Atlanta Magazine

Rocket City is soaring. Ask anyone in Huntsville, and they’ll tell you: It’s a different place now than it was just five to 10 years ago.

After purchasing French cafe Bread & Butterfly in 2023 and launching an African diaspora-inspired dinner menu, chef Demetrius Brown is turning his focus to his next venture: a full-service Afro-Caribbean restaurant in Summerhill called Heritage.

Bon Ton on Myrtle Street has been serving Cajun-Vietnamese fare and creative cocktails for nearly a decade. On September 30, the popular locale will close. Will something else take its place?

For the first time, two Atlanta players—Rhyne Howard and Angel Reese—from the Atlanta Dream will play in the women's basketball World Cup. But, they'll have to play alongside their fiercest rivals to win.

When Eric Di Nardo talks about Sagra, the neighborhood wine bar he soft-opened in East Atlanta Village, he starts with a feeling of warmth from the convivial gatherings he came to love in Italy.

Soft serve may be the stuff of boardwalks and childhood summer nights, but Atlanta restaurants are giving the nostalgic treat a decidedly grown-up glow-up. Here are seven places to cool off with chic soft serve when the Atlanta heat starts to feel relentless.

Georgia native and former KSU running back Bronson Rechsteiner is now a pro WWE wrestler known as the “Bron Breakker.” He will be up agains Oba Femi on Sunday September 6.

Celene Aubry is the first woman to serve as associate director and manager of Hatch Show Print, Nashville's iconic letterpress print shop, in its 147-year history.

Dragon Con starts September 3. "Long live the Marriott Carpet," says Atlanta Magazine's former digital editor Myrydd Wells Walljasper who has been going to Dragon Con for 13 years. If you don't know what that means, read her ode to the con and all its merry lore.

At Georgia State University’s Byrdine F. Lewis College of Nursing and Health Professions, nursing students take their knowledge into the kitchen, where they dice avocados and chop onions as part of a fast-growing, hands-on approach to conveying the critical link between diet and disease.