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Two homicides that haven’t made headlines

In the two weeks following the May 17 shooting of Saman Balkhanian as he walked from a Braves game, there has been substantial media attention paid to the crime spike in south Atlanta. This intensified after the Memorial Day Weekend murder of Patrick Cotrona in East Atlanta Village.

Scenes from the vigil for Patrick Cotrona

At least 100 people came out to show their support at the vigil held Friday for Patrick Cotrona. They gathered at the intersection of Flat Shoals and May avenues, not far from where Cotrona was shot and killed during an armed robbery.

A vigil, a $25K reward, and stepped-up APD presence in response to Patrick Cotrona’s fatal shooting

Spurred by the May 25 fatal shooting of Patrick Cotrona, residents of East Atlanta Village will gather for a vigil this evening at the corner of May and Flat Shoals avenues—close to where Cotrona...

Brilliant Banh Mi at We Suki Suki

Quynh Trinh goes by “Q” and calls everyone “honey” or “babe.” A former brand manager for Singaporean Tiger Beer who grew up in Chicago, she took over a sliver of an ice cream parlor in East Atlanta Village last year to open We Suki Suki, a spunky sandwich and tea shop. If her kitchen equipment (a Foreman grill and a toaster oven) at first gave me pause, any doubts about the seriousness of her intentions vanished after one bite of her traditional banh mi subs. The crisp, airy Vietnamese-style baguettes are showered with marinated meats or tofu and garnished with slivers of carrot and daikon, sprigs of cilantro, and slices of jalapeño. They’re as skillfully composed as any banh mi you’d find on Buford Highway—and at $5 apiece, they’re nearly as inexpensive.

EAV’s Octopus Bar Reels in Chefs and Revelers

It took me way too long to finally eat at East Atlanta Village’s Octopus Bar, a fringe endeavor—call it a restaurant addendum—that came to life last fall. Nhan Le, owner of Vietnamese pho joint So Ba, and Angus Brown, a chef who previously worked at Miller Union, devised a win-win brainchild: Brown, assisted by Le, takes over So Ba’s stoves at 10:30 every night except Sunday and cooks until 2:30 in the morning. The late-shift kitchen crew and waitstaff swoop in, and So Ba’s menu full of noodle soups disappears, replaced by a brainy list of mostly small plates, rife with provocative, primo ingredients that mingle Asian and American flavors. Brown and Le aim to please restaurant pros who start knocking off work right as Octopus Bar mobilizes. A similar chefs-cooking-for-chefs intent fueled the opening of Holeman and Finch Public House in 2008, and it’s a recipe other aspiring chef-owners would do well to follow. Octopus Bar’s setup, however odd, yields some of the most focused and individualistic cooking in the city.

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