Tag: Kimball House

Atlanta’s acclaimed pastry chef Claudia Martinez finally has a place to call her own. The multitime James Beard semifinalist cut the ribbon late last year for Bar Ana, a lush little spot showcasing her creative, seasonal desserts.

The FIFA World Cup 2026 Atlanta games kick off on June 15, and while much of the soccer world's attention will be focused on the field at Atlanta Stadium (aka Mercedes-Benz Stadium), visitors to our fair city will also be wondering where to fuel up. We tapped some of Atlanta’s top food and beverage personalities to share where they like to eat and drink on a day off and where they’d take visiting friends and family. Take a page from their book to build out your perfect Atlanta dining itinerary—either for visiting soccer fans or for yourself.

Georgia’s oyster industry is being slowly revived through sustainable aquaculture after historic overharvesting collapsed wild populations, with new farms like Tybee Oyster Company supplying restaurants. Growth remains early and limited due to labor intensity, storms, and complex regulations, though demand and legislative support suggest strong future potential.

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.