Tuesday, March 19, 2019
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Aria

9. Aria

The beauty of Gerry Klaskala’s food is that it’s fit for fine dining, but it’s not fussy.

Aria in Buckhead just got a major makeover—and it looks awesome

Aria has ditched its stark white-on-white color scheme. Chef Gerry Klaskala is also testing out a new menu format, eschewing appetizer, entree, and dessert sections for vegetables, meat, and seafood.

Kathryn King’s coconut custard with blood orange sauce

s a child, King’s military family was always on the move. But wherever they lived—Virginia, Missouri, Hawaii—her grandmother, Mildred King, came for extended visits, bringing the flavors of Georgia with her. “Ganky” (as King called her) was revered for her layer cakes and pecan tassies. But the dessert that King most remembers is a simple, delicate coconut custard.

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