Author Archives: Atlanta Magazine

Fresh on the Scene: Rose + Rye, Bar Americano, Deep End

Source: Atlanta Magazine

The Rose + Rye team from left to right: pastry chef Charity Everett, sous chef Anu Adebara, general manager Jessica Schilling, and executive chef Lindsay OwensPhoto by Sara Hanna Rose + Rye Rose + Rye’s backstory makes you want to like it. First, the staff is overwhelmingly female, and our city’s restaurants could use more women in charge. Executive chef Lindsay Owens and sous chef Anu Adebara make up the back of the house, and general manager Jessica Schilling runs the front. Second, Rose + Rye brings Midtown’s quirky “Castle,” a 1900s mansion that sat mostly empty for years, back ...

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Eat This: Shakshuka at Spiller Park Toco Hills

Source: Atlanta Magazine

Shakshuka is served at Spiller Park’s Toco Hills location, which opened in September.Photograph by Caroline C. Kilgore Unlike Hugh Acheson’s counter-service coffee shop in Ponce City Market, the Toco Hills location of Spiller Park has a tiny but capable kitchen that’s taking the menu beyond apple- or avocado-loaded toast. The new menu item to order: shakshuka, originally a North African dish of eggs poached in a stew of tomatoes, peppers, and onions. Acheson’s version is made with green tomatoes and poblano and jalapeño peppers and topped with cilantro and feta cheese—with toasted bread for dipping on the side. (Really, just ...

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Fresh on the Scene: C. Ellet’s, Bar Mercado, Bluetop

Source: Atlanta Magazine

The giant Tomahawk ribeye at C. Ellet’sPhotograph by Caroline C. Kilgore C. Ellet’s Linton Hopkins built this new steakhouse right next to SunTrust Park’s enormous entrance, and he lured chef Damon Wise from New York to run it. (Hopkins also just moved three-time James Beard Award nominee Jen Yee south to oversee the pastry programs at all of his restaurants.) Named for Hopkins’s great-great-grandfather, Charles Ellet Jr., the restaurant has a split personality. On the left side, curvy booths and pearlescent blue and green tones aim for glamour in the formal dining room, where beef from heavyweight producers around the ...

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Meet the people behind Atlanta’s Best New Restaurants 2017

Source: Atlanta Magazine

(L-R) Sarah Dodge, Joshua Fryer, Nhan LePhotograph by Ben Rollins 8Arm Baker: Sarah Dodge Hometown: Atlanta, Georgia Beverage Director: Joshua Fryer Hometown: Nashville, Tennessee Partner: Nhan Le Hometown: Hue, Vietnam Chef (not pictured): Wilson Gourley Hometown: Washington, D.C. Chef (not pictured): Keith Remes Hometown: Covington, Georgia Brian SoPhotograph by Ben Rollins Spring Chef/Owner: Brian So Hometown: Kennesaw, Georgia Anthony SpinaPhotograph by Ben Rollins O4W Pizza Chef/Owner: Anthony Spina Hometown: Red Bank, New Jersey Sung Yong LeePhotograph by Ben Rollins 9292 Korean BBQ Owner: Sung Yong Lee Hometown: Gwang Ju, South Korea Bryan FurmanPhotograph by Ben Rollins B’s Cracklin’ Barbeque Chef/Owner: Bryan Furman Hometown: Cassatt, South Carolina Jay SwiftPhotograph by Ben Rollins Noble Fin Chef/Owner: Jay Swift Hometown: Baltimore, ...

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8Arm

Source: Atlanta Magazine

8ArmPhotograph by Caroline C. Kilgore Dwarfed in size by Ponce City Market, in a building just across from it, 8Arm beams with independent spirit. When the restaurant first opened in the summer of 2016, chef Angus Brown’s menu moved the dining needle in a way PCM’s offerings still do not, with a refined high-low mix. Sadly, Brown passed away in January, but the morning-to-late-night restaurant has gone on, absorbing and reflecting the frisson of its neighborhood the same way co-owner Nhan Le and Brown’s first restaurant, Octopus Bar, does with the devil-may-care energy of East Atlanta Village. Le’s partner Skip ...

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Spring

Source: Atlanta Magazine

GrouperPhotograph by Johnny Autry There aren’t many chefs in Atlanta who can cook like Brian So, who has chosen to open his first restaurant not in the city but in Marietta. Spring is located just one block off of the square in an almost-hidden, minimally decorated room inside a 100-year-old freight depot. It’s intimate, to say the least—you can hear every move So makes in the kitchen, down to the swipe of his whisk against a stainless steel bowl—but that’s a bantam price to pay for access to his technical, restrained, reverent cooking. It’s clear that his goal isn’t necessarily ...

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The Federal

Source: Atlanta Magazine

The FederalPhotograph by Heidi Geldhauser Much of this stretch of Midtown has become a bland, corporate landscape, but the Federal is a place you want to linger. The reason goes beyond its antique mirrors and tufted leather banquettes; it’s also the morning-to-night menu that any proper European brasserie should offer. Plus steaks—chef Shaun Doty hails from Oklahoma, after all—hand-cut and cooked in cast iron. Doty became superstar chef Gunter Seeger’s right hand in the kitchen of the Dining Room in the Ritz-Carlton, Buckhead, and grew by leaps and bounds after letting loose on his own at the much-missed Shaun’s in Inman ...

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O4W Pizza

Source: Atlanta Magazine

Detroit-style pizzaPhotograph by Caroline C. Kilgore Granted, O4W Pizza is not exactly new. Owner Anthony Spina, a New Jersey native, opened the original pizzeria in Irwin Street Market in January 2015. The Inman Park stall was short-lived (it closed in June 2016), but the concept was not. One month later Spina relaunched O4W in Duluth, a gutsy move considering his most loyal customers lived ITP. The larger space can accommodate proper table service and—important in calculating this list—an expanded menu, which now includes the best arancini in the metro area as well as chicken parm heroes and handmade cavatelli. And ...

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9292 Korean BBQ

Source: Atlanta Magazine

Photograph by Caroline C. Kilgore Good Korean barbecue is the sum of its parts. At 9292, each part is a cut above: a rainbow of daily changing banchan (complimentary side dishes) like pickled radishes and soy-glazed peanuts; prime-tasting brisket, short ribs, and ribeye; charcoal grills; and a clean, modern space. With their slim-cut jeans and cheery smiles, the servers are practically indistinguishable from the K-Pop stars gyrating on the flat-screens lining the walls. It’s a marvel to watch them navigate the labyrinth of semi-private dining cubicles, each table inset with a stainless steel bin to hold the glowing coals. Need ...

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Noble Fin

Source: Atlanta Magazine

Pan-roasted BranzinoPhotograph by Heidi Geldhauser It’s rare that a restaurant delivers more than it promises. Drive past Noble Fin’s Peachtree Corners location and on first glance you might mistake the beige facade and swinging glass doors for a Barnes & Noble. But as former Atlanta magazine restaurant critic Corby Kummer put it in the November 2016 issue, “Noble Fin turns out to be the city’s most assured and satisfying fish house since Ford Fry’s infinitely more stylish the Optimist.” Chef and owner Jay Swift masters a wide range of dishes: a well-calibrated clam chowder, neither too thick nor too thin; ...

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B’s Cracklin’ Barbeque

Source: Atlanta Magazine

B’s Cracklin’ BarbecuePhotograph by Johnny Autry Barbecue is a regional game. A Carolina pitmaster, for example, would no sooner slather his meat in red sauce than open a vegan restaurant. But Bryan Furman, a former welder, is beholden to no style but his own. “Even if I show you how to do it, you’re not going to be able to do it like me,” he says, winking. When he opened the original B’s in Savannah in October 2014, Furman was one of the first to bring heritage pork to the barbecue world; he currently raises six breeds of pigs, Duroc ...

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Food Terminal

Source: Atlanta Magazine

Food TerminalPhotograph by Iain Bagwell Food Terminal signals a new chapter on Buford Highway, which is once again becoming the hub of Atlanta’s ethnic food scene after a mid-2000s slump. The restaurant—really more like an upscale food hall—was swarmed as soon as it opened in March, and the crowds haven’t waned since. Owners Howie Ewe and Amy Wong, who is also the chef, specialize in Malaysian cuisine, which blends Chinese, Indian, Singaporean, and Thai flavors. It’s a mash-up style of cooking that reflects the collage of cultures you’ll find in this part of town. The colossal freestanding space also places ...

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Atlanta’s Best New Restaurants 2017

Source: Atlanta Magazine

Thai chili pan mee at Food TerminalPhotograph by Iain Bagwell What does “fine dining” mean anymore? All over the country, you can find ambitious cooks serving masterful meals on plastic trays shoved across food hall countertops, not a tablecloth in sight. What the restaurants on this list have in common aren’t starched white linens; it’s the pure, unwavering focus on food. There’s a barbecue pitmaster raising heritage breed hogs and smoking them whole, the meat so full of flavor it’s almost better un-sauced; a Malaysian immigrant laboring over fresh-made rice noodles that are as good as what you’d get in ...

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Add these indie food magazines to your reading list

Source: Atlanta Magazine

Need a fix of food magazines that aren’t mainstream? Try Cured, The Gourmand, and Noble Rot.Photograph by Caroline C. Kilgore Sure, there’s Bon Appétit and Food & Wine, but if you want to sink your teeth into artful photos of too-ripe fruit (actually pretty beautiful) or an account of Vincent Price’s culinary exploits, then you need to go farther afield than the newsstand at CVS. At Katie Barringer’s high-brow Cover Books, which has two locations, you can pick up the latest copies of Drift, which is all about coffee culture, culinary travel zine Ambrosia, and avant-garde food journal the Gourmand. ...

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Buttermilk Brined Lamb Chops with Corn and Pecan Romesco

Source: Atlanta Magazine

Buttermilk Brined Lamb Chops with Corn and Pecan Romesco Serves 4 2 cups buttermilk ¼ cup Dijon mustard 2 springs rosemary, finely chopped 5 cloves garlic, smashed Freshly ground pepper 2 racks of lamb chops, 8 chops per rack, cleaned and cut into individual chops Kosher salt Romesco Sauce (recipe below) Combine buttermilk, mustard, rosemary, garlic, and pepper in large plastic bag. Add lamb, ensuring all chops are coated with marinade, and seal. Chill in refrigerator overnight. Remove lamb from refrigerator 1 hour prior to cooking. Heat a grill to high heat on one side and medium-high on the other. ...

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Mushroom and Gruyère Crostini

Source: Atlanta Magazine

Mushroom and Gruyère crostiniPhotograph by Raftermen Mushroom and Gruyère Crostini Makes 48 small crostini 2 tablespoons butter 1 tablespoon olive oil 2 shallots, thinly sliced 2 cloves garlic, minced 1 pound mixed mushrooms (such as crimini, shiitake, black trumpet, and chanterelle), sliced ¼ cup dry white wine 3 sprigs fresh thyme 2 cups grated Gruyère 2 scallions, thinly sliced Salt and freshly ground pepper 6 slices sourdough bread cut into 6 triangles each and toasted Preheat oven to 400 degrees F. Melt butter with oil in a large skillet over medium-high heat. Add shallots and garlic and saute until just ...

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Arancini with Edamame Pesto and Lavender Honey

Source: Atlanta Magazine

Arancini with Edamame Pesto and Lavender HoneyPhotograph by Raftermen Arancini with Edamame Pesto and Lavender Honey Makes 12 1 cup vegetable oil 1 tablespoon olive oil 1 small yellow onion, finely chopped 1 clove garlic, crushed ½ teaspoon salt 1 cup arborio rice ½ cup dry white wine 2 ½ cups hot vegetable stock Salt and freshly ground pepper ½ cup finely grated Parmesan cheese 2 eggs 1 tablespoon milk 4 ounces Pecorino Romano cheese, cut into ¾-inch cubes ½ cup all-purpose flour 1 cup Panko breadcrumbs 1 teaspoon salt Edamame Pesto (recipe below) Lavender Honey (recipe below) Warm olive ...

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“Day at the Races” Beer Julep

Source: Atlanta Magazine

The groom’s signature cocktail, “Day at the Races” Beer JulepPhotograph by Raftermen “Day at the Races” Beer Julep Serves 1 ½ ounce Simple Syrup (recipe below) 7 mint leaves, plus sprig for garnish 1 ounce rye whiskey ¼ ounce fresh lime juice 2 ounces IPA Angostura bitters Lightly muddle mint leaves and Simple Syrup in a mixing glass. Stir in whiskey, lime juice, and IPA. Fill a rocks glass with crushed ice and pour the mixture over. Add more crushed ice to make a mound. Add a couple dashes of bitters and garnish with the mint sprig. Simple Syrup Makes ...

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“The Paper Plane” Aperol cocktail

Source: Atlanta Magazine

The bride’s cocktail, The Paper PlanePhotograph by Raftermen The Paper Plane Serves 1 ¾ ounce bourbon ¾ ounce Aperol ¾ ounce Amaro Nonino (or other amaro) ¾ ounce fresh lemon juice Combine all ingredients in a cocktail shaker filled with ice. Cover and shake, then strain into a coupe glass.View Original Post

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Prosciutto-Wrapped Stuffed Figs

Gorgonzola cheesePhotograph by Raftermen Prosciutto-Wrapped Stuffed Figs Makes 24 12 fresh brown turkey figs, halved ½ pound Gorgonzola cheese 12 slices prosciutto, each halved lengthwise ½ cup balsamic vinegar 1 tablespoon brown sugar Preheat oven to 450 degrees F. In a small saucepan, bring balsamic vinegar and sugar to a slow simmer over medium heat. Cook 20 minutes or until reduced by two-thirds. Cover large rimmed baking sheet with foil. Press a marble-sized nugget of Gorgonzola into the cut side of each fig half and then wrap with a piece of prosciutto; place on prepared sheet. Bake for 4-5 minutes, then drizzle with balsamic reduction and serve immediately. Recipe provided by Sun in My BellyView Original Post

How Georgia Tech grads are fighting food waste (and how you can, too)

Source: Atlanta Magazine

Two companies owned by Georgia Tech grads are fighting food waste Patrick Pittaluga and Sean Warner, cousins who graduated from Georgia Tech in 2014 and 2015, respectively, are using fly larvae to feed chickens. The bugs can eat 200 percent of their body weight every day. At Grubbly Farms’ HQ, Pittaluga and Warner feed them leftover juice pulp from Arden’s Garden and grains from Second Self Brewery—mush that would otherwise go to landfills. Eventually, the grubs are dehydrated, packaged, and shipped off to farms. “We started by buying 700 black soldier fly larvae on Amazon and set up a test ...

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How Georgia Tech grads are fighting food waste (and how you can, too)

Source: Atlanta Magazine

Two companies owned by Georgia Tech grads are fighting food waste Patrick Pittaluga and Sean Warner, cousins who graduated from Georgia Tech in 2014 and 2015, respectively, are using fly larvae to feed chickens. The bugs can eat 200 percent of their body weight every day. At Grubbly Farms’ HQ, Pittaluga and Warner feed them leftover juice pulp from Arden’s Garden and grains from Second Self Brewery—mush that would otherwise go to landfills. Eventually, the grubs are dehydrated, packaged, and shipped off to farms. “We started by buying 700 black soldier fly larvae on Amazon and set up a test ...

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Sun-dried tomato bread

Source: Atlanta Magazine

Sun-dried tomato bread is easy to serve.Photograph by Rafterman Sun-dried tomato bread Makes 4 small loaves ½ cup drained and chopped sun-dried tomatoes packed in oil, reserving 2 tablespoons oil 2 garlic cloves, minced 1 teaspoon rosemary 2 large eggs 1½ cups milk 3 tablespoons butter, melted and slightly cooled 3 cups all-purpose flour 2 teaspoons double-acting baking powder 1 teaspoon baking soda 1 teaspoon salt 2 tablespoons sugar ½ cup chopped Kalamata or other black olives ½ cup minced fresh parsley 1 cup freshly grated Parmesan Preheat oven to 350°F. In a small skillet, heat sun-dried tomato oil over ...

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Sun-dried tomato bread

Source: Atlanta Magazine

Sun-dried tomato bread is easy to serve.Photograph by Rafterman Sun-dried tomato bread Makes 4 small loaves ½ cup drained and chopped sun-dried tomatoes packed in oil, reserving 2 tablespoons oil 2 garlic cloves, minced 1 teaspoon rosemary 2 large eggs 1½ cups milk 3 tablespoons butter, melted and slightly cooled 3 cups all-purpose flour 2 teaspoons double-acting baking powder 1 teaspoon baking soda 1 teaspoon salt 2 tablespoons sugar ½ cup chopped Kalamata or other black olives ½ cup minced fresh parsley 1 cup freshly grated Parmesan Preheat oven to 350°F. In a small skillet, heat sun-dried tomato oil over ...

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Fried green tomatoes with goat cheese and red pepper coulis

Source: Atlanta Magazine

Fried green tomatoes with goat cheese and red pepper coulisPhotograph by Rafterman Fried green tomatoes with goat cheese and red pepper coulis Serves 6 Fried Green Tomatoes with Goat Cheese 1 cup goat cheese 4 green tomatoes, sliced ½-inch thick 2 eggs ½ cup milk 1 cup whole wheat flour ½ cup panko breadcrumbs ¼ cup yellow cornmeal 2 teaspoons salt 1 cup vegetable oil Feta and fresh basil leaves, for garnish (optional) Spread a small amount of goat cheese onto one side of each tomato slice. Arrange on a sheet pan, and chill in the refrigerator for 1 hour. ...

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