On Netflix’s High on the Hog, Atlanta native Stephen Satterfield explores the relationship between food and social justice movements
Food writer and Atlanta native Stephen Satterfield takes viewers on a wide-ranging journey in the critically-acclaimed Netflix series, High on the Hog. The series, an adaptation of the book written by food historian Dr. Jessica B. Harris, digs deep into the rich history of Black American food. Whereas the show's first season explored the history of Black American food in relation to its West African roots and the impacts of slavery, season two uncovers the role that Black American cuisine has played in fueling social justice movements, transforming communities, and awakening cultural creativity.
It's all fun and games at these five Southern toy stores, offering everything from dolls and Legos to painting lessons and trading cards.
Boqueria, which started in New York in 2006, is bringing its Spanish fare and creative cocktails to Atlanta. The brand, which boasts 10 locations around the U.S.—the closest being Nashville—will open in Colony Square in the third quarter of 2024. Inspired by owner Yann De Rochefort’s travels to Barcelona, Boqueria aims to combine the best parts of Barcelona tapas bars under one roof.
The fish and chips at Wright’s are unlike any other you’ll find in the metro. The batter that coats the flaky Norwegian cod is light and perfectly crisp. The chips are thick and expertly fried. And the herby homemade tartar sauce is so good that customers have asked for it to be bottled. It tastes exactly like what you’d find across the pond in the United Kingdom, which is exactly what Chantelle Wright and her family set out to do.
Sozou and Omakase by Ito are expected to open in Midtown's Spring Quarter development next fall. Led by chef Fuyuhiko Ito, formerly of Umi and MF Buckhead, Sozou will be a modern Japanese restaurant with a robata grill and a sushi counter. An extension of Sozou designed for private dining, Omakase by Ito will offer reservation-only, 15-course, chef-driven meals.
The 28-country metro area has at least 350 barbecue eateries—not just stand-alone restaurants, but food trucks and pop-ups and kiosks and lots of places doing things that don't fit the standard definition of Southern barbecue. It isn't just chopped pork anymore.
It's hard to impress a couple of guys from Texas when it comes to barbecue. Not long after they moved to Atlanta, more than 20 years ago, when they cooked just for friends, Justin and Jonathan Fox did what Texans do and started trying local barbecue places. They liked one or two, but overall, they were underwhelmed.