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What is the future of Atlanta's food halls?

What is the future of Atlanta’s food halls?

Hit hard by the pandemic, food halls, like Ponce City Market and Krog Street Market, and their vendors are figuring out how to hang on.
Yalla

Recipe: Rice pilaf and kebabs from Yalla’s chef Todd Ginsberg

"When I think of a versatile pantry staple, I think of rice," says chef Todd Ginsberg, who owns The General Muir, Fred's Meat and Bread, Wood's Chapel BBQ.

How the co-owners of the General Muir renovated their stunning Virginia-Highland home

It took 18 years for Jennifer Johnson and her husband, Ben, to determine exactly how they should update their historic Virginia-Highland house. They both started their careers as attorneys, and, according to Jennifer, the decision to open restaurants (which include the General Muir, West Egg Cafe, the Canteen, Fred’s Meat & Bread, and Yalla) was just as carefully considered.

The new dishes you’ll find at the Canteen

A handful of new dishes will be exclusive to the micro food hall from the General Muir team, which opened in Midtown on Monday.
Halal Guys

Falafel frenzy: We stacked up 4 of Atlanta’s fast-casual favorites

In a hurry for lunch and sick of pizza, burgers, or burritos? We compared four fast-casual falafel spots to see who offered the better quick lunch.

What you’ll find at The Canteen, the micro food hall from The General Muir team

Located in the space formerly home to the Spence in Midtown, the Canteen will feature mini outposts of Fred’s Meat & Bread and Yalla, a spinoff of the General Muir called TGM Bagel, and a combination juice bar/liquor bar named Square Bar.
Rob Alexander bread Atlanta

King of Carbs: Rob Alexander is the reason your sandwich rocks

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.
Cockentrice

Best of Krog Street Market

The best picks from Krog Street Market, including Superica's short rib, Fred's Meat and Bread's 'Shroom Shire Cheesesteak, and more.

What’s the one dish Todd Ginsberg wishes he knew how to cook?

The General Muir's Todd Ginsberg discusses culinary school, his favorite burger, and fishing with his son.

Technique: General Muir’s Todd Ginsberg on curing lox

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.

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