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Upbeet

Health food: Upbeet

Erik Maier’s simultaneously sleek and bubbly fast-casual restaurant relies on organic ingredients and a crew of high-spirited bowl-builders.
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Pop-up: Talat Market

Parnass Savang serves Thai-inspired dinners three nights a week at Gato in Candler Park, quietly revolutionizing what Atlanta thought of this nation’s cuisine.
Anne Quatrano

Tastemaker: Anne Quatrano

Anne Quatrano boldly moved Bacchanalia to a relatively unknown industrial area on the Westside in 1999. Now, she’s done it again, designing a stand-alone building to house her flagship and its adjoining cafe, Star Provisions, just one mile away, in another offbeat location.
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Bright idea: Black Restaurant Week

Black Restaurant Week—launched in Houston, Texas, in 2016—came here for the first time this August.
Brian So

New chef: Brian So

Brian So took one of eight spots on Atlanta’s best new restaurants list this year for his French technique-driven cooking at Spring in Marietta.
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Do-good disposal system: Compostwheels

The idea: Conserve your food scraps, and Compostwheels will pick them up and turn them into nutrient-rich soil that they then deliver to nearby farms. That means less food waste going to local landfills and more local food production.

Empire builder: Revelator Coffee Company

The fast-expanding Birmingham, Alabama–based roaster hasn’t put its name above any of the Octane coffee shops it acquired in April, but its products are on the shelves.
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New Sichuan game: Yummy Spicy

Masterpiece still holds the title as Atlanta’s best Sichuan restaurant, but Yummy Spicy’s arrival on Buford Highway means you don’t have to drive OTP to get your fix.
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Gluten-free eats: Mediterranea

Those who are more interested in good food than restrictive diets typically have no idea that this charming Mediterranean bistro in Grant Park is a gluten-free haven. From its wine list to its hospitality, Mediterranea raises the bar for this neighborhood.
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Americanized Chinese: Double Dragon

Michael Lo and George Yu of Taiyo in Decatur are reinterpreting old-school Americanized Chinese dishes such as hot and sour soup, General Tso’s chicken, and Mongolian beef with organic ingredients. Their place in downtown Oakhurst is family-friendly, yet grown-up.

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