Dining With the Stars: Actress Zoe Renee’s favorite Atlanta restaurants
5 spots to buy delectable Thanksgiving pies in metro Atlanta
Where to get Thanksgiving meals to go in metro Atlanta
Kick off ‘Giving Season’ with a tapping of SweetWater Second Helping IPA
Recipes: Why savory pies should be on your menu this season
Recipe: Sweet corn, shrimp make this soup special
Kitchen Curious: What makes Creole-style Mac and Cheese a winner?
Satisfy a hankering for sweet potatoes with these recipes
Healthy Cooking: Enjoy this timeless fruit morning, noon and night
This time of year, it seems like pie is on everyone’s mind. Pie is always on the mind of Lauren Bolden, the proprietor (along with husband Cody) of Pie Bar, downtown Woodstock’s sweet little pie shop.
While The Federal has received national accolades for its oxtail French onion soup, the corn soup deserves an honorable mention. As corn comes into season, all I can think about is this velvety soup that left me craving more for months after my last spoonful. I hope they would be willing to share the recipe.
Some popular chains are debuting new metro Atlanta locations this week, and offering deals, freebies and ways to give back. •Build-your-own salad chain Chopt, which entered the Atlanta market earlier this year with its first location in Toco Hill, is set to open its second tomorrow at 3655 Roswell Road. The restaurant will sponsor Chopt Gives Back day on Nov.
It’s been a long time in the making, but Ecco is finally set to debut its third Atlanta location tonight. Ecco Buckhead at Phipps Plaza will open for dinner service tonight. The restaurant will be open for dinner nightly, and lunch services will launch in the coming weeks.
It’s better to be an early bird, especially the fresh kind. Opt for an organic, pastured-raised turkey from a local farmer this holiday season. While you may have to reserve your bird or visit a farmer’s market, it can be worth the investment—literally—since shopping locally helps the community.
The word “inclusivity” might have a modern ring to it, but the holidays long have been a celebration of warmth, welcome, open doors and shared hearths.
“In Israel, hummus basically comes out of the faucets,” Philadelphia chef Michael Solomonov writes in his new book.
National food website Eater released its list of America’s 38 Essential Restaurants for 2018, and two Georgia restaurants made the cut. Old Fourth Ward restaurant Staplehouse and Savannah eatery The Grey both made the list for the second time.
Atlanta’s newest cocktail lounge has just unlocked its doors. Parlor is now open at 249 Peters Street in Castleberry Hill. Parlor is the latest venture by Alphonzo Cross, owner of brand development company Quintessential. He has assembled a consultant team of veteran food and beverage pros to develop a menu fit for a sophisticated, 30-seat cocktail “den.
After several delays, a Korean BBQ restaurant has made its much-anticipated debut in Atlanta. Gyu-Kaku is now open at Atlantic Station, Tomorrow’s News Today first reported and a representative for Atlantic Station confirmed to the AJC. The eatery took over the space formerly occupied by Copeland Cheesecake Bistro, which closed in early 2017.
Head to Park Tavern in Piedmont Park for the Uncorked Atlanta Wine Festival. Celebrate Thanksgiving early with friends during a special friendsgiving event. There are several fun, food events happening in metro Atlanta, so add one or all four of the following activities to your calendar. Be prepared to eat, drink and have a grand ole time. Thursday, Nov.
In late September, Root Baking Co. opened in the upstairs section of the Central Food Hall at Ponce City Market. Outlined with vintage windows, the airy, light-filled space mixes minimalist decor with greenhouse-like displays of potted plants. The menu features daily artisan and heritage grain breads, plus pastries, breakfast items, toasts, snacks, salads, soups and sandwiches.
There’s good news for fans of the Atlanta pizzeria Ammazza, which has been absent from the dining scene since two cars crashed into its Edgewood location last year. A new location of owner Hugh Connerty’s restaurant is set to open tomorrow at 314 E. Howard Ave. across from Kimball House in Decatur, with a menu featuring antipasto, pasta and pizza.
Atlanta-based Moe’s Southwest Grill is set to unveil its new test kitchen and prototype restaurant in Kennesaw later this week. The Oasis is slated to open Nov. 16 at 1450 Ernest Barrett Parkway and will feature an updated design and menu items currently being tested.
The 2018 pecan harvest is going on. That means it’s time to stock up for holiday parties and gift giving. We checked in with our pecan growers and they didn’t suffer from Hurricane Michael like many others. Out of 92 acres of pecan orchards at Koinonia Farm, they only lost two trees. At Schermer, they’ve been busy cleaning up the orchards and were able to resume harvesting.
When leftovers or cooking dinner on a Monday night is not an option, this dining deal is. The Barrelhouse, one of Old Fourth Ward’s newest pubs, offers its signature double cheeseburger and Terrapin Recreation Ale for $12 every Monday. While dining, grab a seat anywhere in the house and watch your favorite teams play sports too.
These are the dining stories that created a buzz in metro Atlanta this week: Dessert shop Beard Papa’s is set to open its first Georgia location in Peachtree Corners early next year. The store will be located in Peachtree Corners Town Center, What Now Atlanta reports, and will serve a variety of flavors of cream puffs including vanilla, chocolate, green tea and honey butter.
Benefiting the Atlanta Humane Society, and hosted by Butcher & Brew restaurant and bar in Alpharetta’s Historic Downtown District, Butcher & Brew Fest is back from 2-6 p.m. on Saturday. In its second year, the outdoor event features craft beer, food, live music and games, and brings together some 23 breweries from around metro Atlanta and beyond.
Chef Joey Ward is getting closer to opening two restaurants in the Plaza Theatre complex on Ponce de Leon Ave. Ward, who will leave his current position at Gunshow in early 2019, told Eater Atlanta that he’ll open two concepts in Poncey-Highland in the former Island Flowers & Gifts space at 1049 Ponce de Leon Ave.
Tired of cleaning dishes and slaving away in the kitchen? Let these metro Atlanta restaurants do the cooking -- and cleaning -- this Thanksgiving. Atkins Park Restaurant & Bar. The Virginia-Highland restaurant’s Thanksgiving dinner, being served starting at 3:30 p.m.
Hungry or thirsty? There are plenty of events to check out and new restaurants to try this weekend in metro Atlanta. Andrea Slonecker and Dana Frank, authors of the “Wine Food” cookbook, will join the Perrine’s Wine Shop team in West Midtown for a special tasting, along with food from Miller Union chef Steven Satterfield. Read more here.
Have a taste for Latin flavors? Sip on a variety of flavored margaritas for $4 by the glass or $15 per pitcher at Loca Luna every Thursday from 4-10 p.m. Bring your appetite for dishes such as plantanos maduros, sweet fried plantains; pulpo a la gallega, sautéed Spanish octopus with potatoes, caramelized onions, garlic and chili oil; and beef empanadas as well.
Turn off Piedmont Road onto Miami Circle in Buckhead and you’ll drive past purveyors of oriental rugs, fine art, furniture, antiques and, at the end of the cul-de-sac, luxe cars. Perhaps you know Miami Circle because you spend dining dollars at Eclipse di Luna. A select few individuals frequent this stretch for a different reason: to secure their high-end wines at Vine Vault.
A well-known Atlanta craft beer and wine store has announced plans for a new restaurant in the city’s West End neighborhood. The team behind Hop City Craft Beer & Wine team is set to open Boxcar at 1020 White St. SW in the Lee + White development project this winter.
Enjoy hump day this way. During wind down Wednesdays, guests will receive a free charcuterie board with the purchase of bottled wine Twisted Soul Cookhouse & Pours. Additionally, all wine bottles under $50 are half price.
Melissa Laur, beverage director for Goin’ Coastal, was glad to share the recipe. Sadly, the restaurant closed the Virginia-Highland location (there’s still a Goin’ Coastal in Canton and a similar drink is available there on their seasonal cocktail menu as Basil Limeade). Laur said the drink was a fixture on the menu.
After several delays, the highly-anticipated deep dish pizza restaurant Gino’s East is set to open next month. The eatery, set to open Dec. 7 at 675 North Highland Ave. NE in Poncey-Highland, will be the first Atlanta location.
Why should ITP-ers have all the holiday pop-up bar fun? Red Sky Tapas & Bar at 1255 Johnson Ferry Road in Marietta is making sure OTP-ers don’t have to travel all the way into the city this season with its holiday pop-up inspired by the classic film “A Christmas Story.
Of all the great things Atlanta has to offer, street food is not one of them. We’re a car-centric, relatively young city that’s not known for its foot traffic or open-air markets.
Ramen maven Mihoko Obunai opened her new bone broth stall, Mihoko’s Method Bone Broth, over the weekend. The spot, located at 660 Irwin St.
Taste food samples from some of your favorite restaurants during Taste of Hartsfield-Jackson at the airport. The annual Butcher and Brew Fest will feature almost 20 local breweries, food, live music, games and more in Decatur. There are several fun, food events happening in metro Atlanta, so add one or all four of the following activities to your calendar.
At 5 p.m. Thursday, restaurateur Justin Anthony and the team behind the South African hospitality group True Story Brands (10 Degrees South, Yebo Beach Haus, Cape Dutch) will open a second location of Biltong Bar in the Shops Buckhead Atlanta.
If you’re hitting the polls tomorrow, you’ll get the warm fuzzy feeling that comes with doing your civic duty -- and maybe some free food and drinks, too. To be clear, you don’t actually have to vote to take advantage of these specials. These metro Atlanta businesses are offering freebies and specials on Nov. 6: 4 Rivers Smokehouse.
Ready or not -- the holidays are upon us. Get in the spirit -- and help prepare yourself for the onslaught of culinary obligations -- with these holiday-themed cooking and wine classes: Friendsgiving Sides.
Yes, you could roast and spice your own nuts and cure your own fish, but why would you when these Atlanta area folks are doing such a great job? In Sandy Springs, Lisa Kirkpatrick of High Cotton Co. is busy stirring up batches of her seasoned cashews. At first she was just making her flavored cashews for friends.
These are the food and drink stories that made a splash in the metro Atlanta dining scene this week. •Pho 24 is set to open its Sandy Springs location Sunday, What Now Atlanta reports. The restaurant will offer its entire menu for 30 percent off on grand opening day, according to owner Wilson Doan.
A forthcoming hotel in Midtown has released details about its restaurant, set to open by the end of the year. Xhibit Studio Kitchen & Bar will be the all-day, in-house restaurant for Canopy Atlanta Midtown hotel at 1414 West Peachtree St. NW.
Cobb County residents who crave food with an international flair without the drive to Buford Highway won’t have far to drive anymore. Wyer Street Foods, which specializes in comfort foods from around the world, opened earlier this month in Smyrna.
On Friday from 4 -7 p.m. at the Battery Atlanta, the El Felix debuts its new Taco Truck Tap Takeover series, offering beer from local breweries and taco truck “fan-favorites.” Scofflaw Brewing is up first, and the theme is a Dia de los Muertos fiesta, with two Scofflaw top-sellers, Basement IPA and POG IPA, on tap.
Tacos are two bucks tonight. Chef-owner Ford Fry is offering citrus rock shrimp tacos with charred avocado salsa and jicama slaw as well as pork belly with spicy peanut and roasted banana tacos for $2 each at Superica. For calorie-counting guests (or those who want to show off their fancy footwork), a band will rock the stage from 9-10:30 p.m.
Fifteen years ago, the Clermont Hotel was not the sort of place you wanted to stay. A room in the rundown 1924 relic went for about $150 a week around that time, as long as you were willing to risk questionable sheets and sketchy neighbors. (Suffice it to say, a local newspaper sent a reporter to stay there, not as a travel piece, but for a gritty work of undercover, investigative journalism.
Chow down on tacos, sip on some bourbon and learn how to make pasta in November in metro Atlanta. Try the best of Sandy Springs’ restaurant during the fifth annual Sandy Springs Restaurant Week.
In his new book, “Drink Beer, Think Beer: Getting to the Bottom of Every Pint” (Basic Books, $26), John Holl challenges readers to think critically about beer. To that end, he draws on history and delves into business, sensory experience, and even some of the negative aspects of current beer culture for what adds up to a thorough and thought-provoking primer on the subject.
There are two areas of my culinary life that I’m working to improve these days: getting a handle on spicy heat and overcoming my skepticism of the Instant Pot. Last year, I literally cooked my family out of the house when I used handful upon handful of Naga Morich peppers to make a hot sauce.
More than anything else in the entire world, I hate, with all my heart, hyperbole. (See what I did there?) So I’m already kicking myself for saying this, but I’m going to share a recipe with you that … changed my life. Indian cuisine often gets a rap as too complicated or too spicy or too time-consuming or too ingredient-heavy (or all of the above) to cook at home.
Here’s a simple comfort food recipe that will put dinner on the table and kitchen skills in your back pocket. Let’s start with the meatballs, made traditionally tender with a moistened bread-crumb mixture called a panade. Because we’re using pita from the Dinner in Minutes Pantry, it can go right into the pan with sauteed onion and a little broth.
As with the impacts of climate change and poor dietary habits, the effects of food waste are not felt right away. You may notice the amount of leftovers and spoiled produce that you toss into the trash every week, but you don’t see the mountains of waste rotting in landfills, generating billions of metric tons of greenhouse gases and wasting the Earth’s freshwater resources.
In case you’re unaware, food waste is a problem, and that’s a hot new topic. The James Beard Foundation just released the book “Waste Not: How to Make the Most of Your Food,” with celebrity chef/activist Tom Colicchio on board; in the introduction, he points out that, “Forty percent of all the food produced in the U.S.
I don’t eat a lot of packaged candy these days. If I want a sweet, I’m probably going to take aim at a baked good or ice cream. Some good dark chocolate or little artisan chocolate confection is about as close as I get. Yet something about candy has a nostalgic stranglehold on me - and on many of us.
It’s a simple composition: crisp haricots verts, capers, celery, baby potatoes and Italian tuna tossed with a generous drizzle of fresh lemon juice. As uncomplicated as it may seem, Scopa Italian Roots’ Sicilian tuna salad makes for an elegant appetizer, first course or simple dinner.
An apple a day, they say. Whoever first penned that famous adage (oh, hey - the Welsh, apparently?) was not standing in front of a bountiful farmers-market stand in the fall. Whether it’s straight out of hand or in a salad, sauce or pie, it can feel downright impossible to eat only one apple each day.
Skin-fermented white wines, also called “orange” or “amber” wines, are a niche category that continues to grow in numbers and styles. They may be aged in traditional clay vessels called qvevri for a long or short period, or they may be made in more modern oak and stainless-steel vessels.
The dining world is changing. What’s driving restaurant growth in every county in greater Atlanta is not big buck, fine dining. That’s taken a back seat to eateries of a more casual sort. These are joints with a more affordable price point that still strive to serve a menu from the mind of a chef and to offer some sort of “experience.
Does Thanksgiving make your mouth water, dreaming of your favorite pumpkin or sweet potato pie recipes? Are you ready to pull out your crowd-pleasing stuffing recipe or are you a cautious cook easing into the kitchen for the first time? No matter what your culinary skill level, it's easy to make a delicious Thanksgiving meal on a budget.
Last spring, shortly after visiting ASW Distillery’s head whiskey-maker Justin Manglitz at his Franklin County farm, an email popped into my in-box. “I planted most of my garden in sweet potato slips the other day,” Justin wrote. By fall, he predicted he’d have 800 pounds of bodacious Beauregards on hand.
Although the turkey will surely take center stage at your Thanksgiving table, a few unforgettable side dishes can't hurt. These simple Thanksgiving sides won't take very much time or effort to pull together, but look (and taste) like a million bucks. This Thanksgiving Day, give your family a feast they won't forget by including a few of these easy-to-make dishes to accompany the big star.
While summer is revered for its fresh produce, let me suggest that fall should be similarly honored, thanks to the ruby-colored drops of deliciousness that are pomegranate seeds. These luminous arils are literally legendary, featuring prominently in the tale of the Greek goddess Persephone.
Here, big, juicy pork chops are stuffed and sauced with a flurry of fall flavors - and it’s all cooked in a single pan. They are filled with a savory-sweet mixture of sauteed apple, onion and kale, done just enough so the apple becomes tender, the onion mellows and the kale wilts a bit.
Celery root is like the Shrek of the food world. Its gnarly appearance makes it seem tough and unapproachable, but it is actually tender and lovable once you get to know it. Also called celeriac, it comes from a variety of the celery plant that has been cultivated for its root rather than its stem.
What costs five bucks, tastes like fall and has a whopping 380 calories per cup? It’s officially pumpkin spice latte season, but too many of those Starbucks PSLs can hit not just the pocketbook, but your calorie count, too.
In our family, coffee and sweet treats go together like chocolate and peanut butter. Of course, we all enjoy coffee without sweets, but rarely the other way around. We criticize fancy restaurants that bring dessert but don’t offer coffee until afterward. Hot coffee proves the perfect beverage to counter sweet flavors and lubricate cakey textures and flaky-crusted pies.
As much as I like a good taco, my favorite thing to make with corn tortillas is … soup! When the tortillas are torn into craggy pieces that disintegrate in a good broth, their toasted corny flavor really pops. Here, they join forces with a couple of unexpected ingredients - golden raisins, tomato paste and sesame seeds - that make all the difference, bringing a subtle sweetness.
When people ask me “Why are you so weird?” I always look them square in the eye and say, “It is because I was raised without chicken and dumplings.” My mother is a wonderful cook and a woman of many accomplishments, and I’m not just saying that because she reads my columns. But for reasons unknown to me, she did not, during my childhood, make chicken and dumplings.
More than any other type of cooking, baking dishes out as much heartbreak as joy: Fallen cakes. Soupy pies. Cookies that crumble. If you’ve been burned by baking - or simply burned your baked goods - you may wonder whether it’s just you. It probably is. Just joking, of course - but even if you are in fact doing something wrong, that doesn’t mean you can’t fix it.
If you’re going to make room in your diet for one Atlanta doughnut, a recent national listing has made the case for one doughy, creme-filled local favorite. On the heels of National Doughnut Day, travel site Travelocity gathered its team of “fried dough fanatics” to scour each of the 50 U.S. states for the best doughnut shops in America.
The 27th annual book festival of the Marcus Jewish Community Center of Atlanta is in full swing. Running through Nov. 18, the event, one of the largest book fests among Jewish centers nationwide, brings more than 45 authors to the organization’s campus in Dunwoody. Big names this year include Hollywood superstars Tom Hanks and Sally Field, former Sen.
Like some of his fellow classmates at Cedar Shoals High School in Athens, Beau Shell stays busy with schoolwork; extracurriculars, such as marching band and debate club; and, of course, playing video games. But, Shell is not the average high school freshman. This 14-year-old’s vocabulary includes words like business license, budget, gross profit and distribution.
When chicken livers are cooked well, they are sublime. Bistro Hilary’s Chicken Liver Mousse hits that mark. Will they share the recipe? —Andrea Lillet, Fayetteville Chef Hilary White adapted her chicken liver mousse recipe to provide a recipe that would work for a home cook.
Like barbecue, chili is a subject of serious debate, from Mexico and New Mexico to Texas and even Cincinnati, Ohio. What goes into it? Beef? Pork? Beans? No beans? Tomatoes? No tomatoes? How about spaghetti? And how do you even spell it? Chili or Chilli or Chilie? One thing’s for sure: People love making and eating chili, at home, at restaurants and at chili cook-off competitions.
Opened in late 2013 in Morganton, N.C., Fonta Flora Brewery has been creating unique “Appalachian-style” beer using grains and malts from the state and fresh fruits and vegetables from local farms. But until last week, its coveted farmhouse-style saisons and fruit, vegetable and wild beers weren’t available here.
There is a kind of endless feedback loop in cooking that I have found myself stuck in on multiple occasions. If there’s an ingredient I haven’t worked with a lot, I’m afraid to work with it. Being afraid to cook it means I won’t cook it, and so it goes. For me, pork is just one of those things.
Some people are scared of hollandaise sauce. They shouldn’t be. How can anything this good be frightening? Hollandaise sauce is like liquid sunshine — it’s even the color of sunshine. It is impossibly light, yet decadently rich. It is like a custard you can pour that makes everything it touches better. It is sublime.
Here’s an eclectic wine selection for you: One unites sea and land on your palate; another has comforted religious pilgrims for centuries as they near the end of their quest. From France, a Riesling expresses the work of one family over five centuries, coaxing the expression from their soils; a fourht - a red blend from the south - brings a Mediterranean vacation to your glass.
Chicken and chickpeas are getting to be pretty good teammates, paired in recipes by Martha Stewart, Tori Avey, Bon Appetit and the Food Network, not to mention Mediterranean, Spanish and Middle Eastern cuisines. The differences among them have to do with cooking approaches for each ingredient, which result in textures and flavors that complement each other.
I can’t tell you off the top of my head how large a “large” onion is. Or how hefty a “medium” tomato should be. That’s why it can be so maddening/frustrating/confusing when recipes call for a small, medium or large piece of produce: All you can do is stare at the supermarket bin and wonder. “Small, medium, large.
Just about every time I make a pasta sauce without a recipe, it turns into some form of puttanesca. I can’t seem to help it. Some nights it’s a little chunkier, other nights a little smoother. An extra shake or two of the jar of crushed red-pepper flakes, and it’s spicier. With green olives and basil, it’s a touch lighter and more herbaceous.
You bring home fresh fruits and vegetables, stash them in the refrigerator, then wonder what the heck happened to make them shrivel, rot or go limp a few days later. Much of the time, the culprit is the way you’re storing them. To keep your produce fresher longer, remember: -Fruits and vegetables don’t play well together.
Biscuits are one of my guilty pleasures. I simply cannot pass up one of these heavenly, flaky, buttery rounds. Not sure about you, but I’ve got a biscuit ritual: Snag one hot from the oven. Slice the already bursting seam with a knife. Add a pat of good butter to each half and watch it melt.
We finally know all the businesses that are set to fill the yet-opened Marietta Square Market food hall. Developers announced the full slate on Monday. In all, there will be 17 eateries. The five new additions are: Cousins Maine Lobster, D’Cuban Café, Four Fat Cows Ice Cream, Just Loaf’n Cajun Café and ‘Merica Clothing Co.
When you hear that Katie Watts began blending teas in college, you might think, “Who takes up tea blending as a hobby? And in college?” Then, you meet Watts, and it’s clear that blending tea wasn’t just a passing enthusiasm. Watts and her husband Dustin are the proprietors of K-Teas, an Atlanta-based company offering creative tea blends and mulling spices.
The other night at Momonoki in Midtown, I sat at the tiny bar, scarfed down a bowl of barbecue eel over rice and watched the kitchen at work. On the surface, it was just a bunch of cooks assembling bowls of ramen; cutlet sandwiches; artfully composed protein bowls and delicate pastries. And yet what I witnessed was more profound, a culinary love affair.
From the menu of … Holler & Dash, 1085 Howell Mill Road, Atlanta. 470-865-5660. holleranddash.com The chefs at Holler & Dash suggest this is a great salad to serve the next time you’re cooking on the grill. You can grill the corn while you’re grilling other things and then make the salad and refrigerate where it will keep for up to two days.
Anyone who has ever seen Disney’s Pixar-animated film “Coco” knows the Mexican holiday Dia de los Muertos, known in English as Day of the Dead, that inspired the film is about far more than sugar skulls and painted faces. The Academy Award-winning 2017 release did more than just delight audiences.
My mother and grandmother made better reservations than roasts, so the concept of home cooking was as wild as a barrel of monkeys to me when I was growing up. But then I had my own children and realized that meals were more fun and nutritious if we cooked them together.
What’s a chicken cutlet? You see the term often in recipes not only for chicken but also veal and pork. A cutlet is simply a thin piece of chicken breast. It’s also a solution for easy weeknight cooking. When I asked the Food Network’s Scott Conant about his favorite foods, he told me he could eat chicken cutlets “pretty much any day.” I wasn’t surprised.
For some of us, the concept of campfire cooking calls to mind hot dogs char-bubbling on sticks and gooey s’mores scorching the roofs of our mouths. But for Sunny Jin, the campfire cooking menu is a little more involved: cast-iron-seared foie gras over oak embers; beer-simmered bison roast; marshmallows soaked in Scotch and warmed fireside.