Seed Kitchen & Bar

Who's generating this much buzz in the burbs? Doug Turbush left his executive chef position at Buckhead's now-defunct Bluepointe to launch a place in his own hood. His menu reflects a refreshing mélange of...

Gio’s Chicken Amalfitano

Giovanni Di Palma, the impresario behind Antico Pizza Napoletana, has built an Italian-themed multiplex on his block of the Westside near Fourteenth Street. The menu at Gio's, which gives off an industrial-funky nonchalance similar...
Jeffrey closing

Farewell, Jeffrey: A look back at Atlanta’s most iconic boutique

Perhaps no clothing store has had more of an impact on Atlanta than the luxury boutique founded by Jeffrey Kalinsky 30 years ago, which put Atlanta on the fashion map and introduced designer lines like Manolo Blahnik, Prada, and Dries Van Noten to the city.
Massage in a pandemic

My quest for a safer massage during the pandemic

This is the process I went through in order to schedule an hour-long massage that seemed safest during a pandemic: outdoors (to avoid contaminated air), in a massage chair (thus facing away from the therapist for the majority of the time), with both of us wearing masks.

Empire State South

Hugh Acheson and his kitchen staff constantly tinker with their expansive vision of Southern food, which adds a rich and progressive perspective to our dining landscape. Sometimes they evoke a moment or mood in...

Table & Main

How refreshing to scan the menu at this newcomer and not find pimento cheese or deviled eggs, two dishes so ubiquitous to the metro area’s “Southern farm-to-table” explosion that they’re both shaping up to...

#11: The Optimist

Ford Fry’s Westside seafood palace stands above the rest of his brood (which also includes JCT Kitchen and Decatur’s No. 246). Temptation Exhibit A: the lobster roll piled with fleshy lumps of sweet meat,...

#9: Aria

For birthdays and anniversaries, our dining critic celebrates at Aria. Gerry Klaskala may not change his New American menu as frequently or radically as other chefs, but be comforted to know that dishes like...

#6: The General Muir

The towering pastrami sandwich slathered with grainy mustard; the Swiss chard fritters at dinner, barely visible under a blizzard of Parmesan; the poutine, available noon and night, tangled with cheese curds and just enough...

#7: Gunshow

Kevin Gillespie and his brigade of spark-plug chefs broke the rules of traditional restaurant service and created a hit. The cooks—each following his own muse—prepare a weekly rotating roster of dishes in the open...

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