Browse - Feeds
 
 
Results

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.

 

Check, please: Bill Addison's final list of favorite Atlanta restaurants

Plus a look at where the dining scene is headed in the near future

Forks up, y’all: We’ll soon witness an unprecedented surge of restaurant openings in Atlanta. It’s about time. After a stagnant spell at the decade’s start, when only a smattering of standouts launched each year, 2013 changed course: Buckhead regained its groove with Kevin Rathbun’s KR SteakBar and Ford Fry’s King Duke (followed by Fry’s Italian seafood blockbuster St. Cecilia eight months later), and marquee chefs Kevin Gillespie and Todd Ginsberg took winning chances with unconventional menus at their respective restaurants, Gunshow and the General Muir. Read More

Holeman and Finch Public House

A shift in leadership finds the Buckhead cocktail icon in transition

I arrived at Holeman and Finch Public House on a recent Saturday at 7:30 p.m., expecting to wriggle through a surge of bodies to reach the bar. Since it opened in 2008, I’ve introduced the Buckhead trendsetter to dozens of visitors, always prepping them to brace for the crowds, assuring them that the cocktails and the charcuterie and the famous cheeseburger served after 10 p.m. are worth the hassle. Read More

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