FEATURES
Read about the latest industry techniques, trends, and ideas as well as personal stories from restaurant professionals around the country.
No Space? No Problem!
How two Savannah chefs construct delicious dishes in spite of their kitchen constraints
People, Pets, and Pét-Nats
Sommelier Libby Burk pours creativity into her wine-focused programming at Common Thread.
On The Flip Side
Chefs in the Lowcountry are getting personal with new renditions of the beloved burger.
The Proof is in the Pizza
Chef Kyle Jacovino’s naturally leavened rise from chef to pizzaiolo to restaurateur
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.
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.
Spice Life
Chef and Restaurateur Meherwan Irani’s spices are fresher than yours, and he’s here to help.
Buford Highway and Immigrant-Enriched Southern Cuisine
A long-time draw for chefs, Buford Highway has begun to inspire and infiltrate menus across Atlanta.
Twenty Yolk Tagliatelle
At BoccaLupo in Atlanta, Chef Bruce Logue is out-yolking Keller, Vetri, and Robbins.
When Evolutionary Biology, An Azalea, and Beer Collided in Athens
A brewer discovers what beer might have tasted like had it been brewed hundreds of years ago in Athens, Georgia.
The Great Martini Tinker
Once you know the rules, you, too, can tinker with the world's most perfect cocktail.
What's Fueling Ford?
Ford Fry is opening more restaurants than you this year. And he’s loving every minute.
In Defense of HACCP Plans
Butcher and Charcutier Rusty Bowers waxes on his devotion to HACCP and meat science.
Spread the Love: Pimento Cheese + Pinot
City Winery-made Pinot Noir from Sonoma Country meets its match in pimento cheese.