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Ticonderoga Club's Paul Calvert and Little Tart Bakeshop's Sarah O'Brien are working to rally Atlanta restaurateurs to support the efforts of those trying to help children who have been detained and separated from their families at the U.S. border.
Eggs, biscuits, soups, bowls, sweets—our guide to 33 of the most delicious ways to start your day.
The James Beard Foundation's 2018 Restaurant and Chef Award semifinalists include seven Atlanta-based chefs and three elsewhere in Georgia received nominations. If you look closer at the list, you'll notice a trend: Seven of these ten chefs are people of color.
Community Farmers Markets—a nonprofit network that likely includes at least one of your favorite Atlanta farmers markets—is hosting its inaugural Red Clay Soirée fundraising gala on Friday, November 10. The event will feature chefs from Kimball House, 8 Arm, the General Muir, Rising Sun, El Super Pan, and other favorite Atlanta restaurants.
The kind of pizza I like—one with a fully baked, thin but supportive crust—hardly gets any respect anymore. Why is this? Also, the kouign amann is a crunchy and buttery pastry that's maddeningly delicious. Just don't ask me to pronounce it.
Ticonderoga Club's Paul Calvert discusses dive bars, his hangover cure, and his favorite book to read to his son.
Sarah O’Brien uses a standard recipe for making her irresistibly flaky crusts. So how come hers taste so much better than ours? “It’s all about the little things,” she says.
13 Questions is a weekly series where we ask chefs 13 changing questions to get to know them outside of the kitchen. Sarah O'Brien is a baker and owner of the Little Tart Bakeshop, which has locations in Grant Park and Krog Street Market and sells at farmers markets.
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