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Atlanta’s “cult of lemon pepper”

Food blog First We Feast travels to Atlanta to learn all there is to know about the city's iconic lemon pepper wings, chatting with Rick Ross and Waka Flocka Flame along the way.
Chase's Grile and Wingery

Stop everything. These are the best wings in metro Atlanta.

Chase's Grille and Wingery in downtown Norcross serves up fresh wings along with a mean Philly cheesesteak and comfort food appetizers.

Thank U Chicken crushes Atlanta’s Korean fried chicken game

Korean fried chicken was once all the rage in Atlanta, then the hype died down. What's a lover of the crispy, crackly chicken to do? Duluth's Thank U Chicken is here to remind you why this style is so good.
Chicken bones of Atlanta

What’s with the chicken bones all over Atlanta?

Perhaps our city’s nickname should be The City That’s Too Busy to Properly Dispose of Chicken Bones. Because they’re all over Atlanta's streets—and sidewalks and parks.

What’s on the menu at Mary Hoopa’s House of Fried Chicken & Oysters

One Eared Stag’s Robert Phalen is opening a new restaurant in East Lake this summer. Called Mary Hoopa’s House of Fried Chicken & Oysters, it will be a casual Southern spot inspired by the former cook and nanny of Phalen’s mother-in-law, whose fried chicken recipe Phalen adopted.
50 Best Restaurants in Atlanta

48. Gio’s Chicken Amalfitano

To anybody who pigeonholed Giovanni di Palma as just a pizza guy, it’s time to eat your words—and his pasta—at this casual, BYOB-friendly second act located next door to Antico.
Truett's Luau

The offbeat Chick-fil-A concept restaurants you’ve never heard of

Until just recently I had no clue that Chick-fil-A owns two concept restaurants that serve completely different fare: Truett’s Pizza Cafe and Truett’s Luau. The family-style pizza joint and the Hawaiian-themed establishment (Chick-fil-Aloha, everybody!) are both in Fayetteville, both closed on Sundays, and both late-in-life pet projects of the entrepreneurial company founder.
braising

Technique: Cakes & Ale’s Billy Allin on open-top braising

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.”
roasted chicken

Technique: Little Bacch’s Joe Schafer on roasting the perfect chicken

A roast chicken prepared with precision can be a Michelin star–worthy feast. Here, Little Bacch executive chef Joe Schafer breaks down the basics.

3 Atlanta off-the-menu items you must try

Try these scrumptious secret meals from Seven Lamps, the Optimist, and Houston's.

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