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Costing as much as $200 an ounce, white truffles are the diamond of fall produce. Hailing from select parts of Europe—primarily France and Italy—the small round bulbs are prized for their pungent fragrance and subtle earthy notes. When restaurants can’t afford them, many turn to pecan groves, which yield pecan truffles year-round in the Southeast region of the United States.
No longer forced to ply the kids with chicken fingers, it’s time for sushi. At Umi (3050 Peachtree Road), find traditional rolls along with outside-the-bento-box experimenting with yellowtail and jalapeño. Camp out in the bar to spot visiting movie stars—like Jennifer Lawrence and Jim Carrey—staying at the St. Regis next door.
Walking through the construction site at the St. Regis Atlanta—a mess of concrete and dust that will soon be transformed into upscale American restaurant Atlas—you can tell consulting chef and restaurateur Gerry Klaskala is excited. He practically skips around the room, painting a vivid picture of the space, which he describes as having a modern country club vibe.
Forks up, y’all: We’ll soon witness an unprecedented surge of restaurant openings in Atlanta. It’s about time.
Wine may look impervious in its thick glass bottles, but it is sensitive stuff. Once it’s uncorked, oxygen will drive even the most elegant quaff toward vinegary ruin. Most restaurants, including those serious about their beverage programs, restrict what they offer by the glass, reserving the pricier, more finessed wines for the bottle list.
s a child, King’s military family was always on the move. But wherever they lived—Virginia, Missouri, Hawaii—her grandmother, Mildred King, came for extended visits, bringing the flavors of Georgia with her. “Ganky” (as King called her) was revered for her layer cakes and pecan tassies. But the dessert that King most remembers is a simple, delicate coconut custard.
Aria’s general manager and wine director of six years, Andres Loaiza is the type of somm who puts you at ease. A gracious character with a wine-is-fun-let’s-try-this-bottle attitude, the man is an excellent guide for the uncertain. And for that reason, I sat down with Loaiza to learn a few tricks of his trade on how to choose wine with confidence.
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