Aria has ditched its stark white-on-white color scheme. Chef Gerry Klaskala is also testing out a new menu format, eschewing appetizer, entree, and dessert sections for vegetables, meat, and seafood.
Buford Highway’s 8 Fahrenheit is reshaping how we eat ice cream—literally. Forget scoops and cones; think Instagram-perfect frozen curls.
Looking for a vintage camera to perch on your bookshelf? A midcentury modern end table? A bucket of spoons or a taxidermied pheasant? You’re bound to find something intriguing when this market pops up at the Atlanta Expo Center each month.
Atlantans know they can rely on Cacao for high-quality, fair trade chocolate, but there’s a new name in town promising truffles that are also gluten- and soy-free. Nichobella Organics—named after founder Nichole Dandrea and her poodle, Isabella—has partnered with Cacao for production and sells its vegan chocolate snacks in Whole Foods Market.
Chef Todd Hogan is on a mission to feed Atlanta’s northern suburbs. This winter, he plans to open a traditional American steakhouse called the Republic in Alpharetta’s Liberty Hall.