Rebecca Cha

Food, beauty and interiors writer at Simply Buckhead. Linguist, teacher, chef, parent.

50 Articles Published | Follow:
Tender at the bone. The 16-ounce center cut veal chop is crusty and golden outside, pink and tender inside.
Old World, New Normal
From tacos to tequilas, maiz to mezcal, classic meets inventive on Casi Cielo's menu.
Seventh Heaven
Camille Dupuis and Vince Gentile
DIGGING DEEP
Don't miss Chef Boyd Rose's wildly popular fried chicken with smoked bacon jalapeño gravy.
KITCHEN CONFIDENTIAL
Elizabeth Newton, founder and CEO of Enewton Design
SHINING BRIGHT
The veggie pizza—replete with broccolini, peppers, eggplant and 'shroomsis a gift to veggie lovers everywhere.
In Varasano Veritas
Muriel Luxemburger’s handbags
Tote-ally Chic
The cowboy ribeye, wet-aged for 50 days, is beautifully marbled, tender and juicy. Don't forget to order a side of compound butter!
Bone-afide in Brookhaven
Flower Child’s decor is as light and fun as its food.
IN FULL BLOOM
FROM KFC TO QUINOA
The housemade tiramisu boasts Marsala-scented mascarpone, amaretti cookies and a thick dusting of cocoa powder.
OTHERWORLDLY UNDERWORLD
PURE PLEASURE
BROOKLYN BOUND
THE SKIN GAME
SAY CIAO TO CHOWTIME
GREAT KIDS READS
HEARTH AND HOME
BODACIOUS BREAKFASTS
HEALTH FOOD HAVEN