Tag: The Pig & the Pearl

Todd Richards found that one of the biggest obstacles for black chefs is the lack of economic resources for opening their own restaurants. That's why he sees his new cookbook, Soul, as a transformative text to make soul food higher in economic value.

The best baklava comes from a shop famous around Atlanta for its pita, Leon International Foods. And a restaurant's food may be highly complex, but that doesn't mean its name needs to be.

Amid the blandness of Atlantic Station dining, Todd Richards’s second restaurant (following the Shed at Glenwood) is a safe haven.

It’s a smokehouse that smokes its own ribs, brisket, and pork. That part I get: Much of what’s smoked is good, and some of it’s memorable. But it’s also a raw bar with a daily selection of oysters, hamachi crudo, smoked salmon, smoked trout spread, and yellowfin with ponzu gelée.