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A quick primer on Chinese hot pot restaurants in Atlanta

Chinese hot pot restaurants aren’t new to Atlanta, but we’ve never had as many as we do now. And these days, you can experience the hot pot ritual—in which you simmer a variety of ingredients in bubbling broth—in more finely appointed settings, with menus devoted to authentic regional styles.
Christiane Chronicles

The Christiane Chronicles: Who serves toast in a bowl?

Bowls have their place when serving food, but please, don't put toast in a bowl ever again. Plus, nut milk from Virginia-Highland's Press & Grind has made me a convert.
Christiane Chronicles

The Christiane Chronicles: Here’s how you ruin ribs

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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The Christiane Chronicles: Servers, at least apologize for bad food

If I tell my server that I had a negative experience, I want him or her to apologize or—if there’s still time—offer a replacement. An appropriate response would be, “I am so sorry. Let me get a manager.” Instead, I'm left boiling mad in my seat and then handed a full check for a half-eaten plate of food.
Haste makes waste

The Christiane Chronicles: Meal delivery services turn haste into waste

I shiver every time I hear an ad for Blue Apron. The New York–based company ships ready-to-cook meals all over the country, with recipes and premeasured ingredients packed in tiny plastic pouches and containers, all tightly surrounded by ice packs. Think of the waste!
Jai Ho

Fresh on the Scene: Hopstix, Jai Ho, Muss & Turner’s, One Rooster Mongolian Bar

A pan-Asian restaurant that brews a citrusy pale ale, a fresh Indian kitchen, the new Muss & Turners, and a Chipotle–meets–stir-fry fast-casual Mongolian restaurant
Thin crust is vanishing

The Christiane Chronicles: Thin-crust pizza makers, you’re doing it wrong

The kind of pizza I like—one with a fully baked, thin but supportive crust—hardly gets any respect anymore. Why is this? Also, the kouign amann is a crunchy and buttery pastry that's maddeningly delicious. Just don't ask me to pronounce it.

The Christiane Chronicles: I don’t need a million menus

I can get over menu misspellings and pretentious cliches, but what’s starting to irk me are the restaurants that distribute separate sheets for everything. Plus, finally, Southern oysters are finally getting recognized as the pearls they are.
Chennai Express

The Christiane Chronicles: Where to find great Tamil cuisine in metro Atlanta

Where to find excellent Tamil cuisine in metro Atlanta, plus, can we please be done with Styrofoam, the little coffins made of waxed cardboard, and even the ecoconscious alternatives, which seem to be made of porous materials that suck the life and moisture out of the food?
Christiane Chronicales: Overrated

The Christiane Chronicles: Restaurant health scores are overrated

Chances are neither your kitchen nor mine would get a perfect score from the public health inspectors who show up unannounced at restaurants and issue ratings. Plus, rum is enjoying a cocktail revival, but there are more uses for sugarcane.

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