Tag: One Eared Stag
Naming restaurants can be a bear—but these Atlanta restaurateurs found inspiration in animals
From heraldry to symbolism, many eating establishments have hung out shingles that refer to familiar animals. In times and places when most people were illiterate, anyone could recognize a pub that was named the Fox and Hound, for instance, and illustrated accordingly.
Atlanta’s 50 Best Restaurants: Takeout Edition
With most restaurant dining rooms still shuttered due to the pandemic, we’ve compiled a list below of all the restaurants from last year’s 75 Best Restaurants issue that are offering takeout, curbside, or delivery.
10 ways to help restaurants survive COVID-19
Restaurants are scrappy and innovative—and overwhelmed. It’s going to take all of us pitching in to help them rebound.
One Eared Stag
When chef Robert Phalen opened One Eared Stag back in 2011, Inman Park was a far sleepier place. The neighborhood has since been transformed by an influx of restaurants, but One Eared Stag’s quiet corner retains its subdued charm.
The 10 Best Brunch Spots in Atlanta
It's brunch time, Atlanta. Here are the 10 metro area spots you shouldn't skip, with rich huevos rancheros, fluffy buttermilk biscuits, stellar pancakes, and more.
Review: At Mary Hoopa’s, Louisiana shack-style fried chicken and oysters get a modern twist
Healthier than a fry house and way more ambitious than a neighborhood diner, Mary Hoopa’s allows One Eared Stag's Robert Phalen to ease into his new gig as an interpreter of traditions—one who knows how to roll with the times.
Where to brunch on Easter Sunday in Atlanta
Easter is early this year, so don't forget about your brunch reservations. Here's a quick roundup of metro Atlanta restaurants offering specials on April 1.
Where to eat on Christmas Eve and Christmas Day in Atlanta 2017
Looking for spots to dine out on Christmas Eve and Christmas Day in Atlanta? Look no further.
8 patios for soaking up the summer sun in Atlanta
No matter the weather, if a patio is open, Atlantans will be on it the second brunch starts.
First it was “slow food.” Now restaurants are embracing “slow flowers.”
If your table’s “fresh-picked” centerpiece was actually picked two weeks ago in, say, South America, then flown or driven thousands of miles to its final destination, it subtracts from the flowers’ lifespan. Local flowers often last longer, which ultimately cuts down on cost.