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When Todd Ginsberg of General Muir, one of the best chefs in Atlanta, turns his attention to barbecue and opens a restaurant in Summerhill, sparks will fly. With Wood’s Chapel BBQ, he takes an old-fashioned concept and makes it stunning and modern in a way that respects its integrity.
It took 18 years for Jennifer Johnson and her husband, Ben, to determine exactly how they should update their historic Virginia-Highland house. They both started their careers as attorneys, and, according to Jennifer, the decision to open restaurants (which include the General Muir, West Egg Cafe, the Canteen, Fred’s Meat & Bread, and Yalla) was just as carefully considered.
Eggs, biscuits, soups, bowls, sweets—our guide to 33 of the most delicious ways to start your day.
The firm Vivian Bencich founded with her husband John in 2001, Square Feet Studio, won first place in Contract magazine’s 2016 Inspiration Awards for work on Staplehouse. It was the first national honor for the growing firm of 11, whose portfolio ranges from the industrial sophistication of departed Abattoir to cozy Kimball House and a colorful, rambunctious Mellow Mushroom in Decatur.
After more than 40 years of professional dining experience, I can safely say this: The later you eat, the worse you are likely to eat.
The Westside has a new health-focused, fast-casual restaurant, Buford Highway gets a Bangladeshi newcomer, and you have to try Midtown's new micro food hall, The Canteen
Southfork is a new delivery service working with local restaurants like Rumi’s, the General Muir, and Southbound to provide lunches to select office buildings in Midtown, downtown, Buckhead, and possibly elsewhere around the metro area.
The terms “lox” and “smoked salmon” are often used interchangeably, but deli purists will tell you real lox is not smoked but cured in salt for days or even weeks. Finding the perfect level of salinity is a delicate process, says chef Todd Ginsberg.
Atlanta’s distance from the sea sends local chefs to the farm-raising waterways of North Georgia and North Carolina in search of sustainable seafood. Sunburst, Bramlett, and Enchanted Springs are just some of the suppliers...
Most pop-up restaurants—in which a chef typically takes over a professional kitchen for a night or two—serve as incubators or showcases. Traveling toques may want to drum up attention away from home, or cooks who dream of starting their own place might take over a friend’s stoves to grandstand their food. But Jarrett Stieber is the only chef in the city who makes running pop-ups his full-time living.
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