesan sauce, is part of Nirvana's offerings at the restaurant's Alpharetta location.
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Expanded options

"We wanted to start with the classics and comfort food and add a twist," said Shickler. "So instead of regular mashed potatoes, you can have fully loaded potatoes with sour cream, chives, onions, cheddar and bacon. Since everything's made fresh, a guest can even customize their potatoes if they like."

Fans of Nirvana's salads, sandwiches, pasta and soups will find many of their favorites on the Alpharetta menu. But there's also a choice of entrees such as shrimp and grits, topped with crab and corn; crab-stuffed portobellos in a peppercorn Parmesan sauce; pistachio-crusted tilapia topped with mango chutney; and meatloaf infused with cheddar cheese and bacon then topped with a sweet barbecue sauce.

Other updated favorites include "ya ya quesadillas" stuffed with mushrooms, red peppers, onions, caramelized onions, spinach, Swiss and pepper jack cheeses and served with a dipping sauce of sour cream, mango and pineapple. For brunch, the eggs Benedict come with smoked salmon and a caper hollandaise; the pancakes are filled with pecans and topped with vanilla gelato and pralines. Kids can order a mini meatloaf, "finger" (penne) pasta or a Fluffernutter sandwich.

There's still plenty of homemade ice cream for dessert. The three-scoop bowls let customers mix and match their favorite flavors. There's also a crème brûlèe flavored with Frangelico, a mixed berry tart, turtle cheesecake and chocolate chip cookies.

From the bar

The full bar provides cocktails, beers and wines by the glass and bottle. There's a lineup of signature drinks, including the Caribbean mango martini, pomegranate martini, strawberry mimosa, and Jekyll Island iced tea, blended with five spirits. On weekends, you can enjoy the make-your-own Bloody Mary bar.

Log time in kitchen

The restaurant features a 15-seat kitchen for cooking classes that are being scheduled for adults and kids. It's also the area where you can watch the ice cream being churned. It's there that Shickler hosts "Ice Cream University," a program for school and youth groups to learn about the business of restaurants. Kids can also sign up for parties that include making their own cupcakes and pizzas.

The tradition of the monthly ice cream contest continues in Alpharetta, and in this location, the winners will be invited into the kitchen to put their creation together.