Dining

Elise is the second act from Craig Richards, chef-owner of Midtown’s Michelin-recommended Lyla Lila. Housed on the Woodruff Arts Center campus, Elise maps with a French-Italian landscape.

Monica Sunny's put down roots on Howell Mill Road with The Chai Box Cafe, Atlanta’s first-ever chai-focused cafe. Plus: Eats has found a new home within Wild Heaven Beer at the Lee + White complex, steps from the Beltline’s Westside Trail.

Launched by Chef Todd Richards, a four-time James Beard Award semifinalist, Que-riosity in McDonough is less of a barbecue joint, and more of a refined grill room, where smoky flavors provide a theme instead of an entire menu.

Longtime Castleberry Hill tavern Bottle Rocket has moved to the historic Hotel Row in South Downtown. Plus: chef Emanuel Jiménez swept through downtown Hapeville like a Caribbean trade wind, opening Weepa Puerto Rico in the former Mami’s La Cubana space on Central Avenue.

Nearly five decades in, La Grotta Ristorante Italiano remains one of Atlanta’s most enduring restaurants, serving Northern Italian staples from Buckhead. In January, chef Drew Van Leuvan stepped into the kitchen, taking up the task of sharpening the restaurant’s reputation without disrupting what’s made it last. 

Garden-ripe tomatoes are one of summer’s greatest pleasures. Whether you have gone overboard at the farmers market or have an abundant home garden surplus, these four recipes put tomatoes in the spotlight.

Some restaurants fill a gap so obvious you wonder why it took so long for them to appear. Hudson Rouse created Babygirl, a sanctuary that ignores the industry’s midafternoon siesta, staying open from 9 a.m. to 4 p.m. daily. The sleek, light-wood interior catches rainbow-hued rays through vibrant window panels, and outdoor seating is plentiful.

Mahjong has gained mainstream popularity. The game creates an easy sense of togetherness that has moved restaurants across Atlanta to fold mahjong into the dining experience, where cocktails, shareable bites, and even full dinners now accompany the game.

Atlanta’s pop-up bar scene adds a creative spark that stokes the city’s drinking culture. The operators of these short-term concepts take over existing food and drink spaces for the night—or several nights—with their own cocktail menus and aesthetics, building devoted followings, often without any intention of permanence.

Gelato isn’t just an Italian word for “ice cream.” Gelato has a softer consistency and a lower fat content, as it’s made with milk instead of cream. Like most Italian fare, gelato seems to be having a moment, with some calling it “ice cream’s cooler cousin.” Here are a few cousins you ought to meet.