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Taking sides: five Atlanta chefs on Georgia v. North Carolina trout

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...

Looking back, a review of 2013

As the saying goes, you win some, and you lose some. This year we saw famed mixologists leave their longtime outposts, award-winning chefs open new “it” spots, and the restaurant community band together to help one of their own. As we welcome in the new year, we pause to take a look back at what happened in 2013.

Ink & Elm

When designed-to-the-hilt Ink & Elm came on the radar in early September, an immediate reaction echoed through Atlanta’s food circles: A fine-dining restaurant opened in Emory Village? The college district that thrives on cheapo chains and joints dispensing pancakes and tacos now boasts a gourmet bastion with valet parking? Whoa. Its very existence seemed to mock the memory of Everybody’s Pizza, the populist favorite that dwelled a few doors up and closed in March after forty-one years.

Ink & Elm opens tomorrow in Emory Village

One of the most anticipated (and long-delayed) restaurants of the year, Ink & Elm opens tomorrow at 1577 North Decatur Road in Emory Village. A triple threat with a casual tavern, a more sophisticated dining room, and an old school lounge, Ink & Elm was developed to meet the growing needs of the neighborhood. Below, executive chef Stephen Sharp shares the details.

Ink & Elm to open in Emory Village in late June

Scheduled to open the last week in June, Ink & Elm will combine fine dining with a casual tavern, coffee shop, and upscale lounge under one roof in the Druid Hills/Emory Village area.

Atlanta’s 13 most anticipated restaurants for 2013

We reviewed 2012 a couple weeks back. What will 2013 bring? Here are the thirteen restaurants we're most anticipating:

The 13 most anticipated restaurants of 2013

Last year, Richard Blais got back in the kitchen with the Spence, Fifth Group opened a sustainable seafood spot (Lure), and the Optimist was named “Restaurant of the Year” by Esquire Magazine. Giovanni Di Palma drafted plans for a miniature Little Italy near Georgia Tech (see Bar Antico below), Shaun Doty got into the fast-casual chicken market with the opening of Bantam and Biddy, and numerous local chefs appeared on Chopped.

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