Life

Seared salmon fillet with a glaze, served with baby bok choy and mushrooms on a white plate.

The Scoop on Justin Anthony’s Cape Dutch

The restaurateur behind 10 Degrees South, Yebo and Ponce City Market’s Biltong Bar offers a global interpretation of South African braai at his new restaurant, Cape Dutch.

Overhead view of a white bowl filled with a mushroom and grain dish, garnished with fresh parsley and seeds, on a dark patterned placemat.

5 questions for: Nick Melvin

The former Parish and Empire State South chef takes a playful yet refined approach to classic comfort cuisine at the freshly debuted music venue-meets-restaurant concept, Venkman’s.

Sliced steak with sauce on a white plate with a red rim, next to a Laguiole knife and a small dish of salt.

5 Questions for: Ford Fry

The chef and restaurateur’s steakhouse concept, Marcel, offers old-world romance and moody allure. Here, Fry speaks to AH&L about the westside’s only steakhouse—and his booming culinary empire.

Beef tartare with toasted baguette slices and dollops of sauce in a shallow white bowl

5 questions for: Anne Quatrano

The acclaimed chef and restaurateur behind Bacchanalia, Floataway Café and Star Provisions pairs intimate ambience with elegant cuisine at her new dining room concept, Little Bacch.

Krog Street Market entrance with large illuminated sign, brick facade, metal railings, and covered walkway with lights.

Street Smarts

Communal gathering spaces, artisanal groceries and some of Atlanta’s finest culinary talents have created a bona-fide dining destination at Krog Street Market—with more still to come.

Bar with wooden counter and shelves stocked with bottles and glassware, featuring a semicircular decorative element above the shelves and pendant lights.

5 questions for: Guy Wong

The chef behind Miso Izakaya introduces French and Vietnamese flavors at his long-awaited (and immaculately designed) restaurant, Le Fat.

Close-up of small white bowls filled with foamy white soup, garnished with pink rose petals, green herbs, and yellow flowers, arranged on a red wooden surface.

Riding the Wholesome Wave

The south’s most prestigious culinary talents gather for an evening of charity and community.

Dining room with dark wood paneling, green patterned banquette seating, and framed artwork on the walls. A table is set for dinner.

5 questions for: Christopher Grossman and Gerry Klaskala

Gerry, you’ve been involved with Atlas throughout the planning process. What was the vision for the restaurant? Gerry Klaskala: We…