Food & Dining - Atlanta Magazine
 
  • 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
  • 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
  • Sobban

    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
  • Online review: Pallookaville, Avondale Estates

    Our food critic begins a monthly series of online-only restaurant reviews

    I’m studying the drink section of the carnival-meets-deli menu at Pallookaville Fine Foods, wrapping my head around the list of over thirty soda fountain syrup flavors. Some options sound like death by sweetness (butterscotch, marshmallow), others intrigue (including papaya and especially tiger’s blood, which combines watermelon, strawberry, and coconut). But finally I fall back on a favorite treat from the rare soda fountains—already a dying breed in the 1980s—that I encountered in my youth. Read More
  • Kimball House

    Slurp cocktails and oysters at this dapper Decatur hot spot

    Kimball House, Decatur’s buzziest new restaurant, doesn’t take reservations. In most places, such a policy leads to a wait about as pleasurable as the midnight drive-through line at Zesto’s. Read More

Cover Stories

  


 

 

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