Dining Articles - Atlanta Magazine
 
 
Archives

Author Christiane Lauterbach

  • Christiane Lauterbach

    Restaurant Columnist

    Christiane Lauterbach was born and raised in Paris. She spent some of her formative years in Germany then in New York. She has reviewed restaurants for Atlanta magazine and contributed to their food coverage since 1983. She is the publisher of Knife & Fork, the Insider's Guide to Atlanta Restaurants, a candid newsletter about the local dining scene available by subscription for over a quarter of a century. She is the author of the Atlanta Restaurant Guide, published in paperback by Pelican. She often expresses her opinion in various national travel and food magazines and has made countless radio and television appearances. She is a popular public speaker, a fearless traveler, a committed organic gardener, and, yes, she loves food as much now as when she started her career. She raised two daughters to be independent and care about what they eat when they eat out and become mindful home cooks.

 

Wine lovers rejoice: Coravin gadget extracts a glassfull 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...

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...

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...

Sweet Auburn Curb Market invigorates with global goodies

New vendors bring a much-needed ethnic and health-minded diversity to the 90-year-old market

Sweet Auburn Curb Market turns ninety this year. Originally known as the Municipal Market of Atlanta, it began as an assembly of open-air vendors on land laid waste by the Great Atlanta Fire of 1917, which started near a Decatur Street warehouse and consumed almost 2,000 buildings. Read more...

Shell yeah! Hot restaurants crack open the world of raw oysters

I slurped my first oyster while standing in brackish water on the lower coast of Brittany. The sensation filled me with wonder. I had eaten something that was still alive—something pure and oddly fleshy trapped in a bracing sip of seawater. Read more...

Comeback Carb: Pasta finally wins over Atlanta chefs

It's been a long time coming, but these six picks prove noodles are finally having their moment

It’s been a long road to glory for pasta in Atlanta. Without the large Italian population that blessed other American cities, we never had a community to teach us how to revere fragrant bowls of noodles. Read more...

Culinary character: Restaurants spawned by friendship (and love)

Collaboration, rather than one towering personality, ignites the spark plugs behind these four new ventures. Read more...

La Calavera honors Mexican baking traditions

A labor of loaves

Bread bakers rarely get enough sleep. Working in the Decatur commissary kitchen he rents, Eric Arillo, owner of La Calavera Bakery, doesn’t look especially bleary-eyed. But he casually mentions that he sometimes manages to catch only four or five hours of shut-eye over a three-day period. And every Friday, he pulls a twenty-four-hour shift to be ready for the farmers markets where his nutritious, deeply satisfying breads and Mexican sweets are growing more popular by the week. Read more...

No Taco Bell Here: Duluth's Santa Fe Mall

The food court tempts with Latin specialties

When it comes to scouting for global eats, I could stick pins on a map of metro Atlanta, knowing where I’ll find restaurants catering to Vietnamese or Chinese or Korean or Mexican communities. Immigrant populations often settle in one area and stick together. But Duluth’s Santa Fe Mall, located between Steve Rey­nolds Boulevard and Pleasant Hill Road, surprised me. Read more...