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With his new cookbook, Atlanta chef Todd Richards wants to change the way we view soul food

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.

Todd Richards talks the Pig and the Pearl

Todd Richards, executive chef at the Shed at Glenwood, is opening a smokehouse and raw bar called the Pig and the Pearl this winter. Richards—who previously worked at the Ritz-Carlton, Buckhead—and his Shed husband-wife owners Cindy Shera and Todd Martin are revamping the old Geisha House space across from YardHouse in Atlantic Station. They are targeting a December 2013 or January 2014 opening, and will offer menu items like sausage-stuffed onion, watermelon salad, oysters, and bourbon-roasted banana pudding, in addition to straight-up barbecue like brisket and ribs. Below, Richards shares his plans for the space, the food, and more.

The Cafe at the Ritz-Carlton, Buckhead

The nearly extinct, upscale all-you-can-eat Sunday brunch craze of the 1980s lives on at the stately Buckhead Ritz. Pile your plate with chilled seafood, freshly baked croissants and other pastries, prepared salads, cheese blintzes, roasted potatoes, bacon and sausage, sushi rolls, and parfaits and a dozen other mini desserts.

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