Tag: Bread & Butterfly

So often, a restaurant’s bathroom decor seems overlooked and we’re usually happy if it’s at least clean (enough). When one is stylish, though? Suddenly it becomes part of the experience.

Atlanta summers always encourage patio-seeking behavior, but in 2021, specifically? Sitting in a well-ventilated spot with a drink in hand is practically an obligation. Whether you’re looking for fancy cocktails, family-friendly fare, French bistro affectations, or just french fries and beer, here’s where you can do your duty.

It's brunch time, Atlanta. Here are the 10 metro area spots you shouldn't skip, with rich huevos rancheros, fluffy buttermilk biscuits, stellar pancakes, and more.

Eggs, biscuits, soups, bowls, sweets—our guide to 33 of the most delicious ways to start your day.

The firm Vivian Bencich founded with her husband John in 2001, Square Feet Studio, won first place in Contract magazine’s 2016 Inspiration Awards for work on Staplehouse. It was the first national honor for the growing firm of 11, whose portfolio ranges from the industrial sophistication of departed Abattoir to cozy Kimball House and a colorful, rambunctious Mellow Mushroom in Decatur.

Rosé gets all the love this time of year, as our city is baking like a pan of lasagna, but you don’t have to give up red wine when it’s hot out. Here are five easy-drinking “summer reds” to try.

If you miss Billy Allin’s now-shuttered Cakes & Ale (and who doesn’t?), know that you can now find the master of simplicity himself behind the stove at his ever-so-French, all-day cafe: Bread & Butterfly.

Restaurant critic Jennifer Zyman looks back at her favorite dishes of 2016, including brisket from B's Cracklin', Carolina gold rice and vegetables at Spring, and more.

Atlanta is a city that looks outward far more than inward, or even nearby. Outward, say, to the Lower East Side (the General Muir’s pastrami), or to China (Gu’s Dumplings), or to France (Bread & Butterfly’s tender, airy omelets). With the glorious exception of Ryan Smith at Staplehouse, I didn’t find a posse of young, or youngish, chefs all cooking as much for each other as for the public. The priority in Atlanta is less innovation based on local ingredients, as at Staplehouse, than finding a formula that works and then pumping out food to fit it. This makes for generous, untweezed food. But it also means food that, once successful, can become rote.

Few restaurants make us want to slow down the way Billy Allin’s new Inman Park cafe does.