Thursday, September 20, 2018

Food & Drink

Latest Stories

1904 Club TOUR Championship East Lake Golf Club

1904 Club gets you inside the East Lake Golf Club house—and up-close with Atlanta chefs like Kevin Gillespie

At $4,000 per five-day membership, the comforts of the PGA TOUR Championship's 1904 Club are for the truly devoted, but members will be treated to unique lunch and dinner options each day from six notable Atlanta chefs: Kevin Gillespie, Chris Hall, DeeDee and Nan Niyomkul, Philippe Haddad, and Kevin Rathbun.

How an Atlantan photographer, Angie Mosier, wants to reshape our perceptions of Southern cuisine

New York City–based chef Marcus Samuelsson will release a cookbook called A Moving Feast: Recipes and Stories of Soul Food’s Journey North. Through the lens of food, it will share accounts of the Great Migration. Nearly every one of the more than 100 images in the book will have been captured by photographer Angie Mosier, a lifelong Atlantan who is preternaturally talented, excessively humble, and unmistakably white.
King Barbecue

The verdict on 5 newcomers to Atlanta’s dining scene

Here are our five mini-reviews of some of Atlanta's new restaurants, including Avalon's new barbecue joint, King Barbecue, Nashville's famed fried chicken restaurant, Hattie B’s Hot Chicken, and the third restaurant in Ryan Pernice’s North Fulton mini-empire, Coalition Food and Beverage.
Double Eagle Steakhouse

Del Frisco’s Double Eagle Steakhouse opens soon in Dunwoody: Check out the menu

The Perimeter Mall area is getting a new steakhouse this month. Del Frisco’s Double Eagle Steakhouse is set to open for dinner service on September 19, with lunch service following the next day.
Ticonderoga Club cocktail

The Tippling Point: How craft cocktails made their way onto every menu in Atlanta

Ten years ago, barkeep Greg Best couldn’t even get his hands on a reliable supply of decent vermouth. In 2008, the craft cocktail renaissance that started in New York City started to make its way to Atlanta. Now, cocktail culture has proliferated with such fervor that you can find almost any creation in Atlanta.

Meet 3 of Atlanta’s best pitmasters

Meet B's Cracklin' BBQ's Bryan Furman, who went from former welder to "Georgia’s New King of Barbecue," the dream team that is Heirloom Market BBQ's Jiyeon Lee and Cody Taylor, and the pitmaster behind Old Brick Pit Barbeque, Stephanie Garner.
Thompson Brothers BBQ

8. Thompson Brothers BBQ

Though you won’t see them in the flesh, all five Thompson brothers can be found at Thompson Brothers BBQ—grinning at you from the large photo over the counter. Once you bite into a rib, you’ll want to grin back.
Atlanta's best barbecue

The 10 Best Barbecue Restaurants in Atlanta

Unlike other Southern cities, Atlanta doesn’t specialize in one distinct type of barbecue, and what has emerged is a style that’s been shaped and, dare we say, improved by a melding of traditions from all corners of the region and even the globe. Essentially, Atlanta barbecue offers the best of all worlds. Take that, Texas.
Barbecue propane vs wood

If you don’t exclusively use wood to smoke your meat, is it still true barbecue?

The Campaign for Real Barbecue set out identify barbecue joints that still cook over nothing but hardwood embers and smoke. But they discovered the hunt for true barbecue is more complicated than wood versus gas.
Communion Revival

Kevin Gillespie brings back Communion for weekends during football season

Communion, Kevin Gillespie's outdoor beer garden located behind Revival in Decatur, will re-open to the public on Saturday, September 8, after becoming a private events space last year.
Zeigler's BBQ Logo

5. Zeigler’s

Some of the most delectable ribs in Georgia can be found 40 minutes north of Atlanta at Zeigler’s BBQ & Catering. After just one bite of that rosy-pink flesh, you’ll be convinced that the drive to Acworth was worth it.

1. Staplehouse

Two years after we gave it four out of four stars, Staplehouse is still on top.

2. Miller Union

Few chefs celebrate the region like Steven Satterfield does. He loves Georgia and accepts—with glee—what its soil gives him.

3. Masterpiece

As long as Rui Liu's fermented long beans with “streaky pork” and fish braised in chili oil are on the menu, Masterpiece's crowds won’t wane.

4. Spring

Spring's dining room is intimate— just 14 tables—and Brian So’s cooking is technical, restrained, even reverent.

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