Category Archives: Atlanta Magazine

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Individual Pumpkin Pies

Source: Atlanta Magazine

Photograph by Raftermen Individual Pumpkin Pies Serves 12 2 eggs plus 1 egg yolk 1 (8-ounce) package cream cheese, softened ½ cup white sugar 1 cup canned pumpkin 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 12 prepared 3-inch graham cracker pie crusts 1 cup whipped cream for topping Cinnamon for topping Preheat oven to 350˚F. Beat the eggs in a bowl to combine. Add the softened cream cheese, sugar, pumpkin, vanilla, and pumpkin pie spice. Whisk until smooth. Spoon about 2 tablespoons of the filling into each crust. Bake the pies until the crust edges are golden brown ...

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The Great Pumpkin Layer Cake

Source: Atlanta Magazine

Two Bundt pans turn this cake into a pumpkin-shaped treat.Photograph by Raftermen The Great Pumpkin Layer Cake Serves 12 Cake 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 tablespoon ground cinnamon 2 teaspoons ground ginger 1 ¾ teaspoons ground allspice 1 teaspoon salt ½ teaspoon ground nutmeg 1 ½ cups sugar 1 cup (packed) light brown sugar 1 cup canola oil 4 large eggs 1 15-ounce can pure pumpkin 1 tablespoon vanilla extract 1 tablespoon orange zest Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter Bundt pans; dust pans with ...

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Cinnamon Roll Waffle Pops

Source: Atlanta Magazine

Guests get to dip Cinnamon Roll Waffle Pops in their favorite toppings.Photograph by Raftermen Cinnamon Roll Waffle Pops Serves 6 1 can refrigerated cinnamon rolls with icing 16 small wooden skewers ½ cup sprinkles Lightly coat a waffle maker with cooking spray and turn on the heat. Separate dough into 8 rolls; set icing aside. Place 1 or 2 rolls (depending on the size of your waffle maker) on heated grid and close. Bake about 2 minutes. Carefully remove from waffle maker. Repeat with remaining rolls. Cut waffles in half and carefully insert 1 small wooden skewer into each half. ...

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Monkey Bread

Source: Atlanta Magazine

Monkey Bread Serves 12 1 cup granulated sugar 2 teaspoons cinnamon 4 cans refrigerated buttermilk biscuits 16 tablespoons butter (2 sticks) 1 cup packed brown sugar Preheat oven to 350˚F. Grease or spray a 12-cup fluted tube pan. Mix granulated sugar and cinnamon in a 1-gallon bag. Separate dough into individual biscuits; cut each in quarters (a pizza wheel works well for this). Shake biscuit quarters in the bag of sugar and cinnamon to coat. Place biscuits in the pan and sprinkle with any extra sugar mixture. In a 1-quart saucepan, bring butter and brown sugar to a boil over ...

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Bored with salads? Try cold Asian noodles for lunch.

Source: Atlanta Magazine

The cold Sichuan noodles at Yummy SpicyPhotograph by Ted Golden I often find myself torn between eating big salads or Asian noodles for lunch. As fall and winter arrive, warm bowls of spicy noodles and broth will become more of a necessity than an option, but considering how long it actually takes for autumn to arrive in Atlanta (temperatures are predicted to be in the 80s for at least the next week), chilled noodles seem to be a more fitting option right now. The five Chinese, Korean, and Vietnamese dishes below are on my permanent rotation—even when it’s 40 degrees ...

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Steve Palmer’s Sukoshi will be the first tenant at new food hall Main & Main

Source: Atlanta Magazine

A rendering of the Grove green space at Main & Main in Colony SquareCourtesy of Beyer Blinder Belle and Lord Aeck Sargent Colony Square was ahead of its time when it broke ground as the Southeast’s first mixed-use development in 1968, but stop by the building’s food court today and you’ll find the dining options are fairly limited (a Moe’s, a Chick-fil-A, among a few others). Steve Palmer, the man behind Oak Steakhouse, Colleta, and O-Ku, is looking to change that. He’s consulting on a new food hall called Main & Main, opening on the corner of Peachtree and 14th ...

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The Christiane Chronicles: Can we please use our inside voices at restaurants?

Source: Atlanta Magazine

Rant Hush Hush Quiet dining rooms are pretty much out of vogue. For years now, architects have been building more and more industrial-style restaurants with hard surfaces that, when mixed with human voices, become cacophonous sound chambers. How many times have you crossed the threshold of a restaurant only to be assaulted by a racket resembling that of a colony of monkeys at the zoo? Design, though, is only partly to blame. Restaurants are not inherently loud. People are loud. Especially Americans, who tend to squawk as if everyone around them is hard of hearing. I could pack 85 Frenchies ...

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Michael W. Twitty: “I want Southern food to be the basis of a new discussion on shared Southern identity.”

Source: Atlanta Magazine

Michael W. TwittyPhotograph by Neilson Barnard/Getty Images for New York Times Inspired in part by Roots author Alex Haley, culinary historian Michael W. Twitty takes a hard look at his own ancestry—both black and white—in his new book, The Cooking Gene. Through the lens of Southern food, he traces his roots from colonial rice farms and plantation kitchens to the black-owned organic farms of Georgia today. Twitty, who lives in Silver Spring, Maryland, was in Charlottesville, Virginia when we discussed the memoir, preparing for his speech at Monticello’s annual Heritage Harvest Festival. “I hate the fact that this town is ...

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Commentary: Why have there been so few female lead chefs in Atlanta?

Source: Atlanta Magazine

Ever since I arrived in Atlanta to take on this magazine’s food editorship nine months ago, I’ve been wondering: Where are the female chefs? Long have professional kitchens here (and elsewhere) employed women as pastry chefs—Atlanta published a story called “Sugar Mamas: Female Pastry Chefs Bring Balance to Kitchens” in February 2011—but there are still relatively few female headliners. Before I moved, I was already familiar with Anne Quatrano, who is still on top with four restaurants around town plus a takeaway sandwich shop, and Asha Gomez, who subsequently closed her restaurant Spice to Table in February. But on our 50 Best Restaurants ...

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Here’s the menu for Bar Americano, a new Italian restaurant from the Mercury/Pinewood team

Source: Atlanta Magazine

A rendering of part of the dining room at Bar AmericanoCourtesy of Square Feet Studio The team behind the Mercury in Ponce City Market and the Pinewood in Decatur are branching into Buckhead. They’re taking over the space formerly home to East Andrews Café & Bar in the old Andrews Entertainment District, and are hoping to revitalize the area with a more sophisticated, yet casual Italian-American restaurant called Bar Americano. (Henri’s Bakery also recently moved into the same complex.) A rendering of the courtyard patio at Bar AmericanoCourtesy of Square Feet Studio They’ve hired executive chef Adam Waller, formerly of ...

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How Richland Rum helped revitalize a small Georgia town

Source: Atlanta Magazine

The makers of Richland Rum tested 17 varieties of cane before settling on Georgia Red.Photograph by Gregory Miller In 2007 fate came knocking at the door of Dutch-born rum connoisseur Erik Vonk in a most unassuming form: a gray-haired man in a pickup truck. Adolph McLendon, the now-77-year-old mayor of Richland, pulled up to Vonk’s 1,700-acre farm and asked him and his wife, Karin, if they’d consider moving their small distillery eight miles north, into town. At the time, there was barely a town to speak of; much of Broad Street was boarded up, and the municipality was flat broke. ...

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The early word on A Mano and Greens & Gravy

Source: Atlanta Magazine

From top: cacio e pepe, charred octopus, sparkling rosé, and Georgia trout at A ManoPhotograph by Iain Bagwell A Mano Handmade pasta is part of the focus of this Italian restaurant, which opened in July, and the must-order dish is cacio e pepe: fresh spaghetti tossed with black pepper and pecorino cheese. A modest free-standing brick and stucco building, A Mano is surprisingly cozy on the inside, with a snug bar and a separate rustic but contemporary dining area. Nothing else quite equals that elegantly simple pasta, but the slightly effervescent Italian rosé on tap goes a long way in ...

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Steven Satterfield, Anne Quatrano, Kevin Gillespie, and more will promote sustainability at the Chefs Collaborative Summit

Source: Atlanta Magazine

Atlanta Chefs Collaborative Summit host Steven Satterfield (right) with Add Danforth.Photograph courtesy of Miller Union Chefs, farmers, and purveyors from around the country are teaming up to promote food sustainability at the Chefs Collaborative 8th Annual Summit, themed “Growing Community–Owning the Future.” Open to the public, the event will be held September 9 through 11 at locations around the city, including Ponce City Market and the Fox Theatre. Miller Union owner and chef Steven Satterfield is this year’s host committee leader, working with notable chefs like Anne Quatrano, Hugh Acheson, and Kevin Gillespie. “Chefs Collaborative is a nonprofit that connects ...

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You need to eat at the Jusgo Supermarket food court in Duluth

Source: Atlanta Magazine

The cold skin noodles from Xi’an Gourmet HousePhotograph by Jennifer Zyman I’ve never stopped and counted how many just Asian supermarkets there are in metro Atlanta, but I wager the number is larger than you think. And what’s so cool about them is that they don’t sell just groceries. Instead these mini-malls offer everything from a dramatic Korean visor that blocks out all the sun to slippers that sweep the floor as you walk to a toilet with an integrated bidet. But the best part, undoubtedly, is the food court. While I have my favorite Asian food courts around Atlanta (more ...

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Zero forks given: These Atlanta dishes are meant to be eaten with your hands

Source: Atlanta Magazine

Chef Andrew Bantug’s Filipino-­style “Kamayan Feast” at Upper RoomPhotograph by Caroline C. Kilgore Kamayan Feast at Upper Room Andrew Bantug launched Upper Room inside Buckhead’s Tomo Restaurant in October 2015, serving classic Filipino dishes like lumpia, or fried spring rolls; adobo-braised pork ribs; and pancit (a dish made with thin noodles), all placed directly onto the table for feasting Kamayan-style (“with your bare hands”). The pop-up moved this spring to Decatur’s Taiyo Ramen, where Bantug is now the executive sous chef. 130 Clairemont Avenue, Decatur, 404-996-6504 Tibs at Desta Ethiopian cuisine is usually served sans utensils, and this restaurant is no exception. ...

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Zero forks given: These Atlanta dishes are meant to be eaten with your hands

Source: Atlanta Magazine

Chef Andrew Bantug’s Filipino-­style “Kamayan Feast” at Upper RoomPhotograph by Caroline C. Kilgore Kamayan Feast at Upper Room Andrew Bantug launched Upper Room inside Buckhead’s Tomo Restaurant in October 2015, serving classic Filipino dishes like lumpia, or fried spring rolls; adobo-braised pork ribs; and pancit (a dish made with thin noodles), all placed directly onto the table for feasting Kamayan-style (“with your bare hands”). The pop-up moved this spring to Decatur’s Taiyo Ramen, where Bantug is now the executive sous chef. 130 Clairemont Avenue, Decatur, 404-996-6504 Tibs at Desta Ethiopian cuisine is usually served sans utensils, and this restaurant is no exception. ...

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Zero forks given: These Atlanta dishes are meant to be eaten with your hands

Source: Atlanta Magazine

Chef Andrew Bantug’s Filipino-­style “Kamayan Feast” at Upper RoomPhotograph by Caroline C. Kilgore Kamayan Feast at Upper Room Andrew Bantug launched Upper Room inside Buckhead’s Tomo Restaurant in October 2015, serving classic Filipino dishes like lumpia, or fried spring rolls; adobo-braised pork ribs; and pancit (a dish made with thin noodles), all placed directly onto the table for feasting Kamayan-style (“with your bare hands”). The pop-up moved this spring to Decatur’s Taiyo Ramen, where Bantug is now the executive sous chef. 130 Clairemont Avenue, Decatur, 404-996-6504 Tibs at Desta Ethiopian cuisine is usually served sans utensils, and this restaurant is no exception. ...

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The Christiane Chronicles: Here’s how you ruin ribs

Source: Atlanta Magazine

Rant Bad to the Bone I recently tasted 19 plates of ribs smoked by some of our best local chefs for the Smoke and Glory charity event in Oakhurst. One version blew me away, two or three were pretty good, and the rest ended up in the “no” pile. Smoked ribs must be tender but not mushy, and deep pink on the inside with a dark burnish on the outside. Contrary to popular opinion, the meat should not be falling off the bone. On the other hand, my fellow judges and I should not have had to forcefully wrench the ...

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Home for Dinner: Victoria Camblin, editor and artistic director of Art Papers

Source: Atlanta Magazine

Stacks of paper—handwritten notes crammed onto a much-loved lined notebook, last Sunday’s New York Times, and a copy of André Masson and the Surrealist Self—cover Victoria Camblin’s midcentury modern dining table. Her schedule is just as chock-full. “I have so much to do I can’t possibly go out to a restaurant, but somehow taking time for a dinner at home is excusable if done under the specter of productivity,” says 33-year-old Camblin, who is the editor and artistic director of Art Papers, a nonprofit and a quarterly magazine that supports and examines contemporary art and culture. She often invites like-minded ...

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It matters what our presidents eat

Source: Atlanta Magazine

Adrian MillerPhotograph courtesy of UNC Press What our presidents eat says a lot about their tastes, but also about our times. In 1939, FDR served hot dogs to King George VI. (Bold move.) And President Obama once slurped on $6 pork noodle soup with Anthony Bourdain. (Hip move.) Adrian Miller, author of the James Beard Award-winning Soul Food who worked in the White House as a special assistant to President Bill Clinton, has written a new book on just this topic called The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the ...

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People watching at Dragon Con? Grab a Mai Tai at Trader Vic’s

Source: Atlanta Magazine

Mai TaiPhotograph by Caroline C. Kilgore Atlanta is home to one of just two Trader Vic’s left in the country (there used to be 26), and this location has shaken up more than 45,000 Mai Tais since opening in 1976. The tropical cocktail was created by Victor Jules Bergeron Jr., aka Trader Vic, in 1944 and is still made with aged rum, lime juice, orange curaçao, orgeat, and mint. Order one on the first weekend of September and you can sip among cosplay witches and superheroes; the bar is a major Dragon Con hangout. The costumes are so good, one ...

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Atlanta breweries can finally sell beer directly to customers. Here’s how they’re celebrating.

Georgia brewers earned a major victory this past spring when Governor Nathan Deal signed Senate Bill 85, which finally allows breweries to sell beer directly to customers. The previous law, a headache for craft brewers, only allowed breweries to sell tours that included 36-ounces of “free samples.” Now patrons to Georgia breweries can sit at the bar and order however many drinks they’d like, or take home a case or six-pack. Many Atlanta-area breweries are celebrating this weekend, with a few parties starting as soon as the law goes into effect at midnight on September 1. If you want to raise a glass, here’s where to go: Second Self Beer Company Everyone in the brewery at midnight on September 1 gets a free pint. Try…View Original Post

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Ford Fry will soon have a food truck at the Battery at SunTrust Park

Source: Atlanta Magazine

A rendering of Ford Fry’s taco truck at the El Felix at the Battery at SunTrust ParkCourtesy of Office of Brothers, Inc. Opening a new restaurant is nothing new for chef Ford Fry, who has 10 scattered across metro Atlanta and one in his hometown of Houston, Texas. But when the second location of the El Felix opens this October at the Battery at SunTrust Park (the first opened at Avalon in 2015), it will have something Fry has never done before—a built-in, stationary taco truck. Designed by Office of Brothers, Inc. and built by Food Trucks South, the taco ...

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Tuk Tuk owner to open an upscale Thai spot, Chai Yo, next to Himitsu

Chai Yo owner/chef DeeDee Niyomkul at Tuk Tuk Thai Food LoftPhotograph by Andrew Thomas Lee First Chops Lobster Bar opened in a business-centric corner near the intersection of Peachtree and West Paces Ferry roads. Then Seasons 52, King + Duke, and Umi followed. In 2015, exclusive cocktail lounge Himitsu joined the party. The once-quiet Buckhead corner had become an upscale foodie destination. This fall, a “chic, intimate, and artisanal” Thai restaurant called Chai Yo will take over the former J. Christopher’s space near Himitsu. Chai Yo comes from DeeDee Niyomkul and the family behind Nan Fine Dining, Tamarind Seed, and Tuk Tuk Thai Food Loft. It promises a modern take on traditional Thai cuisine. Though Niyomkul will be the executive chef, she is collaborating with…View Original Post