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Grab your blender, some ice, and a paper umbrella. Here are seven recipes by Atlanta bartenders to try at home this summer.
The places on this list spent extra time on their reopening plans, with some only recently resuming business under a takeout-only model and others introducing both takeout and socially distanced in-person dining.
Five metro Atlanta couples spoke with us about how they’re surviving, adapting, and keeping one another afloat.
And I’ve realized that, for me, there are only three kinds of cocktails: classic, magic, and a waste of money.
For the first time ever, Atlanta has not one but two local establishments on the shortlist of five finalists for the James Beard Outstanding Beverage Program award: Ticonderoga Club and Kimball House. Paul Calvert and Miles Macquarrie take us on a tour of their backbars.
As the craft cocktail movement has taken off, so-called “zero-proof” cocktails have evolved from slapped-together afterthoughts to well-considered compositions. While most modern-day cocktail barkeeps have the tools, know-how, and creativity to prepare an interesting, nonalcoholic drink on the fly, more establishments are choosing to invest time in developing zero-proof recipes and are dedicating sections of their menu to them.
Looking beyond such fanfare as the opening of Tiny Lou’s and the rise of fast-casual everything, what else happened in the food world this year—and what does it say about Atlanta? We received a few snubs on the national stage, which might suggest that our dining scene is faltering. It could also be that we’re currently stewing on our most promising culinary ideas and talent.