Best of Atlanta 2017

Sure, you can spend the time, money, and energy to create a tailgating spread. Or you can join the Footie Mob and delegate the job to one of the team’s sanctioned—though still slightly unofficial—fan clubs.

The best part of Jusgo Supermarket in Duluth is the food court, a quick study of regional Chinese cuisines. Craft your own Sichuan-style dry hot pots at Uncle Zhu, and try Cantonese barbecue at BBQ Corner.

Brian So took one of eight spots on Atlanta’s best new restaurants list this year for his French technique-driven cooking at Spring in Marietta.

Those of you who like to take home menus from restaurants will have no luck at Food Terminal. This is not a one-sheet; it’s a 50-page glossy magazine featuring full-bleed photos and faux cover lines.

In its new Powers Ferry Center digs, Sabot is as chic as ever, with established cool-kid lines like Loeffler Randall and Rachel Comey, along with niche lines you can’t find anywhere else in Atlanta.

Venezuela-born Lis Hernandez has been feeding Atlantans arepas at the Sweet Auburn Curb Market since 2012. This summer, she moved the second location of Arepa Mia (first opened in 2014) from Decatur to Avondale Estates, where she has a patio, more parking, and new menu items.

H&M’s stylish, subdued grown-up sister opened its doors to Atlanta last year and has since steadily supplied its structured basics to shoppers with an eye for clean lines.

Anne Quatrano boldly moved Bacchanalia to a relatively unknown industrial area on the Westside in 1999. Now, she’s done it again, designing a stand-alone building to house her flagship and its adjoining cafe, Star Provisions, just one mile away, in another offbeat location.

Walk into LanZhou and you see a showcase window framed in neon. It overlooks a kitchen where chefs stretch, bang, and twirl dough for the house specialty of this new central China–style noodle shop in Doraville.

Doughy, crispy, semi-deep-dish Grandma Pie reigns supreme at Anthony Spina’s O4W Pizza, which he moved to Duluth from Atlanta’s Old Fourth Ward last summer. But that Grandma Pie! Sizzled in a cast-iron pan and finished with whole fresh basil leaves, it’s a must-order.