Covered Dish Blog - Atlanta Magazine
 
 
Archives

Author Carly Cooper

 

Elmyriachi to open in Kirkwood in early May

Imagine a family-friendly Elmyr with more entrees and twenty beers on tap

The team behind Little Five Points’ Elmyr—Jeff Dilbeck, Jim Shelly, and Alex Skalicky—has a new restaurant in the works. Similarly themed Tex-Mex spot Elmyriachi is scheduled to open in Kirkwood the first week in May. Located at 1950 Hosea Williams Drive in the space formerly home to Mrs. Winner’s Chicken & Biscuits, Elmyriachi, compared to Elmyr, will feature more plated entrees, twenty beers on tap, and a family-friendly “no smoking” rule. Read more...

Spice Market to shutter this month, replaced by TRACE

Southern concept focuses on sustainable ingredients

Spice Market, the restaurant in the W Atlanta Midtown hotel, will close in late April and be replaced by a farm-to-table, Starwood Hotels concept called TRACE. Led by Spice Market’s executive chef Shean Suter, TRACE will open in June and be the last of Starwood’s four TRACE locations to open. Existing TRACE restaurants operate in Austin, San Francisco, and Seattle. Read more...

9 restaurants for staying satisfied during Passover

You can do better than matzo pizza

Passover started last night, but before you resort to matzo pizza, hear us out. While Kosher restaurants are few and far between, it is possible to "keep Passover" at many places, if you choose wisely. Below, nine restaurant recommendations for the tastiest Passover you've ever had. Read more...

Texas concept Max’s Wine Dive to open in Midtown May 15

Chef Jason Hall talks about his new gig, the menu, and what makes Max's different from a chain

Chef Jason Hall, formerly of Saltyard and Livingston, will be the opening chef at Max’s Wine Dive, a new gourmet comfort food spot in Midtown. Scheduled to open May 15 at 77 12th Street, Max’s started in Texas in 2003 with the slogan “Fried Chicken and Champagne… Why the Hell Not?!?” The Atlanta spot will be the seventh location and the first outside of Texas. Hall says Max’s is not run like a chain—half of the menu will be local, with items like PigCorn (caramel corn, cayenne, peanuts, and bacon) and pan-seared scallops with celery root and strawberry gastrique. He shares details below. Read more...

Antico's Giovanni Di Palma expands his empire, Bottega Luisa to open next weekend

The artisan Italian grocery is part of the planned Piazza San Gennaro

Giovanni Di Palma—owner of Antico Pizza, Caffe Gio, and Gio’s Chicken Amalfitano—is opening his latest venture to family and friends this weekend. Located across from Antico, Bottega Luisa is an artisan Italian grocery selling authentic goods imported from Naples, including many of the ingredients Di Palma uses at Antico and Gio’s. Bottega Luisa will be open to the public next week. Read more...

Roswell's Opulent changes name to 1920 Tavern

Adjustments made to the menu and interior as well

Opulent—the downtown Roswell restaurant by F&H Food Trading Group founders Hicham Azhari and Fikret Kovac—has a new name and a new menu to go with it. Now called 1920 Tavern, the restaurant has been tweaked to focus on approachability. Changes include adding more sandwiches to the food offerings, more bourbons to the bar, and more color to the dining room. Read more...

Yum Yum Dessert Co. to open in Buckhead Friday, April 11

Owner Nadia DeMessa to offer macarons, sundaes, and possibly some Jamaican-flavored sweets

A food truck for several years, Yum Yum Dessert Co. (formerly Yum Yum Cupcake & More) is opening a store in Buckhead this Friday. Offerings range from the traditional (chocolate eclairs and vanilla cheesecake) to the unique (Mad Mama pimento cheese croissant and Kennedy key lime cupcakes). Serving select gluten-free items, sundaes made with Greenwood Ice Cream, and Rev Coffee drinks, DeMessa hopes the second time is the charm when it comes to a brick-and-mortar dessert spot. Read more...

Rob Alexander, formerly of H&F Bread Co. and Alon's, joins the General Muir

All breads are now being made in-house

Effective immediately, Rob Alexander—the mastermind behind Holeman & Finch’s bread program and most recently Alon’s Bakery & Market—has joined forces with chef Todd Ginsberg and the General Muir team. He will now be baking all of the restaurant's breads in-house, including challah (egg bread), rye, ciabatta, and cranberry-walnut. Read more...

Ford Fry signs on as Justin Bieber’s personal chef

Cites mutual love of music

In a rather strange turn of events, executive chef and restaurateur Ford Fry—the man behind St. Cecilia, King Duke, the Optimist, No. 246, and JCT Kitchen—has signed on as Justin Bieber’s personal chef for the next three months. Read more...
 
 

Get it fresh!

For inside scoop on restaurants, trends, and chefs subscribe to our dining newsletter, sent each Thursday. Plus, sign up for our recipe newsletter and get a new Southern recipe each Wednesday.