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Chef Maricela Vega will leave 8Arm in mid-April, but she's not leaving the food world behind. She'll focus on selling tamales, tortillas, hot sauces, and other goods through Chicomecóatl and revitalizing her farm in Mexico.
The idea for Ett—a one-person, one-table, zero-contact “restaurant”—came to Good Food Truck proprietor Jessamine Starr during her pandemic isolation.
Located on Moreland Avenue a few blocks from East Atlanta Village, Pollo Supremo is slated to open by September.
With COVID-19, Georgia farmers—and the organizations designed to support them—have had to rethink nearly every aspect of what they do with their bounty.
Like naming a baby, picking the right name for a restaurant can trigger high-level anxiety. Will the name be easy to pronounce and remember? Will it stand out from the others? How Google-able is it?
Sevananda for party favors, Kookie House for custom-made cookies, and wine from Hop City—Beca Grimm, a Dope Girls zine cofounder, shops local to ring in 2020 with a Babysitter’s Club–themed bash at home.
Oliver Farm's okra-seed oil is used by chefs such as Steven Satterfield of Miller Union, Ryan Smith of Staplehouse, and Maricela Vega of 8Arm. “It blows my mind,” says Smith.