Atlanta Magazine

Exuberant garden tostadas, beautiful beet poke, irresistible Indian street snacks—even vegan barbecue! Welcome to Atlanta magazine’s soulful celebration of food from the soil.

In the U.S., the burger is symbolic above all. Its fate stands in for bigger concerns about climate change adaptation: Will things change cosmetically—an electric truck that’s as powerful as one with a combustion engine, a burger that bleeds like the real thing—or more fundamentally?

From tomatoey hand-pulled Chinese noodles to fancy beet “poke” at the Four Seasons. Plus, of course: hot dogs.

West End led the way in serving practitioners of plant-based eating in Atlanta, connected to—but also distinct from—the contemporary popularity of vegetarian and vegan restaurants here today. In one way, the devotion of customers to these businesses helped the neighborhood circulate community dollars, which paved the way for such hot spots as Slutty Vegan.

Not long ago, a meat-averse person who found themselves at a barbecue restaurant would have been relegated to a pretty short menu of side dishes: mac and cheese, potato salad, green beans that might not be flavored with bacon. But, as palates have become more plant-forward, so too have ’cue joints—where veggies are now getting almost as much respect as their low-and-slow menu mates.

Gardeners and chefs, pumpkin whisperers and okra aficionados, taco technicians and pecan purveyors: meet Atlanta’s green giants.

Wherein we welcome mac and cheese to the veggie family—we’re still in the South, after all. Plus: Korean banchan, superbly spiced Ethiopian platters, and more.

Kattula Family Farms is one of just two commercial farms in Georgia devoted to growing South Asian vegetables. Plus: A roundup of five great restaurants for regional specialties from across India.

Cheer on the runners in the annual Peachtree Road Race, chow down at food tucks, catch some live music, and of course, watch plenty of fireworks

Candler Park mainstay Gato—home to numerous pop-ups-turned-restaurants—is closing next month. Owner Nicholas Stinson is moving his family to Santa Fe, New Mexico, where he’ll work on his sci-fi novel and pursue a new restaurant concept. Jacob Armando and Eric Brooks, founders of Gigi’s Italian Kitchen, will take over the lease, turning Gigi’s from a thrice-weekly pop-up into its own restaurant