Just 5: The stories to read if you love food in Atlanta

What should be on your plate this week? Here are 5 ideas for where to eat and what to cook:

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The polenta at Rose + Rye is served with smoked and pickled variations of mushrooms, seasonal vegetables and a poached egg. CONTRIBUTED BY HENRI HOLLIS

Credit: Yvonne Zusel

 The polenta at Rose + Rye is served with smoked and pickled variations of mushrooms, seasonal vegetables and a poached egg. CONTRIBUTED BY HENRI HOLLIS

Credit: Yvonne Zusel

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The polenta at Rose + Rye is served with smoked and pickled variations of mushrooms, seasonal vegetables and a poached egg. CONTRIBUTED BY HENRI HOLLIS

Credit: Yvonne Zusel

Credit: Yvonne Zusel

AJC food writer Wyatt Williams says of Rose + Rye in The Castle in Midtown, "The complicated and beautiful presentations can be a combination of hits and misses." Read the full review here.

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PHOTO CREDIT: Wendell Brock

Credit: Yvonne Zusel

PHOTO CREDIT: Wendell Brock

Credit: Yvonne Zusel

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PHOTO CREDIT: Wendell Brock

Credit: Yvonne Zusel

Credit: Yvonne Zusel

AJC food writer Wendell Brock visited Natsu Sushi Bar & Ocean Grill in Alpharetta, where he foun a mixed bag of American-style sushi and some Korean dishes. Read the full review here.

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Ben Horgan with his wife, Kimberly, and their six-month daughter Ruth. / Photo courtesy of Kimberly Horgan

Credit: Yvonne Zusel

 Ben Horgan with his wife, Kimberly, and their six-month daughter Ruth. / Photo courtesy of Kimberly Horgan

Credit: Yvonne Zusel

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Ben Horgan with his wife, Kimberly, and their six-month daughter Ruth. / Photo courtesy of Kimberly Horgan

Credit: Yvonne Zusel

Credit: Yvonne Zusel

AJC food and dining editor Ligaya Figueras explored the ways that Atlanta-area restaurant and bar workers juggle the demands of their jobs with being parents.

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Zucchini cake from Double Zero. CONTRIBUTED BY HENRI HOLLIS

Credit: Yvonne Zusel

 Zucchini cake from Double Zero. CONTRIBUTED BY HENRI HOLLIS

Credit: Yvonne Zusel

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Zucchini cake from Double Zero. CONTRIBUTED BY HENRI HOLLIS

Credit: Yvonne Zusel

Credit: Yvonne Zusel

Learn how to make the zucchini cake from Double Zero in Emory Village.

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Snackboxe Bistro Weekly Special, Kua Mee, pan fried rice noodle with bean sprouts, egg omelette, crushed peanuts, and side of papaya salad. Photo credit- Mia Yakel.

Credit: Yvonne Zusel

 Snackboxe Bistro Weekly Special, Kua Mee, pan fried rice noodle with bean sprouts, egg omelette, crushed peanuts, and side of papaya salad. Photo credit- Mia Yakel.

Credit: Yvonne Zusel

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Snackboxe Bistro Weekly Special, Kua Mee, pan fried rice noodle with bean sprouts, egg omelette, crushed peanuts, and side of papaya salad. Photo credit- Mia Yakel.

Credit: Yvonne Zusel

Credit: Yvonne Zusel

Take a first look at Laotian restaurant Snackboxe Bistro in Doraville.

Here are the top food stories you might have missed last week:

Just in time for Easter, we take a look at the origin of hot cross buns and where you can find them in metro Atlanta.

AJC food writer Wyatt Williams reviews Asian restaurant CO in Poncey-Highland, where the tables are slick but the food is bland. Read his review here.

Get ready for Easter with these recipes for sweet treats — including chocolate salami — from JARDI Chocolates.

Learn how to make the blueberry crisp from Parish in Inman Park.

We take a first look at Recess, the "healthy-ish" food stall at Krog Street Market from the team behind The Iberian Pig and Cooks & Soldiers.

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