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Best takeout Atlanta COVID-19 coronavirus open

Atlanta’s 50 Best Restaurants: Takeout Edition

With most restaurant dining rooms still shuttered due to the pandemic, we’ve compiled a list below of all the restaurants from last year’s 75 Best Restaurants issue that are offering takeout, curbside, or delivery.

The story behind the Gu family’s Buford Highway comeback

Just when it seemed their culinary influence was waning, the Sichuan pros expanded their reach
75 Best Restaurants in Atlanta: Tasty China

Tasty China

Tasty China was the first restaurant in town to serve undiluted Sichuan cuisine. Back then, in 2006, the kitchen was helmed by the talented and elusive Peter Chang, who ignited a love of ma la (hot and numbing spice) that paved the way for Masterpiece and Gu’s.

Jia to open in Ponce City Market early 2015

Ever since Dahe Yang moved to Atlanta and opened Tasty China in Marietta, he's been looking for an in-town space to call his own for nine years.

9 restaurants for staying satisfied during Passover

Passover started last night, but before you resort to matzo pizza, hear us out. While Kosher restaurants are few and far between, it is possible to "keep Passover" at many places, if you choose wisely. Below, nine restaurant recommendations for the tastiest Passover you've ever had.
Ponce City Market

Ponce City Market announces its first restaurants

Ponce City Market has announced the first batch of vendors set to open in its Central Food Hall. Dub’s Fish Camp (Anne Quatrano), H&F Burger (Linton Hopkins), Jia, Honeysuckle Gelato, and Simply Seoul Kitchen (Hannah Chung and Grace Lee) will open in one of the largest brick structures in the Southeast. Openings will be staggered: Dub’s, H&F, Honeysuckle, and Simply Seoul are aiming for spring 2015 and Jia is aiming for winter 2014.

Tasty China

Four years ago, local food fanatics discovered the Szechuan cooking of Peter Cheng in a scruffy Marietta strip-mall joint called Tasty China—an innocuous name that became synonymous with nuclear meltdowns of the mouth. Cheng, who had two food writers chasing after him for the New Yorker and the Oxford American this year, possesses a culinary charisma that is two parts Pied Piper and one part Marquis de Sade: He wrangles devotees, hurting them so good with his "hot and numbing" beef rolls and his fried eggplant riddled with chiles, and then he leaves them for a restaurant in another town.

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