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where to find nonalcoholic cocktails zero-proof cocktails in atlanta

No. 246

In eight years, this Ford Fry Italian spot has become an incubator for talent.

Where to go for Easter brunch in metro Atlanta

Easter Sunday is quickly approaching. If you're still looking for a brunch reservation, here are a few favorite spots in metro Atlanta offering special menus for the holiday.
Christiane Chronicles pasta

The Christiane Chronicles: Why spaghetti is the superior pasta

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.
No. 246

30. No. 246

Ford Fry didn’t always launch behemoth restaurants with sky-high design budgets. In 2011, he opened this intimate Italian charmer in Decatur that remains his most sincere effort.

Atlanta’s restaurant community is just that: a real, caring community

There is something unusual going on in Atlanta—a spirit of being your brother's keeper—that you don't see elsewhere.
Best comfort food Atlanta

Our 13 favorite feel-good dishes in Atlanta

Tuck into the city's best comfort food with these 13 favorite dishes, including Spice to Table's Kerala Fried Chicken, Southern Sweets Bakery's Caramel Cake, and more.
Bocado

Why are restaurants so damn loud?

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.
Christiane Chronicles

The Christiane Chronicles: Atlanta’s best baklava, and are all the good restaurant names taken?

The best baklava comes from a shop famous around Atlanta for its pita, Leon International Foods. And a restaurant's food may be highly complex, but that doesn't mean its name needs to be.

In season: white Albas and local pecan truffles land on fall menus

Costing as much as $200 an ounce, white truffles are the diamond of fall produce. Hailing from select parts of Europe—primarily France and Italy—the small round bulbs are prized for their pungent fragrance and subtle earthy notes. When restaurants can’t afford them, many turn to pecan groves, which yield pecan truffles year-round in the Southeast region of the United States.

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