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Brian So, the chef and owner of Spring in Marietta, does not like clutter. Good thing, too, because his restaurant—a converted train depot—doesn’t have room for much more than tables and chairs. So’s minimalism extends to his menu, which rarely boasts more than five entrees.
In most Latin countries, cafe culture is big. It is not uncommon to take a break in the afternoon to enjoy a salty or sweet bite along with a steaming cup of coffee. I...
In an ideal world, all public restrooms would have automatic faucets, fresh linens, mouthwash, and those fancy, high-tech toilets from Japan. But that’s not the world we live in. And at the end of a heavy meal, nothing clears the palate and jump-starts digestion quite like a digestif: brandy, Armagnac, eau de vie, grappa.
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).
I’ll just say it: Seasonal eating has become tyranny. Although I love the first crunchy radishes of spring, the ripe tomatoes of summer, and the versatile varieties of winter squash, too many chefs today feel they must marry their entire menus to Mother Nature, offering dishes for as long as a sunset.
She was a Korean pop singer. He majored in biology and psychology at Georgia Southern. Today, Jiyeon Lee and Cody Taylor own Heirloom Market BBQ and Sobban, two restaurants where Far East flavors frequently...
Atlantans already know our food scene shines, but recognition on a national scale is always a nice bonus. This week three Atlanta restaurants—Lusca, Gunshow, and Sobban—were included on Bon Appétit's annual “50 Nominees for America’s...
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