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Some of the most exciting food in Atlanta today is served out of borrowed kitchens, at farmers markets, and from food trucks. Here’s some of our recent faves, and where to find them.
Atlanta has Italian restaurants of all stripes, but what it has lacked—until now—is a place combining the cheesy romance of an old-school Italian American red-sauce joint with modern culinary techniques and refined presentations.
From heraldry to symbolism, many eating establishments have hung out shingles that refer to familiar animals. In times and places when most people were illiterate, anyone could recognize a pub that was named the Fox and Hound, for instance, and illustrated accordingly.
Eat Me Speak Me chef promises his new restaurant, Little Bear, will be similar to the favorite pop-up
Chef Jarrett Stieber, of the long-running pop-up Eat Me Speak Me at Gato and S.O.S. Tiki Bar, is just about ready to open his first brick-and-mortar restaurant, Little Bear.
Two years ago, chefs Parnass Savang and Rod Lassiter launched Talat Market as a humble pop-up at Gato in Candler Park. Now, they're at work on a 1,700-square-foot, full-service version of the Thai restaurant in Summerhill, which they say will open this summer.
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.
Vinings has a new traditional Italian restaurant, Adalina, which has former Empire State South chef Joshua Hopkins at the helm. Candler Park's Nicholas Stinson opened Gato Nights, which is dubbed “a weekly investigation into deep regional Mexican cuisine.” And Berkeley Park welcomes Tuza, a taco shop that is an ode to Mexico City street food.
Some people have season tickets to the ballet; others follow sports. The spectacle I’m addicted to, every bit as physical in its own way but more quotidian, is the artistry of the short-order cook.
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