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Jia to open in Ponce City Market early 2015

Ever since Dahe Yang moved to Atlanta and opened Tasty China in Marietta, he's been looking for an in-town space to call his own for nine years.

Anne Quatrano’s Dub’s Fish Camp to be casual, “more like Star Provisions”

James Beard Award winner Anne Quatrano will open her fifth restaurant, Dub’s Fish Shack, at Ponce City Market in the spring of 2015. Named after her great-great-great-great grandfather W.H. Stiles, Dub is a nickname...

Details on Jia, opening in Ponce City Market by January 15th

Ever since Dahe Yang moved to Atlanta and opened Tasty China in Marietta, he's been looking for an in-town space to call his own for nine years. He crossed the perimeter three years ago with the opening of Peter Cheng’s Tasty China II in Sandy Springs. Now, he's truly ITP, and if all goes according to plan, Yang and Tasty China executive chef Jiguo Jiang will open their new restaurant, Jia, in Ponce City Market by November 15h, at the earliest.

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.

Simply Seoul Kitchen’s Hannah Chung: Atlanta’s Kimchi Queen

Kimchi—the fiery fermented Korean condiment, often made with cabbage or radishes—is hot on the taste buds and hotter in the marketplace. Korean cuisine as a whole has been drawing buzz, due in part to the craze for fusion tacos—filled with meats like bulgogi, or grilled marinated beef—that originated in Los Angeles.
Ponce City Market

Ponce City Market announces its first restaurants

Ponce City Market has announced the first batch of vendors set to open in its Central Food Hall. Dub’s Fish Camp (Anne Quatrano), H&F Burger (Linton Hopkins), Jia, Honeysuckle Gelato, and Simply Seoul Kitchen (Hannah Chung and Grace Lee) will open in one of the largest brick structures in the Southeast. Openings will be staggered: Dub’s, H&F, Honeysuckle, and Simply Seoul are aiming for spring 2015 and Jia is aiming for winter 2014.

Dramatic Developments

From emerald green to neon yellow, from mod prints to graphic black-and-white checks, this season it’s go big or go home. So it’s fitting to showcase these styles at Atlanta’s latest bold endeavor, the $200 million renovation of Ponce City Market.

Ponce City Market

On August 2, 1926, Sears threw a party and 30,000 Atlantans showed up, frantic to peek inside the new 750,000-square-foot retail center on Ponce de Leon Avenue, where all of the 35,000 items in the iconic Sears Roebuck catalog were on display. “If ever there was a doubt in the minds of Atlantans that the company actually kept in stock the thousands upon thousands of articles . . . that doubt was erased after a tour through the building,” enthused an Atlanta Constitution reporter. It was built in a record six months by more than 2,000 workers, and Sears pumped $2 million into the construction job market. That’d be $26 million today; no wonder Mayor Walter Sims was on hand to hoist a flag atop the 232-foot tower.

Jamestown’s Michael Phillips on Ponce City Market

ATL Food Chatter: July 18, 2011 (To receive the Chatter and other culinary tidbits directly in your inbox, sign up for our weekly dining newsletter) The potential for positive economic impact dominated conversation at last week’s announcement that the Jamestown Properties developers had bought City Hall East to turn it into Ponce City Market, targeted to open in early 2014. But for food lovers, the buzz is about what the project will bring in terms of restaurants and purveyors. Michael Phillips, managing director of Jamestown Properties, stated at the press conference that “in the U.S. today, there [are] three truly relevant food halls: Pike Place in Seattle, the Ferry Building in San Francisco, [and] Chelsea Market in New York [which was developed by Jamestown]. We are focused very much on putting a peg in the ground for Atlanta to have the fourth nationally relevant food hall.” He said that in addition to the food hall, which will be located in the center of the two-million-square-foot building (replacing the current exhibition hall), the project will also include organic rooftop organic gardens where local restaurant operators can grow food for their own use.

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