Tag: spring

Now that it’s April, I am thrilled about our annual spring yellowing, even if it conjures allergies and practically mandates car washes. The pollen that coats our outdoor furniture and floats on our lakes and pools is nature’s way of reminding us that Atlanta is the city in the forest. It’s the small—albeit annoying—price we pay for our verdant tree canopy, vibrant azaleas, and temperate spring.

Nothing says spring in Atlanta quite like azaleas. The fragrant blooms, ranging in color from white to pink to fiery orange, first appear in early March, transforming the Southern landscape into a blaze of color. For Atlanta gardeners, the burst of azalea blooms can seem all too quick, leaving behind a humdrum bush of green leaves. But with some thoughtful planting, it’s possible to enjoy azaleas all the way into deep summer.

Brian So built a loyal following at his Marietta Square restaurant Spring. When he announced the restaurant would close for renovations, he didn’t deprive Marietta of his cooking for long. He opened his first Korean restaurant, Spring 2nd Branch, blocks away from his first location. Spring 2nd Branch is an entirely different restaurant from Spring—open for lunch and dinner, seven days a week, and takes no reservations.

As we look ahead, 2026 is shaping up to be the year of the casual comeback—a shift toward breezy, daylight-friendly dining that feels both intentional and effortless. Many of the incoming restaurants lean into breakfast and lunch, with chefs channeling creativity into pastries, produce-driven plates, and upgraded daytime comfort classics.

Chef Brian So, whose Spring restaurant in Marietta was awarded one Michelin star in 2024, is ready for his next adventure. In addition to remodeling Spring, which will reopen next year, So has been working on an authentic Korean restaurant called Spring 2nd Branch, also in the Marietta Square, with business partner and sommelier Daniel Crawford. Slated to launch in early September, Spring 2nd Branch is inspired by restaurants So ate at as a child.

When people ask me where I’m eating, the places I always tend to recommend require a bit of a drive, but they are worth it—and this comes from someone who hates driving in Atlanta traffic just as much as you do.

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....

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.