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Just in time for its 10th anniversary, Ford Fry's Decatur staple, No. 246, is ditching its modern, California-Italian roots for a nostalgic throwback to "red-sauce" dining rooms of the 1970s.
In Atlanta, I worship the housemade versions of spaghetti from the kitchens of Michael Patrick (Storico Fresco), Bruce Logue (BoccaLupo), and Drew Belline (No. 246), whom I call the three kings of pasta. But if there's something that Atlanta can't get right, however, it's baguettes.
There is something unusual going on in Atlanta—a spirit of being your brother's keeper—that you don't see elsewhere.
Dining rooms today seem louder than ever, boasting all the acoustics of a shipping container. We turned to local designers for an explanation and determined that the problem is multifaceted, rooted in design trends, dining preferences, and economic conditions.