Tag: Grindhouse Killer Burgers

The carby, greasy fried potatoes that sop up all your troubles get the respect they deserve around here. Head to one of these Atlanta restaurants and bars for your next French fry fix.

Grindhouse Killer Burgers owners Alex Brounstein and Johnny Farrow never set out to open a seafood-centric restaurant. When they were approached about developing a long and skinny parcel of land along the Eastside BeltLine Trail in Reynoldstown, they didn’t have a concept in mind. All they knew was it would not work for Grindhouse.

Alex Brounstein and Johnny Farrow, of Grindhouse Killer Burgers, and real estate mogul Merritt Lancaster have teamed up on a two-story restaurant and bar located at the former home of Stein Steel & Supply. The unnamed concept will be beverage-focused and serve lunch Thursday through Sunday and dinner nightly.

The best carrot I ever ate wasn’t charred, blistered, sous-vided, dusted with ashes, or suffering any of the indignities chefs now routinely submit our vegetables to. The best carrot I ever ate came right out of the ground.

Since early 2014, the two-mile stretch of Memorial Drive east of the Downtown Connector has become the site of one of Atlanta’s biggest development booms. With more than 1,300 apartments and condos under development, Paces Properties CEO David Cochran envisions the strip becoming “the next Inman Park.”

Cheese and sauce make everything better, especially at this local favorite that first opened in Sweet Auburn Curb Market and has since expanded across Atlanta.

I credit Julia Child for my first trip to the Municipal Market of Atlanta on Edgewood Avenue one bright morning in 1975. Eager to dazzle my new husband with my culinary prowess and introduce him to the food I grew up with, I had decided to make Child’s lapin à la moutarde, only to find that, back then, only poor people and country folks in Georgia ate rabbit. No regular grocery stores carried it. But the market did, so I dove into a world where my senses were assaulted by whole pigs, obscene-looking viscera, fatback encrusted with salt, baggies of edible kaolin, little bunches of yellow roots, enormous bouquets of collards, and, yes, fresh rabbit sold at the fish counter. I was hooked.