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Best Brunch in Atlanta

The 10 Best Brunch Spots in Atlanta

It's brunch time, Atlanta. Here are the 10 metro area spots you shouldn't skip, with rich huevos rancheros, fluffy buttermilk biscuits, stellar pancakes, and more.
Ford Fry

Ford Fry’s Piedmont Heights restaurant has a name: Little Rey

Inspired by the Reynosa area of Mexico near the South Texas border where Ford Fry’s father and grandfather used to hunt, Little Rey will serve chicken al carbon platters and tacos in a casual environment.
Watershed on Peachtree

8 patios for soaking up the summer sun in Atlanta

No matter the weather, if a patio is open, Atlantans will be on it the second brunch starts.
Guacamole recipe

How to make perfect guacamole, from Superica’s Kevin Maxey

“I always thought I liked my guacamole super limey because that’s how I ate it in Texas,” says Kevin Maxey, chef at Superica. “But since then I have found that it’s just as delicious even when it’s just avocado and salt. It’s all about texture.”
Corby Kummer

Commentary: When it comes to dining, Atlanta should look inward

Atlanta is a city that looks outward far more than inward, or even nearby. Outward, say, to the Lower East Side (the General Muir’s pastrami), or to China (Gu’s Dumplings), or to France (Bread & Butterfly’s tender, airy omelets). With the glorious exception of Ryan Smith at Staplehouse, I didn’t find a posse of young, or youngish, chefs all cooking as much for each other as for the public. The priority in Atlanta is less innovation based on local ingredients, as at Staplehouse, than finding a formula that works and then pumping out food to fit it. This makes for generous, untweezed food. But it also means food that, once successful, can become rote.

Where to find the best pancakes in Atlanta

From a monster fourteen-inch flapjack to a hotcake that come with chips and salsa, here are six of Atlanta's best pancakes.
Alvin Diec

The Brand Man: Meet Atlanta restaurateurs’ best-kept secret

Alvin Diec is arguably the most in-demand brand guru on Atlanta’s dining scene, and you’ve never heard of him. The unassuming graphic designer with thick-framed glasses is the quirky brain behind the websites, menus, trucker hats, and souvenir postcards of more than 44 Atlanta restaurants and retailers.

The chilaquiles at Superica are your next favorite brunch dish

Chef Kevin Maxey's chilaquiles at Superica are a destination-worthy brunch dish. A generous heap of sauced chips is topped with two fried eggs, pickled jalapenos and carrots, crumbled queso fresco, sliced avocado, shaved radishes, and chopped cilantro.
Christiane Chronicles

The Christiane Chronicles: Stop asking me, “Have you dined with us before?”

Of all the ways a server can make a guest feel insecure, the one that irritates me the most is “Have you dined with us before?” And why restaurants with their own grocery stores are particularly dear to me.
Best of Atlanta 2015

Restaurateur of the Year: Ford Fry

Since last November, Fry has launched four restaurants—including his first in Houston, State of Grace—with another three slated to open by 2016.

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