{"createdAt":"2026-01-15T20:33:52.728Z","updatedAt":"2026-06-02T21:28:11.767Z","title":"Lifestyle - Food & Dining","primarySectionNotApplicable":true,"layout":[{"blockType":"app-content","PackageTitle":"","hidePackageTitle":false,"displayconfig":"MainArticleCardType3","ListMenuHierarchy":"","MostReadFeed":"https://experiences.mrf.io/recommenderexperience/render.json?id=AP_SzwZiHjXTpKC0Vu4fbYZkQ&canonical_url=https://www.ajc.com","MostReadNumber":5,"populateBy":"collection-content-api","mustIncludeThumbnail":false,"collectionId":"FKELDNWFORFJZME7O2YINKPPTA","onlyIncludeThisType":"","canonicalWebsites":{"ajc":true,"uatl":false,"dawgnation":false,"access-atlanta":false},"daysBack":30,"size":1,"from":0,"includeTags":"dining team, dining-feature, dining out","mustIncludeAllTags":"no","content":[{"canonical_url":"/food-and-dining/2026/07/america-250-these-4-georgia-foods-influenced-how-the-us-eats/","canonical_website":"ajc","content_elements":[{"_id":"ZCYZMTCPLJA3JECSD7EUVSTC7Q","additional_properties":{},"content":"Georgia’s most influential dishes could be debated vigorously, but there’s no question that food has been an integral part of the South’s culture. As a result, this region has had a hand in shaping much of the American food identity. ","type":"text"},{"_id":"OA2S6NELSZCIVHYFDSRXRCYPUI","additional_properties":{},"content":"Atlanta food historian Akila McConnell has spent years studying Atlanta and Georgia’s dishes, businesses and people, but she said it can be difficult to know exactly when a food hits that cultural critical mass. ","type":"text"},{"_id":"BGERGGPG2FHZ7I2GWARUMGC3RE","additional_properties":{},"content":"She said there are often three ways food items enter the zeitgeist: “Either necessity, aspirational cuisine or really, really good marketing.”","type":"text"},{"_id":"FX3MA6D5Y5FURDGYTW2T4JOCSA","additional_properties":{},"content":"Here are some iconic foods and businesses with Georgia connections that went on to influence American food as we know it.","type":"text"},{"_id":"URFDDCMDTVFVDLZPKQ2Z262XYE","additional_properties":{"fullSizeResizeUrl":"/resizer/v2/URFDDCMDTVFVDLZPKQ2Z262XYE.JPG?auth=d4b45ce30cc968aded94a56ca83c909e355ffaea18565c377465f4cf5c5c13e7","galleries":[],"iptc_job_identifier":"691cceaced784f5d67a63034","mime_type":"image/jpeg","originalName":"1120205 BLACK MECCA FOOD009.JPG","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/ajc/URFDDCMDTVFVDLZPKQ2Z262XYE.JPG","proxyUrl":"/resizer/v2/URFDDCMDTVFVDLZPKQ2Z262XYE.JPG?auth=d4b45ce30cc968aded94a56ca83c909e355ffaea18565c377465f4cf5c5c13e7","published":true,"resizeUrl":"/resizer/v2/URFDDCMDTVFVDLZPKQ2Z262XYE.JPG?auth=d4b45ce30cc968aded94a56ca83c909e355ffaea18565c377465f4cf5c5c13e7","restricted":false,"takenOn":"2025-11-20T17:32:23Z","thumbnailResizeUrl":"/resizer/v2/URFDDCMDTVFVDLZPKQ2Z262XYE.JPG?auth=d4b45ce30cc968aded94a56ca83c909e355ffaea18565c377465f4cf5c5c13e7&width=300","version":1,"alt_text":"","link":""},"address":{},"auth":{"1":"d4b45ce30cc968aded94a56ca83c909e355ffaea18565c377465f4cf5c5c13e7"},"caption":"Erika Council, founder and owner of Bomb Biscuit in Atlanta, waits for orders at the restaurant on Thursday, Nov. 20, 2025. (Natrice Miller/AJC)","created_date":"2025-11-21T02:26:16Z","credits":{"by":[{"name":"Natrice Miller","type":"author"}]},"distributor":{"mode":"reference","reference_id":"46cae676-4989-4b34-bc9b-906e8e9b6d59"},"height":3949,"last_updated_date":"2025-11-21T02:26:17Z","licensable":false,"owner":{"id":"ajc"},"slug":"uatl 112325 bm food mecca","source":{"name":"AJC Freelancer","source_id":"Freelancer/1120205 BLACK MECCA FOOD009.JPG","source_type":"freelance","additional_properties":{"editor":"photo center"},"edit_url":"https://ajc.arcpublishing.com/photo/URFDDCMDTVFVDLZPKQ2Z262XYE","system":"AJC Freelancer"},"subtitle":"BLACK MECCA FOOD","taxonomy":{"associated_tasks":["691cceaced784f5d67a63034"]},"type":"image","url":"https://images.ajc.com/resizer/v2/URFDDCMDTVFVDLZPKQ2Z262XYE.JPG?auth=d4b45ce30cc968aded94a56ca83c909e355ffaea18565c377465f4cf5c5c13e7","version":"0.10.9","width":5923},{"_id":"M5DCWIUQCFEKZLSFWY6FLKAXTU","additional_properties":{},"content":"Biscuits","level":2,"type":"header"},{"_id":"EUTU7UCY4JH3TG5TXO3ABW5EWI","additional_properties":{},"content":"Most Southern states claim ownership of the biscuit. It’s widespread, with origins dating back to the stiff hard tack eaten by European settlers in North America. ","type":"text"},{"_id":"ZHEJSMWABFEIJO4TIGUP6CQUUM","additional_properties":{},"content":"While the biscuit is prevalent across the South, there’s an argument to be made that Georgians boosted their popularity in the region’s kitchens and beyond.","type":"text"},{"_id":"QGXBCQO62FBYFOSF7ZZ2GRS4OA","additional_properties":{},"content":"One of the early Southern biscuits was a beaten biscuit, named as such because baking powder had not yet been invented, so the dough had to be beaten many times over until air bubbles were incorporated into the dough and it baked off with a crackly crust. ","type":"text"},{"_id":"VQITREYKJZBFBFEYW3OSGGZQPU","additional_properties":{},"content":"“Using a rolling pin or axe handle, this process took over an hour and was often done outdoors, many times by the hands of enslaved cooks,” Atlanta chef Erika Council writes in her <a href=\"https://www.ajc.com/things-to-do/food-and-recipes/bomb-biscuit-co-owner-and-chef-shares-recipes/5QR3IVDLPRAG3DLRQUIJHWEQZE/\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.ajc.com/things-to-do/food-and-recipes/bomb-biscuit-co-owner-and-chef-shares-recipes/5QR3IVDLPRAG3DLRQUIJHWEQZE/\">comprehensive biscuit</a> cookbook, <a href=\"https://www.penguinrandomhouse.com/books/697194/still-we-rise-by-erika-council/\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.penguinrandomhouse.com/books/697194/still-we-rise-by-erika-council/\">“Still We Rise: A Love Letter to the Southern Biscuit With Over 70 Sweet and Savory Recipes”</a> (Clarkson Potter, $26). ","type":"text"},{"_id":"H4PFNUDYIBDONIOT7EUJ2K3H2I","additional_properties":{},"content":"With the end of slavery in the 1860s, <a href=\"https://www.kingarthurbaking.com/blog/2023/01/30/history-of-american-biscuits\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.kingarthurbaking.com/blog/2023/01/30/history-of-american-biscuits\">biscuit-making fell into a decline</a>, and high costs of wheat flour and buttermilk made them luxuries, McConnell said.","type":"text"},{"_id":"B3JBBQ34TFCYRPYO4NXRDXWQZM","additional_properties":{},"content":"Georgia’s hand in helping biscuits return to popularity was, in part, because of several Georgia women who were excellent marketers.","type":"text"},{"_id":"EDB2BL55HFH3FE7Y3O6QIBQREU","additional_properties":{},"content":"“(Atlanta) was one of the wealthiest cities (in the South) for a really long time, and so people here had the money to experiment,” McConnell said. “So we had several cookbook authors here in Atlanta who basically spread the word on how to make buttermilk biscuits across the South.”","type":"text"},{"_id":"R3X3PJVCRZA6NOEZAEHCYFLHRY","additional_properties":{},"content":"That included Annabella P. Hill, whose 1867 book, “Mrs. Hill’s Southern Practical Cookery and Receipt Book,” became influential in instructing people on the basics of Southern cooking, including biscuits. Hill also became a spokesperson and advertiser for the modern cast-iron stove, McConnell said, a technology that was a game-changer for home cooks thanks to controlled, even heating, an important function in baking biscuits. ","type":"text"},{"_id":"LNYYONZGDZGOBCWJ4EMT77BEWY","additional_properties":{"fullSizeResizeUrl":"/resizer/v2/LNYYONZGDZGOBCWJ4EMT77BEWY.png?auth=f5c4ca10fbae790d3a8bc02b808e755f2ae66aa749f7b2cd6307b82888d8ce7d","galleries":[],"ingestionMethod":"manual","keywords":[],"mime_type":"image/png","originalName":"Mrs. SR Dull.png","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/ajc/LNYYONZGDZGOBCWJ4EMT77BEWY.png","proxyUrl":"/resizer/v2/LNYYONZGDZGOBCWJ4EMT77BEWY.png?auth=f5c4ca10fbae790d3a8bc02b808e755f2ae66aa749f7b2cd6307b82888d8ce7d","published":true,"resizeUrl":"/resizer/v2/LNYYONZGDZGOBCWJ4EMT77BEWY.png?auth=f5c4ca10fbae790d3a8bc02b808e755f2ae66aa749f7b2cd6307b82888d8ce7d","restricted":false,"thumbnailResizeUrl":"/resizer/v2/LNYYONZGDZGOBCWJ4EMT77BEWY.png?auth=f5c4ca10fbae790d3a8bc02b808e755f2ae66aa749f7b2cd6307b82888d8ce7d&width=300","version":0,"template_id":594},"address":{},"auth":{"1":"f5c4ca10fbae790d3a8bc02b808e755f2ae66aa749f7b2cd6307b82888d8ce7d"},"caption":"A photo of Henrietta Dull from her first column in the Atlanta Constitution on Dec. 19, 2025. Dull, writing under the byline of Mrs. S.R. Dull, became a nationally recognized expert on Southern cooking. (Archival Image)","created_date":"2025-12-22T22:05:54Z","credits":{"affiliation":[{"name":"Archival Image","type":"author"}],"by":[{"byline":"Archival Image","name":"Archival Image","type":"author"}]},"distributor":{"mode":"reference","reference_id":"8aec2b8c-455c-4816-903d-79fc8fdf8019"},"height":710,"image_type":"photograph","last_updated_date":"2025-12-22T22:05:54Z","licensable":false,"owner":{"id":"ajc","sponsored":false},"source":{"name":"AJC","source_type":"staff","additional_properties":{"editor":"photo center"},"edit_url":"https://ajc.arcpublishing.com/photo/LNYYONZGDZGOBCWJ4EMT77BEWY","system":"photo center"},"subtitle":"Henrietta Dull","taxonomy":{"associated_tasks":[]},"type":"image","url":"https://images.ajc.com/resizer/v2/LNYYONZGDZGOBCWJ4EMT77BEWY.png?auth=f5c4ca10fbae790d3a8bc02b808e755f2ae66aa749f7b2cd6307b82888d8ce7d","version":"0.10.9","width":543,"syndication":{},"creditIPTC":"Archival Image"},{"_id":"CWYX65GYUZGE7HESNHJOUCLPSY","additional_properties":{},"content":"Decades later, the Atlanta Constitution cooking editor Henrietta Dull, who wrote under the name S.R. Dull, published her own cookbook titled “Southern Cooking” in 1928, <a href=\"https://bittersoutherner.com/henrietta-dull-southern-cooking\" target=\"_blank\" rel=\"noreferrer\" title=\"https://bittersoutherner.com/henrietta-dull-southern-cooking\">one that spread the intricacies of Southern cuisine across the U.S.</a> She also took up the mantle in promoting the gas stove and teaching other women how to use it.","type":"text"},{"_id":"LELC2LEJA5GLZIMX2PQ6KGKAHI","additional_properties":{},"content":"The Southern biscuit is still evolving with influences from Atlanta chefs like Council, whose Bomb Biscuit Co. has <a href=\"https://www.ajc.com/things-to-do/atlanta-restaurant-blog/atlanta-eatery-named-to-new-york-times-restaurant-list-and-more-dining-news/44XRSLYXYFFTTHTORDD77ZKMXQ/\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.ajc.com/things-to-do/atlanta-restaurant-blog/atlanta-eatery-named-to-new-york-times-restaurant-list-and-more-dining-news/44XRSLYXYFFTTHTORDD77ZKMXQ/\">found national acclaim</a>.","type":"text"},{"_id":"H6HNVNOV5FF3HG2GKLCCXQOLTA","additional_properties":{"fullSizeResizeUrl":"/resizer/v2/H6HNVNOV5FF3HG2GKLCCXQOLTA.JPG?auth=f1d8d7c6f6f0db2908658b57a44fe29aae1fb5e53752f8129622d494544d7f60","galleries":[],"iptc_job_identifier":"69b42709062c0306ce07533d","iptc_source":"The Atlanta Journal-Constitution","keywords":["lemon pepper wings","magic city"],"mime_type":"image/jpeg","originalName":"Magic City 004.JPG","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/ajc/H6HNVNOV5FF3HG2GKLCCXQOLTA.JPG","proxyUrl":"/resizer/v2/H6HNVNOV5FF3HG2GKLCCXQOLTA.JPG?auth=f1d8d7c6f6f0db2908658b57a44fe29aae1fb5e53752f8129622d494544d7f60","published":true,"resizeUrl":"/resizer/v2/H6HNVNOV5FF3HG2GKLCCXQOLTA.JPG?auth=f1d8d7c6f6f0db2908658b57a44fe29aae1fb5e53752f8129622d494544d7f60","restricted":false,"takenOn":"2026-01-27T21:09:37Z","thumbnailResizeUrl":"/resizer/v2/H6HNVNOV5FF3HG2GKLCCXQOLTA.JPG?auth=f1d8d7c6f6f0db2908658b57a44fe29aae1fb5e53752f8129622d494544d7f60&width=300","version":1,"alt_text":"","link":""},"address":{"street_address":"241 Forsyth St SW, 30303","locality":"Atanta","region":"GA"},"auth":{"1":"f1d8d7c6f6f0db2908658b57a44fe29aae1fb5e53752f8129622d494544d7f60"},"caption":"A plate of the well-known “lemon paper chicken wings” is displayed at the Magic City bar on Friday, March 13, 2026. (Miguel Martinez/AJC)","copyright":"Copyright 2026 The Atlanta Journal-Constitution","created_date":"2026-03-14T02:27:01Z","credits":{"affiliation":[{"name":"Miguel Martinez/AJC","type":"author"}],"by":[{"name":"Miguel Martinez","type":"author"}]},"distributor":{"mode":"reference","reference_id":"46cae676-4989-4b34-bc9b-906e8e9b6d59"},"geo":{},"height":2407,"image_type":"photograph","last_updated_date":"2026-03-14T02:27:09Z","licensable":false,"owner":{"id":"ajc","sponsored":false},"related_content":{"derivative_of":[{"referent":{"id":"F3GTABKI3ZG5VA3NWNXATIFBGQ","type":"image"},"type":"reference"}]},"source":{"name":"AJC Freelancer","source_id":"Freelancer/Magic City 004.JPG","source_type":"freelance","additional_properties":{"editor":"photo center"},"edit_url":"https://ajc.arcpublishing.com/photo/F3GTABKI3ZG5VA3NWNXATIFBGQ","system":"AJC Freelancer"},"subtitle":"Magic City is pure Atlanta, but its famous wings raise a question","taxonomy":{"associated_tasks":["69b42709062c0306ce07533d"]},"type":"image","url":"https://images.ajc.com/resizer/v2/H6HNVNOV5FF3HG2GKLCCXQOLTA.JPG?auth=f1d8d7c6f6f0db2908658b57a44fe29aae1fb5e53752f8129622d494544d7f60","version":"0.10.9","width":3209},{"_id":"LDJFMU4TT5HKBN5YEFE5V24PO4","additional_properties":{},"content":"Lemon pepper wet ","level":2,"type":"header"},{"_id":"JAPBWTNK7VACDEG73AP3NRFN4Q","additional_properties":{},"content":"How did lemon pepper wet chicken wings become so deeply associated with Atlanta? In large part, because of good marketing. ","type":"text"},{"_id":"4MPCIMZ2SZFS5HSLRAQHKLQUSY","additional_properties":{},"content":"The pieces began to come together more than 60 years ago. The lemon pepper mixture as it’s known today was bottled and sold in the late 1960s by <a href=\"https://www.ajc.com/food-and-dining/2026/03/if-youre-looking-for-atlantas-best-lemon-pepper-wings-weve-found-them/\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.ajc.com/food-and-dining/2026/03/if-youre-looking-for-atlantas-best-lemon-pepper-wings-weve-found-them/\">Californian William Shoffeitt</a>, part of Shoffeitt’s Enhance Seasoners line. Meanwhile, Buffalo chicken wings (deep-fried chicken wings covered in a hot sauce) were first served<a href=\"https://www.nationalchickencouncil.org/chicken-wing-history/\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.nationalchickencouncil.org/chicken-wing-history/\"> at Anchor Bar in Buffalo, New York, in 1964</a>, when the <a href=\"https://anchorbar.com/history/\" target=\"_blank\" rel=\"noreferrer\" title=\"https://anchorbar.com/history/\">bartender and his mother whipped up a secret sauce</a> for some extra chicken wings to pass out to hungry friends.","type":"text"},{"_id":"LESZN7GME5BDXAZNM3C2EEZH24","additional_properties":{},"content":"When Northeasterners moved to Georgia, including the founder of J.R. Crickets, Buffalo native Paul Juliano, they brought their Buffalo chicken wings with them. In the late 1980s, <a href=\"https://www.secretfoodtours.com/blog/food-tours-atlanta-lemon-pepper-wings/\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.secretfoodtours.com/blog/food-tours-atlanta-lemon-pepper-wings/\">wing cooks on Campbellton Road</a> experimented with a seasoning mixture of lemon peel, pepper and melted butter. ","type":"text"},{"_id":"TAT7KNACDJBGNAUJJF7A75WPFY","additional_properties":{},"content":"Lemon pepper wet culture flourished in Atlanta nightlife and strip club kitchens like Magic City, whose lemon pepper wings are legendary. Soon the zesty, citrus-spiced wings could be found in restaurants across the city. But it wasn’t until Donald Glover’s FX TV show, “Atlanta,” showcased lemon pepper wet wings <a href=\"https://www.ajc.com/blog/arts-culture/crickets-adds-lemon-pepper-wet-menu-after-atlanta-episode/JMXEZg5p9wqgufRgZIMpTP/\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.ajc.com/blog/arts-culture/crickets-adds-lemon-pepper-wet-menu-after-atlanta-episode/JMXEZg5p9wqgufRgZIMpTP/\">from J.R. Crickets</a> in 2016 that the regional dish gained broader recognition.","type":"text"},{"_id":"T6CRSE2YKZCX7IVPBRLTY6MDBE","additional_properties":{},"content":"“People have been eating lemon pepper wet for a really long time,” McConnell said. “What happens is because it is identified in mass media, in the ‘Atlanta’ TV show, and then all of a sudden people feel pride about this, and it’s everywhere, and we’re all talking about lemon pepper wet.”","type":"text"},{"_id":"YCL5T434HFHPNDM4VRF3DJ6N4I","additional_properties":{},"content":"Now, lemon pepper is a staple of Atlanta cuisine that’s moved beyond chicken wings and into all sorts of dishes, like a lemon pepper wet pizza from <a href=\"https://www.instagram.com/phewpies/?hl=en\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.instagram.com/phewpies/?hl=en\">pop-up Phew’s Pies</a> and <a href=\"https://www.ajc.com/food-and-dining/2025/07/wine-with-lemon-pepper-wet/\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.ajc.com/food-and-dining/2025/07/wine-with-lemon-pepper-wet/\">lemon pepper wet frog legs at fine dining restaurant Avize</a>.","type":"text"},{"_id":"EONWTFA3RBVDFR2VDFOAT7KOCI","additional_properties":{"fullSizeResizeUrl":"/resizer/v2/EONWTFA3RBVDFR2VDFOAT7KOCI.jpg?auth=3ea7fc7dcdbb2685bba2db4965335c58e5af534a42768a410ccfa22046565903","galleries":[],"keywords":["Coca-Cola Co Coca-Cola Company The Coca-Cola Co"],"mime_type":"image/jpeg","originalName":"https://www.ajc.com//rw/Pub/p3/AJC/2012/01/26/Images/photos.medleyphoto.2187766.jpg","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/ajc/EONWTFA3RBVDFR2VDFOAT7KOCI.jpg","proxyUrl":"/resizer/v2/EONWTFA3RBVDFR2VDFOAT7KOCI.jpg?auth=3ea7fc7dcdbb2685bba2db4965335c58e5af534a42768a410ccfa22046565903","published":true,"resizeUrl":"/resizer/v2/EONWTFA3RBVDFR2VDFOAT7KOCI.jpg?auth=3ea7fc7dcdbb2685bba2db4965335c58e5af534a42768a410ccfa22046565903","restricted":false,"takenOn":"2012-01-26T21:39:52Z","thumbnailResizeUrl":"/resizer/v2/EONWTFA3RBVDFR2VDFOAT7KOCI.jpg?auth=3ea7fc7dcdbb2685bba2db4965335c58e5af534a42768a410ccfa22046565903&width=300","version":0,"alt_text":"","link":""},"auth":{"1":"3ea7fc7dcdbb2685bba2db4965335c58e5af534a42768a410ccfa22046565903"},"caption":"Coca-Cola's polar bear is one example of the beverage giant's powerful marketing influence. (Courtesy of Coca-Cola)","created_date":"2020-06-14T14:01:17Z","credits":{"by":[{"byline":"Coca-Cola","name":"Coca-Cola","type":"author","slug":"coca-cola"}]},"distributor":{"mode":"reference","reference_id":"8aec2b8c-455c-4816-903d-79fc8fdf8019"},"height":1137,"last_updated_date":"2020-06-14T14:01:17Z","licensable":false,"owner":{"id":"ajc"},"source":{"source_id":"6cf91d1a-5e45-41ba-8dfa-9c1560ee68dc","source_type":"other","additional_properties":{"editor":"photo center"},"system":"Methode"},"subtitle":"Coke's polar bears to anchor the beverage giant's Super Bowl ads","type":"image","url":"https://images.ajc.com/resizer/v2/EONWTFA3RBVDFR2VDFOAT7KOCI.jpg?auth=3ea7fc7dcdbb2685bba2db4965335c58e5af534a42768a410ccfa22046565903","version":"0.10.9","width":1710,"display_date":"2012-01-26T21:39:52Z","workflow":{"status_code":4},"first_publish_date":"2012-01-26T21:39:52Z","publish_date":"2012-08-13T16:35:25Z"},{"_id":"MYHW6Z3T7BBW5DI73IHSOD2PA4","additional_properties":{},"content":"Coca-Cola ","level":2,"type":"header"},{"_id":"BV7CF5B5XRDQHPQ6MCWVKLLNAI","additional_properties":{},"content":"Georgia may not have been the birthplace of soda, but the advent of Coca-Cola and Asa Candler’s aggressive marketing changed the heights to which a soda company could soar. ","type":"text"},{"_id":"2V6BZCMEW5BJZFJ4C6SVYVH2MU","additional_properties":{},"content":"Coca-Cola started as a medicinal product sold in Jacobs’ Pharmacy in downtown Atlanta. John Pemberton had created a drink that contained coca (an extract from the same plant that cocaine comes from), alcohol and the kola nut, which has high levels of caffeine. When the first round of prohibition struck Atlanta, Pemberton removed the alcohol from the mixture, leaving coca and the kola nut, McConnell said. ","type":"text"},{"_id":"3KINUO4UIVC2NLU3KWS7S7SBYQ","additional_properties":{},"content":"Pemberton was never able to grow Coca-Cola much in his lifetime, and he sold the formula to Asa Candler not long before his death in 1888. ","type":"text"},{"_id":"Y4L7OZUCZFDMRE4G3VLTNWHRRY","additional_properties":{},"content":"Candler, however, <a href=\"https://www.ajc.com/business/2025/12/coca-cola-is-famous-for-its-ads-its-first-was-in-its-hometown-newspaper/\" target=\"_blank\" rel=\"\" title=\"https://www.ajc.com/business/2025/12/coca-cola-is-famous-for-its-ads-its-first-was-in-its-hometown-newspaper/\">was a marketing genius</a>, and McConnell said he inserted ads for Coca-Cola in just about every newspaper around. ","type":"text"},{"_id":"NEQVP6AV4RBK3MS6EMRMSQF33E","additional_properties":{},"content":"“I think that foods becoming part of the cultural zeitgeist is a lot more intentional often than people think,” she said. “The fact that we in the South refer to all soda as Coke goes to show how effective their marketing has been.”","type":"text"},{"_id":"AOV2YYPAR5BDZGJ5WLTJBFYF4Q","additional_properties":{},"content":"Candler’s rigorous marketing paid off; by 1904, <a href=\"https://www.coca-colacompany.com/about-us/history\" target=\"_blank\" rel=\"\" title=\"https://www.coca-colacompany.com/about-us/history\">annual sales of Coca-Cola hit a million gallons, and two years later</a> bottling operations expanded outside of the U.S. ","type":"text"},{"_id":"6JUHEVQFZRHZ5O4LMDKXRDJVR4","additional_properties":{},"content":"The Coca-Cola Company, which is still headquartered in downtown Atlanta, now owns over <a href=\"https://www.coca-colacompany.com/brands/all-brands\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.coca-colacompany.com/brands/all-brands\">200 different brands</a>, including global products like Minute Maid, Ayataka green tea in Japan, Fairlife, Dasani, Topo Chico and Costa Coffee.","type":"text"},{"_id":"5NQLWIK2LBCN3OVRCIP7KWTJJ4","additional_properties":{"nofollow":false,"openInNewTab":true,"selectedStory":false,"sponsored":false},"content":"Coca-Cola is famous for its ads. Its first was in its hometown newspaper.","type":"interstitial_link","url":"https://www.ajc.com/business/2025/12/coca-cola-is-famous-for-its-ads-its-first-was-in-its-hometown-newspaper/"},{"_id":"KP3KTVBUENGCTHO4H2POPMSIHY","additional_properties":{"fullSizeResizeUrl":"/resizer/v2/KP3KTVBUENGCTHO4H2POPMSIHY.png?auth=118da438524a1af4cee9ea03e911ccc11f1c8671803e69cab305960f9e51f1d5","galleries":[],"ingestionMethod":"manual","keywords":[],"mime_type":"image/png","originalName":"David with the cow.png","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/ajc/KP3KTVBUENGCTHO4H2POPMSIHY.png","proxyUrl":"/resizer/v2/KP3KTVBUENGCTHO4H2POPMSIHY.png?auth=118da438524a1af4cee9ea03e911ccc11f1c8671803e69cab305960f9e51f1d5","published":true,"resizeUrl":"/resizer/v2/KP3KTVBUENGCTHO4H2POPMSIHY.png?auth=118da438524a1af4cee9ea03e911ccc11f1c8671803e69cab305960f9e51f1d5","restricted":false,"thumbnailResizeUrl":"/resizer/v2/KP3KTVBUENGCTHO4H2POPMSIHY.png?auth=118da438524a1af4cee9ea03e911ccc11f1c8671803e69cab305960f9e51f1d5&width=300","version":0,"template_id":594},"address":{},"alt_text":"A cow stands with its behind facing the camera, and David Ring stands smiling beside the cow with an arm on its back and a shovel in his other hand.","auth":{"1":"118da438524a1af4cee9ea03e911ccc11f1c8671803e69cab305960f9e51f1d5"},"caption":"David Ring, the creative mind behind Chick-fil-A's iconic cow marketing campaign, poses with one of the Chick-fil-A cows during a photoshoot in 1995. (Courtesy of David Ring)","created_date":"2026-07-01T16:06:29Z","credits":{"affiliation":[],"by":[{"byline":"Courtesy of David Ring","name":"Courtesy of David Ring","type":"author"}]},"distributor":{"mode":"reference","reference_id":"8aec2b8c-455c-4816-903d-79fc8fdf8019"},"height":654,"image_type":"photograph","last_updated_date":"2026-07-01T16:06:29Z","licensable":false,"owner":{"id":"ajc","sponsored":false},"source":{"name":"AJC","source_type":"staff","additional_properties":{"editor":"photo center"},"edit_url":"https://ajc.arcpublishing.com/photo/KP3KTVBUENGCTHO4H2POPMSIHY","system":"photo center"},"subtitle":"Chick-fil-A cow","taxonomy":{"associated_tasks":[]},"type":"image","url":"https://images.ajc.com/resizer/v2/KP3KTVBUENGCTHO4H2POPMSIHY.png?auth=118da438524a1af4cee9ea03e911ccc11f1c8671803e69cab305960f9e51f1d5","version":"0.10.9","width":442,"syndication":{}},{"_id":"DNP5E2WAAZDENBACVTOQXPWQHY","additional_properties":{},"content":"Chick-fil-A","level":2,"type":"header"},{"_id":"TZWKQNOEHRCHRBZE52AHKACULU","additional_properties":{},"content":"While the first major fried chicken chain was KFC, Chick-fil-A has left a mark on the national fast food ecosystem with <a href=\"https://www.ajc.com/business/2026/04/chick-fil-a-grew-us-sales-to-nearly-24b-last-year/\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.ajc.com/business/2026/04/chick-fil-a-grew-us-sales-to-nearly-24b-last-year/\">top-performing sales</a> and<a href=\"https://www.ajc.com/business/2026/06/sandwich-chain-tops-chick-fil-a-in-annual-customer-satisfaction-survey/?utm_campaign=The+Atlanta+Journal-Constitution&amp;utm_content=section-business%2Cgeo-national-news%2Cproducer-jessica&amp;utm_medium=social&amp;utm_source=instagram\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.ajc.com/business/2026/06/sandwich-chain-tops-chick-fil-a-in-annual-customer-satisfaction-survey/?utm_campaign=The+Atlanta+Journal-Constitution&amp;utm_content=section-business%2Cgeo-national-news%2Cproducer-jessica&amp;utm_medium=social&amp;utm_source=instagram\"> accolades</a>.","type":"text"},{"_id":"AKJCCKCGD5CJZEXRC7VFAPJSLE","additional_properties":{},"content":"But it wasn’t always as well known. ","type":"text"},{"_id":"4F4754KCNNEQFBHTM3NN5NCN5U","additional_properties":{},"content":"Truett Cathy opened his first diner, the Dwarf Grill, in 1946 with his brother Ben. With this first restaurant, Cathy experimented on creating an affordable boneless chicken sandwich that could be prepared and cooked quickly. ","type":"text"},{"_id":"YG3GFR64TJC3BP556DDORRRAWU","additional_properties":{},"content":"With his chicken sandwiches outselling the rest of the diner’s menu, Cathy went on to open the first Chick-fil-A restaurant in 1967 inside the Greenbriar Mall in Atlanta, <a href=\"https://georgiahistory.com/wp-content/uploads/2020/05/Chick-fil-A.pdf\" target=\"_blank\" rel=\"noreferrer\" title=\"https://georgiahistory.com/wp-content/uploads/2020/05/Chick-fil-A.pdf\">according to the Georgia Historical Society</a>.","type":"text"},{"_id":"FLASDS35BRAVBCT2QK4IDZ3S6I","additional_properties":{},"content":"At first, Chick-fil-A operated out of mall food courts, but when company leaders foresaw the declining popularity of shopping malls, they pivoted into standalone restaurants. ","type":"text"},{"_id":"6EX7SR7C7JHL3I4STS33WGBTKQ","additional_properties":{},"content":"That meant finding a new way to market its chicken. ","type":"text"},{"_id":"3OEGN6BGPJ4TZL3HX3VUSGW76E","additional_properties":{"fullSizeResizeUrl":"/resizer/v2/3OEGN6BGPJ4TZL3HX3VUSGW76E.jpg?auth=8faf75b6fea5559661991aded047c18f098912b3b29f3919507d8c3440b9f98e","galleries":[{"headlines":{"basic":"Chick-fil-A celebrates Cow Appreciation Day"},"_id":"UQPJXYZ427YKRO44T2G6DEUZQU"}],"mime_type":"image/jpeg","originalName":"https://www.ajc.com//rw/Pub/p8/AJC/2008/07/11/Images/photos.medleyphoto.2423763.jpg","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/ajc/3OEGN6BGPJ4TZL3HX3VUSGW76E.jpg","proxyUrl":"/resizer/v2/3OEGN6BGPJ4TZL3HX3VUSGW76E.jpg?auth=8faf75b6fea5559661991aded047c18f098912b3b29f3919507d8c3440b9f98e","published":true,"resizeUrl":"/resizer/v2/3OEGN6BGPJ4TZL3HX3VUSGW76E.jpg?auth=8faf75b6fea5559661991aded047c18f098912b3b29f3919507d8c3440b9f98e","restricted":false,"takenOn":"2008-07-11T21:25:00Z","thumbnailResizeUrl":"/resizer/v2/3OEGN6BGPJ4TZL3HX3VUSGW76E.jpg?auth=8faf75b6fea5559661991aded047c18f098912b3b29f3919507d8c3440b9f98e&width=300","version":0,"alt_text":"","link":""},"auth":{"1":"8faf75b6fea5559661991aded047c18f098912b3b29f3919507d8c3440b9f98e"},"caption":"Vinings resident Gillian Greer, properly dressed in cow attire, dances with a Chick-fil-A mascot at Cumberland Mall. (Andy Sharp/AJC file photo)","created_date":"2020-06-25T13:38:53Z","credits":{"by":[{"byline":"Andy Sharp / asharp@ajc.com","name":"Andy Sharp / asharp@ajc.com","type":"author","slug":"andy-sharp-asharp-ajc-com"}]},"distributor":{"mode":"reference","reference_id":"8aec2b8c-455c-4816-903d-79fc8fdf8019"},"height":450,"last_updated_date":"2020-06-25T13:38:53Z","licensable":false,"owner":{"id":"ajc"},"source":{"source_id":"5629025a-7e07-442d-b238-321c00354560","source_type":"other","additional_properties":{"editor":"photo center"},"system":"Methode"},"subtitle":"Chick-fil-A celebrates Cow Appreciation Day","type":"image","url":"https://images.ajc.com/resizer/v2/3OEGN6BGPJ4TZL3HX3VUSGW76E.jpg?auth=8faf75b6fea5559661991aded047c18f098912b3b29f3919507d8c3440b9f98e","version":"0.10.9","width":416,"display_date":"2008-07-11T21:25:00Z","workflow":{"status_code":4},"first_publish_date":"2008-07-11T21:25:00Z","publish_date":"2012-08-13T23:46:31Z"},{"_id":"XMR374FL5VENTIGZ2S2SHU6CTE","additional_properties":{},"content":"Enter Texas-based advertising company <a href=\"https://trg.agency/#work\" target=\"_blank\" rel=\"noreferrer\" title=\"https://trg.agency/#work\">TRG Agency</a> and one of its advertisers, <a href=\"https://www.hiredavidring.com/\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.hiredavidring.com/\">David Ring</a>. While on the Chick-fil-A project, Ring experimented with several ideas for new billboards and branding ideas, including a giant 3D chicken. ","type":"text"},{"_id":"4PBXLTN6OVEQDNGZZDM2YSCSQ4","additional_properties":{},"content":"Over the course of several billboard iterations, he found himself thinking of the antics of cartoonist Gary Larson’s cows in “the Far Side” comic, he told the AJC. ","type":"text"},{"_id":"ZUVOPKAHKNB6DKAYNL6J2ZGBL4","additional_properties":{},"content":"“What if a cow was pro-Chick-fil-A because that was their best chance of not getting eaten?” he said. ","type":"text"},{"_id":"VATYDAYVHFEEVAAHXUNHD2PLJQ","additional_properties":{},"content":"To attract people into its standalone restaurants, Chick-fil-A needed a big idea, something that would make customers smile, Ring said. A mischievous cow focused on self-preservation felt like it might do the job. ","type":"text"},{"_id":"I2ZQIH3JDVEHFLQUFOBXDOIS7M","additional_properties":{},"content":"“I don’t think anybody realized at the time that they were going to propel it forward like they did,” Ring said. ","type":"text"},{"_id":"5AZFVQELGFCAXDA6CYIAPOHYTU","additional_properties":{},"content":"The Chick-fil-A team loved the idea, he recalled, and in 1995 <a href=\"https://www.chick-fil-a.com/stories/celebrating-the-cows\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.chick-fil-a.com/stories/celebrating-the-cows\">those first billboards </a>depicting cows and “Eat Mor Chikin” in messy, misspelled handwriting appeared in Atlanta. ","type":"text"},{"_id":"JUZX4PP4XNFQ5OROMU2RGHJWAI","additional_properties":{},"content":"The iconic cows were a powerful push in Chick-fil-A’s brand recognizability, but Ring acknowledged that, at the end of the day, it’s not the advertising that keeps people coming back to eat at Chick-fil-A. It’s the quality of the restaurant.","type":"text"},{"_id":"PJQHAQO4JNGBPNAPKKHGSXNBZA","additional_properties":{},"content":"“They have a flawless food operation,” Ring said. “I think they would have grown naturally just from word-of-mouth, regardless of the advertising, but I think the cow thing gave it a kick, and once people try it, then they go back, because it’s that good.” ","type":"text"},{"_id":"5Y56COC36JE4PASTCFMQDHF6RI","additional_properties":{},"content":"Chick-fil-A now has more than <a href=\"https://www.chick-fil-a.com/customer-support/who-we-are/our-restaurants/how-many-chick-fil-a-restaurant-locations-are-there\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.chick-fil-a.com/customer-support/who-we-are/our-restaurants/how-many-chick-fil-a-restaurant-locations-are-there\">3,000 locations across the U.S.</a> and <a href=\"https://www.chick-fil-a.com/press-room/international-expansion-in-uk-and-singapore-2025\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.chick-fil-a.com/press-room/international-expansion-in-uk-and-singapore-2025\">internationally</a>, and its ubiquitous cow is ingrained in the culture of the restaurant long after Ring first devised the cow’s messy handwriting. ","type":"text"},{"_id":"WOZF6KW5E5G7TB7WG53BI7HTN4","additional_properties":{},"content":"Looking toward the future","level":2,"type":"header"},{"_id":"AFIROANTZJBP7DE5WF3P7VJSJE","additional_properties":{},"content":"Robert Butts, executive chef at Auburn Angel and one of the members of the New South, a chef collective, said he’s seen respect for Southern cuisine grow since he started working in the industry. ","type":"text"},{"_id":"WYOCO3MGERCOJMJUGLZXU2SRCM","additional_properties":{},"content":"But he still doesn’t see enough fine dining restaurants with a focus on Southern cuisine. That’s part of what he and the other New South chefs wanted to create with the collective. ","type":"text"},{"_id":"HWMDUQ4H5NFQ3GTFMQFOME2LKQ","additional_properties":{},"content":"“We came together because we feel like our food was not being represented in a positive light,” he said. “A lot of times it can be seen as very gimmicky or one-sided, but not really knowing that Southern cuisine and Southern ingredients play a major role in how America was made.”","type":"text"},{"_id":"FKQDJCKNVNCXJAKG55EBCDYYGU","additional_properties":{"fullSizeResizeUrl":"/resizer/v2/FKQDJCKNVNCXJAKG55EBCDYYGU.JPG?auth=c88e2768c2de2cd27430a7b0f5144abff8dc71bfdc72e0bf7edceb92f1462668","galleries":[],"ingestionMethod":"manual","keywords":[""],"mime_type":"image/jpeg","originalName":"butts.JPG","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/ajc/FKQDJCKNVNCXJAKG55EBCDYYGU.JPG","proxyUrl":"/resizer/v2/FKQDJCKNVNCXJAKG55EBCDYYGU.JPG?auth=c88e2768c2de2cd27430a7b0f5144abff8dc71bfdc72e0bf7edceb92f1462668","published":true,"resizeUrl":"/resizer/v2/FKQDJCKNVNCXJAKG55EBCDYYGU.JPG?auth=c88e2768c2de2cd27430a7b0f5144abff8dc71bfdc72e0bf7edceb92f1462668","restricted":false,"takenOn":"2019-11-25T13:51:24Z","thumbnailResizeUrl":"/resizer/v2/FKQDJCKNVNCXJAKG55EBCDYYGU.JPG?auth=c88e2768c2de2cd27430a7b0f5144abff8dc71bfdc72e0bf7edceb92f1462668&width=300","version":0,"template_id":594,"alt_text":"","link":""},"address":{},"auth":{"1":"c88e2768c2de2cd27430a7b0f5144abff8dc71bfdc72e0bf7edceb92f1462668"},"caption":"Robert Butts is the executive chef at Auburn Avenue, and one of the members of chef collective the New South. He believes Southern cuisine is becoming more respected. (Courtesy of Twisted Soul Cookhouse and Pours)","copyright":"Jay Young Photo & Media Management (sub of The Scrum Group, LLC.)","created_date":"2021-01-25T19:19:59Z","credits":{"affiliation":[]},"distributor":{"mode":"reference","reference_id":"8aec2b8c-455c-4816-903d-79fc8fdf8019"},"height":971,"image_type":"photograph","last_updated_date":"2021-01-25T19:19:59Z","licensable":false,"owner":{"id":"ajc","sponsored":false},"source":{"name":"AJC","source_type":"staff","additional_properties":{"editor":"photo center"},"edit_url":"https://ajc.arcpublishing.com/photo/FKQDJCKNVNCXJAKG55EBCDYYGU","system":"photo center"},"subtitle":"chef robert butts","taxonomy":{"associated_tasks":[]},"type":"image","url":"https://images.ajc.com/resizer/v2/FKQDJCKNVNCXJAKG55EBCDYYGU.JPG?auth=c88e2768c2de2cd27430a7b0f5144abff8dc71bfdc72e0bf7edceb92f1462668","version":"0.10.9","width":777,"syndication":{}},{"_id":"IO2DRLSISFBTREJLDFDDBF2IUM","additional_properties":{},"content":"Being a Southern chef means finding many different ways to work with the ingredients inherent to the state, because one of the region’s great benefits is the amount of produce and crops that flourish here. ","type":"text"},{"_id":"ATANFYX67NEAVLQBNBCHZXHOWQ","additional_properties":{},"content":"Council said she knows there are so many talented chefs in Atlanta, but she isn’t always confident in what the future of its culinary scene will look like as<a href=\"https://www.uatl.com/food/2025/11/atlanta-isnt-the-mecca-for-black-owned-restaurants-you-think-it-is/\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.uatl.com/food/2025/11/atlanta-isnt-the-mecca-for-black-owned-restaurants-you-think-it-is/\"> resources and capital continue to be a challenge</a> for talented people to access. ","type":"text"},{"_id":"7PRLITDWY5BLLNQ2W4I2MJMO24","additional_properties":{},"content":"Even so, she believes the local restaurant industry in Atlanta is more supportive of each other than what she’s witnessed from other cities and states. ","type":"text"},{"_id":"GPSPCXNKKNHMTKGVAV5Z4ZNII4","additional_properties":{},"content":"“We do show up for each other in regards to the local scene here,” Council said. ","type":"text"},{"_id":"4XDRVIUQOJG6JG2LS4TCGYOK5Q","additional_properties":{},"content":"Butts said he’s hopeful for the future of Southern cuisine and that the next generation of chefs will continue telling its stories. ","type":"text"},{"_id":"YJFK7ECFHVGYHKIB4NX7ZYVXRA","additional_properties":{},"content":"“Some people think (the South has) a dark history, but it has a rich history too, and with all the foods and the stories and the kind of memories you make, like just don’t forget that,” Butts said. “Southern food is our story, and we’re always going to tell it.”","type":"text"}],"credits":{"by":[{"_id":"olivia-wakim","type":"author","version":"0.5.8","name":"Olivia Wakim","image":{"url":"https://author-service-images-prod-us-east-1.publishing.aws.arc.pub/ajc/6a1b4afd-6a73-4e28-9113-dae6aed5d8cc.png","version":"0.5.8"},"description":"Olivia Wakim is a reporter on the lifestyle team. She joined the AJC as an intern in 2023 after graduating from the University of Georgia with a journalism degree. While in school, she reported for The Red & Black, Grady Newsource and the Marietta Daily Journal. ","url":"","slug":"","social_links":[{"site":"email","url":"olivia.wakim@ajc.com"}],"socialLinks":[{"site":"email","url":"olivia.wakim@ajc.com","deprecated":true,"deprecation_msg":"Please use social_links."}],"additional_properties":{"original":{"_id":"olivia-wakim","firstName":"Olivia","lastName":"Wakim","byline":"Olivia Wakim","image":"https://author-service-images-prod-us-east-1.publishing.aws.arc.pub/ajc/6a1b4afd-6a73-4e28-9113-dae6aed5d8cc.png","email":"olivia.wakim@ajc.com","affiliations":"The Atlanta Journal-Constitution","education":[],"awards":[],"books":[],"podcasts":[],"bio_page":"","bio":"Olivia Wakim is a reporter on the lifestyle team. She joined the AJC as an intern in 2023 after graduating from the University of Georgia with a journalism degree. While in school, she reported for The Red & Black, Grady Newsource and the Marietta Daily Journal. ","longBio":"Olivia Wakim is a reporter for the Lifestyle team. She joined the AJC as an intern in 2023 after graduating from the University of Georgia with a journalism degree. While in school, she reported for The Red & Black, Grady Newsource and the Marietta Daily Journal. ","slug":"","native_app_rendering":false,"fuzzy_match":false,"contributor":false,"status":true,"last_updated_date":"2026-04-27T20:41:58.746Z","custom_ajc_website":"ajc","role":"Lifestyle Reporter","expertise":"22"}}}]},"description":{"basic":"Here are some iconic foods and businesses with Georgia connections that went on to influence American food as we know it."},"display_date":"2026-07-04T09:00:00Z","headlines":{"basic":"America 250: These 4 Georgia foods influenced how the U.S. eats","meta_title":"4 Georgia foods that influenced how the U.S. eats","mobile":"","native":"","print":"America 250: 4 Georgia foods influenced how the U.S. eats","table":"","tablet":"","web":""},"label":{"team":{"display":true,"text":"food_and_dining","url":""}},"subheadlines":{"basic":"How Georgia helped shape American food identity."},"promo_items":{"basic":{"_id":"E3YNLWSKSRBEXFOQPVMHA22DFY","additional_properties":{"fullSizeResizeUrl":"/resizer/v2/E3YNLWSKSRBEXFOQPVMHA22DFY.JPG?auth=31b41e36abf6d23f7c422326a085534ebeaaaad9979d349eec9247716b4ed337","galleries":[],"iptc_job_identifier":"691cceaced784f5d67a63034","mime_type":"image/jpeg","originalName":"1120205 BLACK MECCA FOOD003.JPG","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/ajc/E3YNLWSKSRBEXFOQPVMHA22DFY.JPG","proxyUrl":"/resizer/v2/E3YNLWSKSRBEXFOQPVMHA22DFY.JPG?auth=31b41e36abf6d23f7c422326a085534ebeaaaad9979d349eec9247716b4ed337","published":true,"resizeUrl":"/resizer/v2/E3YNLWSKSRBEXFOQPVMHA22DFY.JPG?auth=31b41e36abf6d23f7c422326a085534ebeaaaad9979d349eec9247716b4ed337","restricted":false,"takenOn":"2025-11-20T17:13:27Z","thumbnailResizeUrl":"/resizer/v2/E3YNLWSKSRBEXFOQPVMHA22DFY.JPG?auth=31b41e36abf6d23f7c422326a085534ebeaaaad9979d349eec9247716b4ed337&width=300","version":1},"address":{},"auth":{"1":"31b41e36abf6d23f7c422326a085534ebeaaaad9979d349eec9247716b4ed337"},"caption":"Freshly baked biscuits cool on trays in the kitchen at Bomb Biscuit restaurant in Atlanta. 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","type":"text"},{"_id":"WWXJFAJCYVE2HNEIIZFMFXIEQ4","additional_properties":{},"content":"In partnership with <b>Frog Rock Brewing Co.</b>, Goliath Summer Lager is brewed to be a light, refreshing summer beer easily identifiable by its bold orange and black label. ","type":"text"},{"_id":"LHCDXAXAIRBFNA3OYUF7YWQGHQ","additional_properties":{},"content":"“We wanted to create something worthy of Goliath’s legacy,” Adam Lukey, head brewer at Frog Rock Brewing Company, said in a news statement. “This lager is crisp, approachable and perfect for a summer day at the park. We’re excited to partner with Six Flags Over Georgia on such a milestone celebration.”","type":"text"},{"_id":"NHTWRUE25VGJTEQ2ZY7JCZYJNM","additional_properties":{},"content":"The beer can be purchased only inside the park for the 2026 summer season. ","type":"text"},{"_id":"PFNK5U5AGNDGJO75PIA6IEGCCM","additional_properties":{},"content":"<i>Six Flags Over Georgia, 275 Riverside Parkway., Austell. 770-739-3400, </i><a href=\"https://www.sixflags.com/overgeorgia\" target=\"_blank\" rel=\"\" title=\"https://www.sixflags.com/overgeorgia\"><i>sixflags.com/overgeorgia</i></a>","type":"text"},{"_id":"3RQD2VOTSRF7ZEKI5KAFDRY5PI","additional_properties":{},"content":"<i>Frog Rock Brewing Co., 2764 Broad St., Austell. 678-398-9363, </i><a href=\"https://frogrockbrewingco.com/\" target=\"_blank\" rel=\"\" title=\"https://frogrockbrewingco.com/\"><i>frogrockbrewingco.com</i></a>","type":"text"},{"_id":"S4A2HOYFBJD2NMWZ2USGMQBIWA","additional_properties":{},"content":"Restaurant announcements","level":2,"type":"header"},{"_id":"3C2WTTMO5FGPRO65ESY3GA4JEY","additional_properties":{},"content":"<b>Pretty Hens Rotisserie</b>, a new rotisserie chicken restaurant, will open Monday on the Westside in the former Zunzi’s space. The business was first announced with the name Pretty Bird Rotisserie with an opening date in mid-June, according to <a href=\"https://www.tonetoatl.com/2026/05/Pretty-Bird-Chicken-Opening-Howell-Mill-Road-Atlanta.html\" target=\"_blank\" rel=\"\">Tomorrow’s News Today</a>. It comes from Jon Beatty, a franchisee of Cheba Hut locations in Atlanta and Athens. ","type":"text"},{"_id":"55DNS6DBCJFMVETRG6ARKEKIFU","additional_properties":{},"content":"<i>1971 Howell Mill Road, Atlanta. </i><a href=\"https://www.prettyhensrotisserie.com/\" target=\"_blank\" rel=\"\" title=\"https://www.prettyhensrotisserie.com/\"><i>prettyhensrotisserie.com</i></a>","type":"text"},{"_id":"EEYP4K2DUZAB5AOWSCTIGUJSNY","additional_properties":{"fullSizeResizeUrl":"/resizer/v2/EEYP4K2DUZAB5AOWSCTIGUJSNY.jpg?auth=cda89c9184e3d309755810c2386cd70942d3018fdf145460ee0cb43ffd6a8fe7","galleries":[],"ingestionMethod":"manual","keywords":[],"mime_type":"image/jpeg","originalName":"BISTECCA ALLA FIORENTINA.jpg","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/ajc/EEYP4K2DUZAB5AOWSCTIGUJSNY.jpg","proxyUrl":"/resizer/v2/EEYP4K2DUZAB5AOWSCTIGUJSNY.jpg?auth=cda89c9184e3d309755810c2386cd70942d3018fdf145460ee0cb43ffd6a8fe7","published":true,"resizeUrl":"/resizer/v2/EEYP4K2DUZAB5AOWSCTIGUJSNY.jpg?auth=cda89c9184e3d309755810c2386cd70942d3018fdf145460ee0cb43ffd6a8fe7","restricted":false,"thumbnailResizeUrl":"/resizer/v2/EEYP4K2DUZAB5AOWSCTIGUJSNY.jpg?auth=cda89c9184e3d309755810c2386cd70942d3018fdf145460ee0cb43ffd6a8fe7&width=300","version":0,"template_id":594},"address":{},"auth":{"1":"cda89c9184e3d309755810c2386cd70942d3018fdf145460ee0cb43ffd6a8fe7"},"caption":"Bistecca alla Fiorentina at Fiorenza, a new Italian restaurant in Alpharetta. 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Though the new restaurant will be closed Saturday for the Fourth of July, it will regularly open for dinner starting at 4 p.m. Tuesday-Sunday.","type":"text"},{"_id":"DT353IUG4VEEBHIBLREWZSVB2E","additional_properties":{},"content":"<i>11500 Webb Bridge Way, Alpharetta. </i><a href=\"https://fiorenzaitalian.com/\" target=\"_blank\" rel=\"\"><i>fiorenzaitalian.com</i></a>","type":"text"},{"_id":"2CHDRO3SARHY5D5NYFBH2FIJWQ","additional_properties":{},"content":"<b>Van Leeuwen Scoop Shop</b>, an ice cream shop from the New York-based brand, opened at the Forum in Peachtree Corners on Thursday. According to the brand’s website, it plans to open a third metro Atlanta ice cream shop in the Perimeter area soon, though it did not specify a date. ","type":"text"},{"_id":"ECISQEEPSBGM7JY7CZ4A2JR45A","additional_properties":{},"content":"<i>5143 Peachtree Parkway, Peachtree Corners. 718-550-5665, </i><a href=\"https://vanleeuwenicecream.com/scoop-shops/\" target=\"_blank\" rel=\"\" title=\"https://vanleeuwenicecream.com/scoop-shops/\"><i>vanleeuwenicecream.com</i></a>","type":"text"},{"_id":"MDNBYEDFCRDFJMQRZH4K6L52WQ","additional_properties":{},"content":"Restaurant closings","level":2,"type":"header"},{"_id":"EO6F3SL5U5FSXJAXUJ3JHKDWJE","additional_properties":{},"content":"<b>Spiller Park</b> closed its Westside location Friday in a move that was <a href=\"https://roughdraftatlanta.com/2026/06/26/moores-mill-atlanta-spiller-park-coffee-closing/\" target=\"_blank\" rel=\"\" title=\"https://roughdraftatlanta.com/2026/06/26/moores-mill-atlanta-spiller-park-coffee-closing/\">first reported by Rough Draft Atlanta</a>. In a <a href=\"https://www.instagram.com/p/DaL1D4EH43W/?img_index=5&amp;igsh=YjU0eWRvejZ5cjVw\" target=\"_blank\" rel=\"\" title=\"https://www.instagram.com/p/DaL1D4EH43W/?img_index=5&amp;igsh=YjU0eWRvejZ5cjVw\">statement posted to social media</a>, the local coffee chain said the closure “makes room for some exciting things ahead.”","type":"text"},{"_id":"2STJ3MYVQBEFZDCWROECWSSGAI","additional_properties":{},"content":"<b>Mosaic Bistro &amp; Pub</b> in Chamblee will close for good, according to an announcement on Instagram. Chef Joey Riley said the pub “simply could not overcome the obstacles we faced from the very beginning,” leading to its closure after less than a year. ","type":"text"},{"_id":"AZS4N7D4OBG43AHZCWYFJROBQI","additional_properties":{},"content":"<a href=\"https://www.tonetoatl.com/\" target=\"_blank\" rel=\"\" title=\"https://www.tonetoatl.com/\">Tomorrow’s News Today</a> shared news of multiple closures this week, including <a href=\"https://www.tonetoatl.com/2026/06/G-Garvin-Shutters-Low-Country-Steak-Midtown-Atlanta.html\" target=\"_blank\" rel=\"\" title=\"https://www.tonetoatl.com/2026/06/G-Garvin-Shutters-Low-Country-Steak-Midtown-Atlanta.html\"><b>Lowcountry Steak</b></a> in Midtown and <a href=\"https://www.tonetoatl.com/2026/06/Inspire-Brands-Closes-Alliance-Kitchen-Atlanta-Ellsworth-Industrial.html\" target=\"_blank\" rel=\"\" title=\"https://www.tonetoatl.com/2026/06/Inspire-Brands-Closes-Alliance-Kitchen-Atlanta-Ellsworth-Industrial.html\"><b>Alliance Kitchen</b></a>, a multibrand ghost kitchen backed by Inspire Brands in west Midtown.","type":"text"},{"_id":"A3YUU4RNXFB7TKUQVUBWRIUAUY","additional_properties":{"nofollow":false,"openInNewTab":true,"selectedStory":false,"sponsored":false},"content":"More metro Atlanta restaurant openings & closings","type":"interstitial_link","url":"https://www.ajc.com/food-and-dining/openings-and-closings/"},{"_id":"RJI7DZX4AVDHVGQRC3XI6CRIOE","additional_properties":{},"content":"","type":"text"}],"credits":{"by":[{"_id":"henri-hollis","type":"author","version":"0.5.8","name":"Henri Hollis","image":{"url":"https://author-service-images-prod-us-east-1.publishing.aws.arc.pub/ajc/HVIOFL5PTZEHVMYL7XAREO5RYE.png","version":"0.5.8"},"description":"Henri Hollis is a restaurant critic and food reporter for The Atlanta Journal-Constitution, where he covers Atlanta’s restaurants, chefs and dining culture. 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The exceptional bark. The sticky, well-lacquered BBQ sauce. The firm yet tender bite of perfectly rendered pork. And that sweet, smoky sauce dripping down my chin after every bite.","type":"text"},{"_id":"JPBH5JFA4ZFKLBGAKY5TYKPBAE","additional_properties":{},"content":"To me, that’s quintessentially what barbecue is.","type":"text"},{"_id":"LEXKQUYTO5AJPKLONRADSZQ6B4","additional_properties":{},"content":"Every lover of BBQ has their own opinion about what makes great ribs. Some are like a moth to a flame and swear by fall-off-the-bone tenderness, while other BBQ aficionados desire a firmer, clean bite that leaves the perfect teeth marks in the meat. I fall into the latter camp. I want ribs that have great texture and an exceptional chew. If I want fall-off-the-bone ribs, I might as well indulge in pulled pork.","type":"text"},{"_id":"R67V5JTMANFUZLL3W6NGD3K4OI","additional_properties":{},"content":"Over the years as a chef, grill lover, and spokesperson for steak and grill companies, I’ve cooked hundreds of racks of ribs—at home in my backyard kitchen, at festivals, and several times on TV. Through trial and error, eating my weight in great BBQ, and experimenting with different methods, I’ve learned that incredible ribs unfortunately don’t happen by accident. They’re the result of diligence, patience, solid yet simple techniques, and utilizing the right smoker for your intended outcome.","type":"text"},{"_id":"D3G5O62ZSJCQDCA4H3SOB4WFTM","additional_properties":{},"content":"These are the exact steps I follow each and every time I fire up my smoker or grill. They consistently produce ribs that easily separate the ordinary from the extraordinary.","type":"text"},{"_id":"GXLOYCRIWRE25AUXB7H6LSCMZM","additional_properties":{},"content":"How to choose the best ribs for smoking","level":2,"type":"header"},{"_id":"OFQIMQU4UBGLTN3QH73ZV5FMFA","additional_properties":{},"content":"Before even lighting one coal in the grill, it’s very important to choose a quality rack of ribs.","type":"text"},{"_id":"TDYC72NPQZA2NPOQJFHJRLWJJE","additional_properties":{},"content":"For backyard warriors and home cooks, baby back ribs are a favorite. Baby back ribs are leaner than spare ribs, cook quite a bit faster, and have an incredible meat-to-fat ratio and tenderness when cooked properly. St. Louis-style ribs are my personal favorite and an excellent choice for those who prefer a meatier, more richly marbled rib with deep pork flavor.","type":"text"},{"_id":"G3VYLPAZFJAK3O3VIRFZEOF5U4","additional_properties":{},"content":"No matter the rib cut you choose, always look for racks with good marbling, even thickness from bone to bone, and plenty of meat covering those bones. Avoid ribs with significant exposed bones—called “shiners.” That’s a telltale sign the rack was cut too close. Too many shiners can cause the ribs to dry out even more during cooking.","type":"text"},{"_id":"YJI5T3C7RJFL3NFQF42E5PT234","additional_properties":{},"content":"No matter what your cooking method, great barbecue always starts with great ingredients. Without quality ingredients, your finished product will always fall short.","type":"text"},{"_id":"WVCHK7UVJFB4NAIPNP2ISBMBHQ","additional_properties":{},"content":"Why you should use mustard as a binder for ribs","level":2,"type":"header"},{"_id":"RRH5EPPVVVEGJAQHMN2I6SCVQM","additional_properties":{},"content":"Start by removing the thin membrane from the back of the ribs. This membrane is chewy, tough, doesn’t break down during cooking, and slows the meat from absorbing smoke. An oyster shucker or butter knife, along with a paper towel, will make quick work of its removal.","type":"text"},{"_id":"6YZINJHNPNAKTJ5N4ASE52GGYA","additional_properties":{},"content":"Once the membrane is removed, pat the ribs dry on all sides with a paper towel and apply a thin layer of yellow prepared mustard before seasoning with BBQ rub. The mustard acts as a binder, and you won’t taste it once the ribs are cooked.","type":"text"},{"_id":"YHDJFM6CPJGY7LVYRPRKO4C6RM","additional_properties":{},"content":"The mustard’s sole job is simply to help the seasoning and/or rub stick to the meat while creating a beautiful bark that will be highly coveted, loved, and well enjoyed.","type":"text"},{"_id":"45HSHICYGNFXZETAOJIVAMNHTQ","additional_properties":{},"content":"A beautiful bark is a must in well-executed BBQ.","type":"text"},{"_id":"WJWO2OBQJFB37A2ATG64ATAT6M","additional_properties":{},"content":"How to season BBQ ribs with the right dry rub","level":2,"type":"header"},{"_id":"GYGSR3V2GBFF5OFS2EQNQUIFZU","additional_properties":{},"content":"Now is not the time to be shy. Let that rub rain!","type":"text"},{"_id":"DWSD6GOMI5ADLKLV52ZIZYC26M","additional_properties":{},"content":"Season generously on both sides. Big flavor is the name of the game when it comes to BBQ. A large part of that flavor begins with properly and adequately seasoning the rack of ribs.","type":"text"},{"_id":"DKRS5DYUORA23DPJDJT6LDCM7Y","additional_properties":{},"content":"After seasoning your ribs, allow them to rest for about 20 to 30 minutes while you wait for your smoker or grill to come up to temperature. Resting the seasoned ribs before placing them on the grill allows time for the rub to adhere to the meat and for the salt in the rub to begin tenderizing and flavoring the ribs.","type":"text"},{"_id":"64VVGTFUONAMLD6G5UY57U3XNI","additional_properties":{},"content":"Thus creating culinary magic.","type":"text"},{"_id":"GPZX5FDXIRC57AHX77OYULYQ3A","additional_properties":{},"content":"Why low and slow is the best way to smoke ribs","level":2,"type":"header"},{"_id":"ZVNUKNF5YFDJTLC36IX6WR5K7U","additional_properties":{},"content":"People are always looking for shortcuts when it comes to barbecue. The unfortunate truth is there really aren’t any when it comes to creating quality BBQ.","type":"text"},{"_id":"AH7R73V3GVBSFNJM3JCCCITVDE","additional_properties":{},"content":"Great BBQ—especially BBQ ribs—simply takes time and patience.","type":"text"},{"_id":"RCNFVFDGCVAMLL5AJ66RDHQBMA","additional_properties":{},"content":"The sweet spot that I like smoking at is between 225°F and 250°F. This low smoking temperature allows the collagen and connective tissue inside the ribs to slowly break down and the fat to render without drying out or overcooking the ribs.","type":"text"},{"_id":"I5WIMMSW7VHAPNJZW37DKMCH5U","additional_properties":{},"content":"You can always cook hotter, faster, and sooner … but the likelihood of them actually being good is highly unlikely.","type":"text"},{"_id":"GHPY4ZYNR5FNLIASEADXHTMREE","additional_properties":{},"content":"Low and slow is the way to go for putting smiles on faces at backyard BBQs and creating championship barbecue for generations. There is one simple reason why: It works!","type":"text"},{"_id":"OLWVSVUIHRASLJ6XGNMEEPS3OI","additional_properties":{"fullSizeResizeUrl":"/resizer/v2/OLWVSVUIHRASLJ6XGNMEEPS3OI.jpg?auth=ab5813fc3d719b94759f8abfb5461565be685b8de2ca1f4bca6fba956dd7f71a","galleries":[],"ingestionMethod":"manual","keywords":[],"mime_type":"image/jpeg","originalName":"David Rose headshot.jpg","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/ajc/OLWVSVUIHRASLJ6XGNMEEPS3OI.jpg","proxyUrl":"/resizer/v2/OLWVSVUIHRASLJ6XGNMEEPS3OI.jpg?auth=ab5813fc3d719b94759f8abfb5461565be685b8de2ca1f4bca6fba956dd7f71a","published":true,"resizeUrl":"/resizer/v2/OLWVSVUIHRASLJ6XGNMEEPS3OI.jpg?auth=ab5813fc3d719b94759f8abfb5461565be685b8de2ca1f4bca6fba956dd7f71a","restricted":false,"thumbnailResizeUrl":"/resizer/v2/OLWVSVUIHRASLJ6XGNMEEPS3OI.jpg?auth=ab5813fc3d719b94759f8abfb5461565be685b8de2ca1f4bca6fba956dd7f71a&width=300","version":0,"template_id":594,"alt_text":"David Rose, chef and barbecue expert, stands facing the camera with his arms crossed.","link":""},"address":{},"alt_text":"David Rose, chef and barbecue expert, stands facing the camera with his arms crossed.","auth":{"1":"ab5813fc3d719b94759f8abfb5461565be685b8de2ca1f4bca6fba956dd7f71a"},"caption":"David Rose, chef, barbecue expert, and grilling authority, shares his foolproof techniques for smoking tender, flavorful BBQ ribs with the perfect bark and bite. (Courtesy)","created_date":"2026-07-02T21:41:17Z","credits":{"affiliation":[],"by":[{"byline":"David Rose","name":"David Rose","type":"author"}]},"distributor":{"mode":"reference","reference_id":"8aec2b8c-455c-4816-903d-79fc8fdf8019"},"height":4606,"image_type":"photograph","last_updated_date":"2026-07-02T21:41:17Z","licensable":false,"owner":{"id":"ajc","sponsored":false},"source":{"name":"AJC","source_type":"staff","additional_properties":{"editor":"photo center"},"edit_url":"https://ajc.arcpublishing.com/photo/OLWVSVUIHRASLJ6XGNMEEPS3OI","system":"photo center"},"subtitle":"David Rose","taxonomy":{"associated_tasks":[]},"type":"image","url":"https://images.ajc.com/resizer/v2/OLWVSVUIHRASLJ6XGNMEEPS3OI.jpg?auth=ab5813fc3d719b94759f8abfb5461565be685b8de2ca1f4bca6fba956dd7f71a","version":"0.10.9","width":3983,"syndication":{},"vanity_credits":{"affiliation":[{"name":"Avery Devlin","type":"author"}],"by":[{"name":"Avery Devlin","type":"author"}]}},{"_id":"6XMPHG5WYFE2DOFDAJA6GWNFQ4","additional_properties":{},"content":"The 2-2-1 method for baby back ribs","level":2,"type":"header"},{"_id":"MJRTFSMCTNE67N2IP3AIAXT7TU","additional_properties":{},"content":"The 2-2-1 method is my go-to for consistently moist, flavorful baby back ribs. The numbers simply represent the cooking times.","type":"text"},{"_id":"76QPAUHPXRDW7DVI6FZMXMPZZM","additional_properties":{},"content":"Step 1: Smoke the ribs unwrapped","level":3,"type":"header"},{"_id":"VVJVNQN42BBFHBEXKESPXKRD2A","additional_properties":{},"content":"For the first two hours, cook the ribs uncovered, bone-side down. This is where the flavor and magic begin.","type":"text"},{"_id":"YPPZSCCWQZACNMQBZF5BY6YLQM","additional_properties":{},"content":"Savory smoke begins to penetrate the meat, the exterior starts to dry slightly, and that deep, beautiful, soul-captivating mahogany bark begins to develop.","type":"text"},{"_id":"ZBIFD7KJMRAU3J4CG4LVZ655GY","additional_properties":{},"content":"A novice mistake many backyard pitmasters make is opening the smoker or grill every fifteen minutes to admire the ribs. As the old adage goes, “If you’re looking, you ain’t cooking.”","type":"text"},{"_id":"OOU6W52ZQFDJ3MUVOH5QMR6TOM","additional_properties":{},"content":"Every time you open the smoker lid, heat and smoke escape, slowing the cooking process and adding time for the smoker to recover and build back up that smoke.","type":"text"},{"_id":"435JKRQSPZD5PK4KHFOSYXVUTI","additional_properties":{},"content":"Simply trust the process and allow the ribs to do their thing.","type":"text"},{"_id":"3JZYTDCSGFFZ5EERGGPYJLV4XY","additional_properties":{},"content":"During this time, give the ribs a quick spritz of apple cider vinegar or a mixture of apple juice every hour to help maintain surface moisture and keep the bark from getting too dark and dried out.","type":"text"},{"_id":"5ZXBZJBEXZAUDCN2OPLLWY6U7I","additional_properties":{},"content":"Step 2: Wrap the ribs in butcher paper ","level":3,"type":"header"},{"_id":"UNIHSZKZQ5H4NBHY5PPYYIVTFY","additional_properties":{},"content":"Let’s wrap it up… the ribs, that is.","type":"text"},{"_id":"UENRMHKVDRFOFIAYEYUICBOTVY","additional_properties":{},"content":"Place the ribs on two sheets of butcher paper large enough to wrap them. Add a splash of apple juice, honey, and a tablespoon or so of unsalted butter if you want to be extra luxurious.","type":"text"},{"_id":"UWNOVIKQ5NGBZPYYMXLIQSI7ZQ","additional_properties":{},"content":"Then double-wrap the ribs tightly. This step in the process is called the “braising phase.”","type":"text"},{"_id":"N6PKPTE4EBA2RAW6KEA3B3DZIE","additional_properties":{},"content":"The moisture from the flavorful liquids will help tenderize the meat while still preserving much of that beautiful bark.","type":"text"},{"_id":"L2QMN56RIJFT7GQEHBVT6J2X7Q","additional_properties":{},"content":"The ribs will push through what’s called “the stall.” This is when evaporation temporarily slows the cooking process and the internal temperature stalls between 150°F and 170°F. By wrapping the ribs, they push through the stall, and the internal temperature continues climbing toward approximately 195°F to 205°F. This is the temperature where the collagen, fat, and connective tissue break down and become gloriously delicious.","type":"text"},{"_id":"RXR75HJI45AOJHKANPOOZXUOXY","additional_properties":{},"content":"Butcher paper vs. aluminum foil: Which is better for smoking ribs?","level":3,"type":"header"},{"_id":"QIKQ4E7ANZDVFBALR42EHXUHE4","additional_properties":{},"content":"This is definitely a hot topic and a ferocious debate in the barbecue world. I personally favor butcher paper over aluminum foil.","type":"text"},{"_id":"GVEEQWPYL5AK3OFVDTV5HZTBZI","additional_properties":{},"content":"Butcher paper is porous and breathable. It allows enough airflow to keep the bark intact, still lets the meat pick up smoke, and still holds enough moisture to keep the ribs juicy. Adding a flavorful liquid enhances that even more.","type":"text"},{"_id":"XSW2CGI5TRGQTB4QRMSHMJPYUY","additional_properties":{},"content":"The resulting ribs have a firmer texture and a more pronounced smoky flavor.","type":"text"},{"_id":"TMPYZOSLH5HD7EDEV7GQF7HC2Y","additional_properties":{},"content":"Aluminum foil is great for those looking for a more expedient cook time, but the results vary.","type":"text"},{"_id":"PQEH5W5MXJFGXKQDBMNP5IXZ5E","additional_properties":{},"content":"It seals in virtually all the moisture, creating a “steam effect” with the ribs.","type":"text"},{"_id":"DLS2KJIKVRC6HJYR4NCPT26W3Y","additional_properties":{},"content":"For those who covet soft, fall-off-the-bone ribs, aluminum foil absolutely holds the key to that desired result.","type":"text"},{"_id":"ATEJREOSVJCN7M6HFKMGZQUXFY","additional_properties":{},"content":"Neither method is inherently right or wrong. It simply boils down to personal preference.","type":"text"},{"_id":"VHXWDB5A4FAYHDDKCNOA7AGQGQ","additional_properties":{},"content":"As for me, great barbecue is all about texture, and I find aluminum foil to be the lesser of the two when it comes to that. That’s why butcher paper wins with me every time.","type":"text"},{"_id":"USF4TNVT4JF3JLTBJ757COUGOI","additional_properties":{},"content":"Step 3: Sauce and finish the ribs on the smoker","level":3,"type":"header"},{"_id":"WFKM3HH6ZFBHXIHK24CZZ63NRQ","additional_properties":{},"content":"Now we unwrap the ribs and place them back on the smoker.","type":"text"},{"_id":"7J7I3IRL6FELVPZFMIGHYKY5KQ","additional_properties":{},"content":"During the first 30 minutes, the bark begins drying again and firms back up. This creates the perfect environment for the BBQ sauce to begin being applied.","type":"text"},{"_id":"SNORVE3TZFAT5IPBP2JX3AIOBM","additional_properties":{},"content":"During the last 20 minutes of cook time, lightly brush a thin coating of your favorite BBQ sauce over both sides of the ribs. Dealer’s choice on homemade or store-bought.","type":"text"},{"_id":"GZVSCWKGUBDRTK5SEXHANBNRJ4","additional_properties":{},"content":"A thin layer of sauce is optimal at this stage because it creates a beautiful lacquered, sticky, glossy finish as the sauce caramelizes.","type":"text"},{"_id":"KAGZM2KW4RBETPVJRDE66YXT44","additional_properties":{},"content":"After about 10 minutes, brush on one final light coat of BBQ sauce.","type":"text"},{"_id":"5UV723HJMFHJ7HIDCOF2KGUHQY","additional_properties":{},"content":"A double coating of light sauce is all you need, as adding too much sauce masks the natural flavors of the meat, smoke, and rub.","type":"text"},{"_id":"PQ7HIIBHDJCVNH25GSUMAYEVYE","additional_properties":{},"content":"The natural savory and sweet flavors of the pork should always be center stage.","type":"text"},{"_id":"7RI3N46JVRG6BCDQ4W76VWVF2Q","additional_properties":{},"content":"How to tell when ribs are done","level":3,"type":"header"},{"_id":"OY73FMNKRFADZM3ERDRSPRIELM","additional_properties":{},"content":"Cooking times are simply guidelines—a template to give you an overall idea of how long ribs take to cook. But you should never cook by time alone. You want to cook to doneness, internal temperature, and your desired results.","type":"text"},{"_id":"7OWKPF3TM5CBLPHCSW2DBHNSRI","additional_properties":{},"content":"Every rack of ribs is different. The pig’s anatomy, fat content, different smokers, temperature fluctuations, and even the weather can all affect cooking time.","type":"text"},{"_id":"7VMNEE3XAFE3PEVSHT56EMGIF4","additional_properties":{},"content":"Instead of solely relying on the clock to determine doneness, I strongly recommend learning to watch the ribs themselves.","type":"text"},{"_id":"COTO4OS7KJHBXF57HWAABJAWUA","additional_properties":{},"content":"When lifting the rack with a pair of tongs, the ribs should bend easily and begin to crack slightly across the top.","type":"text"},{"_id":"5XU3CY66GRCEVMP4CVXCIBPCB4","additional_properties":{},"content":"Another great indicator of doneness is using a temperature probe to check the internal temperature. A wooden or metal skewer can also give you a good read by sliding it into the meat. If there is little to no resistance, that’s when you know your ribs are ready to rock.","type":"text"},{"_id":"ZQHYTTNJ4ZD3LJUNXQDJZK46YQ","additional_properties":{},"content":"Why resting BBQ ribs is essential","level":3,"type":"header"},{"_id":"I3PCPXIK2JCCNFLOWU34JAV7DA","additional_properties":{},"content":"Resting your ribs is a step many people skip, but it’s essential. Just like steaks, briskets, pork shoulders, and other large cuts of meat, ribs also benefit from resting.","type":"text"},{"_id":"BO4DRYMZRJEMZIXVPZV2FTFHFQ","additional_properties":{},"content":"As the meat rests, carryover cooking puts the final touches on the ribs as the juices redistribute and the muscle fibers continue to relax. 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Their role isn’t to replace editorial judgment. It’s to strengthen it by bringing perspectives Henri and I alone can’t provide.","type":"text"},{"_id":"DDRL72XWFFHP3P4KMF3SKWW4YQ","additional_properties":{},"content":"Each member brings a different lens to Atlanta’s dining scene. Together, they’ll help us evaluate restaurants across neighborhoods, cuisines, service styles and price points while ensuring no single perspective defines ATL50.","type":"text"},{"_id":"6VDMORROG5FLPGPQFPYIJBUPJE","additional_properties":{},"content":"Lead Judges","level":3,"type":"header"},{"_id":"DTI23OL2ZFHINDGDZPPS4VSBOM","additional_properties":{},"content":"<b>Monti Carlo</b> — Senior editor of food &amp; dining at the AJC, James Beard Foundation Broadcast Media Awards Committee member, chef, cookbook author and three-time Telly Award-winning television host.","type":"text"},{"_id":"U3M6EKYA5FA4RGAVPPKZSDTVD4","additional_properties":{},"content":"<b>Henri Hollis</b> — Restaurant critic for the AJC and co-recipient of the Atlanta Press Club Award of Excellence for the 2025 Atlanta 50 package.","type":"text"},{"_id":"YNY6INVDSNCBXEINKRPSUJVM6Y","additional_properties":{},"content":"Expert Judges","level":3,"type":"header"},{"_id":"2UAAIBP6ONF2HG7EW5ZWGM266I","additional_properties":{},"content":"<b>Henna Bakshi</b> — Senior editor of Forbes Wine and former regional editor at Eater. She oversaw coverage of the South’s most exciting chefs and restaurants.","type":"text"},{"_id":"WFOKA2GXEJDP5O3VZXA7KJAQXM","additional_properties":{},"content":"<b>Justin Brown (@realfoodstalker)</b> — Food influencer and columnist for the AJC whose reporting and social media coverage has introduced hundreds of thousands of people to Atlanta’s restaurants.","type":"text"},{"_id":"OWJHL23TKBBPFIHWKD6O3PDPLA","additional_properties":{},"content":"<b>Blair Crosby</b> — Food writer whose work has appeared in the AJC. Crosby is a recipe developer and hospitality professional specializing in restaurants, wine, travel and culinary culture.","type":"text"},{"_id":"XZ4KY3ANIJATNJUQW66XHXJX3Y","additional_properties":{},"content":"<b>Sam Flemming (@punkfoodie.atl)</b> — Creator of Punk Foodie, known for documenting Atlanta’s pop-ups, chef residencies and emerging restaurant concepts and a columnist for the AJC.","type":"text"},{"_id":"4TZEKFAMQRABHMM7BD32ENLDDM","additional_properties":{},"content":"<b>Angela Hansberger</b> — National food, spirits and travel journalist and a longtime restaurant critic whose work has appeared in the AJC, Atlanta Magazine, Bon Appétit and other publications.","type":"text"},{"_id":"5BHBFMX3HNDHJKMNGFG4HH6IXE","additional_properties":{},"content":"<b>Candy Hom (@soupbelly_atl)</b> — Pop-up chef, freelance food writer for the AJC and creator of Soupbelly. She is recognized for spotlighting Atlanta’s Asian food culture and dining scene.","type":"text"},{"_id":"KYZ6IQZVPRHPRNSUYXCKHURPNQ","additional_properties":{},"content":"<b>Su-Jit Lin</b> — Food, travel and lifestyle journalist whose work has appeared in the AJC, Food &amp; Wine, Southern Living, HuffPost, EatingWell, Serious Eats and numerous other national publications.","type":"text"},{"_id":"KGR4YWMCGNHUHHUKHEJH5C6VJY","additional_properties":{},"content":"<b>Lia Picard</b> — Food writer and lifestyle journalist who has called Atlanta home for more than a decade. Picard’s work appears in the AJC, New York Times, Garden &amp; Gun and Atlanta Magazine.","type":"text"},{"_id":"ZHKAT44BIJBJFIHIBEWL2QXEIE","additional_properties":{},"content":"<b>David Rose</b> — Chef, TV personality, national brand ambassador, cookbook author and food writer for the AJC. He is also the host, creator and executive producer of the series “Cooking With Your Grandma.”","type":"text"},{"_id":"4N42D4MT25ECPKP72AEOGNAUNY","additional_properties":{},"content":"<b>Olivia Wakim</b> — Food &amp; dining reporter for the AJC who covers Atlanta’s restaurant industry, breaking food news and the people shaping the city’s dining scene.","type":"text"},{"_id":"ZIUNPW273NGVTB7EJNDEXP3IUU","additional_properties":{"fullSizeResizeUrl":"/resizer/v2/ZIUNPW273NGVTB7EJNDEXP3IUU.jpg?auth=b7dc3c790c7e2dd464fbb636ac39721624960c8a41470748d3e1b103b473e5e8","galleries":[],"ingestionMethod":"manual","keywords":[],"mime_type":"image/jpeg","originalName":"alpharetta 1.jpg","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/ajc/ZIUNPW273NGVTB7EJNDEXP3IUU.jpg","proxyUrl":"/resizer/v2/ZIUNPW273NGVTB7EJNDEXP3IUU.jpg?auth=b7dc3c790c7e2dd464fbb636ac39721624960c8a41470748d3e1b103b473e5e8","published":true,"resizeUrl":"/resizer/v2/ZIUNPW273NGVTB7EJNDEXP3IUU.jpg?auth=b7dc3c790c7e2dd464fbb636ac39721624960c8a41470748d3e1b103b473e5e8","restricted":false,"takenOn":"2017-10-06T15:03:05Z","thumbnailResizeUrl":"/resizer/v2/ZIUNPW273NGVTB7EJNDEXP3IUU.jpg?auth=b7dc3c790c7e2dd464fbb636ac39721624960c8a41470748d3e1b103b473e5e8&width=300","version":3,"template_id":594,"alt_text":"People dining at Rumi's Kitchen in Alpharetta's Avalon development.","link":""},"address":{},"auth":{"1":"b7dc3c790c7e2dd464fbb636ac39721624960c8a41470748d3e1b103b473e5e8"},"caption":"People dine at Rumi's Kitchen in Alpharetta's Avalon development. 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What they will do is help us make sure we’re asking the right question before judging begins:","type":"text"},{"_id":"G3O5FUIB2RFCDK3ZDVPJR7MIOI","additional_properties":{},"content":"What restaurants deserve a closer look?","type":"text"},{"_id":"6XNAOEDMXJB7LEY2ZVDORYE7Y4","additional_properties":{},"content":"That’s where the real work begins.","type":"text"},{"_id":"4LDIIL4DNRDWPJHL5M4XDAHWNM","additional_properties":{},"content":"What Makes a Restaurant Eligible for ATL50?","level":2,"type":"header"},{"_id":"3WXRJZLZ4ZAP7DJIPIBNCDXXBI","additional_properties":{},"content":"As I rebuilt the methodology, I found myself asking another question: What does “best” really mean?","type":"text"},{"_id":"QN4UL3KCEJHT5IGW3TBCTALGJU","additional_properties":{},"content":"For me, “best” isn’t defined by price, prestige or style of service. 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That means established food trucks, counter-service restaurants, bars with substantial food programs, recurring chef-driven pop-ups, and individual food hall vendors can all be considered alongside traditional full-service restaurants, provided they operate at least four days a week. ","type":"text"},{"_id":"OEC5RGJXMNGXFOPZOSVRCJTZEI","additional_properties":{},"content":"Beverage-first concepts, dessert-only businesses, markets and one-time food events are not eligible for consideration.","type":"text"},{"_id":"X7PR3AFWTFFKJOAECCEDF64G7I","additional_properties":{},"content":"Nominate a Restaurant for ATL50","level":2,"type":"header"},{"_id":"JT6NJPDGLRHMFM7EFR27IT32MU","additional_properties":{},"content":"None of the changes we’re making are about creating the perfect list. There will never be a perfect list.","type":"text"},{"_id":"EASGDGEGRBDSTHHZNXQOFZ3HUQ","additional_properties":{},"content":"The changes are about building on a strong foundation with a process that draws on more perspectives from the people who know Atlanta’s restaurants best.","type":"text"},{"_id":"WZFHHQO2A5EW3JJNYUBP4OTB7U","additional_properties":{},"content":"Somewhere in this city, there’s a chef without a marketing or PR team wondering if anyone will notice what they’ve spent years building. ","type":"text"},{"_id":"FWI3IHZWY5FYHENE22R4M33KHI","additional_properties":{},"content":"I hope we do. And if you know a restaurant we shouldn’t miss, I’d love for you to tell us about it.","type":"text"},{"_id":"M34EZ2R65FCRZDQO2MDBY2ISLE","additional_properties":{},"content":"Restaurant nominations are open through 11:59 p.m. on Monday, July 6.","type":"text"},{"_id":"V7TPSIYYDNDCNNG7XA4ADUKXKA","additional_properties":{},"content":"<a href=\"https://forms.monday.com/forms/8bd267e3e63ef925954e5543357f96d0?r=use1\" target=\"_blank\" rel=\"\" title=\"https://forms.monday.com/forms/8bd267e3e63ef925954e5543357f96d0?r=use1\">Nominate a restaurant here.</a>","type":"text"}],"credits":{"by":[{"_id":"MontiCarlo","type":"author","version":"0.5.8","name":"Monti Carlo","org":"Atlanta, GA","image":{"url":"https://author-service-images-prod-us-east-1.publishing.aws.arc.pub/ajc/SQEGRQNW2ZAYHMS22DLU2IRI7U.jpg","version":"0.5.8"},"description":"Monti Carlo is the AJC's Senior Editor of Food & Dining and a Telly Award-winning TV host, cookbook author and special events chef. 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","type":"text"},{"_id":"HW4XQ752ZNBBNHM2XDRFO7JXOU","additional_properties":{},"alignment":"left","content":"Atlanta’s most famous neighborhood is already home to Bones, Chops Lobster Bar, Hal’s, Little Alley Steak and chains like New York Prime, the Palm and the Capital Grille. Just this year, The Atlanta Journal-Constitution has reviewed newcomers <a href=\"https://www.ajc.com/food-and-dining/2026/02/buckheads-luella-aspires-to-be-your-death-row-meal-restaurant/\" target=\"_blank\" rel=\"\" title=\"https://www.ajc.com/food-and-dining/2026/02/buckheads-luella-aspires-to-be-your-death-row-meal-restaurant/\">Luella</a> and <a href=\"https://www.ajc.com/food-and-dining/2026/06/buckheads-koshu-club-serves-pure-luxury-no-matter-how-you-define-it/\" target=\"_blank\" rel=\"\" title=\"https://www.ajc.com/food-and-dining/2026/06/buckheads-koshu-club-serves-pure-luxury-no-matter-how-you-define-it/\">Koshu Club</a>. ","type":"text"},{"_id":"SHE2U47I7ZFSRDE5ST5KNBU6K4","additional_properties":{},"alignment":"left","content":"Judging by the crowds at Clark’s, Buckhead’s appetite for beef is not yet sated. ","type":"text"},{"_id":"FY36WHEWIZBXXGKRDMNHTEPEUA","additional_properties":{},"alignment":"left","content":"Clark’s stands out for its intense devotion to steakhouse tradition and attention to detail. The atmosphere is dark, intimate and clubby; the windowless dining room wraps diners in velvet the color of red wine. Jacketed servers push serving carts called gueridons down lanes of pristine white tablecloths, each one illuminated by a wisely placed light directly overhead. ","type":"text"},{"_id":"V2H6YC55LZHBFE4KAVGHFGECTA","additional_properties":{"fullSizeResizeUrl":"/resizer/v2/V2H6YC55LZHBFE4KAVGHFGECTA.jpg?auth=3b6be517ba48eacfcfaf2b0e385ed9b7517316b412d6a92aa7c04944056739e3","galleries":[],"ingestionMethod":"manual","keywords":[],"mime_type":"image/jpeg","originalName":"Angie Webb_clarks_food21368.jpg","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/ajc/V2H6YC55LZHBFE4KAVGHFGECTA.jpg","proxyUrl":"/resizer/v2/V2H6YC55LZHBFE4KAVGHFGECTA.jpg?auth=3b6be517ba48eacfcfaf2b0e385ed9b7517316b412d6a92aa7c04944056739e3","published":true,"resizeUrl":"/resizer/v2/V2H6YC55LZHBFE4KAVGHFGECTA.jpg?auth=3b6be517ba48eacfcfaf2b0e385ed9b7517316b412d6a92aa7c04944056739e3","restricted":false,"takenOn":"2026-04-02T17:57:16Z","thumbnailResizeUrl":"/resizer/v2/V2H6YC55LZHBFE4KAVGHFGECTA.jpg?auth=3b6be517ba48eacfcfaf2b0e385ed9b7517316b412d6a92aa7c04944056739e3&width=300","version":0,"template_id":594,"alt_text":"A table full of food at an upscale steakhouse with a tufted velvet banquette, two steaks, onion rings, fries and two glasses of wine","link":""},"address":{},"alt_text":"A table full of food at an upscale steakhouse with a tufted velvet banquette, two steaks, onion rings, fries and two glasses of wine","auth":{"1":"3b6be517ba48eacfcfaf2b0e385ed9b7517316b412d6a92aa7c04944056739e3"},"caption":"Much of the Clark's Steakhouse menu will feel familiar, but it's often so well-executed that it feels special. (Angie Webb/Courtesy of Clark's Steakhouse)","created_date":"2026-07-02T05:06:48Z","credits":{"affiliation":[{"name":"Angie Webb","type":"author"}],"by":[{"byline":"Angie Webb","name":"Angie Webb","type":"author"}]},"distributor":{"mode":"reference","reference_id":"8aec2b8c-455c-4816-903d-79fc8fdf8019"},"height":5504,"image_type":"photograph","last_updated_date":"2026-07-02T05:06:48Z","licensable":false,"owner":{"id":"ajc","sponsored":false},"source":{"name":"AJC","source_type":"staff","additional_properties":{"editor":"photo center"},"edit_url":"https://ajc.arcpublishing.com/photo/V2H6YC55LZHBFE4KAVGHFGECTA","system":"photo center"},"subtitle":"Clark's Steakhouse Review","taxonomy":{"associated_tasks":[]},"type":"image","url":"https://images.ajc.com/resizer/v2/V2H6YC55LZHBFE4KAVGHFGECTA.jpg?auth=3b6be517ba48eacfcfaf2b0e385ed9b7517316b412d6a92aa7c04944056739e3","version":"0.10.9","width":8256,"syndication":{},"creditIPTC":"Angie Webb"},{"_id":"LA2DXTHDJRDLFLGU2R3OSDCWMA","additional_properties":{},"content":"The walls are covered with photos of Georgia luminaries, from Hank Aaron to Herschel Walker, interspersed with pictures of spaniels, boats and golfers. The most notable wall art is<b> </b>the gold-lettered dress code and code of conduct prominently displayed on a mirrorlike<b> </b>black panel next to the entry door. The rules forbid, among other things, excessively revealing clothing, flip-flops and offensive odors. ","type":"text"},{"_id":"VU2L4CO64NFDFPDUOMUIGQTO44","additional_properties":{},"alignment":"left","content":"Clark’s portrays itself as the platonic ideal of an old-school steakhouse — a risky gambit that leaves very little room for error. Diners know what to expect: The steak will be absolutely fabulous and the service will be impeccable. Anything else would be a disappointment. ","type":"text"},{"_id":"3HIZHQRSCJF7HER6U74HUR4ZTE","additional_properties":{"fullSizeResizeUrl":"/resizer/v2/3HIZHQRSCJF7HER6U74HUR4ZTE.jpg?auth=59ed7f0cf4841afb87d6e0b0e568638926f6acb996d886cdaa18f000ce1a351a","galleries":[],"ingestionMethod":"manual","keywords":[],"mime_type":"image/jpeg","originalName":"Angie Webb_clarks_food21303.jpg","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/ajc/3HIZHQRSCJF7HER6U74HUR4ZTE.jpg","proxyUrl":"/resizer/v2/3HIZHQRSCJF7HER6U74HUR4ZTE.jpg?auth=59ed7f0cf4841afb87d6e0b0e568638926f6acb996d886cdaa18f000ce1a351a","published":true,"resizeUrl":"/resizer/v2/3HIZHQRSCJF7HER6U74HUR4ZTE.jpg?auth=59ed7f0cf4841afb87d6e0b0e568638926f6acb996d886cdaa18f000ce1a351a","restricted":false,"takenOn":"2026-04-02T17:25:08Z","thumbnailResizeUrl":"/resizer/v2/3HIZHQRSCJF7HER6U74HUR4ZTE.jpg?auth=59ed7f0cf4841afb87d6e0b0e568638926f6acb996d886cdaa18f000ce1a351a&width=300","version":0,"template_id":594,"alt_text":"A steak on a plate on a white tablecloth with fork and knife","link":""},"address":{},"alt_text":"A steak on a plate on a white tablecloth with fork and knife","auth":{"1":"59ed7f0cf4841afb87d6e0b0e568638926f6acb996d886cdaa18f000ce1a351a"},"caption":"The steaks at Clark's Steakhouse in Buckhead are sourced from longtime purveyor Meats by Linz. (Angie Webb/Courtesy of Clark's Steakhouse)","created_date":"2026-07-02T05:06:46Z","credits":{"affiliation":[{"name":"Angie Webb","type":"author"}],"by":[{"byline":"Angie Webb","name":"Angie Webb","type":"author"}]},"distributor":{"mode":"reference","reference_id":"8aec2b8c-455c-4816-903d-79fc8fdf8019"},"height":5504,"image_type":"photograph","last_updated_date":"2026-07-02T05:06:46Z","licensable":false,"owner":{"id":"ajc","sponsored":false},"source":{"name":"AJC","source_type":"staff","additional_properties":{"editor":"photo center"},"edit_url":"https://ajc.arcpublishing.com/photo/3HIZHQRSCJF7HER6U74HUR4ZTE","system":"photo center"},"subtitle":"Clark's Steakhouse Review","taxonomy":{"associated_tasks":[]},"type":"image","url":"https://images.ajc.com/resizer/v2/3HIZHQRSCJF7HER6U74HUR4ZTE.jpg?auth=59ed7f0cf4841afb87d6e0b0e568638926f6acb996d886cdaa18f000ce1a351a","version":"0.10.9","width":8256,"syndication":{},"creditIPTC":"Angie Webb"},{"_id":"GX67UNGB5NHEXDIQKHHH4LQMII","additional_properties":{},"content":"Despite setting such a high bar for itself, Clark’s almost entirely delivers on its self-imposed mandate. The steak is, indeed, fantastic, and the service is wonderful. The restaurant’s biggest drawback might be the crowds drawn to its horseshoe-shaped bar, which can become boisterous as their bottles of Bordeaux are emptied. One of the rules on the code of conduct sign is “no profanity, loud or vulgar language,” though it seems to be selectively enforced. ","type":"text"},{"_id":"DWR3E4HA3JFBHJP3OSG3FREHKU","additional_properties":{},"alignment":"left","content":"What makes Clark’s more interesting than other traditional steakhouses is the way nearly every aspect of the experience gets a little something extra. The steaks are sourced from Meats by Linz, a purveyor that supplies several other top steakhouses in the area. But Clark’s buys Linz Heritage Angus beef, a higher-level product line that tracks the entire life cycle of the animal and the steak, including the butcher who processes it. ","type":"text"},{"_id":"OR7I7BW72BBEPKL4HGOOWL5OEI","additional_properties":{"fullSizeResizeUrl":"/resizer/v2/OR7I7BW72BBEPKL4HGOOWL5OEI.jpg?auth=6532ba34633a24fd061b2cf3d76a037a7b2c96d8a1f1e348d92ac3f07e4c38b2","galleries":[],"ingestionMethod":"manual","keywords":[],"mime_type":"image/jpeg","originalName":"Angie Webb_clarks_food_7280.jpg","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/ajc/OR7I7BW72BBEPKL4HGOOWL5OEI.jpg","proxyUrl":"/resizer/v2/OR7I7BW72BBEPKL4HGOOWL5OEI.jpg?auth=6532ba34633a24fd061b2cf3d76a037a7b2c96d8a1f1e348d92ac3f07e4c38b2","published":true,"resizeUrl":"/resizer/v2/OR7I7BW72BBEPKL4HGOOWL5OEI.jpg?auth=6532ba34633a24fd061b2cf3d76a037a7b2c96d8a1f1e348d92ac3f07e4c38b2","restricted":false,"takenOn":"2026-04-02T16:52:05Z","thumbnailResizeUrl":"/resizer/v2/OR7I7BW72BBEPKL4HGOOWL5OEI.jpg?auth=6532ba34633a24fd061b2cf3d76a037a7b2c96d8a1f1e348d92ac3f07e4c38b2&width=300","version":0,"template_id":594,"alt_text":"A gloved hand holding tongs handles a steak on a stainless steel grill with flames leaping around it","link":""},"address":{},"alt_text":"A gloved hand holding tongs handles a steak on a stainless steel grill with flames leaping around it","auth":{"1":"6532ba34633a24fd061b2cf3d76a037a7b2c96d8a1f1e348d92ac3f07e4c38b2"},"caption":"The steaks at Clark's Steakhouse are seared over a hickory-wood fire. (Angie Webb/Courtesy of Clark's Steakhouse)","created_date":"2026-07-02T05:06:46Z","credits":{"affiliation":[{"name":"Angie Webb","type":"author"}],"by":[{"byline":"Angie Webb","name":"Angie Webb","type":"author"}]},"distributor":{"mode":"reference","reference_id":"8aec2b8c-455c-4816-903d-79fc8fdf8019"},"height":4275,"image_type":"photograph","last_updated_date":"2026-07-02T05:06:46Z","licensable":false,"owner":{"id":"ajc","sponsored":false},"source":{"name":"AJC","source_type":"staff","additional_properties":{"editor":"photo center"},"edit_url":"https://ajc.arcpublishing.com/photo/OR7I7BW72BBEPKL4HGOOWL5OEI","system":"photo center"},"subtitle":"Clark's Steakhouse Review","taxonomy":{"associated_tasks":[]},"type":"image","url":"https://images.ajc.com/resizer/v2/OR7I7BW72BBEPKL4HGOOWL5OEI.jpg?auth=6532ba34633a24fd061b2cf3d76a037a7b2c96d8a1f1e348d92ac3f07e4c38b2","version":"0.10.9","width":6413,"syndication":{},"creditIPTC":"Angie Webb"},{"_id":"XO4CU54HUVBGJIIPW4BKZ3MVS4","additional_properties":{},"alignment":"left","content":"Those steaks are seared over a hickory-wood fire, giving every piece of beef a distinctive flavor and charred texture. I split the 24-ounce, 40-day dry-aged porterhouse with a dining partner and thought it was excellent. Whether it’s worth $185 is a matter of<b> </b>personal philosophy, but I couldn’t pick out a better American-bred steak I’ve had in recent years. ","type":"text"},{"_id":"EPFR3PDXKFGIBHVU467Q7ZIDGA","additional_properties":{},"alignment":"left","content":"At the other end of the price spectrum, the C’s 8-ounce prime dry-aged burger drops a similar umami-bomb on your taste buds for just $32. The hefty, high-quality beef patty is slathered with immensely rich Coca-Cola caramelized onions that have the almost overwhelming savoriness found in miso. ","type":"text"},{"_id":"Y6V5SF3KIZFBNIZ366JSNX5Q3E","additional_properties":{},"alignment":"left","content":"Among the chilled seafood options, the Argentine Royal Red shrimp stood out for their clean, sweet flavor that carried surprising depth for the shellfish. Another cold appetizer, the foie gras torchon, was one of the few dishes that felt like modern haute cuisine rather than traditional steakhouse fare. The disk of gently cooked goose liver was surrounded with dashes of powder and dots of sauce like an abstract painting. The accouterments included brown butter powder, with a flavor almost like sesame, smoked pecan powder and dried apricot puree. ","type":"text"},{"_id":"ZLQMTGXGXNFRTJSC6AGCSC2NHI","additional_properties":{"fullSizeResizeUrl":"/resizer/v2/ZLQMTGXGXNFRTJSC6AGCSC2NHI.jpg?auth=261a893c49a4b14e81760c9a6d9032e5ead28dda60ceefebd2c2e8cefd72fa56","galleries":[],"ingestionMethod":"manual","keywords":[],"mime_type":"image/jpeg","originalName":"Angie Webb_clarks_food21188.jpg","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/ajc/ZLQMTGXGXNFRTJSC6AGCSC2NHI.jpg","proxyUrl":"/resizer/v2/ZLQMTGXGXNFRTJSC6AGCSC2NHI.jpg?auth=261a893c49a4b14e81760c9a6d9032e5ead28dda60ceefebd2c2e8cefd72fa56","published":true,"resizeUrl":"/resizer/v2/ZLQMTGXGXNFRTJSC6AGCSC2NHI.jpg?auth=261a893c49a4b14e81760c9a6d9032e5ead28dda60ceefebd2c2e8cefd72fa56","restricted":false,"takenOn":"2026-04-02T15:56:33Z","thumbnailResizeUrl":"/resizer/v2/ZLQMTGXGXNFRTJSC6AGCSC2NHI.jpg?auth=261a893c49a4b14e81760c9a6d9032e5ead28dda60ceefebd2c2e8cefd72fa56&width=300","version":0,"template_id":594,"alt_text":"A burger sits on the bar at an upscale steakhouse with leather placemats","link":""},"address":{},"alt_text":"A burger sits on the bar at an upscale steakhouse with leather placemats","auth":{"1":"261a893c49a4b14e81760c9a6d9032e5ead28dda60ceefebd2c2e8cefd72fa56"},"caption":"The C's 8-ounce prime dry-aged burger is slathered in immensely rich Coca-Cola caramelized onions. (Angie Webb/Courtesy of Clark's Steakhouse)","created_date":"2026-07-02T05:06:45Z","credits":{"affiliation":[{"name":"Angie Webb","type":"author"}],"by":[{"byline":"Angie Webb","name":"Angie Webb","type":"author"}]},"distributor":{"mode":"reference","reference_id":"8aec2b8c-455c-4816-903d-79fc8fdf8019"},"height":5504,"image_type":"photograph","last_updated_date":"2026-07-02T05:06:45Z","licensable":false,"owner":{"id":"ajc","sponsored":false},"source":{"name":"AJC","source_type":"staff","additional_properties":{"editor":"photo center"},"edit_url":"https://ajc.arcpublishing.com/photo/ZLQMTGXGXNFRTJSC6AGCSC2NHI","system":"photo center"},"subtitle":"Clark's Steakhouse Review","taxonomy":{"associated_tasks":[]},"type":"image","url":"https://images.ajc.com/resizer/v2/ZLQMTGXGXNFRTJSC6AGCSC2NHI.jpg?auth=261a893c49a4b14e81760c9a6d9032e5ead28dda60ceefebd2c2e8cefd72fa56","version":"0.10.9","width":8256,"syndication":{},"creditIPTC":"Angie Webb"},{"_id":"NB2SC7ZPGBEBNBLM57IVGFD5TI","additional_properties":{},"content":"Multiple cocktails on the menu bring an extra wow-factor, as well. The San Juan swizzle, a well-constructed cocktail made with rum and Campari, is served over nugget ice in a glass about a foot tall. The coup de grace is the garnish: half a lime turned inside out to make a small, cuplike shape, which is filled with overproof Puerto Rican rum and lit on fire. The large, red cocktail topped with a leaping blue flame is a guaranteed showstopper. ","type":"text"},{"_id":"AXSYOPNTURC4RPM236AEEIP3Y4","additional_properties":{},"alignment":"left","content":"But the real star (for me, at least) was the house Manhattan, made with wagyu tallow-washed Whistlepig 6-year rye. The depth and texture imparted by the beefy fat wash perfectly complement<b> </b>the smooth, classic Manhattan — an extravagant addition to an already excellent cocktail. ","type":"text"},{"_id":"VHGDUQZQRVBHRP53FW36A7GWLY","additional_properties":{"fullSizeResizeUrl":"/resizer/v2/VHGDUQZQRVBHRP53FW36A7GWLY.jpg?auth=e839f997ec7ba76741ad4c333de08b308ff7235a3694cda8abb6abda6764f0df","galleries":[],"ingestionMethod":"manual","keywords":[],"mime_type":"image/jpeg","originalName":"Angie Webb_clarks_food21503.jpg","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/ajc/VHGDUQZQRVBHRP53FW36A7GWLY.jpg","proxyUrl":"/resizer/v2/VHGDUQZQRVBHRP53FW36A7GWLY.jpg?auth=e839f997ec7ba76741ad4c333de08b308ff7235a3694cda8abb6abda6764f0df","published":true,"resizeUrl":"/resizer/v2/VHGDUQZQRVBHRP53FW36A7GWLY.jpg?auth=e839f997ec7ba76741ad4c333de08b308ff7235a3694cda8abb6abda6764f0df","restricted":false,"takenOn":"2026-04-02T19:04:03Z","thumbnailResizeUrl":"/resizer/v2/VHGDUQZQRVBHRP53FW36A7GWLY.jpg?auth=e839f997ec7ba76741ad4c333de08b308ff7235a3694cda8abb6abda6764f0df&width=300","version":0,"template_id":594,"alt_text":"An espresso martini sits on a dimly lit bar","link":""},"address":{},"alt_text":"An espresso martini sits on a dimly lit bar","auth":{"1":"e839f997ec7ba76741ad4c333de08b308ff7235a3694cda8abb6abda6764f0df"},"caption":"An espresso martini at Clark's Steakhouse. (Angie Webb/Courtesy of Clark's Steakhouse)","created_date":"2026-07-02T05:06:48Z","credits":{"affiliation":[{"name":"Angie Webb","type":"author"}],"by":[{"byline":"Angie Webb","name":"Angie Webb","type":"author"}]},"distributor":{"mode":"reference","reference_id":"8aec2b8c-455c-4816-903d-79fc8fdf8019"},"height":5349,"image_type":"photograph","last_updated_date":"2026-07-02T05:06:48Z","licensable":false,"owner":{"id":"ajc","sponsored":false},"source":{"name":"AJC","source_type":"staff","additional_properties":{"editor":"photo center"},"edit_url":"https://ajc.arcpublishing.com/photo/VHGDUQZQRVBHRP53FW36A7GWLY","system":"photo center"},"subtitle":"Clark's Steakhouse Review","taxonomy":{"associated_tasks":[]},"type":"image","url":"https://images.ajc.com/resizer/v2/VHGDUQZQRVBHRP53FW36A7GWLY.jpg?auth=e839f997ec7ba76741ad4c333de08b308ff7235a3694cda8abb6abda6764f0df","version":"0.10.9","width":8024,"syndication":{},"creditIPTC":"Angie Webb"},{"_id":"A4A7RPD4DFFSHHQWX4VTXE6W2I","additional_properties":{},"alignment":"left","content":"The wine program is extensive and in-depth, with plenty of traditional options by the glass and a few interesting choices. I liked the Numanthia Tinta<b> </b>de Toro from Spain, a red that was sturdy enough to hold up to the intense flavors of the Clark’s burger. The steakhouse’s general manager, Gage Zeringue, also happens to be a sommelier. In an interview with The Atlanta Journal-Constitution, he said Clark’s has a wine bottle preordering program that allows customers to call ahead to select their bottle of choice. The advance notice allows the server to decant the wine and serve it at the perfect time and temperature. ","type":"text"},{"_id":"L7YR74VYTREE5DJRGCAI6T2ORM","additional_properties":{},"alignment":"left","content":"That level of service isn’t just reserved for the people ordering expensive bottles of wine; once you’ve made it past the dress code, everyone is treated with professional care and attentiveness. During one of my visits, our server somehow missed that we’d ordered the small seafood tower (called the petite fruits de mer on the menu). When I asked about it, the error was quickly corrected and our server profusely apologized. At the end of the meal, he brought out not one, but two desserts to make amends — an unnecessary but thoughtful gesture. Though everyone at the table was painfully full, we still nearly finished the decadent white chocolate bread pudding. ","type":"text"},{"_id":"JRU22ADCZ5AKHCPMUXK3NE52YU","additional_properties":{"fullSizeResizeUrl":"/resizer/v2/JRU22ADCZ5AKHCPMUXK3NE52YU.jpg?auth=d848c8555c4185d9eb66872f2a6d55bad37019aad239f4b1f0d62572f1536186","galleries":[],"ingestionMethod":"manual","keywords":[],"mime_type":"image/jpeg","originalName":"Angie Webb_clarks_food21162.jpg","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/ajc/JRU22ADCZ5AKHCPMUXK3NE52YU.jpg","proxyUrl":"/resizer/v2/JRU22ADCZ5AKHCPMUXK3NE52YU.jpg?auth=d848c8555c4185d9eb66872f2a6d55bad37019aad239f4b1f0d62572f1536186","published":true,"resizeUrl":"/resizer/v2/JRU22ADCZ5AKHCPMUXK3NE52YU.jpg?auth=d848c8555c4185d9eb66872f2a6d55bad37019aad239f4b1f0d62572f1536186","restricted":false,"takenOn":"2026-04-02T15:41:02Z","thumbnailResizeUrl":"/resizer/v2/JRU22ADCZ5AKHCPMUXK3NE52YU.jpg?auth=d848c8555c4185d9eb66872f2a6d55bad37019aad239f4b1f0d62572f1536186&width=300","version":0,"template_id":594,"alt_text":"A seafood tower with lobster and oysters sits on a white tablecloth surrounded by more plates of chilled seafood, an heirloom tomato salad and a glass of white wine.","link":""},"address":{},"alt_text":"A seafood tower with lobster and oysters sits on a white tablecloth surrounded by more plates of chilled seafood, an heirloom tomato salad and a glass of white wine.","auth":{"1":"d848c8555c4185d9eb66872f2a6d55bad37019aad239f4b1f0d62572f1536186"},"caption":"A selection of chilled seafood at Clark's Steakhouse in Buckhead. (Angie Webb/Courtesy of Clark's Steakhouse)","created_date":"2026-07-02T05:06:46Z","credits":{"affiliation":[{"name":"Angie Webb","type":"author"}],"by":[{"byline":"Angie Webb","name":"Angie Webb","type":"author"}]},"distributor":{"mode":"reference","reference_id":"8aec2b8c-455c-4816-903d-79fc8fdf8019"},"height":5504,"image_type":"photograph","last_updated_date":"2026-07-02T05:06:46Z","licensable":false,"owner":{"id":"ajc","sponsored":false},"source":{"name":"AJC","source_type":"staff","additional_properties":{"editor":"photo center"},"edit_url":"https://ajc.arcpublishing.com/photo/JRU22ADCZ5AKHCPMUXK3NE52YU","system":"photo center"},"subtitle":"Clark's Steakhouse Review","taxonomy":{"associated_tasks":[]},"type":"image","url":"https://images.ajc.com/resizer/v2/JRU22ADCZ5AKHCPMUXK3NE52YU.jpg?auth=d848c8555c4185d9eb66872f2a6d55bad37019aad239f4b1f0d62572f1536186","version":"0.10.9","width":8256,"syndication":{},"creditIPTC":"Angie Webb"},{"_id":"CAHZUIA6ZBGPFAAWI6MFBGPEVQ","additional_properties":{},"content":"Almost everything at Clark’s was so excellent, including outrageously rich sides like the creamed spinach (which may have been mostly Parmesan cheese) and pommes Anna (a fancy version of scalloped potatoes), that a few things stood<b> </b>out for being merely good. My wife’s Chilean sea bass felt a little ho-hum, especially for $56, and the somewhat basic crème brûlée didn’t have much of the caramelized sugar crust that’s so much fun to break through — a fact I hate to point out since the dessert was free. ","type":"text"},{"_id":"O2TPO7ELTFH7LKU3KEFDX2PEWU","additional_properties":{},"alignment":"left","content":"You can criticize the restaurant for being expensive, excessive or not breaking new ground. You can certainly be annoyed by the middle-aged singles at the bar who seem to confuse shouting with flirting. But Clark’s truly nails the steak, the drinks, the service and the design, from the fully bolstered barstools to the oversized leather menu covers. ","type":"text"},{"_id":"RTVOYH42LRETTKDGJCYK2XSTWA","additional_properties":{},"alignment":"left","content":"Zeringue said the goal was for diners to feel like Clark’s is a time machine. It’s an apt metaphor, because you’ll swear you’ve seen everything at Clark’s before — but this time around, it’s even better. ","type":"text"},{"_id":"Q23G4J2CPRBUHIFKVG3UWS6JQA","additional_properties":{"nofollow":false,"openInNewTab":true,"selectedStory":false,"sponsored":false},"content":"More metro Atlanta restaurant reviews","type":"interstitial_link","url":"https://www.ajc.com/things-to-do-restaurant-reviews/"},{"_id":"POYJMQ6APFBUHJBT7KFYUHBFLI","additional_properties":{},"content":"Clark’s Steakhouse","level":2,"type":"header"},{"_id":"JQJSSPXF5RHNLEH5TH5VHQDKJM","additional_properties":{},"alignment":"left","content":"<b>4 out of 5 stars (very good)</b>","type":"text"},{"_id":"4XN2NUJXPJC4RLZDHNAVFAVSRA","additional_properties":{},"alignment":"left","content":"<b>Food: </b>traditional American steakhouse","type":"text"},{"_id":"NVSUIE2G3BFRRBODW6M7IX7NCQ","additional_properties":{},"alignment":"left","content":"<b>Service: </b>professional, personable and fantastic overall","type":"text"},{"_id":"HLWD6DX6FZF7VD7YHFGZV3UAUI","additional_properties":{},"alignment":"left","content":"<b>Noise level: </b>moderate to quite loud","type":"text"},{"_id":"K474CXURDBC4JEQHHPCBNNJ34U","additional_properties":{},"alignment":"left","content":"<b>Recommended dishes: </b>cocktail shrimp, crab maison, tuna tartare, foie gras torchon, beef carpaccio, peach and burrata salad, chopped salad, C’s 8-ounce prime dry-aged burger, any dry-aged steaks, pommes Anna, mile-high fries, creamed spinach, white chocolate bread pudding","type":"text"},{"_id":"7Y4ARSI3XBHDDE5VSAU7BN4XRI","additional_properties":{},"alignment":"left","content":"<b>Vegetarian dishes: </b>peach and burrata salad, chopped salad, savory whipped sweet potato, stacked ratatouille, wood-grilled asparagus, pommes puree, pommes Anna, mile-high fries, crispy onion rings, local Georgia wood-grilled mushrooms, roasted heirloom baby carrots, grilled cabbage wedges, creamed spinach","type":"text"},{"_id":"XAGB2GARW5B2HBKHEIMDYKSDWQ","additional_properties":{},"alignment":"left","content":"<b>Alcohol: </b>full bar with a few spectacular cocktails and a very deep wine list","type":"text"},{"_id":"2QVZP4S36ZHX3NNI3BH3IHEAXI","additional_properties":{},"alignment":"left","content":"<b>Price range: </b>$100-$200 per person, excluding drinks","type":"text"},{"_id":"7KDR7FTFIVH67CZGXGS5WXQMAI","additional_properties":{},"alignment":"left","content":"<b>Hours: </b>11 a.m.-10 p.m. Monday-Friday, 11 a.m.-2:30 p.m. and 4-10 p.m. Saturday-Sunday","type":"text"},{"_id":"EMCZJCVJ75FNXGDUAHF42KEW34","additional_properties":{},"alignment":"left","content":"<b>Accessibility: </b>fully ADA accessible","type":"text"},{"_id":"4H76DQYMDNDQ3MUO22SIVT2V5A","additional_properties":{},"alignment":"left","content":"<b>Parking:</b> valet on-site with $3 fee, not including tip","type":"text"},{"_id":"VQRLQVFYFNF7HFBH2CAFLY725Q","additional_properties":{},"alignment":"left","content":"<b>Nearest MARTA station: </b>none","type":"text"},{"_id":"XHTQ7WX54ZCIVLI2R6YOR4265Y","additional_properties":{},"alignment":"left","content":"<b>Reservations: </b>recommended","type":"text"},{"_id":"BWR4YJLWEFF5BH5DR3E4LXS4B4","additional_properties":{},"alignment":"left","content":"<b>Outdoor dining: </b>none","type":"text"},{"_id":"PPBTC7OALFGRPIWQ4IW4PFBTHU","additional_properties":{},"alignment":"left","content":"<b>Takeout: </b>none","type":"text"},{"_id":"4YW7W6YGP5CXVGJA3TQZJ6L75E","additional_properties":{},"alignment":"left","content":"<b>Address, phone: </b>2827 Peachtree Road, Atlanta. 404-343-1831","type":"text"},{"_id":"VXCOIP3LOVF6VKMZUXWPGTELZU","additional_properties":{},"alignment":"left","content":"<b>Website: </b><a href=\"https://clarkssteak.com/\" target=\"_blank\" rel=\"\" title=\"https://clarkssteak.com/\">clarkssteak.com</a>","type":"text"},{"_id":"XI6HHJXFIFFJ3KK4NCT7IA6FHY","additional_properties":{},"alignment":"left","content":"<i>The Atlanta Journal-Constitution’s dining critics conduct reviews anonymously. Reservations are not made in their name, nor do they provide restaurants with advance notice about their visits. Our critics always make multiple visits, sample the full range of the menu and pay for all of their meals. AJC dining critics wait at least one month after a new restaurant has opened before visiting.</i>","type":"text"}],"credits":{"by":[{"_id":"henri-hollis","type":"author","version":"0.5.8","name":"Henri Hollis","image":{"url":"https://author-service-images-prod-us-east-1.publishing.aws.arc.pub/ajc/HVIOFL5PTZEHVMYL7XAREO5RYE.png","version":"0.5.8"},"description":"Henri Hollis is a restaurant critic and food reporter for The Atlanta Journal-Constitution, where he covers Atlanta’s restaurants, chefs and dining culture. 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","type":"text"},{"_id":"3CRYQJODRVCCNEOHQMOHGF6R2I","additional_properties":{},"content":"The 67-year-old Robinson is the author of “Gullah Home Cooking the Daufuskie Way: Smokin’ Joe Butter Beans, Ol’ ’Fuskie Fried Crab Rice, Sticky-Bush Blackberry Dumpling, and Other Sea Island Favorites” and “Cooking the Gullah Way, Morning, Noon, and Night.” She remains active on Daufuskie Island, which sits just off the South Carolina coast about 10 miles northeast of Savannah. ","type":"text"},{"_id":"OX5C4RYRCBEQ7J57K2F5ZN34Q4","additional_properties":{},"content":"Robinson said she received an email about the James Beard honor just two weeks before the ceremony. At first, she thought that it was “some AI thing.”","type":"text"},{"_id":"FIL44UZ2UBGVJBBRX2ZTLIGLVE","additional_properties":{},"content":"“I went to the moon,” Robinson said of the moment she confirmed that the award was real. 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","type":"text"},{"_id":"K2736MNGLZC6FCDDO23V3XVSH4","additional_properties":{},"content":"Robinson heads the nonprofit <a href=\"https://gullahtours.org/\" target=\"_blank\" rel=\"\">Daufuskie Island Gullah Heritage Society</a>, which operates Gullah Tours. A portion of the proceeds goes to the organization’s mission to help restore old Gullah homes and look after Gullah cemeteries on Daufuskie. ","type":"text"},{"_id":"T7RWMGO7OFCQPFXKPAKL3ECCDU","additional_properties":{},"content":"Robinson will soon make an appearance at the cookbook shop <a href=\"https://www.coastaltableandtalessavannah.com/\" target=\"_blank\" rel=\"\">Coastal Table and Tales</a> in Savannah, but a date has not yet been finalized. ","type":"text"},{"_id":"B4ZRG55QN5D2BDZQG2MRQJLU7E","additional_properties":{},"content":"Robinson said that she is writing a memoir that will be published in 2028. ","type":"text"},{"_id":"66QL7JUQPBAVZNFSQHNBRPDMBY","additional_properties":{},"content":"<i>Gullah Tours, Daufuskie Island, </i><i>South Carolina. 912-604-8210, </i><a href=\"https://gullahtours.org/\" target=\"_blank\" rel=\"\"><i>gullahtours.org</i></a>","type":"text"},{"_id":"C4LQHYMXJVA2PDJLDGJI5D3UHA","additional_properties":{"fullSizeResizeUrl":"/resizer/v2/C4LQHYMXJVA2PDJLDGJI5D3UHA.jpeg?auth=bbb606cdefb25bf553556d75377f90631576baf56e8de44a53405d6d8f91194f","galleries":[],"ingestionMethod":"manual","keywords":[],"mime_type":"image/jpeg","originalName":"PFE_5749 Large.jpeg","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/ajc/C4LQHYMXJVA2PDJLDGJI5D3UHA.jpeg","proxyUrl":"/resizer/v2/C4LQHYMXJVA2PDJLDGJI5D3UHA.jpeg?auth=bbb606cdefb25bf553556d75377f90631576baf56e8de44a53405d6d8f91194f","published":true,"resizeUrl":"/resizer/v2/C4LQHYMXJVA2PDJLDGJI5D3UHA.jpeg?auth=bbb606cdefb25bf553556d75377f90631576baf56e8de44a53405d6d8f91194f","restricted":false,"thumbnailResizeUrl":"/resizer/v2/C4LQHYMXJVA2PDJLDGJI5D3UHA.jpeg?auth=bbb606cdefb25bf553556d75377f90631576baf56e8de44a53405d6d8f91194f&width=300","version":0,"template_id":594},"address":{},"auth":{"1":"bbb606cdefb25bf553556d75377f90631576baf56e8de44a53405d6d8f91194f"},"caption":"The French-influenced menu at Lester's includes fresh local seafood, tinned fish, pate and other items. 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","type":"text"},{"_id":"LN6IHUC2GNBZ7BH3S6Z5HOLKH4","additional_properties":{},"content":"Lester’s and The Douglas are the latest ventures from Obstinate Hospitality Group, the team behind <a href=\"https://www.wildolive.com/\" target=\"_blank\" rel=\"\">Wild Olive</a> on Johns Island, South Carolina, and <a href=\"https://www.theobstinatedaughter.com/\" target=\"_blank\" rel=\"\">The Obstinate Daughter</a> on Sullivan’s Island, South Carolina, near Charleston. ","type":"text"},{"_id":"OJ3GE2CRK5FPXPFP65QFXNANMY","additional_properties":{},"content":"Lester’s, Wild Olive and The Obstinate Daughter are led by Chef Jacques Larson, a semifinalist for the James Beard Foundation’s Best Chefs in America Southeast award in 2019 and Best Chef Southeast award in 2024. 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","type":"text"},{"_id":"FFYF3QFSMFGJFPM46NXTLUDOCM","additional_properties":{},"content":"“I’m a longtime fan of Savannah, and we are thrilled to become a part of the local restaurant scene,” Larson said. “The history of the building, and the city, for that matter, really informed the way we designed the space and the menu. We’ve already felt very welcomed by the local chef and farmer community and look forward to welcoming everyone into our new hospitality concept.”","type":"text"},{"_id":"UUG7U473EZCP5MCRBYBXATHJOI","additional_properties":{},"content":"Lester’s has 42 seats in the dining room, 55 seats on the patio and an eight-seat oyster bar. 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Lester’s dining room is in the building next door to the hotel. Six suites are planned for the floors above the restaurant. ","type":"text"},{"_id":"5XXBHV7DOVBMBBLBWWNC6HFLIQ","additional_properties":{},"content":"Larson also oversees the a la carte breakfast program at The Douglas. ","type":"text"},{"_id":"6UU7M7O6WNFZ7ACTNRNZEBG5MM","additional_properties":{},"content":"Lester’s, which is open seven days a week from 5-10 p.m., operates on a walk-in basis and does not take reservations. Lunch service is slated to begin in the fall. 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","type":"text"},{"_id":"6KK35T77EJACDKCVAJXTFWMLAE","additional_properties":{},"content":"La Vetta, which translates to “the summit,” is the eighth restaurant from <a href=\"\" target=\"_blank\" rel=\"\" title=\"\">Southern Cross Hospitality</a>, the Savannah-based group behind The Collins Quarter, The Collins Quarter at Forsyth, The Deck on Tybee, The Fitzroy, Ukiyo, Doki Doki Ice Creamery and Fishbar, <a href=\"https://www.ajc.com/food-and-dining/2026/01/a-new-live-fire-restaurant-a-celebration-of-brunswick-stew-and-more-from-savannahs-dining-scene/\" target=\"_blank\" rel=\"\">which opened in late 2025</a>.","type":"text"},{"_id":"FL7EH7YO4NHL3AH2HMA6PQ4DMM","additional_properties":{},"content":"Michele Minchillo, who was born and raised in Puglia, Italy, will serve as La Vetta’s executive chef. Minchillo’s restaurant Vitium in Cremona, Italy, received a Michelin star, and he has worked in other kitchens in Italy, New York and Abu Dhabi.","type":"text"},{"_id":"4RDG46CIVZFYTCOBDBEEJBNULA","additional_properties":{},"content":"La Vetta’s menu will rely on seasonal and sustainable ingredients from Georgia farms and coastal fishermen. Dishes will include Merluzzo alla Mediterranea, a roasted cod fillet with an umami-rich Mediterranean dashi and artichokes, and Cacio e Pepe with fresh pasta, red prawns and lime. ","type":"text"},{"_id":"5TIEYVE4CNGTZLVTCZHD24UOHU","additional_properties":{},"content":"“I believed in the team’s vision from day one,” Minchillo said. “Savannah is a city where the culinary scene is booming while staying deeply rooted in culinary tradition. The area has a strong identity, rich flavors and a genuine appreciation for hospitality, making it the ideal home for me.”","type":"text"},{"_id":"R6VHF2DZJ5FDFKY5GL3JUQOOLY","additional_properties":{},"content":"The newly renovated building will also feature the underground cocktail lounge and event space V.","type":"text"},{"_id":"2YHQMADBKVFX3KIDYNHMH2VV2Q","additional_properties":{},"content":"Southern Cross Hospitality owner Anthony Debreceny said the project started in a roundabout way. The group originally planned to open a tapas restaurant in 2021 next door to Collins Quarter on Bull Street, but those plans fell through because of alcohol licensing problems related to proximity to a church. 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Debreceny then found a two-unit space on Broughton that could accommodate much of the equipment that had already been purchased.","type":"text"},{"_id":"NQ6LCU3XWBBHDEWEV47Q5YKCFU","additional_properties":{},"content":"“The original idea was to split the space between the tapas restaurant and another concept, but as the buildout progressed, the two spaces became one,” Debreceny said. “That gave our team the opportunity to rethink the project, and we ultimately landed on an Italian concept that filled a gap we saw in Savannah’s dining scene at the time. 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(Adriana Iris Boatwright for The Atlanta Journal-Constitution)","created_date":"2024-09-02T14:53:38Z","credits":{"by":[{"name":"Adriana Iris Boatwright","type":"author"}]},"distributor":{"category":"wires","mode":"custom","name":"AJC Freelancer"},"geo":{},"height":1333,"image_type":"photograph","last_updated_date":"2024-09-03T18:48:12Z","licensable":false,"owner":{"id":"ajc","sponsored":false},"source":{"name":"AJC Freelancer","source_id":"s3://ajc-arc-photo-integration/Freelancer/240826CrabRiceChefSallieAnnRObinson (18).jpg","source_type":"wires","additional_properties":{"editor":"photo center"},"edit_url":"https://ajc.arcpublishing.com/photo/Q6K5NGVYAUDZT5IF6URDUIFCEU","system":"AJC Freelancer"},"subtitle":"AAJC 091524 Southern Classics Crab Rice","taxonomy":{"associated_tasks":[],"seo_keywords":["AJC Freelancer"]},"type":"image","url":"https://images.ajc.com/resizer/v2/Q6K5NGVYAUDZT5IF6URDUIFCEU.jpg?auth=4d45fd5aff35fa2a66b41e62aa300e1a0484482a0fb828383aa866eddbc73e0a","version":"0.10.9","width":2000,"subtype":"Wires"}},{"canonical_url":"/food-and-dining/2026/07/atlantas-top-summer-food-pop-ups-barbecue-burgers-and-hot-dogs/","canonical_website":"ajc","content_elements":[{"_id":"YMTDUNAUHRHO5FCWGEMF7OANVA","additional_properties":{},"content":"Each week, Punk Foodie highlights Atlanta pop-ups worth catching before they disappear, helping readers find the city’s most interesting chef-driven dining concepts, food trucks, supper clubs and limited-time food events.","type":"text"},{"_id":"AEXXNHR4K5DDZDIEQQVIW6BUUQ","additional_properties":{},"content":"This week, we are highlighting the pop-ups offering<b> </b>some of the city’s most interesting takes on classic summer barbecue, hot dogs and hamburgers.","type":"text"},{"_id":"JUPDKFBKYRD7JHGDHLZBSQWQQI","additional_properties":{},"content":"Barbecue","level":2,"type":"header"},{"_id":"Z5HCIPOJFBGRLIBFRGGVJNW3Z4","additional_properties":{"fullSizeResizeUrl":"/resizer/v2/Z5HCIPOJFBGRLIBFRGGVJNW3Z4.jpg?auth=6af05cef713705848f597bd32c5733e4d2371be1b143fcd37959f18769ffa545","galleries":[],"ingestionMethod":"manual","keywords":[],"mime_type":"image/jpeg","originalName":"Dhaba.jpg","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/ajc/Z5HCIPOJFBGRLIBFRGGVJNW3Z4.jpg","proxyUrl":"/resizer/v2/Z5HCIPOJFBGRLIBFRGGVJNW3Z4.jpg?auth=6af05cef713705848f597bd32c5733e4d2371be1b143fcd37959f18769ffa545","published":true,"resizeUrl":"/resizer/v2/Z5HCIPOJFBGRLIBFRGGVJNW3Z4.jpg?auth=6af05cef713705848f597bd32c5733e4d2371be1b143fcd37959f18769ffa545","restricted":false,"thumbnailResizeUrl":"/resizer/v2/Z5HCIPOJFBGRLIBFRGGVJNW3Z4.jpg?auth=6af05cef713705848f597bd32c5733e4d2371be1b143fcd37959f18769ffa545&width=300","version":0,"template_id":594},"address":{},"alt_text":"A gloved hand slices a smoked brisket with a blackened exterior into thick pieces.","auth":{"1":"6af05cef713705848f597bd32c5733e4d2371be1b143fcd37959f18769ffa545"},"caption":"Dhaba BBQ’s Indo masala brisket (Courtesy of Kishan Patel)","created_date":"2026-06-29T21:11:27Z","credits":{"affiliation":[],"by":[{"byline":"Kishan Patel","name":"Kishan Patel","type":"author"}]},"distributor":{"mode":"reference","reference_id":"8aec2b8c-455c-4816-903d-79fc8fdf8019"},"height":3600,"image_type":"photograph","last_updated_date":"2026-06-29T21:11:27Z","licensable":false,"owner":{"id":"ajc","sponsored":false},"slug":"070126 punk foodie","source":{"name":"AJC","source_type":"staff","additional_properties":{"editor":"photo center"},"edit_url":"https://ajc.arcpublishing.com/photo/Z5HCIPOJFBGRLIBFRGGVJNW3Z4","system":"photo center"},"subtitle":"AAJC 070126 Punk Foodie","taxonomy":{"associated_tasks":[]},"type":"image","url":"https://images.ajc.com/resizer/v2/Z5HCIPOJFBGRLIBFRGGVJNW3Z4.jpg?auth=6af05cef713705848f597bd32c5733e4d2371be1b143fcd37959f18769ffa545","version":"0.10.9","width":2700,"syndication":{}},{"_id":"SXHDL6TCOBG4LNJV6NGU57MLLI","additional_properties":{},"content":"Indo-Texan craft barbecue from Dhaba BBQ","level":2,"type":"header"},{"_id":"IGQMQCXSGNHCHF4DTXKWUYKKTM","additional_properties":{},"content":"<b>Who:</b> Dhaba BBQ (<a href=\"https://www.instagram.com/thedhababbq/\" target=\"_blank\" rel=\"\">@thedhababbq</a>) from Jay Patel. ","type":"text"},{"_id":"XYDYDJ3JXZDKHNEK3SH37XJ6KE","additional_properties":{},"content":"<b>Why you should check them out:</b> Drawing inspiration from the roadside food stalls of India, former vegetarian and self-taught pitmaster Patel uses Dhaba BBQ as a platform to merge his Gujarati Indian heritage with classic Texas craft barbecue techniques,<b> </b>using 24-hour marinades and wood-fired smoke to<b> </b>reimagine traditional Indian flavor profiles. You will often find long lines at his pop-ups, with each serving as a sort of laboratory where he typically debuts at least one new concept. Some of the dishes that have come out of the Dhaba ‘lab’ are Indo masala brisket, tamarind buffalo wings, Indian-spiced Chicago Italian beef, tikka pulled pork sando and honey masala burnt end sando.","type":"text"},{"_id":"K563QGH4ABAYJAOTDJ3O2O3T5I","additional_properties":{},"content":"<b>Where you can find them:</b> Patel regularly pops up around Atlanta at Minhwa Spirits (<a href=\"https://www.instagram.com/minhwaspirits/\" target=\"_blank\" rel=\"\">@minhwaspirits</a>), Smyrna Stout Brothers (<a href=\"https://www.instagram.com/smyrnastoutbrothers/\" target=\"_blank\" rel=\"\">@smyrnastoutbrothers</a>) and other spots.","type":"text"},{"_id":"AOEFNGWKCBFV5CDGIR6MEGRFJM","additional_properties":{"fullSizeResizeUrl":"/resizer/v2/AOEFNGWKCBFV5CDGIR6MEGRFJM.jpg?auth=5a51d2f29883e6ffae7e13de015c82dc1f76b02320a3378313fb9d86dd32a0a1","galleries":[],"ingestionMethod":"manual","keywords":[],"mime_type":"image/jpeg","originalName":"Keenan's.jpg","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/ajc/AOEFNGWKCBFV5CDGIR6MEGRFJM.jpg","proxyUrl":"/resizer/v2/AOEFNGWKCBFV5CDGIR6MEGRFJM.jpg?auth=5a51d2f29883e6ffae7e13de015c82dc1f76b02320a3378313fb9d86dd32a0a1","published":true,"resizeUrl":"/resizer/v2/AOEFNGWKCBFV5CDGIR6MEGRFJM.jpg?auth=5a51d2f29883e6ffae7e13de015c82dc1f76b02320a3378313fb9d86dd32a0a1","restricted":false,"takenOn":"2024-04-13T19:01:02Z","thumbnailResizeUrl":"/resizer/v2/AOEFNGWKCBFV5CDGIR6MEGRFJM.jpg?auth=5a51d2f29883e6ffae7e13de015c82dc1f76b02320a3378313fb9d86dd32a0a1&width=300","version":6,"template_id":594,"alt_text":"A man extends a tray towards the camera. The tray is covered in paper labeled with the Kennan's logo. It contains brisket, ribs, smoked meat and potatoes and is garnished with pickle slices and pickled red onions.","link":""},"address":{},"alt_text":"A man extends a tray towards the camera. The tray is covered in paper labeled with the Kennan's logo. It contains brisket, ribs, smoked meat and potatoes and is garnished with pickle slices and pickled red onions.","auth":{"1":"5a51d2f29883e6ffae7e13de015c82dc1f76b02320a3378313fb9d86dd32a0a1"},"caption":"Keenan's Pit Bar-B-Que's platter with sliced prime brisket, St. Louis pork ribs, chicken wings and Carolina pulled pork. (Courtesy of Kelly Tran Photography)","created_date":"2026-06-09T17:00:58Z","credits":{"by":[{"byline":"Kelly Tran Photography","name":"Kelly Tran Photography","type":"author"}]},"distributor":{"mode":"reference","reference_id":"8aec2b8c-455c-4816-903d-79fc8fdf8019"},"geo":{},"height":1826,"image_type":"photograph","last_updated_date":"2026-06-29T21:13:00Z","licensable":false,"owner":{"id":"ajc","sponsored":false},"slug":"AAJC 070126 punk foodie","source":{"name":"AJC","source_type":"staff","additional_properties":{"editor":"photo center"},"edit_url":"https://ajc.arcpublishing.com/photo/AOEFNGWKCBFV5CDGIR6MEGRFJM","system":"photo center"},"subtitle":"AAJC 070126 punk foodie","taxonomy":{"associated_tasks":[]},"type":"image","url":"https://images.ajc.com/resizer/v2/AOEFNGWKCBFV5CDGIR6MEGRFJM.jpg?auth=5a51d2f29883e6ffae7e13de015c82dc1f76b02320a3378313fb9d86dd32a0a1","version":"0.10.9","width":2739,"syndication":{}},{"_id":"BL5GSP6YIBA6JCRJPW6N6VHG4A","additional_properties":{},"content":"Small-batch multiregional barbecue from Keenan’s Pit Bar-B-Que","level":2,"type":"header"},{"_id":"QEWTDYQ5U5HMXORKYJSWGTJGPE","additional_properties":{},"content":"<b>Who</b>: Keenan’s Pit Bar-B-Que (<a href=\"https://www.instagram.com/keenans_pit_bbq/\" target=\"_blank\" rel=\"\">@keenans_pit_bbq</a>) from Brian Keenan.","type":"text"},{"_id":"G672DI7BUVAN3AWZGATIZTFMUI","additional_properties":{},"content":"<b>Why you should check them out:</b> Keenan launched one of the first barbecue pop-ups in the Atlanta metro area in 2013 before opening his<b> </b>Meating Street BBQ brick-and-mortar, and eventually starting Keenan’s Pit Bar-B-Que pop-ups in 2020. He avoids limiting himself to a single regional tradition, instead creating a comprehensive American barbecue experience. He pays homage to the greats such as Texas brisket, St. Louis-style ribs and pulled pork, adding his own spin with his smoking process that uses a mix of cherry, fruit and oak woods. To guarantee the highest level of quality, Keenan operates on a small-batch scale, personally cooking every single item himself, including his own original-recipe<b> </b>side dishes.","type":"text"},{"_id":"GGWTGIAJ4ZCOTJHG7W5BH2DIR4","additional_properties":{},"content":"<b>Where you can find them:</b> Keenan regularly pops up in Roswell at Variant Brewing, Oak Street Bottle Shop and other spots. To stay up to date on his upcoming events, get on his mailing list by sending him a direct message on Instagram.","type":"text"},{"_id":"XGFZR6UDVRAMXNDGYSIX4YM674","additional_properties":{"fullSizeResizeUrl":"/resizer/v2/XGFZR6UDVRAMXNDGYSIX4YM674.JPG?auth=dfd05b3268df043359bd579ed30a8e9c9e020541108e29bb5b166ace689f587e","galleries":[],"ingestionMethod":"manual","keywords":[],"mime_type":"image/jpeg","originalName":"Springfield.JPG","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/ajc/XGFZR6UDVRAMXNDGYSIX4YM674.JPG","proxyUrl":"/resizer/v2/XGFZR6UDVRAMXNDGYSIX4YM674.JPG?auth=dfd05b3268df043359bd579ed30a8e9c9e020541108e29bb5b166ace689f587e","published":true,"resizeUrl":"/resizer/v2/XGFZR6UDVRAMXNDGYSIX4YM674.JPG?auth=dfd05b3268df043359bd579ed30a8e9c9e020541108e29bb5b166ace689f587e","restricted":false,"thumbnailResizeUrl":"/resizer/v2/XGFZR6UDVRAMXNDGYSIX4YM674.JPG?auth=dfd05b3268df043359bd579ed30a8e9c9e020541108e29bb5b166ace689f587e&width=300","version":2,"template_id":594},"address":{},"auth":{"1":"dfd05b3268df043359bd579ed30a8e9c9e020541108e29bb5b166ace689f587e"},"caption":"Springfield BBQ’s beef brisket, pork spareribs, black-eyed pea gumbo, deviled egg potato salad, and house pickles and sauces. (Courtesy of Springfield BBQ)","created_date":"2026-03-17T13:58:32Z","credits":{"by":[{"byline":"Handout","name":"Handout","type":"author"}]},"distributor":{"mode":"reference","reference_id":"8aec2b8c-455c-4816-903d-79fc8fdf8019"},"geo":{},"height":938,"image_type":"photograph","last_updated_date":"2026-06-29T20:44:45Z","licensable":false,"owner":{"id":"ajc","sponsored":false},"slug":"AAJC 070126 punk foodie","source":{"name":"AJC","source_type":"staff","additional_properties":{"editor":"photo center"},"edit_url":"https://ajc.arcpublishing.com/photo/XGFZR6UDVRAMXNDGYSIX4YM674","system":"photo center"},"subtitle":"AAJC 070126 punk foodie","taxonomy":{"associated_tasks":[]},"type":"image","url":"https://images.ajc.com/resizer/v2/XGFZR6UDVRAMXNDGYSIX4YM674.JPG?auth=dfd05b3268df043359bd579ed30a8e9c9e020541108e29bb5b166ace689f587e","version":"0.10.9","width":1179},{"_id":"AMZJVKIALJB2BPFENAXETDSJBM","additional_properties":{},"content":"Texas-style barbecue from Springfield BBQ","level":2,"type":"header"},{"_id":"2BNWDLXZYRFOLKGA5AJIE6IFRQ","additional_properties":{},"content":"<b>Who:</b> Springfield BBQ Co. (<a href=\"https://www.instagram.com/springfieldbbqco/\" target=\"_blank\" rel=\"\">@springfieldbbqco</a>) from Mark Springfield.","type":"text"},{"_id":"7VR4OV5RGVC33JH6C3EVVT4KFY","additional_properties":{},"content":"<b>Why you should check them out:</b> Popping up since 2023, former DAS BBQ pitmaster Springfield has built a following around Roswell with his blend of American South and Texas barbecue traditions. The menu varies, but look for dishes like Cajun mop pulled pork, pit-smoked bologna, pimento mac and cheese, and kimchi collard greens, as well as items like beef brisket, spare ribs, jalapeno jack sausage, deviled egg potato salad and salted caramel banana pudding.","type":"text"},{"_id":"FPC2UK2WCBEXVPB6YZIKY7ZAVI","additional_properties":{},"content":"<b>Where you might find them:</b> Springfield regularly pops up around the Roswell area. You can frequently find him at Variant Brewing (<a href=\"https://www.instagram.com/variantbrewingcompany/\" target=\"_blank\" rel=\"\">@variantbrewingcompany</a>), including July 4 at noon, where his full spread will often sell out in a couple of hours. Additionally, he makes appearances every couple of weeks at the Roswell Farmers Market (<a href=\"https://www.instagram.com/roswellfarmersmarket/\" target=\"_blank\" rel=\"\">@roswellfarmersmarket</a>) with breakfast sandwiches and take-home barbecue. He also pops up at Deep Roots Wine Market (<a href=\"https://www.instagram.com/deeprootswinemkt/\" target=\"_blank\" rel=\"\">@deeprootswinemkt</a>) every third Thursday of the month through November for Alive Roswell, with smoked brisket cheeseburgers, sausages and smoked tacos filled with chicken or pork. Springfield maintains a list of upcoming events on his <a href=\"https://www.springfieldbbqco.com/upcoming-events\" target=\"_blank\" rel=\"\">website</a>. ","type":"text"},{"_id":"ZSLBSRGMRZGM3JQFMQO3WAAGVA","additional_properties":{},"content":"Want more options for barbecue? We also like Stan’s Smoke Signals BBQ (<a href=\"https://www.instagram.com/stanssmokesignals/\" target=\"_blank\" rel=\"\">@stanssmokesignals</a>) for fall-from-the-bone ribs, Odoms &amp; Sons BBQ (<a href=\"https://www.instagram.com/odomsandsonsbbq/\" target=\"_blank\" rel=\"\">@odomsandsonsbbq</a>) for oxtails and Jimmie’s Jerk BBQ (<a href=\"https://www.instagram.com/jerkbbqatl/\" target=\"_blank\" rel=\"\">@jerkbbqatl</a>) for American<b>-</b>influenced jerk flavors.","type":"text"},{"_id":"HM2SBXXKRVBHDNTO7IQLDKUEVY","additional_properties":{},"content":"Burgers","level":2,"type":"header"},{"_id":"QMRJ7NKUPVGPRGVZIEBTJP4Z64","additional_properties":{"fullSizeResizeUrl":"/resizer/v2/QMRJ7NKUPVGPRGVZIEBTJP4Z64.jpg?auth=42e41d86b465cd34f395a7c015625e739935db7d998fc4f96076124187c457ee","galleries":[],"ingestionMethod":"manual","keywords":[],"mime_type":"image/jpeg","originalName":"Misfitsss.jpg","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/ajc/QMRJ7NKUPVGPRGVZIEBTJP4Z64.jpg","proxyUrl":"/resizer/v2/QMRJ7NKUPVGPRGVZIEBTJP4Z64.jpg?auth=42e41d86b465cd34f395a7c015625e739935db7d998fc4f96076124187c457ee","published":true,"resizeUrl":"/resizer/v2/QMRJ7NKUPVGPRGVZIEBTJP4Z64.jpg?auth=42e41d86b465cd34f395a7c015625e739935db7d998fc4f96076124187c457ee","restricted":false,"thumbnailResizeUrl":"/resizer/v2/QMRJ7NKUPVGPRGVZIEBTJP4Z64.jpg?auth=42e41d86b465cd34f395a7c015625e739935db7d998fc4f96076124187c457ee&width=300","version":3,"template_id":594},"address":{},"alt_text":"A hand holds an overly thick burger patty on a smooth bun. The burger is made from brisket and seasoned with peppercorns. Melted cheese drapes the top. It has pickle slices and a sauce on top of the patty as well.","auth":{"1":"42e41d86b465cd34f395a7c015625e739935db7d998fc4f96076124187c457ee"},"caption":"Misfitsss BBQ’s smoked brisket burger. (Courtesy of Misfitsss BBQ)","created_date":"2026-05-19T01:21:39Z","credits":{"by":[{"byline":"Handout","name":"Handout","type":"author"}]},"distributor":{"mode":"reference","reference_id":"8aec2b8c-455c-4816-903d-79fc8fdf8019"},"geo":{},"height":5760,"image_type":"photograph","last_updated_date":"2026-06-29T21:18:24Z","licensable":false,"owner":{"id":"ajc","sponsored":false},"slug":"AAJC 070126 punk foodie","source":{"name":"AJC","source_type":"staff","additional_properties":{"editor":"photo center"},"edit_url":"https://ajc.arcpublishing.com/photo/QMRJ7NKUPVGPRGVZIEBTJP4Z64","system":"photo center"},"subtitle":"AAJC 070126 punk foodie","taxonomy":{"associated_tasks":[]},"type":"image","url":"https://images.ajc.com/resizer/v2/QMRJ7NKUPVGPRGVZIEBTJP4Z64.jpg?auth=42e41d86b465cd34f395a7c015625e739935db7d998fc4f96076124187c457ee","version":"0.10.9","width":4337,"syndication":{}},{"_id":"NS6EGGCQV5CIHM6WIODEX5BYXI","additional_properties":{},"content":"Smoked brisket burgers from Misfitsss BBQ","level":2,"type":"header"},{"_id":"65FW5X3PHVAITANK7PXP3J4E5Y","additional_properties":{},"content":"<b>Who</b>: Misfitsss BBQ (<a href=\"https://www.instagram.com/misfitsssbbq/\" target=\"_blank\" rel=\"\">@misfitsssbbq</a>) from Bryan Hull and Tyler Heath.","type":"text"},{"_id":"JE6RESWM7JBI3NTZWAUCLNVP4E","additional_properties":{},"content":"<b>Why you should check them out:</b> Misfitsss BBQ is an Atlanta-inspired craft barbecue pop-up that, if you’re lucky, will also serve a smoked burger. Inspired by the famous smoked brisket burger from LeRoy and Lewis Barbecue<b> </b>in Austin, Texas. To craft the burger, Hull and Heath coarsely grind — twice — the leftover pieces of meat and fat trimmed from either a brisket or shoulder clod, then form thick 8-ounce patties, which are rolled in a house-made all-purpose rub and 16-mesh pepper and smoked for two hours. After chilling overnight, the patties are seared on a flat top to medium-rare for a crispy, peppery crust and smoky, juicy interior. The burger is finished with American cheese, house-made bread-and-butter pickles and a special sauce.","type":"text"},{"_id":"B3SK747ZAJBQ5BJXQKPZGB4SZU","additional_properties":{},"content":"<b>Where you might find them:</b> You will find Misfitsss BBQ<b> </b>popping up most Saturdays at Round Trip Brewing (<a href=\"https://www.instagram.com/roundtripbeer/\" target=\"_blank\" rel=\"\">@roundtripbeer</a>) in Underwood Hills, as well as select dates at Stout Brothers Smyrna (<a href=\"https://www.instagram.com/smyrnastoutbrothers/\" target=\"_blank\" rel=\"\">@smyrnastoutbrothers</a>) and Minhwa Spirits (<a href=\"https://www.instagram.com/minhwaspirits/\" target=\"_blank\" rel=\"\">@minhwaspirits</a>) in Doraville. Before heading to one of their pop-ups, check their Instagram to see if the burger is on the menu (it is on July 3). ","type":"text"},{"_id":"K2AHTVFBR5C2ZDOJ4456UH5VTA","additional_properties":{"nofollow":false,"openInNewTab":true,"selectedStory":false,"sponsored":false},"content":"8 Atlanta burger pop-ups you can’t miss as summer approaches","type":"interstitial_link","url":"https://www.ajc.com/food-and-dining/2026/05/8-atlanta-burger-pop-ups-you-cant-miss-as-summer-approaches/"},{"_id":"E6MU5WVYERF3DN3CYFMUHD4P3E","additional_properties":{"fullSizeResizeUrl":"/resizer/v2/E6MU5WVYERF3DN3CYFMUHD4P3E.jpg?auth=eded54c8243850597db4019999048fc1d883483b320577b1511ba5dec3b28b8e","galleries":[],"ingestionMethod":"manual","keywords":[],"mime_type":"image/jpeg","originalName":"Sadboy Burgers Shain Wancio.jpg","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/ajc/E6MU5WVYERF3DN3CYFMUHD4P3E.jpg","proxyUrl":"/resizer/v2/E6MU5WVYERF3DN3CYFMUHD4P3E.jpg?auth=eded54c8243850597db4019999048fc1d883483b320577b1511ba5dec3b28b8e","published":true,"resizeUrl":"/resizer/v2/E6MU5WVYERF3DN3CYFMUHD4P3E.jpg?auth=eded54c8243850597db4019999048fc1d883483b320577b1511ba5dec3b28b8e","restricted":false,"thumbnailResizeUrl":"/resizer/v2/E6MU5WVYERF3DN3CYFMUHD4P3E.jpg?auth=eded54c8243850597db4019999048fc1d883483b320577b1511ba5dec3b28b8e&width=300","usage_instructions":"FBMD0f00075a010000cc3d0000efdf000069fa0000d719010037c70100d394020055e10200","version":1,"template_id":594},"address":{},"alt_text":"A very large smash burger that comes out about an inch beyond the edges of its sesame seed bun is shown on a checkerboard paper. It has cheese and a spiral of mustard peeking out from the top bun.","auth":{"1":"eded54c8243850597db4019999048fc1d883483b320577b1511ba5dec3b28b8e"},"caption":"Sad Boy's Oklahoma-style smashburger. (Courtesy of Sad Boy Burger Shop).","created_date":"2026-05-19T01:21:38Z","credits":{"by":[{"byline":"Handout","name":"Handout","type":"author"}]},"distributor":{"mode":"reference","reference_id":"8aec2b8c-455c-4816-903d-79fc8fdf8019"},"geo":{},"height":737,"image_type":"photograph","last_updated_date":"2026-06-29T21:15:03Z","licensable":false,"owner":{"id":"ajc","sponsored":false},"slug":"052026 punk foodie","source":{"name":"AJC","source_type":"staff","additional_properties":{"editor":"photo center"},"edit_url":"https://ajc.arcpublishing.com/photo/E6MU5WVYERF3DN3CYFMUHD4P3E","system":"photo center"},"subtitle":"AAJC 052026 punk foodie","taxonomy":{"associated_tasks":[]},"type":"image","url":"https://images.ajc.com/resizer/v2/E6MU5WVYERF3DN3CYFMUHD4P3E.jpg?auth=eded54c8243850597db4019999048fc1d883483b320577b1511ba5dec3b28b8e","version":"0.10.9","width":1080,"syndication":{}},{"_id":"AYJMSFDIXRHM3FEPU5FEDX3KWU","additional_properties":{},"content":"Oklahoma-style onion smashburgers from Sad Boy","level":2,"type":"header"},{"_id":"CXECCLNGOZF6XJW2XI6GVNOSGM","additional_properties":{},"content":"<b>Who</b>: Sad Boy Burger Shop (<a href=\"https://www.instagram.com/sadboyburgershop/\" target=\"_blank\" rel=\"\">@sadboyburgershop</a>) from Shain and Katharine Wancio.","type":"text"},{"_id":"F7GKJCUXVFDUHIGL3JVPOIZER4","additional_properties":{},"content":"<b>Why you should check them out:</b> Sad Boy is a pop-up that specializes in Oklahoma-style onion burgers. The duo keeps their offerings intentionally simple with a hyperfocused menu that serves just three burgers and bagged chips. To build their Sad Boy signature burger, they use a 70/30 beef blend that can be cooked without added fats or oils. Following the Oklahoma style, the team smashes Vidalia onions directly into the beef, making the patties superthin, then tops them with brown mustard, American cheese and pickles. The creation is served on a steamed Big Marty’s sesame seed bun.","type":"text"},{"_id":"SJNB6G5FZRD2JEQPLM7X7FCDMI","additional_properties":{},"content":"<b>Where you will find them:</b> You can find Sad Boy popping up on Fridays at Stout Brothers Smyrna, except for Friday, July 3.","type":"text"},{"_id":"ZFI2NTNSS5HFBICJTAOP27AKFY","additional_properties":{"fullSizeResizeUrl":"/resizer/v2/ZFI2NTNSS5HFBICJTAOP27AKFY.jpeg?auth=a197131b662fd797debfb30fd1fb2f30053e910e75e39909b7e2ef76c202aea2","galleries":[],"ingestionMethod":"manual","keywords":[],"mime_type":"image/jpeg","originalName":"Dr. Smashburger.jpeg","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/ajc/ZFI2NTNSS5HFBICJTAOP27AKFY.jpeg","proxyUrl":"/resizer/v2/ZFI2NTNSS5HFBICJTAOP27AKFY.jpeg?auth=a197131b662fd797debfb30fd1fb2f30053e910e75e39909b7e2ef76c202aea2","published":true,"resizeUrl":"/resizer/v2/ZFI2NTNSS5HFBICJTAOP27AKFY.jpeg?auth=a197131b662fd797debfb30fd1fb2f30053e910e75e39909b7e2ef76c202aea2","restricted":false,"thumbnailResizeUrl":"/resizer/v2/ZFI2NTNSS5HFBICJTAOP27AKFY.jpeg?auth=a197131b662fd797debfb30fd1fb2f30053e910e75e39909b7e2ef76c202aea2&width=300","version":3,"template_id":594},"address":{},"alt_text":"Two burger patties are on a smooth bun. An impossible amount of at least two different kinds of cheeses is oozing out of the bun and off the burger.","auth":{"1":"a197131b662fd797debfb30fd1fb2f30053e910e75e39909b7e2ef76c202aea2"},"caption":"Dr. Smash Burgers’ OG double smashburger. (Courtesy of Dr. Smash Burgers).","created_date":"2026-05-19T01:21:39Z","credits":{"by":[{"byline":"Handout","name":"Handout","type":"author"}]},"distributor":{"mode":"reference","reference_id":"8aec2b8c-455c-4816-903d-79fc8fdf8019"},"geo":{},"height":2016,"image_type":"photograph","last_updated_date":"2026-06-30T18:37:00Z","licensable":false,"owner":{"id":"ajc","sponsored":false},"slug":"AAJC 070126 punk foodie","source":{"name":"AJC","source_type":"staff","additional_properties":{"editor":"photo center"},"edit_url":"https://ajc.arcpublishing.com/photo/ZFI2NTNSS5HFBICJTAOP27AKFY","system":"photo center"},"subtitle":"AAJC 070126 punk foodie","taxonomy":{"associated_tasks":[]},"type":"image","url":"https://images.ajc.com/resizer/v2/ZFI2NTNSS5HFBICJTAOP27AKFY.jpeg?auth=a197131b662fd797debfb30fd1fb2f30053e910e75e39909b7e2ef76c202aea2","version":"0.10.9","width":1512,"syndication":{}},{"_id":"N7W5DTM3UVB7ZFPV5YTKJVL5XU","additional_properties":{},"content":"ATL Burger Week-winning smashburgers from Dr. Smash Burgers","level":2,"type":"header"},{"_id":"XBYYIURGSFFB3OMPAK46NADT3Q","additional_properties":{},"content":"<b>Who</b>: Dr. Smash Burgers (<a href=\"https://www.instagram.com/dr.smash_burgers/\" target=\"_blank\" rel=\"\">@dr.smash_burgers</a>) from Jef Cruz.","type":"text"},{"_id":"GZQHD62UPBCK5GWVV7HFAQDB6Y","additional_properties":{},"content":"<b>Why you should check them out:</b> After researching burgers from Georgia to Boston, Cruz spent months refining the process and recipe behind his smashburgers, which includes grinding his own blend of Angus beef in-house and smashing every burger fresh to order. He says the star burger is the OG double burger, made with two Angus beef patties, American cheese, seasoned sautéed onions, Dr. Smash seasoning and his homemade BBL sauce on a soft potato bun. Worth noting: Dr. Smash Burgers was recently announced as Creative Loafing’s 2026 ATL Burger Week winner.","type":"text"},{"_id":"HVN5ZRU6IBEYDG2EJX5DRR5YDE","additional_properties":{},"content":"<b>Where you will find them:</b> You can find Dr. Smash Burgers popping up at Outrun Brewing (<a href=\"https://www.instagram.com/outrunbrewingco/\" target=\"_blank\" rel=\"\">@outrunbrewingco</a>) in Stone Mountain, Slow Pour Brewing (<a href=\"https://www.instagram.com/slowpourbrewing/\" target=\"_blank\" rel=\"\">@slowpourbrewing</a>) in Lawrenceville and other spots.","type":"text"},{"_id":"4DL6HZ4GPVDUJGX27ISDKRDBKY","additional_properties":{},"content":"Want more options for burgers? Try<b> </b>Camburger (<a href=\"https://www.instagram.com/camburgeratl/\" target=\"_blank\" rel=\"\">@camburgeratl</a>), which we will feature next week.","type":"text"},{"_id":"4NCALG4XXFEWHHCPVETNVLEGP4","additional_properties":{},"content":"Hot dogs","level":2,"type":"header"},{"_id":"VY4O25YISNE4ZEC2BKSWDPWAYI","additional_properties":{"fullSizeResizeUrl":"/resizer/v2/VY4O25YISNE4ZEC2BKSWDPWAYI.jpg?auth=2f8b654ab2f85b1001e2d29412abe07fa52cf45d11f0f79cb118baa44b60f24b","galleries":[],"ingestionMethod":"manual","keywords":[],"mime_type":"image/jpeg","originalName":"Carrot Dog LA Dog credit Tolli Marie.jpg","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/ajc/VY4O25YISNE4ZEC2BKSWDPWAYI.jpg","proxyUrl":"/resizer/v2/VY4O25YISNE4ZEC2BKSWDPWAYI.jpg?auth=2f8b654ab2f85b1001e2d29412abe07fa52cf45d11f0f79cb118baa44b60f24b","published":true,"resizeUrl":"/resizer/v2/VY4O25YISNE4ZEC2BKSWDPWAYI.jpg?auth=2f8b654ab2f85b1001e2d29412abe07fa52cf45d11f0f79cb118baa44b60f24b","restricted":false,"thumbnailResizeUrl":"/resizer/v2/VY4O25YISNE4ZEC2BKSWDPWAYI.jpg?auth=2f8b654ab2f85b1001e2d29412abe07fa52cf45d11f0f79cb118baa44b60f24b&width=300","version":3,"template_id":594},"address":{},"alt_text":"The photo looks just like a traditional hot dog in a bun, garnished with mustard, ketchup and a white sauce, and served with dipping sauces and potato chips on the side. But instead of the hot dog, a marinated carrot is inside the bun.","auth":{"1":"2f8b654ab2f85b1001e2d29412abe07fa52cf45d11f0f79cb118baa44b60f24b"},"caption":"Carrot Dog’s LA Dog with \"bacon,\" grilled onions and peppers. (Courtesy of Tolli Marie)","created_date":"2026-03-30T15:24:11Z","credits":{"by":[{"byline":"Tolli Marie","name":"Tolli Marie","type":"author"}]},"distributor":{"mode":"reference","reference_id":"8aec2b8c-455c-4816-903d-79fc8fdf8019"},"geo":{},"height":2098,"image_type":"photograph","last_updated_date":"2026-06-29T20:36:20Z","licensable":false,"owner":{"id":"ajc","sponsored":false},"slug":"AAJC 060126 punk foodie","source":{"name":"AJC","source_type":"staff","additional_properties":{"editor":"photo center"},"edit_url":"https://ajc.arcpublishing.com/photo/VY4O25YISNE4ZEC2BKSWDPWAYI","system":"photo center"},"subtitle":"AAJC 060126 punk foodie","taxonomy":{"associated_tasks":[]},"type":"image","url":"https://images.ajc.com/resizer/v2/VY4O25YISNE4ZEC2BKSWDPWAYI.jpg?auth=2f8b654ab2f85b1001e2d29412abe07fa52cf45d11f0f79cb118baa44b60f24b","version":"0.10.9","width":1679,"syndication":{}},{"_id":"X7KLOLE7JRB6ZFBR6V7VR2BIOE","additional_properties":{},"content":"Regional vegan dogs from Carrot Dog","level":2,"type":"header"},{"_id":"SKYQEOO54RHODOMCE5OFQAKGPA","additional_properties":{},"content":"<b>Who</b>: Carrot Dog (<a href=\"https://www.instagram.com/carrotdogatl/\" target=\"_blank\" rel=\"\">@carrotdogatl</a>) from Kemi Bennings.","type":"text"},{"_id":"2OHL3UG4EVEQPLOT2Q2IHPSIEQ","additional_properties":{},"content":"<b>Why you should check them out:</b> Bennings spent years creating a vegan hot dog substitute from whole organic carrots. To re-create the texture and taste of a meat hot dog, she marinates carrots in a brine of about 16 spices and then grills them. Carrot Dog first popped up in 2019 at pop-up incubator We Suki Suki, later at the Window, and has recently moved into a permanent space at Pittsburgh Yards. Bennings provides a wide variety of carrot dogs representing the hot dog styles of various regions, including the ATL (mustard, vegan chili, slaw), the LA Dog (vegan bacon, grilled onions, red and green peppers, jalapenos, mustard, ketchup, vegan mayo), and the Chitown (mustard, Chicago-style relish, onions, tomatoes, sport peppers, dill spear, poppy seeds, celery salt).","type":"text"},{"_id":"RV6I7JNN5RC7JJIFBCLLVFGPFU","additional_properties":{},"content":"<b>Where you will find them:</b> 11:30 a.m.-6 p.m. Wednesday-Saturday, the Container Courtyard at Pittsburgh Yards (<a href=\"https://www.instagram.com/pittsburghyards/\" target=\"_blank\" rel=\"\">@pittsburghyards</a>), 352 University Ave. SW., Pittsburgh. Hours may vary and are posted on Carrot Dog’s Instagram page. ","type":"text"},{"_id":"YO4KGHTMFRCDFILMAHCQQSKBIU","additional_properties":{},"content":"","level":2,"type":"header"},{"_id":"OGA3MYESDJDEPIQG7PUL7SKSSA","additional_properties":{},"content":"","type":"text"},{"_id":"GLED6OOD75DQZLTLOCXYM2RQUU","additional_properties":{},"content":"Creative, elevated dogs from Pepper’s Hot Dogs","level":2,"type":"header"},{"_id":"6AYVZI52GFBUTL3LCFSRGSOX7U","additional_properties":{},"content":"<b>Who</b>: Pepper’s Hot Dogs (<a href=\"https://www.instagram.com/peppershotdogs/\" target=\"_blank\" rel=\"\">@peppershotdogs</a>) from Tarina Hodges.","type":"text"},{"_id":"IPENHVIQCBBCBAQ7RVLWI7NU4I","additional_properties":{},"content":"<b>Why you should check them out:</b> With Pepper’s, named after her dog, Hodges draws directly on her love of eating hot dogs as a child. She spent several years popping up before landing<b> </b>this brick-and-mortar in 2025. The foundation of her elevated concept is that the hot dog serves as a<b> </b>canvas for bold and creative ingredient profiles. When popping up at the Punk Foodie stall several years ago, she always kept a notebook on hand to jot down her latest culinary ideas. The menu is full of options, many of which are Hodges‘ creations, including the classic dog (raw onions, relish), chili + cheese (turkey chili, house blend cheese), red dawg (turkey chili, cheddar and jack cheeses, raw onions, garlic aioli, spicy mustard) and PPP (Pepper’s pizza party) (herb garlic aioli, marinara sauce, mozzarella, pepperoni). All dogs come on a Martin potato roll with a choice of Angus<b> </b>beef, chicken sausage and vegetarian wieners.","type":"text"},{"_id":"WOZKVPATFRAJ3GGY4BTFQEVXGI","additional_properties":{},"content":"<b>Where you will find them:</b> 10 a.m.-3 p.m. Monday-Friday, FlatironCity (<a href=\"https://www.instagram.com/flatironcity/\" target=\"_blank\" rel=\"\">@flatironcity</a>). 84 Peachtree St. NW, downtown. And during events at Truist Park (@truistpark) year-round. 755 Battery Ave. SE, near sections 152—156, Cumberland.","type":"text"},{"_id":"I7JV26KJVNG77ADVCNIH7Q2XKM","additional_properties":{"fullSizeResizeUrl":"/resizer/v2/I7JV26KJVNG77ADVCNIH7Q2XKM.jpg?auth=05313fe2241233cf532119744102a9982b062f0324f929496792e3f10b481901","galleries":[],"ingestionMethod":"manual","keywords":[],"mime_type":"image/jpeg","originalName":"Tony's.jpg","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/ajc/I7JV26KJVNG77ADVCNIH7Q2XKM.jpg","proxyUrl":"/resizer/v2/I7JV26KJVNG77ADVCNIH7Q2XKM.jpg?auth=05313fe2241233cf532119744102a9982b062f0324f929496792e3f10b481901","published":true,"resizeUrl":"/resizer/v2/I7JV26KJVNG77ADVCNIH7Q2XKM.jpg?auth=05313fe2241233cf532119744102a9982b062f0324f929496792e3f10b481901","restricted":false,"thumbnailResizeUrl":"/resizer/v2/I7JV26KJVNG77ADVCNIH7Q2XKM.jpg?auth=05313fe2241233cf532119744102a9982b062f0324f929496792e3f10b481901&width=300","version":0,"template_id":594},"address":{},"alt_text":"A hot dog on a sesame seed bun is loaded with a pickle spear, jalapeno peppers, yellow mustard and relish. French fries are next to the hot dog, both of which are on a wood-colored plate.","auth":{"1":"05313fe2241233cf532119744102a9982b062f0324f929496792e3f10b481901"},"caption":"Tony’s ATL’s Chicago dog. (Courtesy of Paula Harding)","created_date":"2026-06-29T21:31:41Z","credits":{"affiliation":[],"by":[{"byline":"Paula Harding Photography","name":"Paula Harding Photography","type":"author"}]},"distributor":{"mode":"reference","reference_id":"8aec2b8c-455c-4816-903d-79fc8fdf8019"},"height":5051,"image_type":"photograph","last_updated_date":"2026-06-29T21:31:41Z","licensable":false,"owner":{"id":"ajc","sponsored":false},"slug":"AAJC 070126 punk foodie","source":{"name":"AJC","source_type":"staff","additional_properties":{"editor":"photo center"},"edit_url":"https://ajc.arcpublishing.com/photo/I7JV26KJVNG77ADVCNIH7Q2XKM","system":"photo center"},"subtitle":"AAJC 070126 punk foodie","taxonomy":{"associated_tasks":[]},"type":"image","url":"https://images.ajc.com/resizer/v2/I7JV26KJVNG77ADVCNIH7Q2XKM.jpg?auth=05313fe2241233cf532119744102a9982b062f0324f929496792e3f10b481901","version":"0.10.9","width":3367,"syndication":{}},{"_id":"LJHQHNPJ5JC23KXHFQIOJOZD6M","additional_properties":{},"content":"Chicago-style dogs from Tony’s ATL","level":2,"type":"header"},{"_id":"PI2JG42X3JFJDH32XFI5AF6GKI","additional_properties":{},"content":"<b>Who: Tony’s ATL (</b><a href=\"https://www.instagram.com/tonys_atl/\" target=\"_blank\" rel=\"\"><b>@tonys_atl</b></a><b>) from Tony Kerr</b>","type":"text"},{"_id":"TUB2VJHN5ZCMDKOGBE274Y3ZPU","additional_properties":{},"content":"<b>Why you should check them out:</b> Tony Kerr bleeds Chicago and puts his heart and soul into the Chicago standards, including dipped Italian beef sandwiches and Chicago dogs. For the dogs, he offers up the Chicago dog (mustard, relish, onion, tomato, sport peppers, pickle, celery salt), Maxwell Street style dog (mustard, caramelized onions, sport peppers) and Tony’s own demon dog (hot peppers, spicy mayo). Kerr gets his wieners from his source in Chicago and serves them on an Engelman poppy seed bun.","type":"text"},{"_id":"JLFEZRCVXZHWHGLMNERNL4OWDI","additional_properties":{},"content":"<b>Where you will find them:</b> You can frequently find him popping up at Sceptre Brewing Arts in Oakhurst (including June 30-July 5), as well as at Sister Louisa’s Church of the Living Room &amp; Ping Pong Emporium (<a href=\"https://www.instagram.com/sisterlouisaschurch/\" target=\"_blank\" rel=\"\">@sisterlouisaschurch</a>) in Edgewood, where he serves hot dogs under the name Tony’s Dog House (<a href=\"https://www.instagram.com/tonysdoghouse_atl/\" target=\"_blank\" rel=\"\">@tonysdoghouse_atl</a>).","type":"text"},{"_id":"IDVA2A5YZJHYDP3GVCM44IW6WI","additional_properties":{},"content":"Want more options for great dogs? For some Colombian takes, look up Mr. Perro (<a href=\"https://www.instagram.com/mrperroatl/\" target=\"_blank\" rel=\"\">@mrperroatl</a>) and Manny Sazon (<a href=\"https://www.instagram.com/mannysazonatl/\" target=\"_blank\" rel=\"\">@mannysazonatl</a>).","type":"text"}],"credits":{"by":[{"_id":"sam-flemming","type":"author","version":"0.5.8","name":"Sam Flemming","image":{"url":"https://author-service-images-prod-us-east-1.publishing.aws.arc.pub/ajc/TNQRS2UURFEAHNTWOYYQBSO4KI.png","version":"0.5.8"},"description":"The Punk Foodie project from Sam Flemming covers Atlanta’s independent chef scene with a focus on the city’s growing world of pop-ups, residencies, and chef-driven dining events. He covers the entrepreneurs and immigrant foodways helping redefine Southern food today. Email sam@punkfoodie.com.","url":"/staff/sam-flemming/","slug":"","social_links":[{"site":"email","url":"sam@punkfoodie.com"},{"site":"twitter","url":"https://twitter.com/punkfoodie"},{"site":"youtube","url":"punkfoodie"},{"site":"instagram","url":"punkfoodie.atl"}],"socialLinks":[{"site":"email","url":"sam@punkfoodie.com","deprecated":true,"deprecation_msg":"Please use social_links."},{"site":"twitter","url":"https://twitter.com/punkfoodie","deprecated":true,"deprecation_msg":"Please use social_links."},{"site":"youtube","url":"punkfoodie","deprecated":true,"deprecation_msg":"Please use social_links."},{"site":"instagram","url":"punkfoodie.atl","deprecated":true,"deprecation_msg":"Please use social_links."}],"additional_properties":{"original":{"_id":"sam-flemming","firstName":"Sam","lastName":"Flemming","byline":"Sam Flemming","image":"https://author-service-images-prod-us-east-1.publishing.aws.arc.pub/ajc/TNQRS2UURFEAHNTWOYYQBSO4KI.png","email":"sam@punkfoodie.com","affiliations":"","author_type":"Freelancer","education":[],"awards":[],"books":[],"podcasts":[],"twitter":"https://twitter.com/punkfoodie","bio_page":"/staff/sam-flemming/","bio":"The Punk Foodie project from Sam Flemming covers Atlanta’s independent chef scene with a focus on the city’s growing world of pop-ups, residencies, and chef-driven dining events. He covers the entrepreneurs and immigrant foodways helping redefine Southern food today. Email sam@punkfoodie.com.","longBio":"The Punk Foodie project from Sam Flemming covers Atlanta’s independent chef scene with a focus on the city’s growing world of pop-ups, residencies, and chef-driven dining events. In a previous life Flemming worked in marketing and consumer insights in China, and now, through Punk Foodie project, documents how immigrant traditions, first-generation entrepreneurship, and Southern ingredients are merging into a new Southern food identity in Atlanta. A longtime supporter of the city’s pop-up community, he previously operated a stall dedicated to pop-up chefs at Ponce City Market, hosted Punk Foodie food festivals, and through it all has built a database of more than 1,000 pop-up chefs across the city. Flemming also produces short documentary films about independent chefs and food makers, focusing on the stories behind Atlanta’s most creative chefs.\nYou can find Flemming's Youtube channel at https://www.youtube.com/@punkfoodie","slug":"","instagram":"punkfoodie.atl","youtube":"punkfoodie","native_app_rendering":false,"fuzzy_match":false,"contributor":false,"status":true,"type":"author","personal_website":"http://www.punkfoodie.com/","last_updated_date":"2026-04-27T20:47:07.817Z"}}}]},"description":{"basic":"Explore Atlanta’s underground food scene. Punk Foodie tracks down the summer's best limited-time barbecue, burgers and hot dogs."},"display_date":"2026-07-01T14:57:17.159Z","headlines":{"basic":"Atlanta’s top summer food pop-ups: Barbecue, burgers and hot dogs","meta_title":"Atlanta's best summer barbecue, burger and hot dog pop-ups","mobile":"","native":"","print":"Atlanta's best summer barbecue, burger and hot dog pop-ups","tablet":"","web":""},"label":{"custom_label":{"display":true,"text":"Punk Foodie Guide"},"team":{"display":true,"text":"food_and_dining","url":""},"tease_label":{"display":true,"text":"Punk Foodie Guide"}},"subheadlines":{"basic":"From smoked brisket burgers and Indian-influenced Texas craft barbecue to vegan carrot hot dogs, these pop-ups are serving classic Atlanta summer fare with a twist. 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The casual restaurant draws inspiration from Italian cycling culture and will serve pasta, pizza, cocktails and gelato. ","type":"text"},{"_id":"RJC2NHFPJFFEJMA4KG64EM433E","additional_properties":{},"content":"<i>1263 N. Peachtree Pkwy., Peachtree City. 770-341-0023, </i><a href=\"https://bici-itl.com/\" target=\"_blank\" rel=\"\"><i>bici-itl.com</i></a>","type":"text"},{"_id":"CUVNBGUDEJAHXPUZ25BKOE53UQ","additional_properties":{},"content":"<b>Bolivar Coffee</b>,<b> </b>a Colombian cafe with a location in Smyrna, has opened its second outpost in Marietta. 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","type":"text"},{"_id":"WH7YBEFVRNC5BKBCHLRKVLQN7U","additional_properties":{},"content":"<i>3083 Breckinridge Blvd., Duluth. 770-800-0881, </i><a href=\"https://www.tasteofclove.com/\" target=\"_blank\" rel=\"\" title=\"https://www.tasteofclove.com/\"><i>tasteofclove.com</i></a>","type":"text"},{"_id":"4OAYGS33DVFZ3IEFCR36BXQHS4","additional_properties":{"fullSizeResizeUrl":"/resizer/v2/4OAYGS33DVFZ3IEFCR36BXQHS4.jpg?auth=47e5b40882b2076d96c4b4d4d601da6d5155d2e8727fc2c6861be5ebf2f75767","galleries":[],"ingestionMethod":"manual","keywords":[],"mime_type":"image/jpeg","originalName":"Cosm_WorldCup_Dome1.jpg","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/ajc/4OAYGS33DVFZ3IEFCR36BXQHS4.jpg","proxyUrl":"/resizer/v2/4OAYGS33DVFZ3IEFCR36BXQHS4.jpg?auth=47e5b40882b2076d96c4b4d4d601da6d5155d2e8727fc2c6861be5ebf2f75767","published":true,"resizeUrl":"/resizer/v2/4OAYGS33DVFZ3IEFCR36BXQHS4.jpg?auth=47e5b40882b2076d96c4b4d4d601da6d5155d2e8727fc2c6861be5ebf2f75767","restricted":false,"thumbnailResizeUrl":"/resizer/v2/4OAYGS33DVFZ3IEFCR36BXQHS4.jpg?auth=47e5b40882b2076d96c4b4d4d601da6d5155d2e8727fc2c6861be5ebf2f75767&width=300","version":0,"template_id":594,"alt_text":"","link":""},"address":{},"auth":{"1":"47e5b40882b2076d96c4b4d4d601da6d5155d2e8727fc2c6861be5ebf2f75767"},"caption":"Cosm, an immersive theater company, is now showcasing World Cup matches at its new Atlanta location after opening June 10. 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NW, Peachtree Corners. 770-726-4460, </i><a href=\"https://www.golestanrestaurant.com/\" target=\"_blank\" rel=\"\"><i>golestanrestaurant.com</i></a>","type":"text"},{"_id":"AVHBQ3MCNRFFJHAFH35SGM5I5M","additional_properties":{},"content":"<b>Honey Bubble Tea</b> has relocated to Memorial Drive in the Madison Yards development. It opened next to <b>Mama Lin’s Chicken Delight</b>, a new fried chicken restaurant from the same chef and owner, Mei Lin. Lin, who also owns the Consulate in Midtown with husband Doug Hines, opened Honey Bubble Tea on Ponce de Leon Avenue more than 13 years ago, but <a href=\"https://www.instagram.com/p/DSaRGrWDTuD/?hl=en\" target=\"_blank\" rel=\"\">closed that location late last year</a> before moving to Memorial Drive. Mama Lin’s Chicken Delight is a fast-casual restaurant offering fried chicken sandwiches inspired by Lin’s family recipes, according to a news release. 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It comes from the popular New York hospitality group that founded and operates the Dead Rabbit, a modern pub named the world’s best bar in 2016. ","type":"text"},{"_id":"KGFGCYXVUNGX3CR455J3W6LE4Y","additional_properties":{},"content":"<i>85 Centennial Olympic Park Dr.</i><i> NW, Atlanta. 470-819-5101, </i><a href=\"https://www.irishexitatl.com/\" target=\"_blank\" rel=\"\"><i>irishexitatl.com</i></a>","type":"text"},{"_id":"7A3J3GI7WZC4VMKOA4MFC72OQE","additional_properties":{"nofollow":false,"openInNewTab":true,"selectedStory":false,"sponsored":false},"content":"Exclusive: New York-based Irish bar opens in Centennial Yards this week","type":"interstitial_link","url":"https://www.ajc.com/food-and-dining/2026/06/new-york-based-irish-bar-opens-in-centennial-yards-this-week/"},{"_id":"LTFNZKISMBCUJDZJ3F5GJDSKJU","additional_properties":{},"content":"<b>Jeremiah’s Italian Ice</b> opened another metro Atlanta sweet shop in Buford in late June. ","type":"text"},{"_id":"SVRAEZQUCRFOXJVT2CBKSSC3F4","additional_properties":{},"content":"<i>3320 Buford Dr.</i><i>, Buford. 470-266-1101, </i><a href=\"https://jeremiahsice.com/\" target=\"_blank\" rel=\"\"><i>jeremiahsice.com</i></a>","type":"text"},{"_id":"WA5Z2H44EREUZMI2ZXHRRAGPWU","additional_properties":{},"content":"<b>Jolene Jolene</b>, the women’s sports bar taking over the space formerly occupied by the Argonaut in Kirkwood, held a grand opening celebration June 6. The former pop-up is now officially open after a soft opening phase in late May.","type":"text"},{"_id":"4XF7LUKGTZG55FZSOFIJPTZMJQ","additional_properties":{},"content":"<i>1963 Hosea L. Williams Dr. SE, Atlanta. </i><a href=\"https://jolenejoleneatl.com/\" target=\"_blank\" rel=\"\"><i>jolenejoleneatl.com</i></a>","type":"text"},{"_id":"S2V4S3FUSZHB7LRMYSCTPQJW6U","additional_properties":{"fullSizeResizeUrl":"/resizer/v2/S2V4S3FUSZHB7LRMYSCTPQJW6U.jpg?auth=cf37ad74ac7a8432d68aa3a2dab6e93becb56b930ff832baf647575285aae4c4","galleries":[],"ingestionMethod":"manual","keywords":[],"mime_type":"image/jpeg","originalName":"La Cueva at Ponce City Market_Photo by Lauren Lynn5.jpg","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/ajc/S2V4S3FUSZHB7LRMYSCTPQJW6U.jpg","proxyUrl":"/resizer/v2/S2V4S3FUSZHB7LRMYSCTPQJW6U.jpg?auth=cf37ad74ac7a8432d68aa3a2dab6e93becb56b930ff832baf647575285aae4c4","published":true,"resizeUrl":"/resizer/v2/S2V4S3FUSZHB7LRMYSCTPQJW6U.jpg?auth=cf37ad74ac7a8432d68aa3a2dab6e93becb56b930ff832baf647575285aae4c4","restricted":false,"takenOn":"2026-05-21T23:16:57Z","thumbnailResizeUrl":"/resizer/v2/S2V4S3FUSZHB7LRMYSCTPQJW6U.jpg?auth=cf37ad74ac7a8432d68aa3a2dab6e93becb56b930ff832baf647575285aae4c4&width=300","version":0,"template_id":594,"alt_text":"A narrow hallway with stone walls inspired by a slot canyon","link":""},"address":{"locality":"Roswell","region":"Georgia"},"alt_text":"A narrow hallway with stone walls inspired by a slot canyon","auth":{"1":"cf37ad74ac7a8432d68aa3a2dab6e93becb56b930ff832baf647575285aae4c4"},"caption":"Guests will enter La Cueva through a narrow stone passageway. 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Guests will enter through a narrow stone passageway for a speakeasy-like cocktail bar with an extensive offering of mezcals. The bar will also feature other spirits, wine, beer and modern Mexican food options. ","type":"text"},{"_id":"H3TH7NAOJJEJZMI2GHET2T2CWA","additional_properties":{},"content":"<i>675 Ponce De Leon Ave. NE, Atlanta. </i><a href=\"https://lacuevaatl.com/\" target=\"_blank\" rel=\"\"><i>lacuevaatl.com</i></a>","type":"text"},{"_id":"YJ3KLQ4YXJE2JIWCG65NNBQW4U","additional_properties":{},"content":"<b>Last Dance</b>, an eclectic new American restaurant, has taken over the space in Avondale Estates formerly occupied by Rising Son, officially opened for dinner on June 25, according to its website.","type":"text"},{"_id":"U2YPER4NIFDDRO3EXQMHD5KNAE","additional_properties":{},"content":"<i>124 N. Avondale Rd.</i><i>, Avondale Estates. 404-975-3537, </i><a href=\"https://www.lastdanceatl.com/\" target=\"_blank\" rel=\"\"><i>lastdanceatl.com</i></a><i> </i>","type":"text"},{"_id":"C7VYURXMBZGIVFAXEBPQTXUIBY","additional_properties":{"fullSizeResizeUrl":"/resizer/v2/C7VYURXMBZGIVFAXEBPQTXUIBY.jpg?auth=14a50e99b7155c49a5b47ec32276453f4034a677bebf164f3731b75be1f35cc4","galleries":[],"ingestionMethod":"manual","keywords":[],"mime_type":"image/jpeg","originalName":"likeminds-interior-1.jpg","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/ajc/C7VYURXMBZGIVFAXEBPQTXUIBY.jpg","proxyUrl":"/resizer/v2/C7VYURXMBZGIVFAXEBPQTXUIBY.jpg?auth=14a50e99b7155c49a5b47ec32276453f4034a677bebf164f3731b75be1f35cc4","published":true,"resizeUrl":"/resizer/v2/C7VYURXMBZGIVFAXEBPQTXUIBY.jpg?auth=14a50e99b7155c49a5b47ec32276453f4034a677bebf164f3731b75be1f35cc4","restricted":false,"takenOn":"2026-06-14T13:18:12Z","thumbnailResizeUrl":"/resizer/v2/C7VYURXMBZGIVFAXEBPQTXUIBY.jpg?auth=14a50e99b7155c49a5b47ec32276453f4034a677bebf164f3731b75be1f35cc4&width=300","version":0,"template_id":594,"alt_text":"","link":""},"address":{},"auth":{"1":"14a50e99b7155c49a5b47ec32276453f4034a677bebf164f3731b75be1f35cc4"},"caption":"The interior of LikeMinds, the pop-up that took over the former BrewDog space in the Krog District. (Courtesy of LikeMinds)","created_date":"2026-06-19T22:06:46Z","credits":{"affiliation":[{"name":"Handout","type":"author"}],"by":[{"byline":"Handout","name":"Handout","type":"author"}]},"distributor":{"mode":"reference","reference_id":"8aec2b8c-455c-4816-903d-79fc8fdf8019"},"height":3127,"image_type":"photograph","last_updated_date":"2026-06-19T22:06:46Z","licensable":false,"owner":{"id":"ajc","sponsored":false},"source":{"name":"AJC","source_type":"staff","additional_properties":{"editor":"photo center"},"edit_url":"https://ajc.arcpublishing.com/photo/C7VYURXMBZGIVFAXEBPQTXUIBY","system":"photo center"},"subtitle":"Likeminds","taxonomy":{"associated_tasks":[]},"type":"image","url":"https://images.ajc.com/resizer/v2/C7VYURXMBZGIVFAXEBPQTXUIBY.jpg?auth=14a50e99b7155c49a5b47ec32276453f4034a677bebf164f3731b75be1f35cc4","version":"0.10.9","width":6000,"syndication":{},"creditIPTC":"Handout"},{"_id":"RO522ZAWSZEYTKSLX22NHFWOHA","additional_properties":{},"content":"<b>LikeMinds</b>, the summer popup in the former BrewDog space on the Atlanta Beltline’s Eastside Trail, opened June 18, company representatives announced. Food, drinks, music and other entertainment are provided by a collective of hospitality industry veterans, including the teams behind Smith’s Olde Bar and Frazie’s Meat and Market. The group has upgraded the industrial brewpub space, claiming to have the Beltline’s largest screen for watching live sports, as well as a golf simulator, billiards and other bar games. LikeMinds will operate in the space for about four months.","type":"text"},{"_id":"ILFQPPRZAJC4VLF5TSCXTHEPXQ","additional_properties":{},"content":"<i>112 Krog St. NE, Atlanta. </i><a href=\"https://likemindsatl.com/\" target=\"_blank\" rel=\"\"><i>likemindsatl.com</i></a>","type":"text"},{"_id":"YE4PWSLRTJFC3ARB4QUSBMCZ7Q","additional_properties":{},"content":"<b>Mikkelson’s Market,</b> a specialty grocery store from the team behind JenChan’s, has expanded with a menu of sandwiches like a fried mortadella, a pork roll with egg and cheese and a banh mi available from 8 a.m.-2 p.m. Tuesday-Saturday. ","type":"text"},{"_id":"ES5JGPGT4RARTD2R2JJKWMARR4","additional_properties":{},"content":"<i>210 Flat Shoals Ave. SE, Atlanta. 404-268-6798, </i><a href=\"https://mikkelsonsmarket.com/\" target=\"_blank\" rel=\"\"><i>mikkelsonsmarket.com</i></a>","type":"text"},{"_id":"GLYUF6HY6NAR7G3EV3KDTSFRMI","additional_properties":{},"content":"<b>The Municipal Market</b>, also known as the Sweet Auburn Curb Market, near downtown Atlanta opened four new food stalls in early June, <a href=\"https://roughdraftatlanta.com/2026/06/07/sweet-auburn-curb-market-new-restaurant-stalls-edgewood-pizza-retro-grill/?shem=rimspwouohc,\" target=\"_blank\" rel=\"\">Rough Draft Atlanta reported</a>. The new vendors are <a href=\"https://www.theretrogrillatlanta.com/\" target=\"_blank\" rel=\"\" title=\"https://www.theretrogrillatlanta.com/\"><b>Retro Grill Atlanta</b></a>, <a href=\"https://www.dolcetropical.com/home-1\" target=\"_blank\" rel=\"\" title=\"https://www.dolcetropical.com/home-1\"><b>Dolce Tropical</b></a>, <a href=\"https://atasteofsecrets.net/\" target=\"_blank\" rel=\"\" title=\"https://atasteofsecrets.net/\"><b>A Taste of Secrets</b></a> and <a href=\"https://edgewoodpizzeria.com/\" target=\"_blank\" rel=\"\" title=\"https://edgewoodpizzeria.com/\"><b>Edgewood Pizza</b></a>. ","type":"text"},{"_id":"OWCXTFP6HZCLXDYWRMOYW4ZNDE","additional_properties":{},"content":"<i>209 Edgewood Ave. SE, Atlanta. 404-659-1665, </i><a href=\"https://municipalmarketatl.com/\" target=\"_blank\" rel=\"\"><i>municipalmarketatl.com</i></a>","type":"text"},{"_id":"DYJL3MQB3BAW7OSF4TPHFBOCCI","additional_properties":{},"content":"<b>Nando’s Peri-Peri</b> opened June 18 at Krog Street Market. The South African-themed chicken chain has taken over the former Bar Mercado space, which <a href=\"https://www.ajc.com/things-to-do/atlanta-restaurant-blog/bar-mercado-closes-at-krog-street-market/BBT7ZXIRQJHPVFPKNMJX6Q3PAY/\" target=\"_blank\" rel=\"\">closed its Krog Street-facing storefront in December 2022</a>.","type":"text"},{"_id":"X6N2G5V3PRBRVLIRO2FYSFEN3A","additional_properties":{},"content":"<i>99 Krog St. NE, Atlanta. 404-777-6090, </i><a href=\"https://www.nandosperiperi.com/find/krog\" target=\"_blank\" rel=\"\"><i>nandosperiperi.com</i></a>","type":"text"},{"_id":"33KH5Q66UZAO7NBULQ3RFP2XFM","additional_properties":{"fullSizeResizeUrl":"/resizer/v2/33KH5Q66UZAO7NBULQ3RFP2XFM.png?auth=55ddcca0df3e6f8e18b9b1ba8294883b99a999ed836ce1b08122a1ee767057bb","galleries":[],"ingestionMethod":"manual","keywords":[],"mime_type":"image/png","originalName":"American Dive 3.png","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/ajc/33KH5Q66UZAO7NBULQ3RFP2XFM.png","proxyUrl":"/resizer/v2/33KH5Q66UZAO7NBULQ3RFP2XFM.png?auth=55ddcca0df3e6f8e18b9b1ba8294883b99a999ed836ce1b08122a1ee767057bb","published":true,"resizeUrl":"/resizer/v2/33KH5Q66UZAO7NBULQ3RFP2XFM.png?auth=55ddcca0df3e6f8e18b9b1ba8294883b99a999ed836ce1b08122a1ee767057bb","restricted":false,"thumbnailResizeUrl":"/resizer/v2/33KH5Q66UZAO7NBULQ3RFP2XFM.png?auth=55ddcca0df3e6f8e18b9b1ba8294883b99a999ed836ce1b08122a1ee767057bb&width=300","version":0,"template_id":594,"alt_text":"A wooden table framed by string lights holds three cocktails, a bottle of Budweiser and a glass of beer.","link":""},"address":{},"alt_text":"A wooden table framed by string lights holds three cocktails, a bottle of Budweiser and a glass of beer.","auth":{"1":"55ddcca0df3e6f8e18b9b1ba8294883b99a999ed836ce1b08122a1ee767057bb"},"caption":"American Drive is a dive bar-inspired barbecue restaurant that hosts live music at 207 Peachtree. (Zachary Bobo/Courtesy of 207 Peachtree)","created_date":"2026-06-13T14:20:21Z","credits":{"affiliation":[{"name":"Zachary Bobo","type":"author"}],"by":[{"byline":"Zachary Bobo","name":"Zachary Bobo","type":"author"}]},"distributor":{"mode":"reference","reference_id":"8aec2b8c-455c-4816-903d-79fc8fdf8019"},"height":846,"image_type":"photograph","last_updated_date":"2026-06-13T14:20:21Z","licensable":false,"owner":{"id":"ajc","sponsored":false},"source":{"name":"AJC","source_type":"staff","additional_properties":{"editor":"photo center"},"edit_url":"https://ajc.arcpublishing.com/photo/33KH5Q66UZAO7NBULQ3RFP2XFM","system":"photo center"},"subtitle":"207 Peachtree","taxonomy":{"associated_tasks":[]},"type":"image","url":"https://images.ajc.com/resizer/v2/33KH5Q66UZAO7NBULQ3RFP2XFM.png?auth=55ddcca0df3e6f8e18b9b1ba8294883b99a999ed836ce1b08122a1ee767057bb","version":"0.10.9","width":1274,"syndication":{},"creditIPTC":"Zachary Bobo"},{"_id":"56E3NHEMNZDENFSKAWM2HYVQMA","additional_properties":{},"content":"<a href=\"https://www.instagram.com/peachtreesportingclub/\" target=\"_blank\" rel=\"\"><b>Peachtree Sporting Club</b></a> and <a href=\"https://www.instagram.com/americandive/\" target=\"_blank\" rel=\"\"><b>American Dive</b></a>, two dining and entertainment concepts at the 207 Peachtree building in downtown Atlanta, both opened June 17, according to a news release. Peachtree Sporting Club was described as an “immersive sports bar” with a full dining menu, plenty of TVs and golf simulator bays. American Dive is a dive bar-inspired barbecue restaurant that features live music. ","type":"text"},{"_id":"7KUN76VCJZHFDM7CTVELJ36SR4","additional_properties":{},"content":"<i>207 Peachtree St., Atlanta. 470-305-1500, </i><a href=\"https://www.207peachtree.com/\" target=\"_blank\" rel=\"\"><i>207peachtree.com</i></a>","type":"text"},{"_id":"NY2VCQCEMRHFFD23SDSHVKSHE4","additional_properties":{},"content":"<b>Pie Bar</b> opened a new location inside the Perimeter on June 7, the business <a href=\"https://www.instagram.com/p/DY41DYROyX9/\" target=\"_blank\" rel=\"\" title=\"https://www.instagram.com/p/DY41DYROyX9/\">announced on social media</a>. The baked goods shop can be found inside the Westside Market building on Ellsworth Industrial Boulevard. ","type":"text"},{"_id":"NDC22MS2DRGMHFG7K36FOBXJSY","additional_properties":{},"content":"<i>1530 Ellsworth Industrial Blvd. NW, Atlanta. </i><a href=\"https://orderpiebar.com/\" target=\"_blank\" rel=\"\" title=\"https://orderpiebar.com/\"><i>orderpiebar.com</i></a>","type":"text"},{"_id":"A4AQJLFKAJGVJKDE7Z7MHZHNHI","additional_properties":{"fullSizeResizeUrl":"/resizer/v2/A4AQJLFKAJGVJKDE7Z7MHZHNHI.png?auth=acf9a9ca9d93496ea579cb68b59c26798bc80f5690a598833e4617a56db8327a","galleries":[],"ingestionMethod":"manual","keywords":[],"mime_type":"image/png","originalName":"terminal 26.png","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/ajc/A4AQJLFKAJGVJKDE7Z7MHZHNHI.png","proxyUrl":"/resizer/v2/A4AQJLFKAJGVJKDE7Z7MHZHNHI.png?auth=acf9a9ca9d93496ea579cb68b59c26798bc80f5690a598833e4617a56db8327a","published":true,"resizeUrl":"/resizer/v2/A4AQJLFKAJGVJKDE7Z7MHZHNHI.png?auth=acf9a9ca9d93496ea579cb68b59c26798bc80f5690a598833e4617a56db8327a","restricted":false,"thumbnailResizeUrl":"/resizer/v2/A4AQJLFKAJGVJKDE7Z7MHZHNHI.png?auth=acf9a9ca9d93496ea579cb68b59c26798bc80f5690a598833e4617a56db8327a&width=300","version":0,"template_id":594},"address":{},"auth":{"1":"acf9a9ca9d93496ea579cb68b59c26798bc80f5690a598833e4617a56db8327a"},"caption":"The team behind 26 Thai will debut Terminal 26 at Ponce City Market on June 8 with a menu inspired by Thailand's floating markets. (Courtesy of Terminal 26)","created_date":"2026-06-05T18:27:55Z","credits":{"affiliation":[],"by":[{"byline":"Courtesy of Terminal 26","name":"Courtesy of Terminal 26","type":"author"}]},"distributor":{"mode":"reference","reference_id":"8aec2b8c-455c-4816-903d-79fc8fdf8019"},"height":1359,"image_type":"photograph","last_updated_date":"2026-06-05T18:27:55Z","licensable":false,"owner":{"id":"ajc","sponsored":false},"source":{"name":"AJC","source_type":"staff","additional_properties":{"editor":"photo center"},"edit_url":"https://ajc.arcpublishing.com/photo/A4AQJLFKAJGVJKDE7Z7MHZHNHI","system":"photo center"},"subtitle":"Terminal 26","taxonomy":{"associated_tasks":[]},"type":"image","url":"https://images.ajc.com/resizer/v2/A4AQJLFKAJGVJKDE7Z7MHZHNHI.png?auth=acf9a9ca9d93496ea579cb68b59c26798bc80f5690a598833e4617a56db8327a","version":"0.10.9","width":1800,"syndication":{}},{"_id":"CAN7DGFOM5BADILWM6S75EVNUI","additional_properties":{},"content":"<b>Terminal 26, </b>a Thai restaurant from the team behind 26 Thai, opened June 8 in the former <a href=\"https://www.ajc.com/food-and-dining/2025/09/wh-stiles-fish-camp-to-close-at-ponce-city-market-thai-restaurant-to-take-its-place/\" target=\"_blank\" rel=\"\">W.H. Stiles Fish Camp space at Ponce City Market</a>. Terminal 26 is inspired by the <a href=\"https://www.ajc.com/food-and-dining/2025/12/these-are-the-metro-atlanta-restaurants-were-excited-to-see-open-in-2026/\" target=\"_blank\" rel=\"\">floating markets of Thailand</a> and is open for lunch and dinner. ","type":"text"},{"_id":"BYXWAM7VH5GMFNVI6OAVKNH7OQ","additional_properties":{},"content":"<i>675 Ponce de Leon Ave. NE, Atlanta. 470-639-8962, </i><a href=\"https://www.terminal26.com/\" target=\"_blank\" rel=\"\"><i>terminal26.com</i></a>","type":"text"},{"_id":"V2WAEB342JAW3BSDUAS5OO52HI","additional_properties":{},"content":"<b>Underground Diner</b> opened in downtown’s Underground Atlanta on June 6, the restaurant <a href=\"https://www.instagram.com/p/DZOp30xOYul/\" target=\"_blank\" rel=\"\">announced on social media</a>. ","type":"text"},{"_id":"3X4U5CCGZRFJLHDDHCHJKIMJU4","additional_properties":{},"content":"<i>68 Pryor St. SW, Atlanta. 404-228-1066, </i><a href=\"https://www.undergrounddiner.com/menu\" target=\"_blank\" rel=\"\"><i>undergrounddiner.com</i></a>","type":"text"},{"_id":"VWVUSYXAOFC2FBUUZXX5C7LO3E","additional_properties":{},"content":"<b>Whataburger, </b>a burger chain with locations across the metro Atlanta area, has opened another location in Carrollton. ","type":"text"},{"_id":"EVJ5GL2EMBDKHOYKMKTXOFJ74A","additional_properties":{},"content":"<i>1119 S. Park St., Carrollton. </i><a href=\"https://whataburger.com/\" target=\"_blank\" rel=\"\"><i>whataburger.com</i></a>","type":"text"},{"_id":"YRWBQJTWLFH2ZDH4J57TYTPE5M","additional_properties":{"fullSizeResizeUrl":"/resizer/v2/YRWBQJTWLFH2ZDH4J57TYTPE5M.JPG?auth=7cc17c8c5ddc98d7dbad7aad2653f6eed66e26e9f1b312d0029493102d174844","galleries":[],"iptc_job_identifier":"6a2869b13315424f253211bd","iptc_source":"The Atlanta Journal-Constitution","iptc_title":"Visual Journalist","keywords":["you42"],"mime_type":"image/jpeg","originalName":"aajc 061126 you42 studios ABC 11.JPG","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/ajc/YRWBQJTWLFH2ZDH4J57TYTPE5M.JPG","proxyUrl":"/resizer/v2/YRWBQJTWLFH2ZDH4J57TYTPE5M.JPG?auth=7cc17c8c5ddc98d7dbad7aad2653f6eed66e26e9f1b312d0029493102d174844","published":true,"resizeUrl":"/resizer/v2/YRWBQJTWLFH2ZDH4J57TYTPE5M.JPG?auth=7cc17c8c5ddc98d7dbad7aad2653f6eed66e26e9f1b312d0029493102d174844","restricted":false,"takenOn":"2026-06-10T13:40:27Z","thumbnailResizeUrl":"/resizer/v2/YRWBQJTWLFH2ZDH4J57TYTPE5M.JPG?auth=7cc17c8c5ddc98d7dbad7aad2653f6eed66e26e9f1b312d0029493102d174844&width=300","version":1},"address":{"locality":"Atanta","region":"GA"},"auth":{"1":"7cc17c8c5ddc98d7dbad7aad2653f6eed66e26e9f1b312d0029493102d174844"},"caption":"Bar chairs are lined up at You42 Studios in Roswell, Ga., on Wednesday, June 10, 2026. (Abbey Cutrer/AJC)","copyright":"Copyright 2026 The Atlanta Journal-Constitution","created_date":"2026-06-10T17:09:47Z","credits":{"affiliation":[{"name":"Abbey Cutrer/AJC","type":"author"}],"by":[{"name":"Abbey Cutrer","type":"author"}]},"distributor":{"mode":"reference","reference_id":"46cae676-4989-4b34-bc9b-906e8e9b6d59"},"height":3574,"last_updated_date":"2026-06-10T17:09:48Z","licensable":false,"owner":{"id":"ajc"},"slug":"aajc 061126 you42 studios  ","source":{"name":"AJC Freelancer","source_id":"Freelancer/aajc 061126 you42 studios ABC 11.JPG","source_type":"freelance","additional_properties":{"editor":"photo center"},"edit_url":"https://ajc.arcpublishing.com/photo/YRWBQJTWLFH2ZDH4J57TYTPE5M","system":"AJC Freelancer"},"subtitle":"You42 Studios","taxonomy":{"associated_tasks":["6a2869b13315424f253211bd"]},"type":"image","url":"https://images.ajc.com/resizer/v2/YRWBQJTWLFH2ZDH4J57TYTPE5M.JPG?auth=7cc17c8c5ddc98d7dbad7aad2653f6eed66e26e9f1b312d0029493102d174844","version":"0.10.9","width":5361},{"_id":"BPLYBAULIBGZHAXPD7ZGFCWYU4","additional_properties":{},"content":"<b>You42 Studios</b>, a large entertainment and creator complex home to multiple restaurants, opened in early June, the business announced. Chef Katsuji Tanabe, who was previously on “Top Chef,” “Chopped” and “Tournament of Champions,” among other shows, developed the menu for all three restaurants housed inside the former Andretti Indoor Karting &amp; Games building: <b>AJ’s Pizzeria</b>, a Chicago-style pizza tavern; <b>Big Shots</b>, a large Western bar with space for line-dancing; and <b>High Horse</b>, an upscale steakhouse. ","type":"text"},{"_id":"3HCHDSNP2NH37J6DMNC6XW7RAA","additional_properties":{},"content":"“I think the concept of the whole space of using entertainment and media, I always say that we really don’t sell food,” Tanabe told The Atlanta Journal-Constitution. “We sell entertainment, and food is just a vehicle.”","type":"text"},{"_id":"VH6O7OXHMJGXRLTHXNLN2FODY4","additional_properties":{},"content":"<i>11000 Alpharetta Highway, Roswell. </i><a href=\"https://www.you42studios.com/dining\" target=\"_blank\" rel=\"\"><i>you42studios.com/dining</i></a>","type":"text"},{"_id":"M7EHWF6VJRH6FFAHSDHP4MHCNM","additional_properties":{"nofollow":false,"openInNewTab":true,"selectedStory":false,"sponsored":false},"content":"TV chef talks food at new Roswell creator complex and more from Atlanta’s dining scene","type":"interstitial_link","url":"https://www.ajc.com/food-and-dining/2026/06/tv-chef-talks-food-at-new-roswell-creator-complex-and-more-from-atlantas-dining-scene/"},{"_id":"TFALBCHRPJHVNGHAYDHW7ZREBU","additional_properties":{"fullSizeResizeUrl":"/resizer/v2/TFALBCHRPJHVNGHAYDHW7ZREBU.jpg?auth=e71a6069e6f8f2e7a7626d48c5495d7cb8b1a449950f6c4373d3b737f9bb8bbb","galleries":[],"ingestionMethod":"manual","keywords":[],"mime_type":"image/jpeg","originalName":"0C0A4102.jpg","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/ajc/TFALBCHRPJHVNGHAYDHW7ZREBU.jpg","proxyUrl":"/resizer/v2/TFALBCHRPJHVNGHAYDHW7ZREBU.jpg?auth=e71a6069e6f8f2e7a7626d48c5495d7cb8b1a449950f6c4373d3b737f9bb8bbb","published":true,"resizeUrl":"/resizer/v2/TFALBCHRPJHVNGHAYDHW7ZREBU.jpg?auth=e71a6069e6f8f2e7a7626d48c5495d7cb8b1a449950f6c4373d3b737f9bb8bbb","restricted":false,"thumbnailResizeUrl":"/resizer/v2/TFALBCHRPJHVNGHAYDHW7ZREBU.jpg?auth=e71a6069e6f8f2e7a7626d48c5495d7cb8b1a449950f6c4373d3b737f9bb8bbb&width=300","version":2,"template_id":594,"alt_text":"","link":""},"address":{},"auth":{"1":"e71a6069e6f8f2e7a7626d48c5495d7cb8b1a449950f6c4373d3b737f9bb8bbb"},"caption":"The rooftop bar at Palo Santo. (Courtesy of Palo Santo)","copyright":"VISAGETEMPS.COM","created_date":"2025-03-25T14:48:05Z","credits":{"by":[{"byline":"Handout","name":"Handout","type":"author"}]},"distributor":{"mode":"reference","reference_id":"8aec2b8c-455c-4816-903d-79fc8fdf8019"},"geo":{},"height":1366,"image_type":"photograph","last_updated_date":"2025-04-03T23:39:01Z","licensable":false,"owner":{"id":"ajc","sponsored":false},"source":{"name":"AJC","source_type":"staff","additional_properties":{"editor":"photo center"},"edit_url":"https://ajc.arcpublishing.com/photo/TFALBCHRPJHVNGHAYDHW7ZREBU","system":"photo center"},"subtitle":"Palo Santo","taxonomy":{"associated_tasks":[]},"type":"image","url":"https://images.ajc.com/resizer/v2/TFALBCHRPJHVNGHAYDHW7ZREBU.jpg?auth=e71a6069e6f8f2e7a7626d48c5495d7cb8b1a449950f6c4373d3b737f9bb8bbb","version":"0.10.9","width":2048,"syndication":{}},{"_id":"AUHDIBTXGJA5XPAKECHJAOFAUA","additional_properties":{},"content":"Restaurant closures","level":2,"type":"header"},{"_id":"Q2KH562P5NHNVJ2E6PZUOSFCWA","additional_properties":{},"content":"<b>Guac Y Margys</b>, a taqueria and margarita bar that at one point had three Atlanta locations, closed its remaining two outposts on June 28, <a href=\"https://www.tonetoatl.com/2026/06/Guac-y-margys-Closing-Interlock-West-Midtown-SPX-Alley-Krog-Beltline.html\" target=\"_blank\" rel=\"\">Tomorrow’s News Today first reported</a>. It closed its Midtown restaurant in 2023, and now its Eastside Beltline and west Midtown locations have also shuttered. The business cited “rising costs and competition” as the reason behind the closure <a href=\"https://www.instagram.com/p/DZ5jl0Vxbrv/\" target=\"_blank\" rel=\"\">in an Instagram post</a>. ","type":"text"},{"_id":"4GFHIQSL6JHQZFRWZMNVGZ2H2M","additional_properties":{},"content":"<b>Indulge Popcorn</b>, a gourmet popcorn shop in Lenox Square mall, <a href=\"https://www.instagram.com/indulgepopcorn/\" target=\"_blank\" rel=\"\">announced on social media</a> it closed its operations on June 27 after nine years of business.","type":"text"},{"_id":"WHN53N7CEBHJHOGSEEQCC6MQT4","additional_properties":{"fullSizeResizeUrl":"/resizer/v2/WHN53N7CEBHJHOGSEEQCC6MQT4.jpg?auth=518712652dab75cc7b334f723ef78dbf9d4f0b9717bc59c82d6c858d4bfb23d3","galleries":[],"ingestionMethod":"manual","keywords":[],"mime_type":"image/jpeg","originalName":"Photo Mar 11, 4 51 33 PM - Copy (2).jpg","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/ajc/WHN53N7CEBHJHOGSEEQCC6MQT4.jpg","proxyUrl":"/resizer/v2/WHN53N7CEBHJHOGSEEQCC6MQT4.jpg?auth=518712652dab75cc7b334f723ef78dbf9d4f0b9717bc59c82d6c858d4bfb23d3","published":true,"resizeUrl":"/resizer/v2/WHN53N7CEBHJHOGSEEQCC6MQT4.jpg?auth=518712652dab75cc7b334f723ef78dbf9d4f0b9717bc59c82d6c858d4bfb23d3","restricted":false,"thumbnailResizeUrl":"/resizer/v2/WHN53N7CEBHJHOGSEEQCC6MQT4.jpg?auth=518712652dab75cc7b334f723ef78dbf9d4f0b9717bc59c82d6c858d4bfb23d3&width=300","version":5,"template_id":594},"address":{},"auth":{"1":"518712652dab75cc7b334f723ef78dbf9d4f0b9717bc59c82d6c858d4bfb23d3"},"caption":"You’ll find the best fried chicken in metro Atlanta at Mother's Best, a tiny place on Decatur Square. (Courtesy of Mothers Best)","created_date":"2024-12-03T17:21:07Z","credits":{"by":[{"byline":"Handout","name":"Handout","type":"author"}]},"distributor":{"mode":"reference","reference_id":"8aec2b8c-455c-4816-903d-79fc8fdf8019"},"geo":{},"height":3024,"image_type":"photograph","last_updated_date":"2025-09-08T13:20:13Z","licensable":false,"owner":{"id":"ajc","sponsored":false},"source":{"name":"AJC","source_type":"staff","additional_properties":{"editor":"photo center"},"edit_url":"https://ajc.arcpublishing.com/photo/WHN53N7CEBHJHOGSEEQCC6MQT4","system":"photo center"},"subtitle":"mother's best","taxonomy":{"associated_tasks":[]},"type":"image","url":"https://images.ajc.com/resizer/v2/WHN53N7CEBHJHOGSEEQCC6MQT4.jpg?auth=518712652dab75cc7b334f723ef78dbf9d4f0b9717bc59c82d6c858d4bfb23d3","version":"0.10.9","width":4032},{"_id":"4R6MVNAJKNAJXMKMZM7GUHTDGM","additional_properties":{},"content":"<b>Mother’s Best</b>, the Decatur fried chicken restaurant with a fine dining pedigree, shut down in late June, the restaurant <a href=\"https://www.instagram.com/p/DZsoxpVJ-dN/?hl=en\" target=\"_blank\" rel=\"\">shared on social media</a>. The announcement explained that the restaurant suffered “a few catastrophic equipment failures” that left the business financially crippled. The Instagram post said Mothers Best would continue as a pop-up, while a local restaurant brokerage, The Shumacher Group, <a href=\"https://www.shumacher.com/steve-josovitz-of-shumacher-sells-historic-decatur-square-ga-mothers-best-fried-chicken/\" target=\"_blank\" rel=\"\">announced that the space had been sold</a> and a new restaurant called Dan’s Snack Bar would take over. ","type":"text"},{"_id":"KSUFWM6OZFAZFHNGFJ3ZOMMML4","additional_properties":{},"content":"<b>Nadair</b>, the innovative Scottish fine dining restaurant opened by chef Kevin Gillespie, shut down June 27, the business shared on social media. Gillespie left the kitchen in August 2025, and the restaurant tweaked its menu and adjusted its service style earlier this year before announcing its closure. ","type":"text"},{"_id":"FE7QMRNWVJE3DGGO4ICCUUVCB4","additional_properties":{},"content":"<b>Palo Santo</b>, the modern Mexican dining and nightlife hot spot in west Midtown, closed at the end of June. The restaurant <a href=\"https://www.instagram.com/p/DZ5ZDWzxk4L/\" target=\"_blank\" rel=\"\">shared in a social media post</a> that its landlord at the King Plow Arts Center “chose not to approve a renewal of our lease, determining that Palo Santo was no longer the right fit for the future vision of the arts center.” ","type":"text"},{"_id":"BG2PL6KRKFEU7H6KVE36ZAKPFU","additional_properties":{"nofollow":false,"openInNewTab":true,"selectedStory":false,"sponsored":false,"storyId":""},"content":"Palo Santo team to open restaurant in Midtown and more Atlanta dining news","type":"interstitial_link","url":"https://www.ajc.com/food-and-dining/2026/06/palo-santo-team-to-open-restaurant-in-midtown-and-more-atlanta-dining-news/"},{"_id":"R4JBFO3LFZEBTBDDP5OVTKKVEQ","additional_properties":{},"content":"<b>Pour Taproom</b>, a self-serve beer bar, has closed its Midtown location near Colony Square <a href=\"https://www.ajc.com/things-to-do/atlanta-restaurant-blog/pour-taproom-opening-two-atlanta-locations-this-year/42WG5C6VQJAUPDPDCDLV6VIDTE/\" target=\"_blank\" rel=\"\">after five years</a> of business, <a href=\"https://www.tonetoatl.com/2026/06/Pour-Taproom-Closes-1180-Peachtree-Midtown-Atlanta.html\" target=\"_blank\" rel=\"\">Tomorrow’s News Today reported</a>. Its Beltline location in SPX Alley remains open. ","type":"text"},{"_id":"XXKXYOSRRZGUVJ35XWMSCF6QBA","additional_properties":{"nofollow":false,"openInNewTab":true,"selectedStory":false,"sponsored":false},"content":"More metro Atlanta restaurant openings & closings","type":"interstitial_link","url":"https://www.ajc.com/food-and-dining/openings-and-closings/"},{"_id":"J2EO3SE34RAW3PB7ZGPRRAJRMU","additional_properties":{},"content":"","type":"text"}],"credits":{"by":[{"_id":"henri-hollis","type":"author","version":"0.5.8","name":"Henri Hollis","image":{"url":"https://author-service-images-prod-us-east-1.publishing.aws.arc.pub/ajc/HVIOFL5PTZEHVMYL7XAREO5RYE.png","version":"0.5.8"},"description":"Henri Hollis is a restaurant critic and food reporter for The Atlanta Journal-Constitution, where he covers Atlanta’s restaurants, chefs and dining culture. 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As part of the AJC’s Food & Dining team, he reviews new restaurants, reports on industry trends and explores metro Atlanta’s culinary scene through the neighborhoods and people that shape it.","longBio":"Henri Hollis is a restaurant critic and food reporter for The Atlanta Journal-Constitution, where he covers Atlanta’s restaurants, chefs and dining culture. As part of the AJC’s Food & Dining team, he reviews new restaurants, reports on industry trends and explores metro Atlanta’s culinary scene through the neighborhoods and people that shape it.\nBefore joining the AJC full-time in 2021, Hollis worked as a freelance writer and photographer specializing in food, restaurants and hospitality. A lifelong Atlantan and graduate of Georgia Tech, he brings deep knowledge of the city and its dining landscape to his reporting.","slug":"","native_app_rendering":false,"fuzzy_match":false,"contributor":false,"status":true,"last_updated_date":"2026-03-10T17:45:26.150Z","expertise":"22","role":"Food & Dining Reporter","beat":"Food & Dining","personal_website":"https://henrihollis.com/","instagram":"https://www.instagram.com/henrihollis/","type":"author","custom_ajc_website":"ajc"}}},{"_id":"olivia-wakim","type":"author","version":"0.5.8","name":"Olivia Wakim","image":{"url":"https://author-service-images-prod-us-east-1.publishing.aws.arc.pub/ajc/6a1b4afd-6a73-4e28-9113-dae6aed5d8cc.png","version":"0.5.8"},"description":"Olivia Wakim is a reporter on the lifestyle team. She joined the AJC as an intern in 2023 after graduating from the University of Georgia with a journalism degree. While in school, she reported for The Red & Black, Grady Newsource and the Marietta Daily Journal. ","url":"","slug":"","social_links":[{"site":"email","url":"olivia.wakim@ajc.com"}],"socialLinks":[{"site":"email","url":"olivia.wakim@ajc.com","deprecated":true,"deprecation_msg":"Please use social_links."}],"additional_properties":{"original":{"_id":"olivia-wakim","firstName":"Olivia","lastName":"Wakim","byline":"Olivia Wakim","image":"https://author-service-images-prod-us-east-1.publishing.aws.arc.pub/ajc/6a1b4afd-6a73-4e28-9113-dae6aed5d8cc.png","email":"olivia.wakim@ajc.com","affiliations":"The Atlanta Journal-Constitution","education":[],"awards":[],"books":[],"podcasts":[],"bio_page":"","bio":"Olivia Wakim is a reporter on the lifestyle team. She joined the AJC as an intern in 2023 after graduating from the University of Georgia with a journalism degree. While in school, she reported for The Red & Black, Grady Newsource and the Marietta Daily Journal. ","longBio":"Olivia Wakim is a reporter for the Lifestyle team. She joined the AJC as an intern in 2023 after graduating from the University of Georgia with a journalism degree. While in school, she reported for The Red & Black, Grady Newsource and the Marietta Daily Journal. ","slug":"","native_app_rendering":false,"fuzzy_match":false,"contributor":false,"status":true,"last_updated_date":"2026-04-27T20:41:58.746Z","custom_ajc_website":"ajc","role":"Lifestyle Reporter","expertise":"22"}}}]},"description":{"basic":"June was busy for the metro Atlanta restaurant scene, with more than two dozen openings and several surprising closures. 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","type":"text"},{"_id":"BP7WA3UCR5FSPL6QVQ6HV4NLU4","additional_properties":{},"content":"<b>Tanabata Festival</b>","type":"text"},{"_id":"Z4H7NT7RKVCCVAWD43AFO73ZR4","additional_properties":{},"content":"Celebrate the Japanese Stars Festival, also known as Tanabata, at Nakato with educational activities for both kids and adults. The restaurant will offer free, guided crafting for kids along with learning opportunities about what the festival means to owner Sachi Nakato Takahara. Kids will create origami figures, write wishes on them and hang them on bamboo. 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","type":"text"},{"_id":"42M3XWV4BZFX3GFRRUXTTXOPFE","additional_properties":{},"content":"Later in the month, the restaurant will offer a special menu highlighting Georgia tomatoes for 10 days. Offerings include red snapper crudo, risotto with Georgia shrimp and blistered tomato and grilled rib-eye with heirloom tomato. ","type":"text"},{"_id":"KCIFMEGRUNAKPL3LJLGUJ6VGOA","additional_properties":{},"content":"<i>Tomato tasting. Noon - 3 p.m. July 11 and 12. $95 per person. </i>","type":"text"},{"_id":"GPUDLITBM5GETCWBGDNKELAJ3Y","additional_properties":{},"content":"<i>Tomato feast. July 16-26. 992 Virginia Ave. NE, Atlanta. 404-873-5430, </i><a href=\"https://www.latavolatrattoria.com/tomato-feast\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.latavolatrattoria.com/tomato-feast\"><i>latavolatrattoria.com/tomato-feast</i></a>","type":"text"},{"_id":"46SMM7GUBZF3TBXVBKKGOOU53M","additional_properties":{"fullSizeResizeUrl":"/resizer/v2/46SMM7GUBZF3TBXVBKKGOOU53M.jpg?auth=a8bba34c164c8c7df214d31065a42098f163384deb12734bae2a9b0264b51d8b","galleries":[],"ingestionMethod":"manual","keywords":["@jolieloren","atlanta","com","drinks","event photography","festival","food","ga","jolie loren photography","jolie loren rizzi","jolieloren","jolieloren.com","peachfest","sean o'keefe enterprises","taste"],"mime_type":"image/jpeg","originalName":"24_PeachFest_JL_1394_HiRes.jpg","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/ajc/46SMM7GUBZF3TBXVBKKGOOU53M.jpg","proxyUrl":"/resizer/v2/46SMM7GUBZF3TBXVBKKGOOU53M.jpg?auth=a8bba34c164c8c7df214d31065a42098f163384deb12734bae2a9b0264b51d8b","published":true,"resizeUrl":"/resizer/v2/46SMM7GUBZF3TBXVBKKGOOU53M.jpg?auth=a8bba34c164c8c7df214d31065a42098f163384deb12734bae2a9b0264b51d8b","restricted":false,"takenOn":"2024-07-21T20:56:13Z","thumbnailResizeUrl":"/resizer/v2/46SMM7GUBZF3TBXVBKKGOOU53M.jpg?auth=a8bba34c164c8c7df214d31065a42098f163384deb12734bae2a9b0264b51d8b&width=300","version":1,"template_id":594,"alt_text":"","link":""},"address":{},"auth":{"1":"a8bba34c164c8c7df214d31065a42098f163384deb12734bae2a9b0264b51d8b"},"caption":"Indulge in Georgia's namesake fruit at this food festival. 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The all-inclusive event will feature peach-forward dishes and cocktails from a lineup of more than 50 chefs and mixologists, including The Atlanta Journal-Constitution’s senior dining editor Monti Carlo. Tickets include unlimited tastings of all food and drinks. ","type":"text"},{"_id":"TJ6Z42JLPVDO5HZCLIDJPJYDDM","additional_properties":{},"content":"<i>3-7:30 p.m. July 12. 50 Upper Alabama St., Atlanta. $95-$130 per person. </i><a href=\"https://tastenetwork.com/events/peachfest/\" target=\"_blank\" rel=\"\"><i>tastenetwork.com/events/peachfest</i></a>","type":"text"},{"_id":"AEQIE2XVUZA3RKCNFXEZNJDUBA","additional_properties":{},"content":"<b>Fêtes de Bayonne</b>","type":"text"},{"_id":"QHFAXGRB75HFZG7LIADPQFCWSY","additional_properties":{},"content":"Cooks &amp; Soldiers will celebrate this Basque festival with live entertainment and specialty dishes from the unique region on the border of France and Spain. General admission tickets include all food, while VIP tickets include all food and drinks. ","type":"text"},{"_id":"BIHHTZ5YJJEJJHVK6LJUYF6ECI","additional_properties":{},"content":"<i>Noon - 4 p.m. July 12. $60-$80 per person. 691 14th St., Atlanta. </i><a href=\"https://www.opentable.com/r/cooks-and-soldiers-atlanta\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.opentable.com/r/cooks-and-soldiers-atlanta\"><i>opentable.com/r/cooks-and-soldiers-atlanta</i></a>","type":"text"},{"_id":"TDKIGOFMTVAJZD7YRDOWCAZ5XE","additional_properties":{},"content":"<b>Amasa x the Standard pop-up</b>","type":"text"},{"_id":"F2ZGD6ROLZFLNJJBD25OC5UZJA","additional_properties":{},"content":"Amasa Mexican Kitchen, the forthcoming Alpharetta restaurant from the Chicheria team, will host three pop-ups at the Standard in downtown Alpharetta. For three nights in July, Amasa will take over the menu and beverage program with Baja-inspired, seafood-forward offerings. ","type":"text"},{"_id":"KLZSGGAJPJDYDGI5DTQMW45IRA","additional_properties":{},"content":"<i>Seatings at 6, 7 and 8 p.m. July 13, 20 </i>a<i>nd 27. 4 S. Main St., Alpharetta. </i><a href=\"https://www.amasamexican.com/popup\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.amasamexican.com/popup\"><i>amasamexican.com/popup</i></a>","type":"text"},{"_id":"OLC3G5PCABCZZCJ673PPPI6XOY","additional_properties":{"fullSizeResizeUrl":"/resizer/v2/OLC3G5PCABCZZCJ673PPPI6XOY.jpg?auth=f20187582d8afacd60aca6a59527a3b3a0f2220d253c8b99a8451c991709598f","galleries":[],"ingestionMethod":"manual","keywords":[],"mime_type":"image/jpeg","originalName":"DSC04991.jpg","originalUrl":"https://cloudfront-us-east-1.images.arcpublishing.com/ajc/OLC3G5PCABCZZCJ673PPPI6XOY.jpg","proxyUrl":"/resizer/v2/OLC3G5PCABCZZCJ673PPPI6XOY.jpg?auth=f20187582d8afacd60aca6a59527a3b3a0f2220d253c8b99a8451c991709598f","published":true,"resizeUrl":"/resizer/v2/OLC3G5PCABCZZCJ673PPPI6XOY.jpg?auth=f20187582d8afacd60aca6a59527a3b3a0f2220d253c8b99a8451c991709598f","restricted":false,"takenOn":"2026-02-17T21:47:17Z","thumbnailResizeUrl":"/resizer/v2/OLC3G5PCABCZZCJ673PPPI6XOY.jpg?auth=f20187582d8afacd60aca6a59527a3b3a0f2220d253c8b99a8451c991709598f&width=300","version":0,"template_id":594},"address":{},"auth":{"1":"f20187582d8afacd60aca6a59527a3b3a0f2220d253c8b99a8451c991709598f"},"caption":"Bar Blanc will celebrate Bastille Day with a steak carving station and a frite bar. (Courtesy of Rocket Farm Restaurants)","created_date":"2026-06-29T16:55:41Z","credits":{"affiliation":[],"by":[{"byline":"Courtesy of Rocket Farm Restaurants","name":"Courtesy of Rocket Farm Restaurants","type":"author"}]},"distributor":{"mode":"reference","reference_id":"8aec2b8c-455c-4816-903d-79fc8fdf8019"},"height":2048,"image_type":"photograph","last_updated_date":"2026-06-29T16:55:41Z","licensable":false,"owner":{"id":"ajc","sponsored":false},"source":{"name":"AJC","source_type":"staff","additional_properties":{"editor":"photo center"},"edit_url":"https://ajc.arcpublishing.com/photo/OLC3G5PCABCZZCJ673PPPI6XOY","system":"photo center"},"subtitle":"Bastille Day","taxonomy":{"associated_tasks":[]},"type":"image","url":"https://images.ajc.com/resizer/v2/OLC3G5PCABCZZCJ673PPPI6XOY.jpg?auth=f20187582d8afacd60aca6a59527a3b3a0f2220d253c8b99a8451c991709598f","version":"0.10.9","width":1365,"syndication":{}},{"_id":"SQIXT3VE3NBRTDM72B3B423YYE","additional_properties":{},"content":"<b>Bastille Day at Bar Blanc</b>","type":"text"},{"_id":"RIVBPM3LW5DMDHZVAAQMDUXHFM","additional_properties":{},"content":"Celebrate Bastille Day at Bar Blanc with steak frites, French cocktails, music and festive surprises. Tickets include heavy hors d’oeuvres, a steak carving station, a frites station with topping options and miniature desserts. ","type":"text"},{"_id":"QHBV2XCYFRHRJP5SGERXRM7A2U","additional_properties":{},"content":"<i>6-9 p.m. July 14. $50 per person. 1198 Howell Mill Road, Atlanta. 404-355-2252, </i><a href=\"https://www.opentable.com/r/bar-blanc-atlanta\" target=\"_blank\" rel=\"noreferrer\" title=\"https://www.opentable.com/r/bar-blanc-atlanta\"><i>opentable.com/r/bar-blanc-atlanta</i></a><i>. </i>","type":"text"},{"_id":"G5KG2Y7KOVCU5OEC2XIELPYR2U","additional_properties":{},"content":"<b>Chicheria x Herradura</b>","type":"text"},{"_id":"VOREWDS7A5BI7A7NDPZFFJFN5E","additional_properties":{},"content":"Chicheria Mexican Kitchen will team up with Herradura for a tequila tasting, margarita class and taco dinner. Attendees can enjoy a guided tasting of Herradura tequilas while Chicheria’s bar manager offers tips and techniques for making a margarita. The evening ends with tacos, chips and dip and churros. 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