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The 28-country metro area has at least 350 barbecue eateries—not just stand-alone restaurants, but food trucks and pop-ups and kiosks and lots of places doing things that don't fit the standard definition of Southern barbecue. It isn't just chopped pork anymore.
In November 2019, I attended my first Stolen Goods pop-up dinner, led by chef Maximilian Hines at the Old Fourth Ward restaurant A Mano. The meal—called Traptoria, Vol. 2—was advertised as a tribute to the carryout foods Hines grew up eating at mom-and-pop Italian restaurants in the Washington, D.C., area, but with a “Dirty South twist.” From a menu sprinkled with references to legendary musical acts, I ordered the Prince Scampi (Royal Red head-on shrimp in garlic and chili sauce, served with white bread), the fancied-up Cup-o-Ramone chicken noodles, and a rapturous Little Debbie tiramisu. It all lived up to the description Hines wrote to promote the event: “Basically if an Italian immigrant moved here and opened an Olive Garden in Bankhead.”
There's a good chance your favorite barbecue joint is expanding in Atlanta this year.
Seven lucky Saturdays in 2017 had B’s Cracklin’ Barbeque chef and owner Bryan Furman and Southern Soufflé blogger Erika Council serving breakfast. Almost every morning, they sold out. Thankfully, 2018 will see more from these two. We chatted with them about their partnership.
Sunday’s Landlocked Oyster Fest is the first of its kind put on by nonprofit Oyster South and will benefit the University of Georgia's Shellfish Research Lab. Chefs such as Staplehouse's Ryan Smith and Southern Soufflé blogger Erika Council will partner with farmers to present oysters on the half shell dressed up with various accoutrements at Color Wheel Studios in Decatur.
Contrary to popular opinion, the meat should not be falling off the bone. On the other hand, I should not have had to forcefully wrench the meat away with my teeth.
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