Tag: Ticonderoga Club

Ticonderoga Club's Paul Calvert discusses dive bars, his hangover cure, and his favorite book to read to his son.

Executive chef David Bies says the idea was inspired by the classic Waffle House hash browns (the menu even denotes them in all-too-familiar squares), but he wanted to elevate the dish with a few key ingredients.

Ticonderoga Club's Greg Best discusses New Orleans, a cocktail trend he's over, and his favorite dive bar.

The bun on that famous H&F cheeseburger? The bread for that banner cheesesteak at Fred's Meat & Bread? You can thank Rob Alexander for both—and a whole lot more.

A plate of hash browns at Ticonderoga Club costs $10. But it’s not really a plate. It’s more like a platter or a wide serving tray with more crispy hash browns than you could ever finish in one or even two sittings.

Despite the pedigree of its founders, Ticonderoga Club is more than a watering hole. It’s a real restaurant, with a real chef whose plates aren’t outclassed by the pours.

We've always had the General Muir for bagels and lox and One Eared Stag for biscuits drenched in sausage gravy. Now, let's add these four stars to our brunch rotation.

Get an early look at four newcomers to Atlanta's dining scene—Ticonderoga Club, Bar Margot, Bellina Alimentari, and Brezza Cucina.

We saw a record number of openings in 2015 (or maybe we're just thinking of Ford Fry). Highly anticipated restaurants like Staplehouse and Atlas opened their doors, along with big names in Ponce City Market and Krog Street Market. We also saw a number of closings, including two major restaurant groups, which lefts hundreds unemployed. Below, a recap of 2015.