Big Apple Inn serving up pig ear sandwiches and tamales in Atlanta

About six months ago, the story went around that we'd soon be getting an Atlanta branch of Big Apple Inn, the Mississippi institution that has been serving up pig ear sandwiches and tamales for the past 70 years. About a month ago, April Patton, granddaughter of Big Apple's founder, opened the doors to the new location on Ralph David Abernathy near the West End. An old friend and I dropped in for lunch yesterday and Patton was there behind counter, taking our orders and making them herself.

Chef Ryan Smith divulges details about Staplehouse

What started as a dream in 2009 is about to become reality this year. Staplehouse, a restaurant helmed by chef Ryan Smith (previously of Empire State South), will open in the Old Fourth Ward in "the very foreseeable future," according to co-owner Jen Hidinger.

Cupcakes meet Christmas at Sugar Moon Bake Shop

Amy Kiefer has always been comfortable in the kitchen, but she didn’t decide to make a living at baking until the organization she worked at faced budget cuts.

Q&A with Riccardo Ullio on Escorpion

ATL Food Chatter: June 14, 2011 (To receive the Chatter and other culinary tidbits directly in your inbox, sign up for our weekly dining newsletter) Riccardo Ullio deserves credit for his resilience. After last spring’s closing of his two Juniper Street ventures—the Spanish-themed Cuerno, which was revamped toward the end as Lupe Taqueria, and the Brazilian cocktail lounge Beleza—the owner of Inman Park's Sotto Sotto and Fritti is back on the Midtown restaurant scene with Escorpion. The restaurant resides at 5th and Peachtree, where Eno long lived and 5th Street Cafe recently flamed out in less than three months. Esporpion is a “tequila bar and cantina” featuring cocktails inspired by indigenous Mexican ingredients and a friendly menu that includes ceviches, familiar appetizers (guac, queso fundito), tacos that you can order individually or by plates of four, and a few entrees such as Spring Mountain chicken with red mole and grapefruit segments. Ullio fills us in on the restaurant’s origin and direction:

What’s the worst dish Gunshow’s Kevin Gillespie has ever made?

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

Table Talk: Revisiting Parish, CL’s food fetishes, and more

AJC revisits Parish, awards one star Jenny Turknett reviews the latest revamp of Parish in Inman Park. She isn't impressed.

Cakes and Ale, Cardamom Hill nominated for Bon Appetit’s best new 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.

Atlanta City Council passes legislation allowing food trucks to vend on limited public property

In what is the first step to a major legal victory for Atlanta food trucks, Atlanta City Council passed an amendment Monday allowing vendors to operate on certain public streets around the city. That means that as soon as Mayor Kasim Reed signs the bill (or seven days from now when the bill becomes law immediately), you could be in line to buy tacos from a truck parked in a metered space. Previously, trucks could only obtain permits to vend on private property.

5 Things You Didn’t Know about the General Muir

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.

Tin Lizzy’s founders to open three new Buckhead restaurants in 2014

Buckhead will add a new barbecue joint, gastropub, and Spanish-fusion spot to its restaurant repertoire next year with the opening of Smokebelly, the Southern Gentleman, and Gypsy Kitchen, respectively. Created by Chris Hadermann and JP Piemonte—the team behind Tin Lizzy’s, the Big Ketch, Milton’s Cuisine & Cocktails, and the new Osteria Cibo Rustico—these new concepts will focus on the dining experience as a whole, complete with live music, craft cocktails, and more. Each will serve lunch and dinner seven days a week.

Follow Us