FEATURES
Read about the latest industry techniques, trends, and ideas as well as personal stories from restaurant professionals around the country.
BYOB: Build Your Own Brand
How Atlanta restaurants take their artistry beyond the food by working with local artists to create branding strategies that speak to the city’s rich culture.
Flying Dragon
Bartender Matt Watkins’ cocktail brings together local fruit and a locally made spirit—a match made in Decatur at The Deer and The Dove.
Single-Steer Special
Let your burger flag fly! At Evergreen Butcher+Baker, a weekly special helps pull in new customers and make use of every bit of product.
Stolen Goods
A new wave of Black chefs in Atlanta are amplifying their voices through collaboration.
Loud, Proud, Kamayan
Chefs Carlo Gan and Mia Orino put community first and claim space for Filipino food at their restaurant, Kamayan, on Buford Highway.
2023 Atlanta Kitchen Notebook
An in-depth look at some of our favorite dishes and cocktails from our time on the ground in Atlanta.
Walking the Walk: A Model for Sourcing Locally
Georgia Organics’ Farmer Champion program recognizes chefs for investing in Georgia agriculture.
Alfred Bought a Smoker
Chef Alfred McClendon smokes everything from proteins to desserts at Biggerstaff Brewing Company.
House Fortified
Atlanta bartenders are going the extra mile to create ingredients from-scratch.
Lemon Pepper Wet
It ain’t just for wings! These Atlanta chefs (and bartenders) are putting their own spin on the Southern staple.
Hog on the Hill
At Sweet Auburn BBQ, Cam Floyd wears many hats—chef, farmer, and agricultural advocate on Capitol Hill.
Turn The Beet Around
Chef Chris McCord of Gunshow makes the most of root vegetable season by transforming beets and potatoes with meticulous technique.
Sheep and Sugar
Brewers Shawn Cooper and Joran Van Ginderachter create beers that are a piece of Belgium by way of Atlanta at Halfway Crooks Beer.
Parnass Savang’s Dear Atlanta
Chef Parnass Savang of Talat Market's letter to the Atlanta restaurant community
2018 Atlanta Kitchen Notebook
An in-depth look at some of our favorite dishes and cocktails from our time on the ground in Atlanta.
Project Night Faux'spresso
Roasted chestnuts led to faux’spresso and an exceptionally creative Espresso Martini from Mercedes O’Brien.
Serving Trout, Head First
Lake trout, country ham, dirty rice, and collard greens get gussied up for service at Kimball House without losing their downhome swagger.
The New MSG: Melon Skin Garnish
Using melon seeds and skin, Chef Jarrett Stieber of Eat Me Speak Me in Atlanta smashes perceptions on kitchen waste.