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Located in the lilli Midtown building at the corner of 3rd and Peachtree streets, the food at Lyla Lila is inspired by the cuisines of southern Italy and Spain will include house-made pasta and wood-fired meats and seafood, along with Old World wines and seasonal cocktails.
We spoke to famous Atlanta chefs—Asha Gomez, formerly of Cardamom Hill and Spice to Table, Justin Anthony of True Story Brands, and Ford Fry of the Optimist, Superica, St. Cecilia, and more—about their favorite room in the house: the kitchen.
The first restaurant to open at Alpharetta City Center is designed to mirror the way former St. Cecilia chef Taylor Neary likes to dine—on simple, hyper-seasonal dishes created for sharing. Most of the menu's 20 plates are vegetable-based.
The nominations for the annual "Oscars of dining" are in, and three Atlanta chefs and two restaurants have been named as 2017 James Beard Award finalists.
If you love to eat but don’t like to step foot in the kitchen, these 25 restaurants are for you. Grab your Santa hat and get ready to feast.
Ford Fry’s coastal European spot, St. Cecilia, will start serving Sunday brunch this weekend. Every meal comes with complimentary antipasti and dessert, available from the chef’s counter.
Santosh Jayaram, former vice president of operations at Twitter, and Peter Goettner, a venture capitalist, were tired of settling for second- and third-tier restaurants just because they didn’t plan weeks in advance. And during their travels, hotel concierges admitted that getting guests into popular restaurants was one of the hardest parts of their jobs. Together, they decided to do something about it.
Craig Richards, chef at St. Cecilia, and Kellie Thorn, bar manager at Empire State South, on hiring top talent
I had come looking for Matt Crawford, the St. Cecilia’s general manager and head sommelier who jumped at the opportunity to participate in one daring mission: to reconcile the food of my childhood, Taco Bell, with my drink of choice today, wine. Here’s what we discovered.
Robert Phalen, Steven Satterfield, Linton Hopkins, and Ford Fry dish on their all-time favorites
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