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August 2006
Who makes the best shrimp and grits?
The Atlanta Journal-Constitution
Shrimp and grits has grown from a regional favorite to a national treasure, one that some of the country’s best chefs have put their spin on. But despite chefs like Chicago’s Charlie Trotter serving grits (with wild mushrooms), the Southern staple still carries a certain image, one that’s not helped by a just-wrapped Quaker promotion that offered $3 back with the purchase of instant grits and a “Dukes of Hazzard” DVD. Does that image affect whether you order grits in a restaurant? Where have you found the best shrimp and grits? If you cook them at home, what do you put in them? Bacon, cheese, tomatoes or garlic? Or is there another “must-have” ingredient?
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Chastain, anyone?
The Atlanta Journal-Constitution
I went to a show at Chastain Park recently and was blown away by the effort people put into their tables. The candles, the flowers, the color coordination, the themes. Someone I talked to said she overheard Guster’s lead singer say it was “like a [expletive] dinner party.”
He was right. One table had this whole Tiki thing going down, while another has silver and roses. What is the deal? I’d be very curious to hear from anyone who goes all out as well as any of you who have stories about over-the-top Chastain set ups you’ve seen. And with all that candlelight, do people ever roast marshmallows? Or catch their hair on fire?
Vintage Eats
The Atlanta Journal-Constitution
With Manuel’s Tavern turning 50, it’s got all of us at the AJC coming up with lists of restaurants that age or older — the Majestic, Silver Grill, Busy Bee. But what about outside the perimeter? Gwinnett? Cobb? College Park?
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