It’s amazing what you miss with a few days out of town. Posted over on the Biz C site, and reiterated by the venerable JK, Atlanta’s own Shaun Doty is ready to hop on the burger trend that is frankly … a little tired by now. That’s not a harshing on Shaun, he should give the people what they want. Rather, it’s just a lament on the trending of the restaurant business.
Anywho, with help from Erik Maier, the duo is scheduled to open their burger joint over in the Westside’sWhite Provision complex. However, here are a few pieces of info that haven’t been printed yet. First, the establishment is RUMORED to be called Good Burger. Second, my understanding is that they will take over the space occupied by The West Egg. Fear not my eggheadian friends, TWE is supposed to move into the new high-rise just behind their current location. Again, I won’t say that’s an absolute fact … but I’ve heard it from more than a few people. Just another feather in the hat that is Atlanta’s most trending neighborhood.
Buford Highway restaurants carry with them a certain pedigree that is often unsubstantiated. The straight shot road that stretches from the inners of the city to well beyond the loop is home to a number of ethnic delights. However, self-proclaimed foodies seem to treat any establishment located on or near BuHi with unabashed reverence. Call it guilt by association.
Public enemy number one, none other than the ever popular Café 101. The large, free-standing rotunda that sits about a half-mile inside the loop, has been there for years. It seems like a good two or three since I myself last sat down to sample C101’s goods. So though this isn’t quite a first impression, this isn’t a full review nor a quick hits post.
On most any given Sunday, you’ll find me somewhere other than in front of my TV (usually in bed or at brunch). However, a few weeks ago, I was told that CBS’ Sunday morning news program, aptly named Sunday Morning, aired their annual Food Issue. Though I can count on one hand the number of times I’ve watched the vignette styled news program, I made it a point to set my DVR. Here’s a recap of the episode, complete with its own tip of the hat to the ATL.
AtlantaEatsBlog.com is now fully cooked. The Steakhead is off to greener pastures of family life and work. Things over in steak-land had died down a good bit over the past year, but that doesn’t mean the content was any less impressive. Anyway, check out his goodbye note if you have a second. So long Steakhead … the ATL blogosphere will miss you.
The path to restaurant ownership for Katie Birmingham has been anything but traditional. The chef, turned lawyer, turned restaurateur first made a name for herself working under Günter Seeger. She followed that up by serving as the sous-chef de cuisine at Anne Quatrano’sBacchanalia.
In need of a change, she dropped the food gig and decided to wax intellectual at Kilpatrick Stockton. Now, the LaVarenne trainee is back and doing her own thing. She has brought a delightful sensibility to her Midtownsandwich shop, appropriately named Noon Midtown. I should say, don’t get too excited guys, she’s been off the market for a while.
On any given day, you’ll see Birmingham bounding about her restaurant with an ear-to-ear smile, tending to one of the many customers that descend during the lunching hour. Her approachable personality and high-energy attitude is infectious to say the least. Hopefully, her time here will give you a little insight into what drives her to do what she does. Alright ya’ll, time to get down to brass tacks. And with that, welcome to ITCK!
Wine ratings are highly controversial to say the least. At their core, the ratz seem like a great idea. They take something that isn’t standardized and provide people with a measurable way of differentiating it from one and other. Formed as a consumer protection utility in the early 70s, the shortcomings of the system have been bemoaned while the virtues of the scale have been defended with fervor.
What was once a way to protect customers has turned into a marketing tool of epic proportions for grape smashers all over the world. Recently, the Journal of Wine Economics (no really … it’s a thang!), published two articles that attempt to further discredit the system. The articles were penned by Robert Hodgson, a retired statistics professor. While these tests are often dismissed by winos, this one seems to have a bit more teeth. A few days ago, The Wall Street Journal published an excellent summary piece on Hodgson’s findings. It’s definitely worth the read.
When you are done with that, you should definitely head over to The 89 Project blog. A popular site in its own right, it is definitely one of my favorite wine blogs. If the name doesn’t already give it away, the purpose of the site is to dispel the notion that 89 point wines deserve to be in the bargain bin. Unfortunately, the posting over there isn’t as rampant as I’d like it to be. Still, definitely worth the check out.
Being out of town sucks! It means I don’t have the chance to check out Community BBQ just yet, I am not able to hit the town for more research, and I don’t get to hit up celebrations that I most certainly wish I could attend. Such is the case with Canoe, which was devastated by the Atlanta Flood. So do me a favor, and head over tonight and have one on me (figuratively speaking of course!). The restaurant is back in the game! I strongly suggest you make reservations, I hear that quite a crowd is expected over the next few days.
In any other city, or even at any other time in Atlanta, Max’s Coal Oven Pizza would have a fighting chance. Fair or not, two or three names have dominated our pizzascape during the last 12 months and change. Fighting for the table scraps that is our attention, Max’s has setup shop in Downtown Atlanta as one of the newest eateries from the Concentrics Restaurants Group.
To separate themselves from the crowd, Max’s has employed the only coal burning pizza oven in the state; and, it seems that the restaurant has hinged its reputation on this oven. In addition to claims of a better flavor (more on that in a bit), Max’s purports that “the coal oven promotes environmental sustainability by burning anthracite coal.” Unless Max’s knows something that is unknown to every country on earth, then that seems like a bit of poetic license if I ever saw it. I wanted to make sure that I wasn’t crazy, so I went on a little internet search. Here are a few thingsI found that seem to imply that Max’s claim is a bit specious. Leaving that where it should be left, we showed up at Max’s with every hope that delicious pizza awaited.
Why is this newsworthy? Who the fock knows. But it’s Paula Deen and Atlanta and Hosea Feed The Homeless … so here we find ourselves. Details are as follows: Paula Deen was in town to participate in the well known Hosea Williams food thingy. However, no good deed goes unpunished. With Food Network cameras in tow, Deen and an unidentified helper dude started playing toss the hog. On the return throw, Porky got all up in that … leaving Deen with a swelled nose and impeding nightmares of Old Major ahead. But as they say … all publicity is good publicity. So in keeping with that theme, why don’t ya’ll send some love Hosea’s way.
