Browse - Feeds

Author Bill Addison

  • Bill Addison

    Food Editor & Restaurant Critic

    Bill Addison became Atlanta magazine's dining editor and restaurant critic in January 2009. He began his food-writing career at Creative Loafing in Atlanta in 2002 and has since been a food critic for the San Francisco Chronicle and lead restaurant critic at the Dallas Morning News. He's been nominated twice for a James Beard Foundation award (including a nod for [our July 2010 barbecue cover package][1]) and has won several Association of Food Journalists awards.


Atlanta Food Lovers Guide

Think of our A(TL) to Z index as your essential shopping list. We scoured the city’s best markets and shops to find fruits and vegetables at the peak of the season, fragrant olive oils, crusty breads, locally raised meats, tempting sweets, and much, much more. Plus, we sneak in a few restaurant recommendations. Read More

St. Cecilia

Ford Fry's Italian blockbuster aims to please the masses

You can walk into Buckhead’s St. Cecilia and simply be swept into its maelstrom, starting with the stark drama of the 11,000-square-foot room—the glass windows three stories high, the white-tiled columns, and the ceiling that soars twenty-six feet into the sky. Read More

Of lambs, lions, and libations: Two cocktails to start and end March

Cakes & Ale's Jordan Smelt offers up two delicious drinks

At the end of each February, my grandfather, a farmer, would pull a warm coat over his olive-drab work clothes, appraise the sky, and mutter an old saying: “March comes in like a lion and goes out like a lamb.” He wasn’t much of a drinker, so I hope he’d forgive his urbane grandson for applying the adage to cocktails. For the month’s moody weather, we might want a drink that warms one week and refreshes another. Read More

Osteria Mattone

The team behind Southern-themed Table & Main goes Italian

Announcing the next big culinary trend: Southern chefs embracing the cuisines of Italy. Yes! It’s officially a thing. And it isn’t such a wacky stretch, really. The two cultures share deep agrarian roots, and their most rewarding foods stem from humble origins and a mutual love of pork and vegetables. Read More


The sibling to Heirloom Market BBQ serves modern fusion in retro digs

Sobban bills itself as a “Korean Southern diner.” That such an idea even took root—and probably draws the most voracious crowds since the place first cranked out roast beef sandwiches—speaks to this moment in the city’s dining evolution. Read More