From hundreds to thousands to tens of thousands, Freaknik grew, but during its first decade, almost all white Atlantans—and many black Atlantans over the age of 40—were oblivious. Then came Freaknik 1993.
Where Iberian Pig takes its inspiration from all of Spain, Cooks & Soldiers focuses on the Basque region, which gained an international profile during the craze over molecular gastronomy and its first exponent, Ferran Adrià of elBulli.
Last month DVF was slated to open her first Georgia store—her 110th worldwide—at Lenox Square. It took 40 years for von Furstenberg to land in Atlanta, but the Belgian-born designer is more relevant than ever.
Southbound magazine, the newest ancillary title from the publishers of Atlanta magazine, showcases the top travel destinations in the Southeast. We visit idyllic small towns and exciting cities in search of outstanding vacation opportunities. Inside Southbound
Georgia offers diverse places to see and things to do, from the mountains in North Georgia to the coasts of Savannah and The Golden Isles. Take a tour in your own backyard and visit all that our great state has to offer. Begin your tour
Dining in has its advantages: You can wear what you want, eat when you want, and drink as much as you like. To craft the perfect dinner party but skip dirtying the kitchen, look to these seven purveyors for the best meat, cheese, pasta, wine, and dessert.
The 1990s were perhaps our city’s most transformative decade. A guide through the years, including Georgia’s changing politics, Bill Campbell, CNN’s groundbreaking war coverage, the Braves’ miracle season, Freaknik, and more.
What began as a conversation on Twitter months ago became an eight course “Blood Dinner” at Livingston last night. Chef Zeb Stevenson brought in the formidable talents of Tyler Williams, Ryan Smith, and Josh Hopkins for a collaborative meal of blood-centric dishes. The menu ranged from classical dishes like pressed squab to futuristic inventions like the “Bloody Pebbles,” which were something like the Dippin’ Dots of blood. The chefs seemed to be genuinely excited by the challenge and their enthusiasm showed on the plates. Take a look below.