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Chase's Grille and Wingery in downtown Norcross serves up fresh wings along with a mean Philly cheesesteak and comfort food appetizers.
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.
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.
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.
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.”
A roast chicken prepared with precision can be a Michelin star–worthy feast. Here, Little Bacch executive chef Joe Schafer breaks down the basics.