Plus 12 other questions for the executive chef and partner at the Luminary
The Luminary’s Eli Kirshtein talks about Top Chef, the Falcons, and what he learned from Kevin Rathbun.Read more
A 30 oz porterhouse costs $142
While a 30 oz porterhouse costs $142, Fry listed off a few tactics that, he says, many steakhouses use to cushion their marginsRead more
Ed Fisher took an idea from Asia and turned it into a craze as American as apple pie (which the BGE can also handle)
The Big Green Egg derives from a simple idea with an ancient lineage, as evidenced by pottery shards of cooking vessels in middens around the world. More specifically, it’s an updated iteration of a commonplace Asian rice cooker: the kamado, a Japanese word that translates as “place for the cauldron.”Read more
The Atlanta Community Food Bank Simple Abundance classes are held monthly at the Cook’s Warehouse
For the last fifteen years, top chefs around Atlanta have been donating their time and money (in the form of ingredients) to help feed the hungry. See, the Atlanta Community Food Bank (ACFB) has a partnership with the Cook’s Warehouse, and every month—sometimes multiple times a month—a chef is invited to lead a cooking demonstration, workshop, and/or tasting at one of the four Cook’s Warehouse locations around the city. Everyone is invited, and all proceeds benefit the ACFB.Read more
Dining + Design BeltLine bike tour is Thursday
In our car-centric city, the Atlanta BeltLine has been a game changer, and restaurant owners know that more than anyone. On Thursday, chef Kevin Rathbun (Kevin Rathbun Steak, Rathbun’s, Krog Bar, and KR Steakbar), Michael Lennox (Ladybird Grove & Mess Hall), and BeltLine designer Ryan Gravel of Perkins Will will lead a discussion about the impact of urban development on restaurant design at a sold-out event called Dining + Design.Read more
How Atlanta’s food scene matured and changed this year
As the saying goes, you win some, and you lose some. This year we saw famed mixologists leave their longtime outposts, award-winning chefs open new “it” spots, and the restaurant community band together to help one of their own. As we welcome in the new year, we pause to take a look back at what happened in 2013.Read more
Menu includes “classics” section for both small plates and entrees
After being closed for more than two months, Rathbun’s will reopen September 23 at 5 p.m. The restaurant has been “brought back to life,” says owner and chef Kevin Rathbun, after a small kitchen fire broke out on July 4. Rathbun, who also owns Kevin Rathbun Steak, Krog Bar and KR SteakBar, revamped the ten-year-old restaurant’s menu, removing the “second mortgage” section and bringing back classic dishes from past menus. New cocktails are in the works, too.Read more
If you think that a dry, red wine is all you need to pair with that steak, think again. Joon Lim of Kevin Rathbun Steak explains.
I recently sat down with Joon Lim of Kevin Rathbun’s Steak to see where he’d take me on a wine list and to find out if pairing wine with steak really is as simple as “dry, red wine.” Spoiler alert: it’s not.Read more
New menu items in the works for restaurant reopen in the fall
When Rathbun’s reopens in late September or early October, it will not only have a new kitchen, but new menu items and a “new” chef. True, chef de cuisine Nick Anderson has been in the role since last December, but chef-owner Kevin Rathbun and his team are taking the remodel as an opportunity to publicize Anderson’s work.Read more
Hugh Acheson to open Cinco y Diez, Rathbun mishaps, and more
Hugh Acheson to open Mexican restaurant
Five and Ten recently moved from South Lumpkin Street to Milledge Avenue in Athens, and Hugh Acheson isn’t wasting any time filling the old spot. He told the Athens Banner-Herald he plans to open a Mexican restaurant called Cinco y Diez, spearheaded by Farm 255 chef Whitney Otawka.
Krog Street Market names seven tenants
Formerly a manufacturing facility and home to Atlanta Stove Works, Krog Street Market aims to open this winter in Inman Park with a variety of eateries. This week, Paces Properties confirmed seven tenants including: a Mex-Tex restaurant by chefs Ford Fry and Kevin Maxey, an American brasserie and bistro called the Luminary by chef Eli Kirshtein, Grand Champion BBQ, the Spotted Trotter, and Pannus Bakery, which will specialize in hispanic and European pastries.
Bella Cucina closed Virginia-Highland location
Gourmet food store Bella Cucina closed its Virginia-Highland location last week, reports the Atlanta Journal-Constitution. (Tomorrow’s News Today broke the story.) A post on the shop’s Facebook page announced that a new retail location will open in the fall, but it did not specify where.
A fractured ankle for Rathbun
In addition to a 4th of July fire at Rathbun’s causing temporary closure of the restaurant, and a power outage at KR SteakBar leading to a 45-minute evacuation on July 5, chef Kevin Rathbun now has a fractured ankle. The Atlanta Journal-Constitution reports that Rathbun acquired the injury when he fell through the drop ceiling while assessing fire damage at Rathbun’s.
Roots Juices now open
Hopping on the fresh pressed vegetable and fruit juices trend, Roots—a Texas-based company—is now open in the Shops Around Lenox. Atlanta.com reports that this Dtox competitor offers more than 17 types of juices, infused waters, and cleanses, and each 16-ounce juice is comprised of about two to three pounds of fruit and veggies.
Three Taverns Brewery launches
A new source of craft beers in Atlanta, Three Taverns officially launches at Brick Store Pub in Decatur tonight with the introduction of two new brews: Single Intent, a Belgian-style single, and A Night In Brussels IPA, a Belgian-style American I.P.A.
One Flew South named best airport barRead more
The crew of the Airport Bars se