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For beleaguered restaurants, a total redesign that takes into account new COVID-19 constraints is out of the question, financially. But many Atlanta owners are cleverly reimagining their dining rooms to offer as pleasant and safe an experience as possible.
While midcentury modern has had its recent resurgence, it’s now clear that the 70s are back, baby. For proof, step inside any number of Atlanta’s newest restaurants: Little Rey, Iberian Pig Buckhead, or Halsa at Serenbe.
Expect a glammed up version of the Decatur restaurant when it arrives in the Hanover Buckhead Village complex, but with many of the same menu favorites, including bacon-wrapped dates, pork cheek tacos, and Iberico macaroni and cheese.
Castellucci Hospitality Group, the culinary company behind Krog Street Market’s Spanish tapas spot Bar Mercado, is opening its first non-regionally focused restaurant February 26. Recess is a 15-seat Krog Street Market food stall focused on “healthy-ish food satisfying to the soul,” says chef Victoria Shore. “We focus on delicious first at an accessible price point,” she says.
When Mercedes-Benz stadium opens next year, fans headed to Falcons and Atlanta United games can grab a slice of Antico pizza mid-game, feast on a Fox Bros. Bar-B-Q sandwich, or snack on a classic Varsity hot dog.
The gazpacho that appears on the summer menu at the Iberian Pig stays true to the traditional formula of ripe tomatoes, vegetables, herbs, olive oil, and vinegar. What distinguishes Eric Roberts’s version from the original Andalusian recipe is the assembly
Dining rooms today seem louder than ever, boasting all the acoustics of a shipping container. We turned to local designers for an explanation and determined that the problem is multifaceted, rooted in design trends, dining preferences, and economic conditions.
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