Tag: Kimball House

Ice is the unsung hero of a fine bar program, its subtle influence often taken for granted. But not by Jeff Banks, Atlanta’s iceman. A former bartender himself, Banks now dedicates his days to his ice company, King Cube. He makes and delivers pristine, oversized, clear-cut cubes to 120 bars and restaurants across the city. 

Grant Wallace supplies chefs at Gunshow, Indaco, A Mano, Octopus Bar, and Seed Kitchen & Bar, and was a large supplier of pop-up Long Snake. Miles Macquarrie, a Michelin award winner for his cocktails at Kimball House, is using Wallace’s bee balm for a cocktail syrup. Bartenders flock to his farm's website for edible flowers and herb garnish ingredients.

Hunt Revell realized that oysters are more than just slurpable happy hour treats when he taught high school in New York City. A Georgia boy, he remarked to his coworkers that he grew up eating oysters all the time, to which they replied, “‘Yeah, but we like them because they filter 50 gallons of water a day, and they’re good for the marine habitat, and oyster reefs can help with storm surge, flooding, and erosion, and we think they’re a great sustainable food source,’” recalls Revell. “I was like, Whoa, okay, that’s a whole ’nother level of love for oysters.” This stuck with him when he moved back home, and in 2021 he cofounded Shell to Shore, an oyster shell recycling nonprofit, in hopes of restoring Georgia’s shorelines.

The suspense is over. Atlas, Bacchanalia, Hayakawa, Lazy Betty, and Mujo are officially one Michelin Star restaurants. 45 total restaurants rounded out Atlanta's inaugural Michelin Guide—here's what made the cut.

Emory researcher Laurel Bristow has been on the inside of the Covid pandemic since day one. Focusing on inpatient treatments, surveillance, and long-term studies, she has shared insights with her 450,000 Instagram followers.

Feed ATL is a new service that curates and delivers multi-course meals, including items from different restaurants. “It’s like a walking food tour of Atlanta, brought home,” says cofounder Jeremy Lynn.

With most restaurant dining rooms still shuttered due to the pandemic, we’ve compiled a list below of all the restaurants from last year’s 75 Best Restaurants issue that are offering takeout, curbside, or delivery.

Restaurants are scrappy and innovative—and overwhelmed. It’s going to take all of us pitching in to help them rebound.

COVID-19 is a direct attack on the thing that made my life not just exceptional but livable.

And I’ve realized that, for me, there are only three kinds of cocktails: classic, magic, and a waste of money.