Dining Articles - Atlanta Magazine

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.


At Goat Farm, a chef-turned-knifesmith forges blades by hand

David Sturgis uses recycled metal and scraps of wood gathered on the property

Thirty-six-year-old David Sturgis was once the chef at Farm 255 in Athens and later at Muss & Turner’s in Smyrna, but today you can find him in the machine shop at the Goat Farm, forging light carbon steel knives by hand for local chefs. Read more...

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...

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...

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...

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...

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...