Almost a year from the date of its opening, Midtown bakery Bakeshop, run by award-winning chef Jonathan St. Hilaire, has split from its partnership with Concentrics Restaurants. (In a press release, both parties portrayed the split as amiable.) I caught up with St. Hilaire right after the announcement and asked him a few quick questions about his plans for the future as an independent operator.

What are your plans for Bakeshop now that you are an independent operator?
JSH: To just keep trying to make it a great neighborhood bakery. I love Midtown, I always have, so it has always been very important to follow that vision of being a great little neighborhood spot. After being open for almost a year, we have learned a great deal about the people of Midtown and vice versa, so really we just want to keep producing and serving great pastries, breads, sandwiches, and ...

 

It’s an irony of our city that, although we are surrounded by roads named Peachtree, very rarely do Atlantans set eyes on actual peach trees. Scoring a true Georgia peach is almost as difficult. Grocery stores shamelessly display South Carolina and – horror of horrors – California peaches, as if Georgia's core identity weren't on the line.

But thanks to the efforts of a couple of young men with ties to Georgia’s peachy heart, it’s no longer true that ...

ATL Food Chatter: August 23, 2010
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“The bleeding has stopped.” That is a synopsis of Atlanta’s restaurant market by Harold Schumacher, president of the Schumacher Group, an Atlanta based real estate company that specializes in restaurants. In his remarks at a recent real estate conference held with Databank, a firm that tracks trends, the veteran restaurant-scene observer shared some of his other observations regarding the market conditions for Atlanta’s restaurants.

Schumacher says that, from what he has gleaned anecdotally, inside-the-perimeter restaurant sales are on an uptick, while in the suburbs they remain flat. And sales seem to be improving from last year, with increases in the five to ten percent range year-to date, though they lag behind the pace of two years ago. Core markets such as Midtown, Buckhead and ...

It was a sumptuous Saturday dinner spread of some of Atlanta foodies' favorite dishes: grilled shrimp on sugar cane from Nam, macaroni and cheese from Mary Mac's Tea Room, 4th & Swift's parmesan and truffle popcorn, Son's Place fried chicken, Restaurant Eugene's butter bean and corn succotash and Coca-Cola cake from Carver's Country Kitchen.

 

The only odd aspect of the dinner? Its geography.

 

The recipes, all featured in our old friend and former Atlanta magazine editor Krista Reese's new book, "Atlanta Kitchens: Recipes From Atlanta's Best Restaurants" (Gibbs Smith, $30), were being served at The Minnis House in New Market, Tennessee.

 

The sold-out dinner was the brainchild of the East Tennessee bed and breakfast's owner Kim Stapleton, who grew up across the road from Reese's husband, New Market artist and popular Houston's Mineral Water purveyor Bill Houston.

 

The couple currently splits time between New Market ...

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