Tag: Craig Richards
Culinary tourism hits a high with the Epicurean Atlanta hotel, now open in Midtown
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.
Review: Lyla Lila is a serious destination for pasta
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.
The verdict on 4 new Atlanta restaurants: Georgia Boy, Field Day, Lyla Lila, Bold Monk Brewing
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
Lyla Lila is the new, “fancy-ish” restaurant from former St. Cecilia chef Craig Richards
“It’s a beautiful, fancy-ish restaurant; one or two notches below fine dining,” says co-owner Craig Richards.
Lyla Lila will bring house-made pasta to Midtown this fall
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.
The most anticipated Atlanta restaurants of 2019
There is plenty to look forward to in Atlanta's dining scene this year. Here's our roundup of some of the buzziest bars and restaurants that are (hopefully) coming soon.
St. Cecilia’s Sunday brunch service starts this weekend
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.
Expert advice: How to hire top talent for private dining events
Craig Richards, chef at St. Cecilia, and Kellie Thorn, bar manager at Empire State South, on hiring top talent
Q&A with Craig Richards of La Tavola
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.
