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How pop-up restaurants are making Atlanta’s food scene so much better

As obvious as the physical transformation of Atlanta’s restaurant scene has been, an underground dining revolution is also underway. The latter—waged by chefs hosting pop-up “restaurants” and dinner series, as well as entrepreneurs offering incubating spaces—isn’t as easy to observe as the former. But it’s similarly impressive. In many ways, it’s more impressive.
Christiane Chronicles

The Christiane Chronicles: Why all restaurants should come with a service button

I hate hovering servers, but I also don’t want to be completely ignored. One easy way to negotiate the right level of service is the buzzer common in Korean restaurants. Picture a red button mounted next to your table. Push it, and a server materializes, ready to turn down the flame below your sizzling meat, refill your kimchi bowl, or bring you more barley tea.
Woodland Gardens

First it was “slow food.” Now restaurants are embracing “slow flowers.”

If your table’s “fresh-picked” centerpiece was actually picked two weeks ago in, say, South America, then flown or driven thousands of miles to its final destination, it subtracts from the flowers’ lifespan. Local flowers often last longer, which ultimately cuts down on cost.

Why Eat Me Speak Me moved to S.O.S Tiki Bar

After Jarrett Stieber launched his beloved pop-up Eat Me Speak Me at Gato in 2014, many considered him Atlanta’s unofficial pop-up king. Stieber recently moved Eat Me Speak Me to S.O.S Tiki Bar in Decatur, and the new incarnation is more restaurant than pop-up, according to the chef.
Radishes

Chef Jarrett Stieber’s tips for serving radishes like a pro

Although prized most for their crunchy texture and peppery bite when raw, radishes become earthy and mellow—more like their cousin, the turnip—when cooked. Eat Me Speak Me chef Jarrett Stieber shares his techniques for both.
Christiane Lauderbach and water

The Christiane Chronicles: Atlanta restaurants, filter your water

In cities like New York and Los Angeles, I’ve found municipal water is great right out of the tap. But in Atlanta? I can’t stand the foul flavor of our water, which restaurants often pour straight over a fistful of ice cubes.
Best of Atlanta 2015

Sunday Dinner: Eat Me Speak Me

From local tomatoes with coffee vinaigrette to wild catfish with oyster mushrooms, you can always count on something quirky and colorful from Jarrett Stieber, who operates this weekend pop-up out of the tiny kitchen of Candler Park’s Gato.

Is culinary school worth it? No, says Jarrett Stieber

Eat Me Speak Me's Jarrett Stieber talks about hockey, culinary school, and why his dog is more famous than he is.

Alpaca, it’s what’s for dinner: Atlanta restaurants serve up alternatives to the usual beef and chicken

Historically speaking, the Southern meat-and-two has called for beef, pork, or chicken. Today kitchens are showing interest in other animals. I spoke with four chefs who know their way around the hottest cuts.

Pop-up prince Jarrett Stieber to launch supper club

It's been a good year for Jarrett Stieber, who launched his Eat Me Speak Me pop-up at Candler Park Market last fall. Stieber has spent the last few months cooking up lunch at the General Muir and dinner at Gato Bizco, but as with all roving chefs, nothing is ever permanent. His lunch pop-up at the General Muir will end next Friday (June 13), and he'll soon be spending two nights a week at Gato.

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