Tag: Superica
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.
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.
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.
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.
Best of Krog Street Market
The best picks from Krog Street Market, including Superica's short rib, Fred's Meat and Bread's 'Shroom Shire Cheesesteak, and more.
38. Ford Fry
After opening Southern-inspired JCT Kitchen in 2007, Fry waited four years before adding a second eatery to his stable. However, since 2011, he’s launched a new restaurant every year.
The El Felix and Superica
It doesn’t much matter what I think about Superica and The El Felix, Ford Fry’s two new Tex-Mex restaurants with almost identical menus and almost identical lines. When I asked the manager of The El Felix—in Avalon, the Alpharetta mall-city—how many diners they served, he said, “Three to four hundred on a slow night.”
Fresh on the Scene: Superica, Illegal Food, and more
A look at 4 of Atlanta's newest restaurants, including Superica, Community Smith, Illegal Food, and Colletta.