Christy Plott Redd says she likes to take the fancy out of fashion, but on a recent afternoon in Manhattan—her auburn hair falling in carefully curled waves beneath a mink hat, her eyelashes pressed into thick half-moons over shadowed lids—the fancy was very much on display. She wheeled behind her a suitcase the size of a small car. Inside were dozens of alligator skins, samples she was toting around to sell to big-name fashion designers.
As restaurant concepts go, the one behind Atlas in Buckhead’s hyper-upscale St. Regis Hotel is a bold gamble. In addition to a $5 million design overhaul of the dining room—courtesy of the ubiquitous Johnson Studio—and an open kitchen whose consulting chef is Atlanta culinary icon Gerry Klaskala, Atlas boasts 23 museum-worthy paintings and drawings from one of the world’s foremost private art collections.
Back in 2012, the National Trust for Historic Preservation named Atlanta’s Sweet Auburn district to its list of the country’s “most endangered” historic places. Much bemoaning of Atlanta’s fondness for the wrecking ball followed—just as it had in 1992, the first time that the Trust sounded the alarm on the precarious status of one of the most influential locations in African American history.
The sun shines, birds sing, dogwoods bloom, and weekends brim with festivals. It’s time to grab a beer, take in some music. . . buy some art? Hold on a minute. Atlanta’s festival culture—which, thanks to our mellow climate, is basically a year-round phenomenon—may delude us into thinking we’re supporting the creative class.
In Jim Grimsley’s new memoir, “How I Shed My Skin: Unlearning the Racist Lessons of a Southern Childhood,” he drops the protective shell of fiction to revisit a pivotal chapter in the lives of many Southern children in the 1960s. Grimsley was 11 years old in 1966 when his school admitted its first black students after a federal mandate forced integration.
Just a few of the things you’ll spot at this year’s race on April 18: Seersucker, cigars, and hats as big as Shetland ponies.
It’s a long way from the jungles of Sumatra to a lab in Athens, Georgia, but two University of Georgia researchers hope to create a stem cell bank that could save endangered big cats. Its first deposits are cells collected from Zoo Atlanta’s Jalal, a Sumatran tiger, and Moby, a clouded leopard.
Hear “Transportation Security Administration” and you imagine stern-faced agents inspecting carry-ons. But the TSA as social media mavens? You bet.
From Aaron Russell, Restaurant Eugene
This easy spread, created by Lisa Rochon, won an honorable mention at Peachtree Road Farmers Market’s 2010 “Market Mash-Up” vendor recipe contest. It can be used as a dip, as a simple appetizer or first course served with sliced bread, or as the base for a fabulous sandwich.
From Glass Onion Classics by Sarah O’Kelley. These deviled eggs are a tribute to my partner Chris Stewart’s grandmother, Jennie Ruth. She was an inspiration to his cooking with her classic Southern ways, and here you see that tradition shining through.
Sonya Jones is the owner of Sweet Auburn Bread Company and the author of “Sweet Auburn Desserts: Atlanta’s Little Bakery That Could.” Desserts were always in the house, and Jones often had a hand in baking peach and blackberry cobblers or apple pie.
Carvel Grant Gould grew up immersed in Buckhead’s food world. No baby shower or Christmas party was complete without platters of cheese straws and chocolate eclairs from Henri’s Bakery.
When May rolls around and the squash begins to blossom, I’m ready to start stuffing and frying. If you’ve never tasted fried squash blossoms, the delicate flavors and crisp texture will win you over. This recipe gives you tips to properly prepare this deceptively simple dish.
To brine or not to brine—that is the Thanksgiving question. Though some people believe that it negatively affects the texture of the bird, I am a faithful briner. I feel that the application of salt enhances the flavor of the meat and helps keep it moist during cooking. A simple overnight brine of 1 cup salt to 1 gallon cold water is all you need.
As one of Memphis’s best known food photographers, Justin Fox Burks produces the popular Chubby Vegetarian blog with his wife, Amy Lawrence. They are also authors of “The Southern Vegetarian: 100 Down-Home Recipes for the Modern Table” (Thomas Nelson), a collection of their healthy, inspired takes on traditional dishes. At the Association of Food Journalists conference […]
While driving through the little town of Water Valley, Mississippi, not far from the Ole Miss campus, an adorable, refurbished mercantile caught my eye. I stopped in for what turned out to be a wonderful lunch and was impressed by the selection of homegrown produce, sophisticated artisanal grains, and home-baked goodies. When I saw that […]
Sometimes restaurants have a lot going for them—just not all going at the same speed. Last Word, in the Old Fourth Ward, is one of them. It’s trying to do a lot: bring craft cocktails to a level of housemade everything, build a menu reminiscent of the co-owner’s native Lebanon and also the Maghreb countries of Morocco and Tunisia, and include late-night plates to complement the ambitious drinks.
The terms “lox” and “smoked salmon” are often used interchangeably, but deli purists will tell you real lox is not smoked but cured in salt for days or even weeks. Finding the perfect level of salinity is a delicate process, says chef Todd Ginsberg.
Under the keen eye of veteran restaurateur Gerry Klaskala (of Aria), who served as consulting chef to this modern beauty inside the St. Regis Atlanta Hotel, Atlas is off to an impressive start. Beautifully landscaped dishes, spectacular art from the likes of Picasso and Chagall, respectful service, and a serious wine list come together without a hint of stuffiness.
Seizing on Americans’ collective desire to elevate home cooking (and collective laziness), entrepreneurs have collaborated with farmers and chefs to package simple, ready-to-cook meals with just enough ingredients—often premeasured and sourced locally—to fix the portions you need for that evening. I tested two Atlanta favorites, Garnish & Gather and PeachDish.
Baristas aren’t the only talented hands at Octane Westside. Since 2011, chef Julia Schneider has managed Octane’s food program and catering business, bringing unexpected zeal to the soups, salads, and sandwiches she crafts throughout the week.
A look at four Atlanta food and drink classes, including the Cooking School at Irwin Street, the Cook’s Warehouse, Atlanta Wine School, Pine Street Market’s butchery class, and H&F Whisk(e)y Society.
Craig Richards, chef at St. Cecilia, and Kellie Thorn, bar manager at Empire State South, on hiring top talent
What you can learn during demos at Grant Park Farmers Market, Piedmont Park Green Market, Morningside Farmers Market, and Peachtree Road Farmers Market.
The cofounder of the Dogwood Table supper club shares his list of essentials and three classic cocktail recipes.
The grip says it all—how to tell the wine newbies from bon vivants by how they hold their glasses.
The Legendary Events owner and ”Picture Perfect Parties” author and entertaining editor for Atlanta Magazine’s HOME give tips on how to plan wisely, remember the details, and be a good host.
6 Atlanta chefs share their favorite shopping destinations, including Great Wall Supermarket, 48th Street Market, and more.
Just 60 miles east of Atlanta, Madison is a convenient place for city folk to get their antebellum white columns fix. An 1845 guide to Georgia called it “the most cultured and aristocratic town on the stagecoach route from Charleston to New Orleans.”
If you wear makeup, there’s a good chance you’ve used products by local company Anisa International. Name doesn’t sound familiar? That’s because Anisa’s goods are sold under labels like Estée Lauder, Sephora, and MAC.
Interior designer Kelly Kole gutted the circa-1997 builder-issue bath in her Kennesaw house to add a little glam to her life. The inspiration: a dramatic blue-and-white Thibaut wallpaper, “Donegal,” that she spotted at the High Point Market a couple of years ago.
Don’t be fooled by the cobblestone streets, quaint town square, and Spanish–and West Indies–inspired cottages; Rosemary Beach was developed just 20 years ago.
The peppering of new spots along the Eastside Trail has me itching to get outside.
Every year in America, about 66 million tons of food end up in the garbage. This is according to the U.S. Department of Agriculture, which did some more math to conclude that the food we throw out—whether it’s from our homes, our restaurants, or our grocery stores—is worth, in total, $161 billion.
Between night and day, between Centennial Olympic Park and the county jail, Jimmy Rivas is praying. He and his coworkers have agreed to spend one year within these walls, recovering from alcohol or other drugs. In five minutes, they will serve breakfast.