Can’t We Dress and Dine?

It’s like 10:30 on a Friday night, I’m home … getting ready to head back out for the evening.  While I wait, I’ve decided to check and see what’s abuzz on the interwebs.  I came … Read more →

Changes To CL’s Grazing + Cliff’s 10 Atlanta Favs

Changes are a brewing at The Loaf.  For the past 24-years, food writer Cliff Bostock has written a weekly column for the paper/blog entitled Grazing.  A little while back, Bostock mentioned that Grazing was transitioning … Read more →

Eater Atlanta, No. 246, Killed Tomatoes & Shoyu Ramen [Around Atlanta]

I’m under a rock right now, hence the dearth of posts since Wednesday.  In the meantime, here’s some stuff you can read elsewhere: * In case you have joined me under said rock, you’ve probably … Read more →

David Chang Of Momofuku Talks With Creative Loafing

Mention the name David Chang to any food craved fan boy (cough … me), and you’ll probably hear a one word response: Love!  The dude just kills it.  His Momofuku restaurant empire is one of … Read more →

Cliff Does His Business At D.B.A. Barbecue

A couple of weeks ago, I hit up DBA Barbecue and then waxed poetic.  Today, Cliff Bostock did his civic duty over on Omnivore, his blog at Creative Loafing.  Checkout what Cliff had to say.  … Read more →

Morelli’s Ice Cream In East Atlanta: Get Your Kiss On [Quick Hits]

Sorry for the dearth of posts lately.  I had family in from out of town; thus, my free time was pretty much usurped the past five days.  Luckily, we got in a couple of noteworthy … Read more →

Richard Blais Making A Splash As Atlanta’s Newest Food Blogger

Richard Blais continues his metamorphosis from kitchen slinger to celebrity chef.  By now, we all know about the long waits at FLIP, his time on Top Chef, and his propensity for multi-tasking. While he has … Read more →

A Little On Molecular Cooking (AKA Molecular Gastronomy)

From Hervé This to Ferran Adrià to our own Richard Blais, science in the kitchen is all the rage.  Though molecular cooking finds its’ roots in molecular gastronomy, the two phrases have become synonymous with … Read more →

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