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Eat This: Canoe’s Smoked Salmon

Canoe's menu constantly changes to take advantage of local flavors, but the smoked salmon is a permanent fixture. “That’s the one dish that has always been exactly the same,” says executive chef Matthew Basford. “It’s been on the menu the same way for 21 years.”
Vinings

Five reasons to love Vinings

Just across the banks of the Chattahoochee River, Vinings is Cobb County’s only ITP neighborhood, adjacent to Buckhead and a 10-mile drive northwest of downtown.

Looking back on 20 years of Canoe

This month marks 20 years of riverfront dining at Canoe, the beloved Vinings restaurant that opened in 1995 under the direction of chef Gerry Klaskala and business partners Ron San Martin and George McKerrow (who is also the founder of LongHorn Steakhouse and Ted’s Montana Grill).

Gerry Klaskala is really tired of foam in his food

Gerry Klaskala discusses art, how Atlanta has changed, and the worst culinary trend he's seen in his 45-year career.
Christiane Chronicles

The Christiane Chronicles: Atlanta’s best baklava, and are all the good restaurant names taken?

The best baklava comes from a shop famous around Atlanta for its pita, Leon International Foods. And a restaurant's food may be highly complex, but that doesn't mean its name needs to be.

5 favorite french fries

Historians can argue whether it was the French or Belgians who first dropped raw potatoes into a vat of hot oil, but fries today are the life partner to the American hamburger.

23 restaurants open on Christmas Eve, Christmas Day

Don’t want to cook? Here are 23 restaurants open on Christmas Eve and/or Christmas this year. From quick and casual to prix fixe and reservations-only, here’s where to eat as you celebrate the holidays.

Taking sides: five Atlanta chefs on Georgia v. North Carolina trout

Atlanta’s distance from the sea sends local chefs to the farm-raising waterways of North Georgia and North Carolina in search of sustainable seafood. Sunburst, Bramlett, and Enchanted Springs are just some of the suppliers...

Gerry Klaskala of Aria talks Atlas at the St. Regis

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.

Wine lovers rejoice: Coravin device extracts a glassful while still preserving the bottle

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.

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