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.
Maricela Vega's complex "modern Mexican" dishes are often entirely plant-based and always Instagram-worthy. She currently hosts pop-ups at the Spindle and LottaFrutta, and hopes to eventually open a bodega where she can give back to her community.
Not a food item but certainly craveable, the Bento Box from workwear fashion disrupter MM.LaFleur is like a chef’s tasting menu for professional women, served with four to six stylist-selected items (accessories, knits, separates, and dresses up to size 22W) and a nonsubscription, four-day free trial—a no-pressure sales pitch.
Georgia State student and style blogger Reese Blutstein (aka @double3xposure) may make you reconsider trendy fast fashion.
Restaurant kitchens used to be cramped, windowless hellholes invisible to the dining public. Now the cooks have moved into the dining room—literally. Breaking down the fourth wall between chef and customer, these restaurants represent the newest movement in kitchen design.