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Stopping crime by making it illegal

I was drawn to this 11 Alive online story by the appalling headline "Transvestite prostitutes becoming more violent in Midtown." For Pete's and Patricia's sake, the headline isn't just offensive because it uses a term many consider an epithet. It's also constructed in a way that a) implies transgendered prostitutes are an organized unit perpetrating violence b) assumes the people allegedly involved in a particular alleged attack were, in fact, prostitutes and c) conjures a delicious mental image of a planning meeting where a group of men dressed as women plan a raid on Mary Mac's.

Alma Cocina

I worry over the impressions that Downtown restaurants leave on tourists and conventioneers. Most of these places, particularly along Peachtree Street, are terrible—soulless chains and outdated theme concepts that stay afloat serving food that was totally rad in 1988.

Livingston

When visitors ask a local for restaurant recommendations, they should receive more than strictly gastronomic guidance. They need a sense of place with their meal. In Atlanta, where dining often transpires in flashy but meaningless surroundings, I’m glad I can send people to the Georgian Terrace, across the street from the Fox Theatre. The ten-story hotel, completed in 1911 in an elegant Beaux Arts style, is listed on the National Register of Historic Places. A renovation completed in 2009 culminated in the opening of the ground-floor restaurant named after Livingston Mims, a Confederate veteran and Democrat who resided on the northeast corner of Peachtree Street and Ponce de Leon Avenue—where the hotel now sits—when he was elected mayor of Atlanta in 1900.

Strip Steak: Cheetah’s Alluvia

I didn’t drag my editor to the Cheetah. He wanted to go. For the food.

Empire State South

How do you describe Southern food? Pursuing that answer is as much the daydreamer's indulgence as the academic's conundrum. It’s a workman’s meal of sugarless, butter-smeared cornbread, swiped through a bowl of potlikker and crumbled into the mouth. It’s an antebellum fever dream: she-crab soup, shad stuffed with roe, and the sherry-soaked dessert called tipsy squire consumed using weighty silverware on snowy linens. And it is, of course, an unconquerable buffet of fried chicken, fried green tomatoes, baked ham, candied yams, black-eyed peas, and small plastic bowls filled with peach cobbler sweet enough to give you the sugar jitters.

Shotgun Chic

Fifteen years ago, when Jeff Jones bought a 1930s Midtown house that had been destroyed by fire, the residential designer vowed to rebuild an even better one. “You always hate to lose an old house, but sometimes it’s an opportunity to redesign and do it right,” he says.

Midtown’s new Piola Pizza hits the spot with World Cup fans

An early evening downpour and a distinct absence of street parking didn't dampen the spirits of the media folks invited to sample menu items from the brand-new Piola Famosi Per La Pizza in Midtown Tuesday night.

Bakeshop

If I could eat only one thing for the rest of my life, it would be bread—freshly baked, crusty, yeasty bread. I firmly believe Atlanta doesn’t have nearly as many bakeries or artisan bakers as it merits, and I resent every extra mile I drive looking for an acceptable baguette or well-shaped boule.

Eating Around: Super Bowl spots, Haiti fundraiser, and Street Food

Every week, we give you a calendar of upcoming dining events to help you navigate the week’s culinary festivities. Since next week’s calendar will be dedicated to Valentine’s Day, this week we’re giving you a peek at the coming two weeks in food, including where to go for Super Bowl Sunday. Monday, February 1 INC. STREET FOOD OPENS Roswell’s IN

Eating Around: Midtown Shop & Dine Week, Lambert Bridge Wine Dinner, and more

Every week, we give you an in-depth calendar of upcoming dining events to help you navigate the weekend’s culinary festivities. Saturday, November 14 THE COOK’S WAREHOUSE OPENS The store’s new flagship at Ansley Mall opened on Friday and offers patrons more than fifteen thousand kitchen products and the South’s largest avocational cooking school.

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