Tag: Superica

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 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.

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.

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.

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

The best picks from Krog Street Market, including Superica's short rib, Fred's Meat and Bread's 'Shroom Shire Cheesesteak, and more.

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.

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.”

A look at 4 of Atlanta's newest restaurants, including Superica, Community Smith, Illegal Food, and Colletta.