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Miller Union chef Steven Satterfield and general manager Neal McCarthy have helped reimagine what it means to be a "Southern restaurant" since opening the doors to their Westside restaurant in 2009. Now, they're celebrating with a party at Westside Warehouse.
“Atlanta isn’t easily defined, and I think the more you try to define it, the less you're going to enjoy it," Andrew Zimmern says while touring the city in his new show, The Zimmern List.
Ticonderoga Club's Paul Calvert and Little Tart Bakeshop's Sarah O'Brien are working to rally Atlanta restaurateurs to support the efforts of those trying to help children who have been detained and separated from their families at the U.S. border.
Two new cookbooks out this month, America the Great Cookbook: The Food We Make for the People We Love (Weldon Owen) and America: The Cookbook (Phaidon), address how Americans—and Georgians—eat.
In a new TV series for FYI Network, Scraps, Sur La Table chef Joel Gamoran travels the country and meets with chefs who are passionate about ending excessive food waste, including Atlanta's own Steven Satterfield.