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

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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. 

Courtesy of Harper Collins

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 26th 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.

Courtesy of Harper Collins

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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Inside Y BAR

Photo by Sarah Lawless

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

Photo by Sarah Lawless

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

Photo by Sarah Lawless

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

Photo by Sarah Lawless

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

Photo by Sarah Lawless

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

Photo by Sarah Lawless

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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Aerial view of the redeveloped Phipps Plaza

Photo courtesy of 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.

Lobby of Nobu Hotel

Photo courtesy of Phipps Plaza

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.

Pool at Life Time Buckhead

Photo courtesy of Phipps Plaza

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.

Charles Ross, MD

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Hospital: Piedmont Atlanta Hospital

Special Expertise: endovascular surgery, carotid endarterectomy, carotid endarterectomy

Eyal Ben-Arie, MD

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Hospital: Piedmont Atlanta Hospital

Patrick Battey, MD

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Hospital: Piedmont Atlanta Hospital

Special Expertise: carotid endarterectomy, aneurysm (abdominal aortic)

Louis Jacobs, MD

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Hospitals: Piedmont Atlanta Hospital, Piedmont Henry Hospital

Special Expertise: uterine fibroid embolization, chemoembolization and tumor ablation, interventional oncology, dialysis access

Steven Citron, MD

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Hospitals: Piedmont Atlanta Hospital, Piedmont Henry Hospital

Special Expertise: uterine fibroid embolization, liver cancer/chemoembolization, Iliac vein obstruction, endovascular stent grafts

David Dean, MD

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Hospital: Piedmont Atlanta Hospital

Special Expertise: cardiothoracic surgery, transplant (heart), ventricular assist device (LVAD)

W. Morris Brown III, MD

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Hospital: Piedmont Atlanta Hospital

Special Expertise: cardiothoracic surgery, endovascular surgery, aortic surgery

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