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Cold Beer, Kevin Gillespie’s new BeltLine-adjacent restaurant in the shadow of the Edgewood Avenue bridge, makes a powerful statement about the BeltLine and its maturation. It is a restaurant that deserves your support—as long as you’re willing to be patient while it pursues its aspirations.
Rather than trying to procure ingredients indigenous to the South of France, chef Nick Leahy embraces the philosophy of all local, all the time. Expect a great drink with intelligent cocktails and a wine list that offers unusual bottles from southern France.
ATL Food Chatter: March 8, 2011 (To receive the Chatter and other culinary tidbits directly in your inbox, sign up for our weekly dining newsletter) Westside design firm ai3 has envisioned many interiors of Atlanta’s current generation of vanguard restaurants, including Holeman and Finch, Miller Union, Bocado, Flip Burger Boutique, 4th and Swift, and recently, Local Three. We gave a shout-out to principals Dan Maas, Joe Remling, and husband-wife team Lucy Aiken-Johnson and Patrick Johnson in December's Best of Atlanta issue, but I wanted to get some insight about their approach with clients and the spaces they transform into modern, inviting dining rooms.
ATL Food Chatter: August 10, 2009 (To receive the Chatter and other culinary tidbits directly in your inbox, sign up for our weekly dining newsletter)The days of the gilded palace, big-box restaurant with menus replete with international ingredients are on the wane in Atlanta. A new era of smaller, locally focused restaurants is emerging in its place, and local design firm ai3 is at the vanguard of this movement. Their visionary and award-winning work has become the new gold standard for the hip, neighborhood-based restaurants popping up around town.