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Author Wyatt Williams

  • Wyatt Williams

    Deputy Food Editor

    Williams owes his name to Peter Fonda’s character in Easy Rider. He was raised in Louisiana and subsequently apprenticed as a welder in Florida. While living in San Francisco, he worked on two oral history volumes, Underground America and Out of Exile, published by McSweeney’s. His writing has appeared in the Literary Review, Nylon, HTMLGiant, and elsewhere. In 2012, he received an Association of Alternative Newsweeklies Award for arts feature writing. Prior to joining Atlanta, he served as Creative Loafing’s events editor. He runs the Covered Dish blog and contributes regularly to the magazine.

 

Should You Buy Richard Blais's New Cookbook?

Let our guide help you decide

Richard Blais, television personality and arguably Atlanta’s most famous chef, publishes his first cookbook, Try This at Home, on February 26. Introduced by chatty headnotes, recipes like oatmeal risotto, macaroni and headcheese, and quail potpie reveal the techniques behind Blais’s signature remix of Americana cooking. Wondering if you should buy the book? We’ve put together an easy guide to help you decide. Read more...

Georgia Trout's Journey

A story of how the fish travels from pond to plate

5 a.m.
Terry and Ruth Bramlett begin harvesting trout every morning—including today, a Wednesday—before dawn. Tucked deep in the Blue Ridge Mountains down a gravel road not far from Suches, Georgia, their home sits among a series of interlocking fish ponds they call Bramlett’s Trout Farm. A spring-fed creek courses down from the mountain and flows through one pond to the next, green grass sprouting at the edges, a few leaves floating along the surface. The work moves swiftly; the Bramletts have been hatching, feeding, and culling trout in these ponds for thirty-two years. They corral a school of fish into a corner and work side by side, pulling trout from the water with a pair of nets that could be used to skim a swimming pool. Their ponds yield half a million trout each year. As day breaks over the ridge, the fish jump from the water, scales iridescent in the sunlight. Read more...

Three Cheers

A trio of experts toasts the season

BEER
Eddie Holley, owner of Ale Yeah! (with stores in Decatur and Roswell), suggests Terrapin’s Wake ’N’ Bake, a seasonal oatmeal imperial stout. It pairs a potent 8.6 percent alcohol porter with the buzz of coffee from the brewery’s Athens neighbor, Jittery Joe’s. “I wish Spike [brewmaster Brian Buckowski] would make it year-round. Fans go rabid for it, and it’s perfect for warming up on cold winter nights,” Holley says. $12.99 for a four-pack, aleyeahbeer.com Read more...

The Appeal of Country Ham

The curing process takes years, but it's the meat of the moment

Chef Ryan Smith cures meat in the basement beneath Empire State South. Three flights below the reclaimed wood and dim lights that dominate the Midtown restaurant’s farmhouse-chic interior is a climate-controlled menagerie of sorghum sausages, fat mortadellas, and other charcuterie hanging from delicate lengths of string. Most striking are the country hams, whose aged skins have developed the rich patina of antique wood furniture. Some hams have just begun curing this month, stuffed in a cooler and encrusted with salt. A few others will continue to age for as long as two years. It isn’t often that a chef focuses so much care and attention on an item that won’t appear on the menu until 2014. Read more...

Where Celebs Eat in Atlanta

Some excel at this game, while others have questionable taste

Now that Hollywood is hooked on Georgia’s tax credits for shooting the next summer blockbuster, celebrity sightings in Atlanta are commonplace enough to seem blase. Was that Lady Gaga throwing back seven whiskeys at Church? I barely noticed. But as we’ve been perusing the city’s gossip columns, we’ve noticed a disturbing trend: Stars often reveal dubious taste in local restaurants. Get it together, famous people. If movie crews dispatch scouts to select ideal filming locations, can’t they send trustworthy guides to suss out stellar dining options? We’ve laid out a case study of connoisseurs who impressed and amateurs who distressed with their culinary choices. Read more...