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Chefs predict the next big trend is healthy, fast-casual restaurants

At a recent restaurant development conference in Buckhead, several chefs were asked to predict the next big food trend. The consensus? Healthy, fast-casual, and superfood-focused restaurants.

Trend: healthy, fast-casual, transparent, and superfood-focused restaurants

At a recent restaurant development conference in Buckhead, a number of chefs were asked for their predictions on the next big food trend. The consensus? Healthy, fast-casual, and superfood-focused restaurants. That may make sense given the popularity of kale this year, but then again, bacon is held in pretty high esteem these days, too.

Ten exhausting hours with restaurateur Federico Castellucci III

How does Castellucci keep up with four restaurants, 150 employees, and a six-days-a-week schedule?

Final Fork: Choose between the Iberian Pig and Holeman and Finch

Hmm, I think I can pick up on at least one theme: pork. Both these restaurants built their menus (and cult appeal) around the pig. We get the appeal. Chefs do, too. In our Southern issue this past November, we showcased eight local culinary mainstays with pig tattoos. (We also had a nice essay on the appeal of pork's cousin, country ham.)

The Final Fork: We’ve got a Cinderella story on our hands

It's time for the fifth round of our Final Fork contest, which brings us one step closer to voters determining Atlanta's favorite restaurant.

Website connects restaurateurs with service industry pros

A couple of years ago, if you had asked Fred Castellucci (the Iberian Pig, Double Zero Napoletana and Sugo) what his biggest problem was, he’d have said finding reliable staff for his restaurants. Like many restaurateurs, Castellucci relied on Craigslist to fill his openings.

Final Fork: Who made it to the ‘Elite Ate’?

It's time for the fourth round of our Final Fork contest, which brings us one step closer to determining Atlanta's favorite restaurant.

Iberian Pig

Federico Castellucci III understands hospitality. He appears at our table moments after we're seated at his Decatur restaurant, the Iberian Pig. Wearing glasses with thick but modish black rims, he looks like an olive-skinned Clark Kent—and radiates that character’s earnestness, too. "Folks, thanks for stopping in," he begins, smiling and extending his arms. "I’m a fifth-generation restaurateur. My family has been in this business for a hundred years. So if I’m not doing something right, there’s definitely something wrong."

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