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Lunch: Miller Union

A righteous burger, crisp salads topped with smoked trout, and a just-plucked vegetable plate ace any other lunch in town.

Chinese: Gu’s Bistro

Spicy Sichuan cuisine has just about wiped out milder versions of Chinese cooking.

Deli: The General Muir

With aspirations that far exceed the casual deli, Todd Ginsberg has given us a rare dining landmark.

The Pig & the Pearl

It’s a smokehouse that smokes its own ribs, brisket, and pork. That part I get: Much of what’s smoked is good, and some of it’s memorable. But it’s also a raw bar with a daily selection of oysters, hamachi crudo, smoked salmon, smoked trout spread, and yellowfin with ponzu gelée.

My Charleston: Nathalie Dupree

Nathalie Dupree is the award-winning author of New Southern Cooking and several other cookbooks. She lives in Charleston and is the founding chairman of the Charleston Wine and Food Festival. New restaurants are opening in...

Atlanta’s open kitchens turn up the heat

Restaurant kitchens used to be cramped, windowless hellholes invisible to the dining public. Now the cooks have moved into the dining room—literally. Breaking down the fourth wall between chef and customer, these restaurants represent the newest movement in kitchen design.

43. Eat old-school

I come from a Buckhead family. My father’s parents live off of West Wesley and my mother’s parents reside near Chastain Park. I grew up in Garden Hills, and my first job was fry guy at Buckhead Diner; I made those blue cheese potato chips and Kevin Rathbun was in the kitchen.

36. Eat the world on Buford Highway

As ethnic cuisine destinations go, cities like New York and Los Angeles have distinct neighborhoods like Little Italy, Chinatown or Koreatown, and Tehrangeles.

22. Drink up at our defining bars

Start easy with a sherry cobbler—the subtly sweet, low-octane cocktail of the moment—at H. Harper Station, housed in a former train depot in Reynoldstown. Head over to Poncey-Highland to eavesdrop on the journalists and politicos at Manuel’s Tavern and sip a SweetWater 420.

21. Indulge in a fantasy 
Southern feast

To nibble: “In Jars” 
at Empire State South, an array of spreads served in mini Mason-glass crocks—that typically includes deviled ham, trout mousse, pickles, pimento cheese topped with bacon marmalade, and boiled peanut hummus.

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