Atlanta Magazine

Italian with convivial Cali vibes, heavenly Texas barbecue in Tucker, and a strip-mall spot whose whole thing is hot chicken

“I just set out to create something that tasted really good, that gave people who weren’t drinking an option that made them feel like it was a treat,” she says.

Back in 2006, Bour was one of the first chefs to cook at the Farmhouse restaurant attached to the Inn at Serenbe, where, in late 2018, he made a felicitous return.

When office workers return after the pandemic, they might not recognize Atlanta. While they were away, the city’s development engine didn’t just hum, it roared.

Architect Joel Kelly and principal designer Whitney Ray of Wyeth Ray Interiors brought the project to life, deftly balancing scale and aesthetics.

Birria El Gordo offers birria made with beef, goat, chicken, and jackfruit. Fillings come in a variety of styles like the mulita (a tortilla sandwiched with birria and avocado) or taco dorado (crunchy tacos with a cheese option), and Vampiro (a tostada with cheese and guacamole).

The Covid-19 pandemic has been catastrophic for public-transit agencies across the nation. Even when the pandemic does end, it’s possible that our work and travel patterns will be disrupted permanently. Then, there’s the economic impact of the pandemic and its corresponding effect on tax revenue, a major source of funding for many transit agencies, including MARTA.

Colorful light fixtures made from recycled bottles were the starting point for this lively kitchenette, a basement remodeling project in Chastain Park by interior designer Sandie Mazzi.