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What’s on the menu at Mary Hoopa’s House of Fried Chicken & Oysters
One Eared Stag’s Robert Phalen is opening a new restaurant in East Lake this summer. Called Mary Hoopa’s House of Fried Chicken & Oysters, it will be a casual Southern spot inspired by the former cook and nanny of Phalen’s mother-in-law, whose fried chicken recipe Phalen adopted.
Brunch in Atlanta is better than ever
We've always had the General Muir for bagels and lox and One Eared Stag for biscuits drenched in sausage gravy. Now, let's add these four stars to our brunch rotation.
One Eared Stag’s Robert Phalen has been to 287 Phish concerts
One Eared Stag's Robert Phalen discusses Charleston, culinary school, and why he named his burger the meatstick.
The Christiane Chronicles: Restaurant parking nightmares, and Sobban’s impressive garden
The absolute worst part about my otherwise enviable job? Parking. Depending on where I go, I’m left to navigate wonky meters, spiral-of-death garages (Empire State South), ridiculously steep terrain (Bell Street Burritos in south Buckhead), and dark, suspicious lots (basically everywhere in Little Five Points and East Atlanta).
9. One Eared Stag
Robert Phalen probably wishes that people would stop talking about his burger, but it’s his own fault for concocting something this addictive—and giving it such a provocative name.
We asked 4 Atlanta chefs, “What’s the best burger you’ve ever eaten?”
Robert Phalen, Steven Satterfield, Linton Hopkins, and Ford Fry dish on their all-time favorites
Why two patties aren’t always better than one
Kitchens breed two kinds of burgers: There’s the thick single patty—a backyard classic that’s tossed on a grill and singed by fire. And then there’s the thin double patty that sizzles and sears on a flattop, its edges all crisp and crunch.
Brunch: One Eared Stag
Think brunch is boring? Tell that to Robert Phalen, who tops fluffy biscuits with fried chicken and a rich sausage gravy and nestles soft-poached eggs in a bed of curried chickpeas.
Barn to Bun: How many miles do the ingredients in your burger travel?
We thought this would be easy: Call a restaurant, ask them where they source their ingredients, and tally the miles. Turns out, tracing the farm-to-table distance of several of Atlanta’s “local” burgers isn’t so simple. See how they stack up.
Check, please: Bill Addison’s final list of favorite Atlanta restaurants
Forks up, y’all: We’ll soon witness an unprecedented surge of restaurant openings in Atlanta. It’s about time.