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This year's semifinalists include Kamayan ATL, pastry chefs Claudia Martinez and Jen Yee, and chefs Kevin Gillespie, Todd Richards, Jason Liang, Craig Richards, and Joey Ward.
Featuring three restaurants, themed accommodations, and a 2,000-square-foot theater designed for Food Network-style cooking classes, the hotel targets anyone with a refined palate—be it tourists or locals.
With pasta from a profoundly talented expat of Ecco and St. Cecilia, Lyla Lila is as much a draw for Fox Theatre patrons as for Midtown residents looking for a reliable yet exciting neighborhood haunt.
A whimsical tasting menu on Ponce, down-to-earth sandwiches on the BeltLine, classy pasta across from the Fox, and a cacophonous brewery on the Westside
“It’s a beautiful, fancy-ish restaurant; one or two notches below fine dining,” says co-owner Craig Richards.
Located in the lilli Midtown building at the corner of 3rd and Peachtree streets, the food at Lyla Lila is inspired by the cuisines of southern Italy and Spain will include house-made pasta and wood-fired meats and seafood, along with Old World wines and seasonal cocktails.
Ford Fry’s coastal European spot, St. Cecilia, will start serving Sunday brunch this weekend. Every meal comes with complimentary antipasti and dessert, available from the chef’s counter.
Craig Richards, chef at St. Cecilia, and Kellie Thorn, bar manager at Empire State South, on hiring top talent
ATL Food Chatter: January 18, 2011 (To receive the Chatter and other culinary tidbits directly in your inbox, sign up for our weekly dining newsletter)Some permutation of Italian cuisine always seems to make it onto pundits’ annual list of food trends. This year, for example, Joseph Baum and Michael Whiteman, two of the country’s most influential restaurant consultants, put “Old Italian is Newly Respectable” at the top of their list. I checked in with Craig Richards—who trained with Lidia Bastianich executive chef at Virginia-Highland’s La Tavola Trattoria since 2006—on his views of Italian cooking nationally and locally.