 |
| Louie Favorite/Staff |
| 'I'm not against pan-frying, but it takes a little more technical skill to regulate the heat,' says executive chef Ryan Cobb of the Colonnade, who deep-fries. |
Tell us what you think about the site
Customer Care »
Vacation stops, manage subscriptions and more
AJC Services
Sections
Other Editions
Guides
Visitor Agreement | Privacy Statement | AdChoices
© 2012 The Atlanta Journal-Constitution