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Six comforting chicken soups from around Atlanta—and around the world
These bowls span countries and culinary traditions but share crucial characteristics: enveloping flavors, enchanting aromas, peak comfort.
43 metro Atlanta patios ready for winter dining
Looking for a heated or covered patio in Atlanta? Here's a roundup of several restaurants with patios that you can enjoy even in dreary winter weather.
The Battle of the Americanized Tacos
What's more American than the hard-shell, the Texan, or the breakfast taco? Forcing them to go head to head!
Recipe: Tomatillo salsa from Superica’s Ford Fry
“If you ask me, who doesn’t need a little added spice in their life right now?" says Ford Fry, the Texas-born chef behind Superica and Little Rey, among several other Atlanta restaurants
Revel, a new mixed-use development coming to Duluth, is like a mashup of the Battery and Avalon
Avalon developer North American Properties announced the first businesses expected at Revel this week, a new mixed-use development going up at the Infinite Energy Center in Duluth.
Check out the menu for Ford Fry’s newest restaurant Little Rey, opening on Memorial Day
Located in Piedmont Heights in the old Anchor Bar & Tattoo space, Little Rey will offer tacos (including breakfast tacos), salads, and chicken al carbon, ordered at the counter or picked up at a take-out window.
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’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.
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.
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.”