Restaurant Reviews - Atlanta Magazine

Author Bill Addison

  • Bill Addison

    Food Editor & Restaurant Critic

    Bill Addison became Atlanta magazine's dining editor and restaurant critic in January 2009. He began his food-writing career at Creative Loafing in Atlanta in 2002 and has since been a food critic for the San Francisco Chronicle and lead restaurant critic at the Dallas Morning News. He's been nominated twice for a James Beard Foundation award (including a nod for [our July 2010 barbecue cover package][1]) and has won several Association of Food Journalists awards.


Check, please: Bill Addison's final list of favorite Atlanta restaurants

Plus a look at where the dining scene is headed in the near future

Forks up, y’all: We’ll soon witness an unprecedented surge of restaurant openings in Atlanta. It’s about time. After a stagnant spell at the decade’s start, when only a smattering of standouts launched each year, 2013 changed course: Buckhead regained its groove with Kevin Rathbun’s KR SteakBar and Ford Fry’s King Duke (followed by Fry’s Italian seafood blockbuster St. Cecilia eight months later), and marquee chefs Kevin Gillespie and Todd Ginsberg took winning chances with unconventional menus at their respective restaurants, Gunshow and the General Muir. Read more...

Holeman and Finch Public House

A shift in leadership finds the Buckhead cocktail icon in transition

I arrived at Holeman and Finch Public House on a recent Saturday at 7:30 p.m., expecting to wriggle through a surge of bodies to reach the bar. Since it opened in 2008, I’ve introduced the Buckhead trendsetter to dozens of visitors, always prepping them to brace for the crowds, assuring them that the cocktails and the charcuterie and the famous cheeseburger served after 10 p.m. are worth the hassle. Read more...

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...


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...

Ink & Elm

Grown-up dining comes to Emory Village

When designed-to-the-hilt Ink & Elm came on the radar in early September, an immediate reaction echoed through Atlanta’s food circles: A fine-dining restaurant opened in Emory Village? The college district that thrives on cheapo chains and joints dispensing pancakes and tacos now boasts a gourmet bastion with valet parking? Whoa. Its very existence seemed to mock the memory of Everybody’s Pizza, the populist favorite that dwelled a few doors up and closed in March after forty-one years. Read more...

Updated Reviews: Woodfire Grill and Abattoir

The restaurants recruit star chefs to reboot their menus

Monkfish Tail, in the shape of a miniature cornucopia, sits on a small bed of fluffy basmati rice and curried chickpeas. Tikka masala sauce artfully dribbles down one side of the fish into a scarlet pool on the plate. Its synced, grooving flavors—a bass line of cumin and coriander, the smooth phrasing of heavy cream, ginger, and garlic in close harmony—mingle with the meaty swimmer and hum like a Motown chart-topper. A dab of cucumber chutney on the side adds a shimmering falsetto note. Read more...

Five & Ten

Hugh Acheson's flagship finds a gracious new setting

Who is Georgia’s most enterprising chef? I’d say Hugh Acheson, whose career has proliferated faster than a zucchini patch over the last two years. In April 2011 Acheson, who’d opened Empire State South in Midtown eight months earlier, appeared on Bravo TV’s Top Chef Masters, only to be voted off in the first episode after a salty scallop debacle. Read more...