Dining Articles - Atlanta Magazine
 
 

Dining Articles

Simplicity is key for these three Ration & Dram cocktails

The Kirkwood watering hole proves complicated ingredients aren't requried for sophisticated drinks

Andy Minchow may be reserved and soft-spoken, but you wouldn’t know it from drinking his assertive cocktails. A former founding partner at Holeman and Finch Public House, Minchow now oversees the cocktail program at his own place, Ration & Dram in Kirkwood. Read more...

Your Guide to the Atlanta Food Truck Scene

Is Atlanta a food truck city? We’re getting there.

Think of food truck cultures, and cities like Portland and Austin and Los Angeles come to mind. Not Atlanta. But six years since people like Greg Smith and Carson Young started pushing legislators, we’re finally seeing some major changes for the better. Read more...

Summer shades of rosé

Take note: Pink is in. Once associated with sickly-sweet blush wine, rosé is now the drink of summer. Refreshing, bright, and energetic, it’s the balmy alternative when red is too heavy and white is too sweet. Read more...

Atlanta's open kitchens turn up the heat

Chefs are breaking down the fourth wall and moving into the dining room

Restaurant kitchens used to be cramped, windowless hellholes invisible to the dining public. Now the cooks have moved into the dining room—literally. Breaking down the fourth wall between chef and customer, these restaurants represent the newest movement in kitchen design. Read more...

Wine lovers rejoice: Coravin device extracts a glassful while still preserving the bottle

Trying a $400 bottle of wine just got a lot more affordable

Wine may look impervious in its thick glass bottles, but it is sensitive stuff. Once it’s uncorked, oxygen will drive even the most elegant quaff toward vinegary ruin. Most restaurants, including those serious about their beverage programs, restrict what they offer by the glass, reserving the pricier, more finessed wines for the bottle list. Read more...

No kitchen, no problem for chef Jarrett Stieber

Meet Atlanta's prince of pop-ups

Most pop-up restaurants—in which a chef typically takes over a professional kitchen for a night or two—serve as incubators or showcases. Traveling toques may want to drum up attention away from home, or cooks who dream of starting their own place might take over a friend’s stoves to grandstand their food. But Jarrett Stieber is the only chef in the city who makes running pop-ups his full-time living. 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...

Men's designer aprons make a statement in fashion and function

Atlanta chefs show off a fresh take on the plain white coat

Culinary students may still squeeze themselves into the stiff white chefs coat, long the industry’s de rigueur uniform. But the new must-have garb, particularly among Atlanta’s male chefs who have made it to the top of the food chain, is the designer apron. Read more...

Ten exhausting hours with restaurateur Federico Castellucci III

A day in the life of the president of Casellucci Hospitality Group

How does Castellucci keep up with four restaurants, 150 employees, and a six-days-a-week schedule? Read more...

Simply Seoul Kitchen's Hannah Chung: Atlanta's Kimchi Queen

The overnight sensation chef will soon have a stand at Ponce City Market

Kimchi—the fiery fermented Korean condiment, often made with cabbage or radishes—is hot on the taste buds and hotter in the marketplace. Korean cuisine as a whole has been drawing buzz, due in part to the craze for fusion tacos—filled with meats like bulgogi, or grilled marinated beef—that originated in Los Angeles. Read more...