You have reached your limit of free articles this month.

Enjoy unlimited access to

Starting at just 99¢ for 8 weeks.


  • ePAPER

You have read of premium articles.

Get unlimited access to all of our breaking news, in-depth coverage and bonus content- exclusively for subscribers. Starting at just 99¢ for 8 weeks


Welcome to

This subscriber-only site gives you exclusive access to breaking news, in-depth coverage, exclusive interactives and bonus content.

You can read free articles of your choice a month that are only available on

Atlanta’s A list: The faces, places, dishes and drinks defining the Atlanta restaurant scene right now

Fabulous food and drink can bring on some sweet dreams. But stunning spaces, as well as the people behind a restaurant operation — chefs and cooks, yes, but front-of-house folks, too — all contribute toward our lasting memories of a great night on the town.

In this year’s fall dining guide, we pay homage to each of these elements, and share with you the faces, places, dishes and drinks that are turning our heads.

You’ll get inside the mind of Staplehouse chef Ryan Smith to understand why his technically challenging dishes have such broad appeal. You’ll learn Drift Fish House & Oyster Bar General Manager Jason Raymond’s philosophy of “unobtrusive” service that is on full display at that Marietta restaurant.

Among dishes, we’re practicing our pronunciation of the trendy Japanese savory pancake okonomiyaki. We bring you a definitive list of Korean classics and where to try them. It’s also time to say “Aloha” to the Hawaiian foods that are finding their way onto mainstream menus. And to veggies vying with proteins for space on the plate.

And we can’t forget the spaces — including The Atlanta Journal-Constitution dining team’s (no longer) secret hideaways. We give a nod to decor, too. What’s the most beautiful bar in Atlanta? The best seat in this city? Read on.

Here is where we’re pulling up a chair right now — and why.

The faces defining Atlanta's dining scene

The places defining Atlanta's dining scene

The dishes defining Atlanta's dining scene

The drinks defining Atlanta's restaurant scene

Reader Comments ...

Next Up in Food

Why try your hand at blending wine? To learn what you like
Why try your hand at blending wine? To learn what you like

Sitting in a room full of wine barrels, winemakers and sommeliers seemed like a dream come true until such terms as "sub-appellations," "malolactic fermentation" and "diurnal fluctuation" started being bandied about with abandon. It was like I had landed on an island where the natives speak a different language, and I...
9 recipes for quick, easy and healthy lunches to pack for your kids
9 recipes for quick, easy and healthy lunches to pack for your kids

You want to pack a healthy, appealing lunch for your kids every day. Problem is, it’s easy to fall into a lunch rut. Who hasn’t eaten the same turkey sandwich every day for a week? Experts say planning ahead and getting your kids involved into the process can go a long way in preparing a healthy, balanced — and enticing— school...
Ichicoro Ramen to open sister restaurant in downtown St. Pete's Station House

Two years ago, Ichicoro wowed New York City with its Tampa-style ramen, noodles overflowing with Florida freshness and ingredients. Even Gwyneth Paltrow showed up to the popup to slurp noodles. Later that year, Ichicoro Ramen opened in Seminole Heights and the tiny restaurant contained the most sought-after seats of the year. And this autumn, Ichicoro...
Finding comfort in scalloped corn
Finding comfort in scalloped corn

I haven’t had nearly my fill of corn on the cob this year: plain, boiled and buttered; roasted in the husk and drizzled with olive oil; or grilled over coals and rubbed with something spicy. There is something wonderful about its simplicity. Fetchingly wrapped in a bright green husk, a fresh ear of corn is as beautiful as it is ready to cook...
Another classic diner turns off the grill, a victim of rising rents

John Vasilopoulos and Nick Tragaras stood before an assembly line of egg sandwiches. Tragaras slid the eggs and bacon from the griddle onto the buns as Vasilopoulos followed to wrap and stack. It was a familiar rhythm for the owners of Cup & Saucer, a diner on the eastern edge of Manhattan’s Chinatown. But on Monday afternoon, after more than...
More Stories