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With King Duke now operating smoothly and his next Buckhead project, St. Cecilia (in the former Bluepointe space) on track to open by year's end, chef and restaurateur Ford Fry (No. 246, JCT Kitchen, and the Optimist) begins to turn his focus to his next project: an Austin-style Tex-Mex restaurant in the Krog Street Market. Details are still in the works, but Fry relayed a handful worth sharing.
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.
In the last two years, restaurateur Ford Fry—who opened JCT Kitchen & Bar in 2007—has tripled his footprint, opening No. 246 in Decatur and the Optimist on the Westside. This year he’s at it again, with King and Duke set to open in Buckhead in March and a yet-to-be-named restaurant opening in the former Bluepointe space in the fall. (For more on the chef, check out Candice Dyer's profile, "Have You Dined At Ford's Lately?") Rumor has it Fry has his heart set on an Austin-style Tex-Mex restaurant, too, and has been eying both Alpharetta and Krog Street for the location. Says Fry, “Nothing’s signed yet.” Yet being the operative word.
Taria Camerino, creative director for the pastry programs of Ford Fry’s restaurants and founder of the now-shuttered Sugar-Coated Radical, doesn’t believe in desserts simply tasting good: Instead, she says dining is about the experience. She feels she has “an obligation” to move people, and has been studying diners at No. 246, JCT Kitchen and the Optimist to figure out how to best “engage” them, then rework the dessert menus to better reflect her discoveries. Below, she divulges the sweet details and shares her plans to re-open Sugar-Coated Radical in 2014.
They’re big, red, and juicy and headed straight for Atlanta.The fourth annual JCT Kitchen Attack of the Killer Tomato Festival is this Sunday, July 22, from 1 p.m. to 5 p.m. Chefs, farmers, and mixologists are banning together to benefit Georgia Organics and celebrate a dedication to locally grown produce.
ATL Food Chatter—June 19, 2009Where do Atlanta’s chefs go after a grueling day at the “office” when they want to kick it with their comrades in arms? Well, according to one of Atlanta’s top toques, Holeman & Finch Public House is the current hotspot where Atlanta’s chefs meet, eat, and decompress.
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