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Home For Dinner Ford Fry

Home for Dinner: Ford Fry, chef and mega-restaurateur

Ford Fry is the closest thing Atlanta has to a restaurant magnate. The chef may not actually be cooking at his restaurants anymore—he’s essentially the businessman now—but at home in Roswell, he mans the grill.

Ford Fry will soon have a food truck at the Battery at SunTrust Park

When the second location of the El Felix opens this October at the Battery at SunTrust Park (the first opened at Avalon in 2015), it will have something Ford Fry has never done before—a built-in, stationary taco truck.
JCT Kitchen shooting

A suspected robber shot a man outside JCT Kitchen—Updated

One man is recovering at Grady Memorial Hospital after he was shot outside JCT Kitchen, Ford Fry's popular restaurant and bar in the Westside Provisions District just before 9 p.m. last night.
Double Zero

Why some Atlanta restaurants are ditching OpenTable

While OpenTable may have created the online restaurant reservations market in July 1998, some Atlanta restaurant operators are pulling away, seeking the advantages of newer companies that have tweaked the model.

5 Atlanta events you won’t want to miss: July 12-18

Killer tomatoes, Kendrick Lamar, indie games, and more
Peachtree Road Race

Don’t Miss List: Our top 5 event picks for July

Kendrick Lamar plays Infinite Energy Center, the 9th annual Attack of the Killer Tomato Festival, and the world's largest 10k

Pat Pascarella is now executive chef at the Optimist

Ford Fry’s award-winning Westside seafood spot, the Optimist, has a new executive chef in the kitchen—its fourth since the restaurant opened.

Atlanta’s restaurant community is just that: a real, caring community

There is something unusual going on in Atlanta—a spirit of being your brother's keeper—that you don't see elsewhere.
Corby Kummer

Commentary: When it comes to dining, Atlanta should look inward

Atlanta is a city that looks outward far more than inward, or even nearby. Outward, say, to the Lower East Side (the General Muir’s pastrami), or to China (Gu’s Dumplings), or to France (Bread & Butterfly’s tender, airy omelets). With the glorious exception of Ryan Smith at Staplehouse, I didn’t find a posse of young, or youngish, chefs all cooking as much for each other as for the public. The priority in Atlanta is less innovation based on local ingredients, as at Staplehouse, than finding a formula that works and then pumping out food to fit it. This makes for generous, untweezed food. But it also means food that, once successful, can become rote.
Alvin Diec

The Brand Man: Meet Atlanta restaurateurs’ best-kept secret

Alvin Diec is arguably the most in-demand brand guru on Atlanta’s dining scene, and you’ve never heard of him. The unassuming graphic designer with thick-framed glasses is the quirky brain behind the websites, menus, trucker hats, and souvenir postcards of more than 44 Atlanta restaurants and retailers.

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