Tag: Terry Koval

In a city where restaurants come and go faster than a MARTA train, Canoe’s ability to last 30 years is no small feat. Its surprisingly dense compressed watermelon salad is understandably popular.

Grant Wallace supplies chefs at Gunshow, Indaco, A Mano, Octopus Bar, and Seed Kitchen & Bar, and was a large supplier of pop-up Long Snake. Miles Macquarrie, a Michelin award winner for his cocktails at Kimball House, is using Wallace’s bee balm for a cocktail syrup. Bartenders flock to his farm's website for edible flowers and herb garnish ingredients.

James Beard Award-winning chef Terry Koval, owner of the Deer and the Dove and B-side in Decatur, launched his newest venture: a wine and amaro bar called Fawn. At just 35 seats, its designed to be intimate and inviting. Located next to Café Alsace, it offers a flexible menu easily allowing guests to stop in for a drink and snack, full meal, or dessert and nightcap.

Each installment of chefATL explores the diversity of Atlanta through the lens of its dynamic culinary culture. A recent episode paired host Bilal Sarwari, interim executive director of Slow Food USA, with the Deer and the Dove chef Terry Koval for an insightful discussion.

A bad soundtrack can ruin an otherwise perfect night out at a restaurant. Here are some of the Atlanta restaurants who are creating perfect playlists, including Gaja in East Atlanta Village.

Decatur Square's newest restaurant, The Deer and the Dove, East Atlanta Village has a new brewery, Sceptre Brewing Arts, and Summerhill has another reason to be Atlanta's big next dining neighborhood with Wood's Chapel BBQ.

You'll find wood-roasted trout and duck roulade on the menu at the Deer and the Dove, the new restaurant from Terry Koval that replaced Cakes & Ale in Decatur. You can also grab a wood-fired bagel from B-Side next door.

Wrecking Bar’s Terry Koval and Farm Burger's George Frangos aim to uphold the reputation of the Decatur Square space with their new restaurant, the Deer & the Dove.

Shay Lavi is a master behind the grill, where proteins make up only about 30 percent of his impressive, vegetable-laden spreads. Now, the catering chef plans to open his own cafe downtown.

If your table’s “fresh-picked” centerpiece was actually picked two weeks ago in, say, South America, then flown or driven thousands of miles to its final destination, it subtracts from the flowers’ lifespan. Local flowers often last longer, which ultimately cuts down on cost.