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Corby Kummer

Commentary: When it comes to dining, Atlanta should look inward

Atlanta is a city that looks outward far more than inward, or even nearby. Outward, say, to the Lower East Side (the General Muir’s pastrami), or to China (Gu’s Dumplings), or to France (Bread & Butterfly’s tender, airy omelets). With the glorious exception of Ryan Smith at Staplehouse, I didn’t find a posse of young, or youngish, chefs all cooking as much for each other as for the public. The priority in Atlanta is less innovation based on local ingredients, as at Staplehouse, than finding a formula that works and then pumping out food to fit it. This makes for generous, untweezed food. But it also means food that, once successful, can become rote.

Richards’ Southern Fried targets May opening in Krog Street Market

Todd Richards has been perfecting his fried chicken recipe for years. Now, bringing that recipe to the masses at his new stall, Richards’ Southern Fried, in Krog Street Market.

Watch and learn: 4 free farmers market demos in Atlanta

What you can learn during demos at Grant Park Farmers Market, Piedmont Park Green Market, Morningside Farmers Market, and Peachtree Road Farmers Market.

12. The Shed at Glenwood

Todd Richards has a reputation for sliders, so it’s not unexpected that his burger—deceptively average in appearance—is so fine-tuned.

The 14 most anticipated restaurants for 2014

With the new year comes new restaurants to watch, new chefs to follow, and new menus to salivate over. As we (impatiently) await opening night, here are the 14 most anticipated restaurants for 2014.

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.

Todd Richards’s Spicy Fried Catfish with Tails

Todd Richards, executive chef at the Shed at Glenwood, grew up in Chicago, but reminders of his Southern roots were as close as the kitchen table—especially on Friday nights.

Table Talk: Cakes and Ale, Cardamom Hill nominated, Hugh Acheson to relocate flagship, Antico to open gelato shop

Cakes and Ale, Cardamom Hill nominated for Bon Appetit's best new restaurants Represent. Bon Appétit has released their list of the top 50 Best New Restaurant Nominees for 2012, and two Atlanta hotspots made the cut.

Todd Richards looks to make his mark on the Shed

Almost a month ago, chef Todd Richards announced his impending departure from the Ritz-Carlton in Buckhead to take over the kitchen at the Shed at Glenwood. That answer, though, left more than few questions hanging. How would the restaurant change? Would the locally-famous sliders remain? And what to make of the persistent rumors that Richards and the Shed's owners were already looking to open a new restaurant in Midtown?

Todd Richards to helm the Shed at Glenwood

After a short period of whispered foodie rumors, chef Todd Richards confirmed this morning that he has resigned from the Ritz-Carlton in Buckhead to take over at the Shed at Glenwood. The news broke last week that Lance Gummere would be leaving the Shed to join Shaun Doty at Bantam and Biddy. Richards has moved between a number of notable gigs in recent years, including serving as corporate chef for One Flew South and owner of the now-closed Rolling Bones. Esquire recently named him one of "Four New Chefs to Watch."

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