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
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
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
The veggie pizza—replete with broccolini, peppers, eggplant and 'shroomsis a gift to veggie lovers everywhere.
In Varasano Veritas
The General Muir's Avenue A bagel is loaded with nova, cream cheese, avocado, grapefruit, cucumber and dill.
The General Muir
TipTop CANNED COCKTAILS
YES, YOU CAN
One Smart Cookie
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
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