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Pancakes are finally having a moment in Atlanta. Crepes aren't there—yet. Also, we're worried about Virginia-Highland becoming a mediocre dining spot.
In cities like New York and Los Angeles, I’ve found municipal water is great right out of the tap. But in Atlanta? I can’t stand the foul flavor of our water, which restaurants often pour straight over a fistful of ice cubes.
ATL Food Chatter: January 18, 2011 (To receive the Chatter and other culinary tidbits directly in your inbox, sign up for our weekly dining newsletter) Some permutation of Italian cuisine always seems to make it onto pundits’ annual list of food trends. This year, for example, Joseph Baum and Michael Whiteman, two of the country’s most influential restaurant consultants, put “Old Italian is Newly Respectable” at the top of their list. I checked in with Craig Richards—who trained with Lidia Bastianich executive chef at Virginia-Highland’s La Tavola Trattoria since 2006—on his views of Italian cooking nationally and locally.