Buckhead Archives

Buckhead Village District’s explosion of new shops shows Atlanta is retail ready

Shopping

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October 6, 2026

After taking over the district in 2019, Jamestown added communal areas like the Veranda atrium to support shopping and dining.

In June, women and girls decked out in flirty floral skirts and cream crochet dresses lined up en masse to welcome New York City–based LoveShackFancy to Buckhead Village District. Some had been camped out since 6:30 that morning to peruse the boutique’s vintage-inspired day dresses, silk tops, and soft knits in pastel colors.

It was one of many recent big retail openings at Buckhead Village District: Since 2025, the nine-acre mixed-use development bordered by Peachtree and Pharr roads has welcomed 20 stores. Some of the splashiest newcomers include Jeffrey, Eichholtz, Hill House Home, Me + Em, Tom Ford Beauty, and Roller Rabbit. Next year, luxury fitness and health club Equinox will join their ranks.

Jones Road, the privately owned makeup brand founded by Bobbi Brown in 2020, arrived at Buckhead Village District this summer. Juliet Baker, the brand’s vice president of retail, says e-commerce data showed that Atlanta was a natural fit for its store. “It’s a North Star for so many businesses because it’s your source of truth to be able to say where my customer already is,” she says. The data was correct: On Jones Road’s opening day, it too saw lines wrapped around the block.

“Atlantans are hungry for a premium experience,” says Adam Schwegman, director and head of retail leasing at Jamestown, which has owned and managed Buckhead Village District since 2019.

The district’s momentum has been years in the making. When Jamestown took the reins from San Diego–based developer OliverMcMillan, the property—then known as The Shops Buckhead Atlanta—was in an identity crisis, Schwegman says. It had been billed as the “Rodeo Drive of Atlanta,” but that ultraluxury vision didn’t resonate with locals, and the district suffered from low foot traffic. Some brands, including Tom Ford and L’Occitane, left to go back to the malls, and others, such as swimwear brand Vilebrequin, departed Atlanta altogether.

Schwegman says there was local support for a rebrand focused on more accessibility and community, not just luxury names. “We solicited quite a bit of community feedback and found out people wanted a more dynamic neighborhood,” he says. “They did not want to shop somewhere sterile, like a museum. They wanted more fun.”

Jamestown invested in programming, including springtime’s annual Bodacious Blooms Flower Festival, and gathering spaces like the Veranda, a two-story atrium. It also added more dining (Yeppa & Co., Carmel, Brush Sushi, Boba Craze, and Y Bar e Ristorante have all opened since 2023) to make Buckhead Village a destination beyond shopping.

Schwegman says that for the first time since 2006, there’s now a waitlist for leases. Part of Buckhead Village District’s appeal, he says, is that it’s a collection of city blocks where Jamestown doesn’t own every parcel: “It has the authenticity of a real street environment, and Atlanta’s never really had that.”

This article appears in our October 2026 issue.

Atlanta’s 10 Best Steakhouses: Luella

Dining

Allison Entrekin

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October 6, 2026

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Luella has, as the kids call it, a vibe. Situated in the manor-style building on Roswell Road that previously housed the Ivy—where 20-somethings sipped cocktails and danced to Whitney Houston remixes—the Buckhead steakhouse carries that buzzy energy forward. (The Ivy’s former owners, brothers Jamey and Benjie Shirah, now run Luella.) The circular, Mad Men–esque bar has been packed every evening since the restaurant’s late-2025 opening, welcoming a well-heeled crowd that skews about 20 years older than the Ivy’s devotees. In the adjacent open dining room, Justin Timberlake’s “Cry Me a River” thumps in the dimly lit space.

Executive chef Stuart Rogers takes a “something for everyone” approach: Pastas! Sushi! Steaks! This much variety can often lead to diluted quality, but so far, Luella has managed to avoid that pitfall. The burrata spreads like butter on toasted bread drizzled with pesto and truffle honey. The fan-favorite Caesar salad lives up to its hype, complete with edible cured lemons that add zesty sweetness and a dusting of parmesan “snow.” Luella’s akaushi wagyu New York strip is a steakhouse rarity, but the showstopper is the tender, eight-ounce rib eye spinalis al limon, brushed with a mouth-tingling lemon-chili sauce. Still feeling the vibe after dinner? Landmark dance club Johnny’s Hideaway is down the street.

Back to Atlanta’s 10 Best Steakhouses.

This article appears in our October 2026 issue.

Atlanta’s 10 Best Steakhouses: Bones

Dining

Vené Franco

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October 6, 2026

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To fully appreciate Atlanta steakhouses, you must visit Bones. For nearly 50 years, its burgundy awning on Piedmont Road has signaled the way to an oasis of civilized indulgence. The restaurant serves Atlanta families, business diners, celebrities, and fussy journalists, including former Atlanta magazine food editor and restaurant critic Bill Addison, who made it his last restaurant meal before moving out of state for his next gig.

Upon entering, the faintest whisper of gin and vermouth hangs in the air as you straighten your button-down collar or adjust dipping décolletage (dress code, check). On the way to the host stand, you’ll pass a lounge area and a clubby bar on a raised platform (a stoic and decorative pair of hunting hounds stand guard). Nearby walls are lined with caricatures of regulars and a few notable Atlantans, such as Hank Aaron.

Uniformed servers are attentive to the nth degree; a stray morsel from the complimentary boule loaf doesn’t stand a chance against their vigilant crumb scrapers. Each of the stars on your attendant’s jacket indicates five years of service. The reigning server is John Wenger, with eight stars and 41 years to his credit.

Tried-and-true starters and sides include the signature Bones salad (Bibb lettuce, Stilton crumbles, green apple slices, toasted pistachios, and house vinaigrette), lobster bisque, hash browns with sour cream, sauteed spinach, and truffle-butter mashed potatoes. The deft preparation of some half-dozen steak selections—from bone-in filets and porterhouses to Japanese Wagyu A5 New York strips—remains constant and worthy of respect.

Back to Atlanta’s 10 Best Steakhouses.

This article appears in our October 2026 issue.

Atlanta’s 10 Best Steakhouses: KR SteakBar

Dining

Martha Williams

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October 6, 2026

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Atlanta’s 10 Best Steakhouses: KR SteakBar

In Atlanta’s steakhouse landscape, KR SteakBar sits firmly in modern times. With its sleek, illuminated wall panels, bottle-shaped pendant lights, and stylish crowd, it could easily pass for a new restaurant, though it first welcomed diners in 2013. A walkway of lush green plants greets you at the entrance, nodding to the robust tree canopy of the surrounding Peachtree Hills neighborhood. Diners are treated to the flicker and flare of flames from the woodburning grill in the open kitchen at the back of the restaurant as they wait for their meals.

Pastas are made in-house and are a must-try. The pappardelle with pork and beef Bolognese is a flawless execution of a traditional Italian staple—rich, toothsome, and packed with flavor. The signature steak cut is the spinalis, the most marbled part of the rib eye, which is served with a whole roasted garlic clove and half a charred lemon. The steak is lightly salted and glazed with aged balsamic, which adds unexpected sweetness to the flavor profile. Fingerling potatoes are parboiled and then fried and come with a fantastic parmesan aioli that had me pulling an employee aside to ask what was in it (the not-so-secret ingredient is parmesan, but the trick is to grate it so finely, it folds seamlessly into the aioli). Yaya’s eggplant fries are crisp, dusted with powdered sugar, and served with a vinegary house-made hot sauce, creating a harmony of spicy, sour, salty, and sweet. The wine pours are generous, and the service is warm and attentive. The lemon curd pudding cake was a modern take on a traditional ricotta cake and a bright and balanced end to the meal.

Back to Atlanta’s 10 Best Steakhouses.

This article appears in our October 2026 issue.

Atlanta’s 10 Best Steakhouses: Hal’s “The Steakhouse”

Dining

Martha Williams

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October 6, 2026

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When we walked into Hal’s, I thought, Wowza, what a throwback. The walls are lined floor-to-ceiling with dark-wood paneling, and the atmosphere is loud and lively, with a piano player tapping out Phil Collins and Eric Clapton ballads. Meanwhile, the crowd squeezes into tightly packed tables to celebrate birthdays and anniversaries. Hal’s has occupied a stretch of Old Ivy Road for almost 40 years, and its waiters still bustle around in white button-down shirts, ties, and half aprons, efficiently serving classics to a broad spectrum of steak lovers, from a glammed-up girls-night group to a family celebration. We ordered the Hal’s rib eye, and its crispy, buttery exterior was packed with flavor; the meat was so tender, my knife glided through. My eight-year-old dining companion exclaimed it was the best steak he has ever had. The brussels sprouts are peppered with bits of bacon, and the potatoes are cubed, perfectly fried morsels. Warning: Hal’s cigar-friendly bar means you get your steak with a side of cigar smoke on some nights. But if you spend enough time with the regulars saddled up to said bar, you might earn honorary wise-guy status. And if you can’t get enough of all things weird and wonderful about Hal’s, be on the lookout for a new location opening in a historic funeral home in Midtown in Spring 2027.

Back to Atlanta’s 10 Best Steakhouses.

This article appears in our October 2026 issue.

Atlanta’s 10 Best Steakhouses: Chops Lobster Bar

Dining

Rachel Garbus

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October 6, 2026

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Atlanta’s 10 Best Steakhouses: Chops Lobster Bar

Atlanta, thankfully, is no longer run by the good ol’ boys club, but Chops Lobster Bar’s rich mahogany interior makes anyone feel like an insider. Buckhead Life Restaurant Group founder I. Pano Karatassos launched Chops in 1989 on West Paces Ferry Road, intent on bringing Atlanta a world-class steak-and-seafood experience. More than 30 years later, a meal here is as timeless as an heirloom watch and as fresh as the Nova Scotia lobsters that are flown in daily.

Start your meal on the “surf” side with a Chops classic, the South African lobster tail; it comes ever-so-lightly breaded and served with lemon and a tangy honey-mustard dipping sauce. The Maryland crab cake, generously assembled with fresh-cracked lump crab, could easily be served shoreside. When it’s “turf” time, opt for a Chops mainstay, the filet mignon pepper steak, the rarer the better. It’s crusted with fragrant peppercorns and draped in a velvety au poivre sauce you’ll want to lick from the plate. Specialty cuts abound, too, and you can rarely go wrong: Chops’s steaks are fired in a custom-built, 1,700-degree oven that caramelizes the outside while leaving the interior meat mouthwateringly tender. For dessert, honor the memory of the now-shuttered Buckhead Diner, another Karatassos creation, with its James Beard–winning white-chocolate banana cream pie. A single bite confers entry among its devotees—an insider club we never want to leave. The restaurant expands on its cachet with two Atlanta area locations — one at Centennial Yards Downtown, scheduled to open in summer 2027, and another in Johns Creek set to open in 2028.

Back to Atlanta’s 10 Best Steakhouses.

This article appears in our October 2026 issue.

Inside Linton’s, and the return of The Buttery

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Carly Cooper

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September 29, 2026

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Chef Linton Hopkins’ experience is as broad as it is deep. The James Beard Award-winning chef is known for his burgers (H&F Burger), his steaks (C. Ellet’s), his fried chicken (Hop’s), encouraging mixology (Holeman & Finch Public House), and fine dining (defunct Restaurant Eugene). Hopkins also ran The Buttery, a bakery and market that grew out of his wholesale operation, before closing in 2024. Its Manchester Street space “wasn’t the right location for it,” he says.

Come March or April, The Buttery is slated to reopen in a more prominent location: The former Brio Tuscan Grille on Peachtree Road in Buckhead. This time, it will offer café seating, a more concise set of offerings, and connect to a full-service bar and grill called Linton’s. Together, the two eateries will comprise 7,000 square feet and seat 300 guests.

Linton’s

The direction of Linton’s is straightforward: simple dishes Hopkins enjoys eating. The restaurant will be structured around the staples of an American bar and grill: vegetables, rotisserie, pasta, pizza, meat, and drinks.

The rotisserie will be a major part of the kitchen, with room for 36 chickens at a time, dripping over potatoes and onions as they cook. Hopkins is also considering rotisserie pork bellies and loins, along with roasted cabbages and beets.

Linton’s will use Brio’s wood-burning stove to make pizzas. The dough will be naturally leavened, made with three flours, and fermented for 72 hours. Varieties include sesame seed and anchovies, nduja with hand-sliced pepperoni, and Sapelo clams. Both personal pizzas and 14-inch pies will be offered.

Linton’s will serve breakfast, lunch, dinner, and weekend brunch. Brunch dishes will include pancakes with blueberry compote, waffles, eggs Benedict, and Vegemite on toast. Pasta will be made in house, with hand-cut gnocchi, tagliatelle, aglio e olio with garlic and Parmesan, and marinara.

The broader menu will include steaks, rack of ribs with Hopkins’ aunt’s barbecue sauce, Atlantic salmon, Arctic char, paillard, pork schnitzel, and entrée salads at lunch. In the dining room, an old-fashioned dessert cart will tempt diners with vanilla-poached pears, chocolate mousse with whipped cream, cakes, and pies.

A large, double-sided bar will face both the dining room and the patio. The beverage program will feature 100 to 150 wines, primarily from the West Coast (Willamette Valley in particular), France, and Italy. Cocktails will follow the from-scratch approach of Holeman & Finch. Hopkins says bar staff will be able to excellently execute 100 classic cocktails, such as the Bee’s Knees and Bloody Marys, and five to seven original drinks and non-alcoholic offerings.

Beer will lean classic and concise: four drafts, one cask, and a handful of bottles and cans. Options will be a mix of local (Creature Comforts and Monday Night Brewing) with cider, Guinness, Miller High Life, and a New Orleans-style schooner. Espresso drinks and affogato will be available.

Like C. Ellet’s, Linton’s will incorporate TVs into the space, with Hopkins imagining guests watching a game over “a great plate of ribs.” The buildine features midcentury vaulted ceilings, two fireplaces, large windows, abundant natural light, and views of the greenery outside.

The Buttery

Hopkins describes The Buttery 2.0 as a return to the role pastry and dough play in the kitchen. “As a chef I can’t think about cooking without dough and pastry around me,” he says. “I miss that in my soul.”

The new Buttery will have more seating, a better layout for guests, and a more focused menu. Unlike the original location, it will be retail only, not wholesale. It will also have the support of Linton’s full kitchen, which Hopkins says will help reduce waste.

The former Buttery had “a bunch of cheese and meat,” Hopkins says. This version will not. Instead, it will function as a bakery, coffee shop, and café, with grab-and-go items such as chicken pot pie and rotisserie chicken, plus made-to-order sandwiches and salads.

Pastry will be central to the operation. EinKornelius, Hopkins’ 15-year-old dough starter, is expected to show up in pizza dough, burger buns, and croissants.

Soft serve is also planned with toppings like cracking caramel and chocolate shells, compotes made from seasonal fruit, and olive oil and sea salt.

Karin Slaughter chats about her newly released thriller ‘The Secrets We Hide’

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digital

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August 14, 2026

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Karin Slaughter chats about her newly released thriller ‘The Secrets We Hide’

Karin Slaughter’s ‘The Secrets We Hide’ hit shelves August 11, 2026. The bestselling author from Atlanta will sign copies August 16 at the Barnes and Noble in Buckhead.

New York Times bestselling author and Atlanta native Karin Slaughter remembers her grandmother’s abusive marriage to her grandfather.

“It was something we never talked about,” Slaughter says. “ … We wouldn’t acknowledge it, and we all knew it was happening. Our silence never protected her. It only protected my grandfather.”

The memory of this family “conspiracy of silence” (as she calls it) shaped the way Slaughter wrote the latest murder victim in her new thriller, The Secrets We Hide, which hit shelves August 11. The book is the second in Slaughter’s North Falls series (launched last year) and picks up six weeks after the first book, We Are All Guilty Here, ends (on a cliffhanger, of course).

The murder victim in The Secrets We Hide, Allison Vickery, is a police detective herself. But in the opening prologue, she is at home, packing things to flee her abusive marriage with her teenage daughter. She is murdered in her kitchen with her own gun by someone she loves, but Slaughter doesn’t reveal who.

“The community, once she’s murdered, everyone says, ‘Well, I knew she was being abused,’” Slaughter says. “But of course, at the time when she was alive and she could have used the help, no one would acknowledge it.”

The protagonist in the North Falls series, Emmy Clifton, abruptly becomes sheriff after her father, the longtime sheriff, dies in the first book. Emmy is one of the few people in Vickery’s orbit that tries to help her leave her abusive relationship. But each time, Vickery goes back.

“This is quite common in abusive situations,” Slaughter says. “It usually takes about five to six times of leaving to actually have the leaving stick.”

Vickery’s pattern of return makes her a nuanced victim, the kind Slaughter enjoys unpacking.

“I like to write complicated victims,” she says.

Emmy’s estranged sister Jude, an FBI agent who returns home to North Falls in the first book, helps Emmy investigate Vickery’s death. Emmy and Jude’s relationship is tense and fraught with secrets. The cliffhanger at the end of We Are All Guilty Here reveals exactly why.

Their friction, plus the grief they are experiencing after the deaths of their mother and father, give the book that satisfying dysfunctional family baggage that Slaughter writes so well. Underneath the twists and turns of a whodunit thriller, Slaughter builds the strong undercurrent of family drama. The two unfurl simultaneously.

The new book deals with themes that often recur in Slaughter’s novels: womanhood, motherhood, secrets, guilt, forgiveness, cyclical trauma and the echoes of violence.

The Secrets We Hide is Slaughter’s 26^th book in 26 years. With every new book, Slaughter says she tries to challenge herself in a new way. This year’s challenge, she says, was to wrestle with the genre cliché “it’s always the husband.”

“Playing around with that was a really interesting thing for me to do,” she says. “Leaning into tropes that maybe aren’t necessarily always true.”

Karin Slaughter’s 2026-released book ‘The Secrets We Hide’ is on tour August 8-16.

As The Secrets We Hide has been hitting shelves around the globe this past week, Slaughter has been on national tour. It’s become an annual tradition of sorts to begin her tour near her hometown Atlanta. On August 8, she kicked off her tour at the Woodstock Arts Theatre with a sold-out crowd. She hit seven stops across seven states in the week that followed, ending at the Barnes & Noble in Buckhead on August 16.

What to order at Y BAR: 5 must-try dishes at this new Italian hotspot in Buckhead Village

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Carly Cooper

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August 3, 2026

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The team behind Yeppa & Co., Storico Fresco Ristorante, and Forza Storico just opened a swanky new spot in Buckhead Village. Called Y BAR e Ristorante, it replaces the team’s short-lived Mexican restaurant Pachengo and wine bar Storico Vino. Dark and sultry inside, with a charming, airy patio, Y BAR serves Italian shared plates, cocktails, and wine.

It was inspired by the 1960s cafés and bars of Rimini, Italy, where founder Stephen Peterson grew up.

“It was a time when people embraced beauty in everyday life. They appreciated art, music, conversation, and the simple ritual of gathering with friends,” Peterson explains. “It was about slowing down enough to enjoy where you were and who you were with. That’s something people are searching for again.”

Built around a large U-shaped bar, the space is adorned with Federico Fellini artwork, family photos, vintage lamps, weathered books, and Italian antiques. Televisions are intentionally absent to preserve the feeling of togetherness. Like all of his restaurants, Y BAR is a tribute to Peterson’s mentor, a man named Yeppa.

“He’s the soul of our restaurants because he taught me that the best places aren’t defined by what’s on the menu. They’re defined by the people they bring together,” Peterson says.

Open less than a week, Y BAR is already on a wait most nights, so reservations are recommended. Plans are in the works for a second Y BAR location to open on the Westside later this year. In the meantime, Peterson shares his top five must-try dishes and drinks:

I’m Workin’ with 3 Inches

What is it? Our take on the classic meatball sub, served as two mini 3-inch sandwiches with oversized meatballs, toasted garlic bread, pomodoro, mozzarella whip, basil, and Parmigiano.

What makes it stand out? It’s playful, craveable, and the name gets people every time. It’s the kind of dish guests order once and come back for.

How is it made? What makes it unique? A little salty, a little savory, the perfect crisp on the toasted bun. We see this as our late-night snack. It’s available after the kitchen closes. It’s the perfect bite after one more round of cocktails.

Burro e Alici

What is it? Warm, toasted bread with cultured butter and premium anchovies.

What makes it stand out? It’s one of the simplest dishes on the menu, but also one of the most satisfying. Great ingredients don’t need much. This is Rimini on a plate.

How is it made? What makes it unique? The contrast is what makes it work. Toasted bread, creamy butter, and delicate anchovies come together in a bite that’s much more balanced than most people expect.

Cacio e Burro

What is it? Fresh handmade tagliolini tossed with Pecorino-infused carrot butter, crispy guanciale, and Parmigiano.

What makes it stand out? It’s comforting, nostalgic, incredibly craveable, and unexpectedly familiar.

How is it made or what makes it unique? Instead of a traditional cacio e pepe, we build the sauce around a carrot-infused butter with aged cheeses. The result is silky and rich, finished with crispy guanciale for texture.

Bruschetta Martini

What is it? A savory vodka martini inspired by one of Italy’s most iconic appetizers, and built around our house-made bruschetta brine.

What makes it stand out? It’s unexpected. You get familiar flavors like tomato, basil, garlic, and olive oil in a cocktail that’s bright, crisp, and refreshing.

How is it made? What makes it unique? We make our own bruschetta brine to capture those classic flavors without making the drink heavy. It surprises people in the best way and still drinks like a proper martini.

Coppa de Nonno

What is it? This is our take on an espresso martini, made with Altamura vodka, Borghetti espresso liqueur, espresso corretto, and zabaglione. If guests prefer it without the zabaglione, we’re happy to make it that way too.

What makes it stand out? It was inspired by our beverage director Luca Fanari’s grandfather. It brings together everything you’d want after dinner: espresso, a splash of spirits, and the flavors of classic Italian desserts. It’s rich without being overly sweet.

How is it made? What makes it unique? Fresh espresso is layered with Borghetti and zabaglione to create a cocktail that’s velvety, balanced, and reminiscent of tiramisu without feeling like dessert.

Enjoy a Buckhead “staycation” at the newly redeveloped Phipps Plaza

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Allison Entrekin

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September 21, 2023

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Enjoy a Buckhead “staycation” at the newly redeveloped Phipps Plaza

Aerial view of the redeveloped Phipps Plaza

The word “staycation” rose to popularity in the early aughts, earning a spot in Merriam-Webster’s Collegiate Dictionary in 2009. The idea of vacationing in one’s hometown remains alluring, as it requires less pre-planning than a typical trip and virtually no travel. It also allows you to experience your city like a tourist, tasting and trying all the things you’re typically too busy to enjoy. The newly redeveloped Phipps Plaza has quickly become a popular spot for an Atlanta staycation. It’s easy to see why: Just drive to the back side of Phipps, toss your keys to the Nobu Hotel valet, and forget about Atlanta’s legendary traffic the rest of your stay. Situated on the former site of Belk’s department store, Phipps Plaza’s newest wing includes Nobu Hotel and Restaurant, Life Time Buckhead at Phipps Plaza, and Citizens Market Atlanta. You can swim, eat, shop, and even take a Pilates Fusion class without returning to your car.

Nobu Hotel and Restaurant are owned by Chef Nobu Matsuhisa, Meir Teper, and the actor Robert De Niro. The restaurant, a sleek and sexy sushi spot with locations across the country, often books up months in advance—but tables by the bar are available first-come, first-serve. The hotel has 152 guest rooms, a rooftop bar and lounge, and a penthouse “villa” where Usher recently christened the grand piano.

Across the street, Life Time Buckhead offers one-day guest passes to its “athletic country club.” Order a smoothie, take a fitness class, book a massage, or head to the Rooftop Beach Club with cabanas and a full bar. If you work up an appetite, Citizens Market next door is the food hall of the future, with nine options ranging from ramen to burgers to shawarma. An indoor/outdoor bar juts onto the “green,” where people play cornhole and listen to live music.

Even though they sit in the heart of Buckhead, Phipps Plaza’s newest offerings feel blissfully tucked away. The area is a great spot for a last-minute romantic getaway or simple mid-week reset. The word “staycation” has been popular a while, but with options like this, it’s still very much on trend.

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