Simply Delicious

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Don't miss Chef Boyd Rose's wildly popular fried chicken with smoked bacon jalapeño gravy.
KITCHEN CONFIDENTIAL
Fripper's is making a name for itself as a purveyor of topnotch meat, led by owner Colin Miles (below.
FAR FROM THE WURST
“Art of Curating” private dining experience Atlanta
BESPOKE CRAVINGS
MASTER OF REINVENTION
At Cibo e Beve, a glass of Sicilian Morgante Nero d’Avola is the perfect accompaniment to the flavorful chicken parmigiana.
FEATURED RESTAURANTS – SEPTEMBER 2020
Kyma’s new ouzo bar makes for plush transport to the Greek Isles with a large selection of ouzos and cocktails made with the aperitif.
Sip in Style
Shake Shack's SmokeShack burger comes with bacon, cheese and chopped cherry peppers.
BEEF UP YOUR SUMMER
Arnette's lobster spaghetti is a masterpiece of fresh, luxurious flavors.
FEATURED RESTAURANTS – JULY / AUGUST 2020
karmafarm - Southern caviar
CAVIAR WISHES
For a smokier version of the simple yet elegant Negroni, replace gin with mezcal.
Rule of Three
War Horse - Match South
SPARK UP
At age 22, Schmitt started a business called Ex-cessories where people could sell jewelry from their exes.
SWEETENING THE WORLD
Liquid chocolate truffles, orange creamsicle gelato, popped grains and Spanish crème anglais make up what the chef calls his "dessert moonscape."
Shape-Shifting in Chamblee
The veggie pizza—replete with broccolini, peppers, eggplant and 'shroomsis a gift to veggie lovers everywhere.
In Varasano Veritas
BLAISS NOWAK
Son of a Restaurant Man
The General Muir's Avenue A bagel is loaded with nova, cream cheese, avocado, grapefruit, cucumber and dill.
The General Muir
Two terraces with sweeping skyline views await at Whiskey Blue after a glass elevator trip to the top.
Sky High Sipping
The Cure for the Summertime Blues
Snap peas are added to a Last Word at The Iberian Pig for a zingy and savory take they call Young Lady You’re Scaring Me.
Garden to Glass
TipTop CANNED COCKTAILS
YES, YOU CAN
JARDI CHOCOLATES
Every Day She’s Truffling
Focal point: Zafron's woodburning stone oven where pita is baked and served fresh throughout service.
A Thousand and One Nights of Persian Cuisine
One Smart Cookie
ponko-chicken
FOOD NEWS – MAY 2020
Gauchos deliver the meat—like this bottom sirloin—tableside at Chama Gaucha.
FEATURED RESTAURANTS – MARCH / APRIL 2020
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
Fox Bros. Bar-B-Q
FOOD NEWS – MARCH / APRIL 2020
FUN FACT Balshan is an amateur photographer and takes most of the photos for his markets himself.
Meet the Man Behind The Market
Chef Pano Karatassos suggests using his olive oil to finish salads, sauces, risotto and pasta.
GREEKING OUT
A Bee’s Knees cocktail has sweet and citrusy balance that is easy to replicate at home.
Buzzworthy
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