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Over the weekend, two more state senators were diagnosed with COVID-19, Invest Atlanta launched a new loan fund, and Magic City prepares to go virtual. Here’s your Monday morning update:
A bad soundtrack can ruin an otherwise perfect night out at a restaurant. Here are some of the Atlanta restaurants who are creating perfect playlists, including Gaja in East Atlanta Village.
Oliver Farm's okra-seed oil is used by chefs such as Steven Satterfield of Miller Union, Ryan Smith of Staplehouse, and Maricela Vega of 8Arm. “It blows my mind,” says Smith.
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.