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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.
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.
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
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.
ATL Food Chatter: August 24, 2009 (To receive the Chatter and other culinary tidbits directly in your inbox, sign up for our weekly dining newsletter)Jonathan St. Hilaire, one of Atlanta’s foremost pastry chefs, is emerging from behind the scenes at Concentrics Restaurants to open a Midtown restaurant this fall called Bakeshop. Hilaire describes it as a “local, neighborhood bakery shop” that will feature an array of pastries, sandwiches, soups and salads made with organic and locally sourced ingredients. In addition to offering an exciting menu, the ai3-designed space will feature an open kitchen that will allow patrons and passers by to observe the chefs and bakers as they work.
For the first nine months of its existence, La Pietra Cucina was a literal boîte—a box of a restaurant—squashed into a back room of the deserted space in the Pershing Point office building where MidCity Cuisine played out its few coquettish years. The setup, in one of MidCity’s old dining rooms, was meant to be a short-term starting point for La Pietra Cucina while the entire space underwent renovation. At first, the taped-up signs that announced the Italian newcomer were vague, leading customers to walk through the graveyard of MidCity’s dining room, past once-jolly striped banquettes and an abandoned bar, toward a beckoning light at the far end of the expanse. It felt both disorienting and juicily clandestine.