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Gunshow and Revival chef Kevin Gillespie, along with Macon-based entrepreneur Stebin Horne, created a South African–style open grill called the Kudu. (Thanks, Kickstarter!)
Atlanta is a city that looks outward far more than inward, or even nearby. Outward, say, to the Lower East Side (the General Muir’s pastrami), or to China (Gu’s Dumplings), or to France (Bread & Butterfly’s tender, airy omelets). With the glorious exception of Ryan Smith at Staplehouse, I didn’t find a posse of young, or youngish, chefs all cooking as much for each other as for the public. The priority in Atlanta is less innovation based on local ingredients, as at Staplehouse, than finding a formula that works and then pumping out food to fit it. This makes for generous, untweezed food. But it also means food that, once successful, can become rote.
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.
Who wants to eat steak while smelling fish? I like the cocktails at Amer, but must the entire bar smell like a grilled cheese? Please, get a better vent hood. Plus, I worry that we’re overlooking chef Allen Suh, who has a knack for turning Asian food on its head.
Get an early look at four new Atlanta restaurants, including Noble Fin, Storico Fresco, Hampton + Hudson, and Communion.
Just in time for patio season, Kevin Gillespie is opening an outdoor beer garden called Communion. Located in Revival’s backyard in Decatur, it will seat 75 people and serve German beer and wine, as well as punch, alongside pretzels, brats, obatzda (Bavarian beer cheese), and more
Staplehouse is a finalist for Best New Restaurant, while Satterfield and Gillespie are up for Best Chef: Southeast. This year marks the fourth time that Satterfield has made this category (and Gillespie’s second)