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Joshua and his army, as the Bible story goes, walked the perimeter of Jericho for seven days before its fortifications collapsed. Major C.J. Davis of the Atlanta Police Department’s code enforcement unit spent nine months navigating a maze of paperwork, hearings, meetings, and other red tape before the walls of an abandoned bungalow at 375 Angier Avenue came tumbling down.
Asha Gomez, chef and owner of Cardamom Hill, is branching out from the restaurant business into another aspect of the food world: She'll open the Third Space at Inman Park's Studioplex in late February. Multifunctional and custom built with Miele appliances, Gomez says the space will be a one-stop destination for chef demos and classes, private dinners, tastings, and more.
Last January, city councilmember Kwanza Hall declared 2012 the “Year of Boulevard,” and outlined an ambitious plan to revitalize a blighted stretch of intown Atlanta. What's in store this year? Get ready for "Mo' Boulevard," says Hall.
Are you an artsy person looking for a walkable place to live in Atlanta overflowing with all the coffee shops and indie dives necessary to satiate your unconventional desires? Well, you're in luck! Because we have Little Five Points, the sixteenth most hipster neighborhood in the country, according to a recent article by Forbes.
Until now, burritos were pretty much a sideline gig for Matt Hinton, a young theologian who coped with shrinking hours at Morehouse College, where he was an adjunct professor, by starting a home delivery business. Hinton has many callings. He is, among other things, a director of documentary films, a record label owner, a pressman for his wife’s letterpress shop—and now a brand-new restaurateur.
There is no sign out front to announce the location of the Sound Table, the new restaurant-club from the owners of Midtown's Top Flr. "The Sound Table" is etched on the side of its building, perched at the intersection of Edgewood Avenue and Boulevard in the Old Fourth Ward, but the words pale next to a stately mural of Martin Luther King Jr.'s visage. Park in the scruffy lot next to the building, then walk around to the front and pull open the black door flanked by large windows.
Part of what made Top Flr special when it opened in the summer of 2007, around the corner from Mary Mac’s Tearoom, was its ingenious floor plan: a sliver of a bar and a mysterious dining room accessible by a steep staircase that hid behind a narrow, monochromatic facade. It looked like it belonged in London or Dublin. The interior was mod and dark. And even though there was nothing terribly clever about the food, the dishes felt lean and elemental. The prices were great, too, and the bartenders knew how to keep the clientele interested.
Fans of the band Mike LaSage and the Stumbling Troubadours may be surprised to hear that, when not performing a mix of alt-country and rock, its young lead singer/guitarist cooks in a pub, where he is the resident barbecue idol. LaSage, who has been the sous chef at P’cheen in the Old Fourth Ward for the last three years, currently gets his moment of glory every Monday night, when he takes over the kitchen and puts his stamp on a special menu consisting largely of pulled pork, ribs, homemade sausage, and chicken with four classic sauces.
ATL Food Chatter: July 27, 2009(Editor's Note: Look for Food Chatter to now post every Monday. Better yet, you can sign up for our weekly dining newsletter to have the column sent directly to your inbox.)When Jay Swift, chef-owner of 4th & Swift in the Old Fourth Ward, shared his thoughts with me about the restaurant’s first year, he said he was pleased at not only the response of his local customers—which has enabled him to survive the recession to date—but he also felt good about being part of the dynamic growth in his neighborhood. In its first six months of operation, 4th & Swift’s American regional comfort food menu attracted both local and national acclaim, including being named one of the top 10 new restaurants in the country by Gayot.com. However, the last six months have seen a significant reduction in the level of business travel and expense account diners due to the economy, according to Swift (and echoed by many in the restaurant community).