Tag: Bread & Butterfly

If you miss Billy Allin’s now-shuttered Cakes & Ale (and who doesn’t?), know that you can now find the master of simplicity himself behind the stove at his ever-so-French, all-day cafe: Bread & Butterfly.

Restaurant critic Jennifer Zyman looks back at her favorite dishes of 2016, including brisket from B's Cracklin', Carolina gold rice and vegetables at Spring, and more.

Atlanta is a city that looks outward far more than inward, or even nearby. Outward, say, to the Lower East Side (the General Muir’s pastrami), or to China (Gu’s Dumplings), or to France (Bread & Butterfly’s tender, airy omelets). With the glorious exception of Ryan Smith at Staplehouse, I didn’t find a posse of young, or youngish, chefs all cooking as much for each other as for the public. The priority in Atlanta is less innovation based on local ingredients, as at Staplehouse, than finding a formula that works and then pumping out food to fit it. This makes for generous, untweezed food. But it also means food that, once successful, can become rote.

Few restaurants make us want to slow down the way Billy Allin’s new Inman Park cafe does.

From a monster fourteen-inch flapjack to a hotcake that come with chips and salsa, here are six of Atlanta's best pancakes.

The accolades keep rolling in for two popular Atlanta restaurants. Bon Appétit has named both Staplehouse and Bread & Butterfly to its 2016 list of 50 Best New Restaurants in America.

It’s the all-day-and-night, something-for-everyone welcome that sets Bread & Butterfly apart and makes it settle in so snugly. I kept finding reasons to drop by, even if just to drink from the short and careful list of wines that's very French and unusually well priced.

“These pancakes need to come with a warning,” says Bryan Stoffelen. “Once you’re finished, you’re going to want to lay on the couch for the rest of the day.”

If you think you know how to make an omelette or that your pancakes are restaurant caliber, see how they stack up to the ones at Bread & Butterfly.

We've always had the General Muir for bagels and lox and One Eared Stag for biscuits drenched in sausage gravy. Now, let's add these four stars to our brunch rotation.