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The terms “lox” and “smoked salmon” are often used interchangeably, but deli purists will tell you real lox is not smoked but cured in salt for days or even weeks. Finding the perfect level of salinity is a delicate process, says chef Todd Ginsberg.
Atlanta scored big on this year’s list of James Beard Award semifinalists with a record number of nominees. Thirteen Atlanta chefs and restaurants made the cut (fourteen, if you count The Grey in Savannah). Finalists will be announced on Tuesday, March 24.
Todd Ginsberg improves the Philly cheesesteak, Pie Local’s new owner thrives, and more bite-sized dining news
Meet the defining sub at Fred’s Meat & Bread, Todd Ginsberg’s stellar sandwich stall in Krog Street Market. Ginsberg originally planned to serve strictly burgers until he and his partners remembered the Philly cheesesteak.
The family behind the Iberian Pig, Double Zero Napoletana, and Sugo takes its latest inspiration from Spain’s Basque region, a province that practically breathes pinxtos (Basque for “tapas”) and glasses of Txakoli. At the corner of 14th and Howell Mill Road, this is easily the Castelluccis’ most rave-worthy effort.
Collectively, Krog Street Market's tenants make for good eating and drinking, which brings me to the point of this series: Which beers make for the best food pairings? In this first installment, Hop City owner Kraig Torres, with the help of his bar manager, Trevor Jones, picked the best pours for dishes from Fred’s Meat and Bread, Yalla, and Grand Champion BBQ.
When Krog Street Market opens later this summer, Todd Ginsberg of the General Muir will have not one but two restaurants inside. Along with partners Ben and Jennifer Johnson and Shelley Sweet, Ginsberg will operate a sandwich counter service, Fred’s Meat & Bread, and an Israeli-themed restaurant, Yalla.
Effective immediately, Rob Alexander—the mastermind behind Holeman & Finch’s bread program and most recently Alon’s Bakery & Market—has joined forces with chef Todd Ginsberg and the General Muir team. He will now be baking all of the restaurant's breads in-house, including challah (egg bread), rye, ciabatta, and cranberry-walnut.
Culinary students may still squeeze themselves into the stiff white chefs coat, long the industry’s de rigueur uniform. But the new must-have garb, particularly among Atlanta’s male chefs who have made it to the top of the food chain, is the designer apron.