The Absinthe Maker: Jaz Jarzewiak is barely of drinking age, but he’s the only person in Georgia to legally bottle and sell the storied spirit
How did a 23-year-old from Columbus come to make the louche, legendary sip of the Parisian demimonde—which, up until a decade ago, had been banned in the United States for nearly a century?
Shaun Doty and Lance Gummere have converted their Alpharetta location of chicken spot Bantam & Biddy into a barbecue restaurant, King Barbecue, which is set to open on Tuesday, June 5.
Even though they use Korean ingredients in all of their menu items, Taylor says that the spicy pork best represents what Heirloom Market stands for. “At the beginning we weren’t sure how much Jiyeon could incorporate her heritage into barbecue,” Taylor says. “But that’s what barbecue is—where you’re from.”
Ask Kimball House co-owner Bryan Rackley about any gaps in his Decatur restaurant’s oyster menu, and his answer comes clear and quick: On a list that includes selections from the Carolinas, Alabama, Florida, and Louisiana, he can offer no Georgia oysters.