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Demetrius Brown and Brandon Blanchard of Heritage Supper Club began a residency at Bread & Butterfly earlier this year, hosting their Afro-American pop-up in the evenings. After their first event, owner Billy Allin offered to sell the restaurant to them. “We appreciate and respect what he’s built and will keep breakfast and lunch as close to what he’s built as possible,” Blanchard says. “Our plan is to spend the first 30 days learning from the staff how this restaurant operates. We want to sit down and get to know our people.”
Wrecking Bar’s Terry Koval turns the former Cakes & Ale space into a rustic restaurant and wood-fired bagel spot
You'll find wood-roasted trout and duck roulade on the menu at the Deer and the Dove, the new restaurant from Terry Koval that replaced Cakes & Ale in Decatur. You can also grab a wood-fired bagel from B-Side next door.
The Deer & the Dove owners share plans for the restaurant, set to open in the former Cakes & Ale space
Wrecking Bar’s Terry Koval and Farm Burger's George Frangos aim to uphold the reputation of the Decatur Square space with their new restaurant, the Deer & the Dove.
Looking beyond such fanfare as the opening of Tiny Lou’s and the rise of fast-casual everything, what else happened in the food world this year—and what does it say about Atlanta? We received a few snubs on the national stage, which might suggest that our dining scene is faltering. It could also be that we’re currently stewing on our most promising culinary ideas and talent.
Cakes & Ale's Billy Allin discusses culinary school, wine, and his least favorite ingredient.
Atlanta’s largest collective of farmers markets has launched a new series of seasonal cookbooks. In May, Community Farmers Markets released the first edition, Spring.
It’s the all-day-and-night, something-for-everyone welcome that sets Bread & Butterfly apart and makes it settle in so snugly. I kept finding reasons to drop by, even if just to drink from the short and careful list of wines that's very French and unusually well priced.
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.”