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Zeb Stevenson Redbird

Zeb Stevenson is “scared sh*tless” about taking over the former Bacchanalia space

Former Watershed chef Zeb Stevenson and partner Ross Jones, one of Watershed's original owners, will open a “free-spirited” restaurant called Redbird in the Westside Provisions District this summer.

The Year in Food: The most important things that happened in Atlanta’s restaurant scene in 2018

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.

Chef Zeb Stevenson to open Redbird in the former Bacchanalia space

Former Watershed chef Zeb Stevenson is planning to open his first restaurant, Redbird, with Watershed cofounder Ross Jones in the summer of 2019. Known as a Southern chef, Stevenson is going with a more free-from menu that has global influences and fewer restraints on sourcing.
Jay-Z

5 Atlanta events you won’t want to miss: November 8-14

Jay-Z at Philips, wine at Historic Fourth Ward Park, and get your Christmas shopping in early at Shoppe Holiday Market.
Watershed on Peachtree

8 patios for soaking up the summer sun in Atlanta

No matter the weather, if a patio is open, Atlantans will be on it the second brunch starts.
John T. Edge

In his most ambitious book yet, John T. Edge explores the question, “What is Southern food?”

The Potlikker Papers is a food history of the modern South, “the South that awakes from slumber in 1955 when the cooks and maids in Montgomery step off the buses and begin walking to work, rejecting Jim Crow,” says Edge.
Best of Atlanta 2015

Mac and Cheese: Watershed

Thanks be to new Watershed chef Zeb Stevenson, who has kept one of his predecessor’s greatest triumphs on the menu.

Technique: Miller Union’s Steven Satterfield on the art of the salad

“Everyone thinks salad-making is so friggin’ easy,” says Steven Satterfield. “But there’s a lot more nuance to it than people realize.” How you choose, wash, dry, store, dress, and toss those leaves can mean the difference between a salad that dazzles and one that disappoints.

Reservations Required: Atlanta Food Events, Aug. 13-19: Supper Club at Watershed, Rieslings at Woodfire Grill, benefit for Share Our Strength

Supper Club at Watershed on Peachtree on Tues., Aug. 14 Watershed on Peachtree will be hosting the Atlanta Community Food Bank’s Supper Club dining event. 20 percent of each diner’s tab for the evening benefits Atlanta’s Table, the prepared food rescue project of the Food Bank.

Table Talk: Southern Potluck back this weekend, AJC reviews Watershed, Waffold faces legal issues

Boxcar Grocer raising funds for expansion into food deserts The brother and sister team that brought fresh produce and sandwiches to an Atlanta food desert are at it again. This time they’re raising money with hopes of taking their business to the next level.

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