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The early word on Cakes & Ale's newest cafe, Bread & Butterfly, plus bites from Cape Dutch, il Giallo, and S.O.S Tiki Bar.
For an easy dinner at home, Billy Allin suggests open-top braising, a slow-cooking method that yields super-tender meat with minimal kitchen effort. For poultry, Allin prefers the “crocodile” method, in which he places chicken (or duck) pieces in a pan and partially covers them with liquid, leaving the tops exposed “like the backs of crocodiles floating in the water.”
The absolute worst part about my otherwise enviable job? Parking. Depending on where I go, I’m left to navigate wonky meters, spiral-of-death garages (Empire State South), ridiculously steep terrain (Bell Street Burritos in south Buckhead), and dark, suspicious lots (basically everywhere in Little Five Points and East Atlanta).
The country’s signature grape varietal, often accused of being too sweet, has yet to sync with the American palate, despite relentless nationwide campaigns and marketing pushes. But there is a way to dive into German wines—great German wines—without having to buy a copy of Rosetta Stone, memorize a map, or fork over a ton of cash: go sparkling.
I’ve often wondered why Atlanta is bent on turning its back on talented artists. Did we appreciate Guenter Seeger’s passion for farm produce and seafood harvested in our coastal waters? No!
Quiche, anybody? Yesterday I stopped by Proof Bakeshop in Inman Park to check out its new eight-item lunch menu, which debuted earlier this month. The most delightful thing I tried was a big wedge of quiche filled with a weightless, eggy custard of soft onions, broccoli, and smoky cubes of lardon.
It was the year of the city center. With the opening of Buckhead Atlanta, Inman Park’s Krog Street Market, and Alpharetta’s Avalon, restaurants opened in droves. Local chefs got a nod from the James Beard Foundation, a lime shortage caused momentary panic, and one popular pop-up signed on its first brick-and-mortar location. Read on as we remember when.
Alpaca, it’s what’s for dinner: Atlanta restaurants serve up alternatives to the usual beef and chicken
Historically speaking, the Southern meat-and-two has called for beef, pork, or chicken. Today kitchens are showing interest in other animals. I spoke with four chefs who know their way around the hottest cuts.
For the last fifteen years, top chefs around Atlanta have been donating their time and money (in the form of ingredients) to help feed the hungry. See, the Atlanta Community Food Bank (ACFB) has a partnership with the Cook’s Warehouse, and every month—sometimes multiple times a month—a chef is invited to lead a cooking demonstration, workshop, and/or tasting at one of the four Cook’s Warehouse locations around the city. Everyone is invited, and all proceeds benefit the ACFB.