Tag: spring

A few years ago, Kim and his business partner, Ming Han Chung—a former Duluth High School classmate—began to kick around ideas for a start-up. Chung suggested they make alcohol. Kim remembered his uncle’s homemade makgeolli and asked his dad to get the family recipe, and a new business was born. Last fall, Kim and Chung opened Minhwa Spirits in the corner unit of a recently renovated retail development on Van Fleet Circle in Doraville.

A nervous energy hung in the air as chefs, mixologists, and restaurateurs mingled with media and sponsors at the 2024 Atlanta Michelin Guide Ceremony. Would Lazy Betty, Mujo, Hayakawa, Bacchanalia, and Atlas hold onto...

For Sarah Hawkins, the act of foraging—touching the soil, smelling the moss, connecting with nature—is satisfying in its own right. But the goal  is to return home with a haul of tasty forest treasures. And anyone can do it: You just have to learn how to find the right fungi, and how to cook with them.

A selection of fun ways to celebrate the season, including trips to must-visit museums and a getaway to Macon.

Brian So needed a change. After leading the kitchen at Spring, a seasonally driven fine dining restaurant in Marietta, for seven years, he felt like he was stuck in the same mindset creatively and wanted to explore something else. So, he looked to his Korean heritage. This summer, he plans to open BŌM, a casual and lively Korean restaurant steps away from Spring.

Here are 11 dishes and drinks that have made the most of Georgia’s strawberry haul. Their season is fleeting, so you’ll have to hurry up if you want to catch these treats before they’re gone.

The places on this list spent extra time on their reopening plans, with some only recently resuming business under a takeout-only model and others introducing both takeout and socially distanced in-person dining.

In 2016, a clever little restaurant sprang onto the scene and broke all the rules.

Brian So took one of eight spots on Atlanta’s best new restaurants list this year for his French technique-driven cooking at Spring in Marietta.

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.