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chefs + restaurants

Restaurants Now: Garden at the Cellar, Abattoir, Raspa & Wine

This week’s roundup includes a terrific new menu at a Boston-area standby, Anne Quatrano’s latest venture in Atlanta, and a great spot to drink away your sorrows when you can’t get a...
chefs + restaurants

Restaurants Now: Abattoir

(ATLANTA) - Abattoir’s mod/retro atmosphere fits well in the adapted space—a former meat-packing plant in the city’s Westside neighborhood.
chefs + restaurants

Eight Great Rock Venues with Great Food

In the years I spent touring with the British rock band Electrelane, I sampled quite a few venue menus. Here are eight of my favorites.
chefs + restaurants

First Taste: Holeman & Finch

Linton Hopkins has built a menu that is resolutely American, but he’s not of the Freedom Fry School of cookery.
chefs + restaurants

Highs and Lows down South

Local pheasant served with rutabaga puree, shredded kale and pickled peaches was so delicious I was loath to leave the table.
chefs + restaurants

First Taste: Soto

People in Atlanta were devastated when chef Sotohiro Kosugi announced that he was moving to New York.
food + cooking

Hominy Homily

Recently, I was lucky enough to eat three dinners in one week at Restaurant Eugene, a swank and intimate restaurant in Atlanta.

His Ham Stands Alone

Allan Benton is the man behind some of the most flavorful ham and bacon we’ve tasted in years. Breathe deeply now, and inhale the sweet kiss of hickory.
October 2006