Chef Todd Ginsberg, known for The General Muir, Fred’s Meat & Bread, Yalla!, TGM Bread, and most recently, Ida’s Kitchen Counter, is bringing a tiny burger and cheesesteak shop to Marietta Square. Replacing Boru Ramen, Two Bells Meats is targeting a mid-November opening, with a menu as concise as its 500-square-foot space is small.

Come for an espresso. Stay for the songs you didn’t know were on the album. That’s the idea behind Saint Nobody’s, a new café and listening lounge from Black Coffee ATL owner Carl North.

For years, the historic Knox house sat vacant on Duluth’s Town Green. Come December, the 127-year-old building will reopen as a deli-by-day, small plates restaurant by night.

A food-loving bibliophile, Ana Raquel Morales estimates she has about 7,000 cookbooks in her Powder Springs home, many clipped with captioned photos of herself and the author. She's spent decades meeting her culinary luminaries.

Mastro’s Ocean Club, a fine dining seafood and steak spot opening Downtown in The CTR November 6, boasts an indulgent and sensory experience—a feast for the eyes and the palette.

Pitmaster Bryan Furman, best known for B’s Cracklin’ Barbecue, has returned to Atlanta after a nine-month residency in Oregon. He will now be the official pitmaster at Owens & Co. in Smyrna and is launching a new menu on November 1.

Mocktail menus are nothing new, but a growing number of Atlanta restaurants—some traditional fine dining, others more experimental—are taking them a step further, building dedicated nonalcoholic pairings for their tasting menus with the same research and revision typically reserved for wine.

Georgia landed two of the American South’s three new Michelin stars in 2026, announced October 21. Here’s every Georgia restaurant on this year’s Michelin Guide list.

The ice in your cocktail at Stir starts out weighing in at 300 pounds. Behind the scenes, staff freeze enormous blocks, then cut them into shapes suited to different drinks. Opening October 29, Stir makes its Georgia debut with a cocktail program that gives frozen water nearly as much attention as the spirits.

Aria’s new pastry chef Elissa Hayward pairs classical French training with a penchant for whimsical desserts. Her background with savory cooking also comes in to play with some not-so-sweet desserts.

For James Beard Award–winning chef Anne Quatrano, farm-to-table is a way of life. Her new breakfast restaurant Summerland features produce from her own farm near Cartersville.