August dining events

4 great Atlanta dining events in August

Get ready to pig out on barbecue, beer, and more ice cream than you can believe.
Golden Eagle Muchacho H. Harper Station Atlanta

Exclusive: Ladybird founder will open two restaurants in H. Harper Station space

Michael Lennox, founder of the popular BeltLine hangout Ladybird Grove & Mess Hall, will revive the 904 Memorial Drive space as not one, but two restaurants.
Hostel in the Forest

53. Hostel in the Forest, Brunswick

For just $25 a night—once you’ve purchased a $10 “membership”—get your own screened-in treehouse in the woods.

Bacon Almond Brittle

At the 2012 Peach Jam cobbler contest held at Grant Park Farmers Market, Cabbagetown resident Lisa Hanson served this adaption from I Love Bacon! (Jane Rockwell, Andrews McMeel Publishing) with her winning peach cobbler.
Where to stream Atlanta-filmed shows TV

Where to stream Atlanta-filmed movies and TV shows

Looking for something to stream while social distancing? We've rounded up where you can find tons of Atlanta-filmed movies and TV shows.
TGM Soup replaces TGM Bagel at Canteen

Goodbye bagels, hello tomato bisque: TGM Soup Co. replaces TGM Bagel at the Canteen

On January 28, TGM Soup Co. will replace the TGM Bagel stall at the Canteen—Todd Ginsberg's micro food hall—bringing the lunch goers of Tech Square something to keep warm with this winter (and beyond).
No. 246

30. No. 246

Ford Fry didn’t always launch behemoth restaurants with sky-high design budgets. In 2011, he opened this intimate Italian charmer in Decatur that remains his most sincere effort.

Sauteed Hakurei Turnips and Greens

Called Hakurei, Japanese, White Doll and Snowball, you'll know this group of sweet turnips by their appearance (snow white and perfectly round, like Ping-Pong balls), texture (crisp, like a radish) and flavor (mild and sweet).
Tableside service Atlanta

Extravagant tableside service is poised for a comeback in Atlanta

“We’re going to see a resurgence,” Petite Auberge co-owner Michael Gropp Gropp predicts. “[These days] every new restaurant has an open kitchen because people are interested in how the chefs are working. There’s great entertainment value in tableside service.”

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