Restaurants

Bon Appétit has released their list of the top 50 Best New Restaurant Nominees for 2012. Among the nationwide search, they've included two Atlanta restaurants: Cakes and Ale and Cardamom Hill.

It’s never a bad time to visit North Carolina’s largest city, but lately, Charlotte is on a roll. From a new pro soccer team and groundbreaking Picasso exhibition to the buzzy Camp North End development, the Queen City seems to have something for everyone.

Kevin Gillespie discusses fried chicken, hunting, and the weirdest thing about being on Top Chef.

Earlier this month, WaHo started bringing plates of joy to disaster stricken areas with a new food truck specialized for disaster relief. The company contracted David Ford of Food Trucks South to create a truck that would not only hold the ambience and productivity of a brick and mortar location but also could be used to assist areas affected by natural disasters. Recently, we got in touch with Ford for more details about the truck and how it will be utilized.

Now open in Emory Point, the General Muir is a Jewish-style deli created by the team behind West Egg Café, Ben and Jennifer Johnson, West Egg general manager Shelley Sweet, and chef Todd Ginsberg, formerly of Bocado. At the General Muir, Ginsberg is focusing on traditional Jewish dishes like matzo ball soup, pastrami, and chopped liver. But the General Muir offers more than deli fare; everything from the name to the décor has a meaning. Here are five things you probably didn’t know about the General Muir.

The iconic, round, spaceship-like building off Monroe Drive and visible from I-85 is about to open its doors again. Formerly home to a handful of short-lived concepts like Eros Tapas Bar, IXTLAN Ultra Lounge, and Piebar, the building is set to become a seafood and daiquiri spot called Cirque by February 2014 (at the soonest).

The return of ramen to menu of chef Guy Wong's Miso Izakaya is shaping up to be an event. Wong's ramen, which was once served only after 10 pm at the Old Fourth Ward eatery, earned him more than a few devotees and fans.

Given that our ubiquitous state fruit has made its way onto our license plates and street signs on practically every corner, it should come as no surprise that local chefs are also tinkering with the Georgia peach in a number of creative ways.