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Ford Fry’s award-winning Westside seafood spot, the Optimist, has a new executive chef in the kitchen—its fourth since the restaurant opened.
There is something unusual going on in Atlanta—a spirit of being your brother's keeper—that you don't see elsewhere.
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 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.
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.
Cocktail-fueled crowds are standard when dining with Ford Fry, whose interiors are never anything less than stunning. But at some point, you will need to eat—calories to balance the booze. This is where BeetleCat starts to sink.
Tickets for the eighth annual JCT Kitchen Attack of the Killer Tomatoes Festival will go on sale April 15th. “For the longest time I have been wanting to go big with Attack of the Killer Tomato Fest,” says Ford Fry. “ This year it will be bigger and better.”
Get an early look at four newcomers to Atlanta's restaurant scene.
The culinary equivalent of a first impression, a restaurant’s name is the quickest way to stand out from the competition. Can you figure out what could have been for these 8 Atlanta restaurants?
The prices at Marcel are stupendous. From the moment you do a double take at the menu, you’ll wonder why you would pay them. And when the check comes, you’ll still have no idea. Virtually every aspect of the chaotic, fragmented service feels clumsy or neglectful, and the kitchen has one instinct—leaden excess.