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Atlantans already know this, but the James Beard Foundation has made it even more clear: The work that Giving Kitchen is doing in Atlanta is some of the most important food-related philanthropic work in the country.
Hazel Jane’s, a new wine and coffee bar from a former Staplehouse sommelier, will serve more than 100 wines
Hazel Jane’s Wine & Coffee is designed to be an everyday hangout—for downing a cup of joe, grabbing a quick lunch or weekend brunch, or lingering over small plates and a bottle of wine in the evening.
Looking beyond such fanfare as the opening of Tiny Lou’s and the rise of fast-casual everything, what else happened in the food world this year—and what does it say about Atlanta? We received a few snubs on the national stage, which might suggest that our dining scene is faltering. It could also be that we’re currently stewing on our most promising culinary ideas and talent.
Whether Allie Bashuk is working to empower women and nonbinary individuals through her nonprofit, Dream Warriors Foundation; producing large-scale event installations as codirector of Brutal Studio; or bringing the city’s artists together as a director at the Goat Farm Arts Center, this creative powerhouse is helping foster culture and community in Atlanta.
Shay Lavi is a master behind the grill, where proteins make up only about 30 percent of his impressive, vegetable-laden spreads. Now, the catering chef plans to open his own cafe downtown.
Staplehouse might have been ahead of its time when it introduced its tasting-menu format in 2015. But his time around, Atlanta is more ready for it than ever.
The James Beard Foundation's 2018 Restaurant and Chef Award semifinalists include seven Atlanta-based chefs and three elsewhere in Georgia received nominations. If you look closer at the list, you'll notice a trend: Seven of these ten chefs are people of color.