“If there was just some certainty, it would change everything.”
All tagged food and drink
On Memorial
Tourist guides often say Jackson Street Bridge offers the most iconic view of the city, but I think standing on Memorial Drive at Hill Street facing east is the most Atlanta view of Atlanta.
Alone in the Woods with a Five-Course Meal
There wasn’t another human in sight, and, in this setting, there didn’t need to be.
"Like Painting on Black Velvet"
“The term ‘small-batch’ is just a meaningless, offensive term now, but Lance actually makes three barrels of something, and it’s so fucking good.”
The Sanctity of Women's Bottle Shares
“There was a lot of pressure to bring out ‘whales,’ and talk about how you got this beer or how long you waited in line. For lack of a better term, it was a dick-measuring contest, and I wasn’t tasting anything.”
The World's First Glow-in-the-Dark Ramen Pop-up Will Debut in Atlanta
If Nakamura.ke feels like it came from a dream, that’s because it did.
How to Shop for Vintage Glassware
“What I often think when I drink out of those glasses is, these people took their drink seriously.”
Atlanta's Best Bar Started By Accident
Elliott Street is a tiny blue collar stronghold, stubbornly sticking it out as all that glass and steel encroaches, as though someone cast a forcefield around it long before “mixed-use” entered our collective vernacular.
Joe Heron's All-Inclusive Bartending School
The Ideal Bartender School aims to offer disadvantaged communities an economic path forward—and other organizations are following suit.
The Tippling Point
“It was like dusting off The Joy of Cooking for the first time in a hundred years to a group of people who really like to eat.”
Beyond the Boilermaker: Beer and Fernet
The most diplomatic descriptions of fernet usually include terms like “polarizing” and “acquired taste,” while more straightforward takes liken its belligerently botanical, often mentholated flavor profile to that of Listerine or Robitussin.
Beyond the Boilermaker: Pairing Beer with Mezcal
“Mezcal is such a beautiful and rare spirit that takes so much hard labor and time to produce. You want to make sure you're not masking it with a blast of hops or malts.”
A New American Vision for Fever-Tree
The British mixer brand sets the stage for growth with new products and a stateside team.
What We Talk About When We Talk About Chick Beer
Craft beer’s bro-code is still enforcing outdated typecasts on what we define as good beer, bad beer and who drinks which.
The Kid's Book That Made Me Afraid of Brussels Sprouts
Many kids grow up with an aversion to certain vegetables, but I can recall the exact moment my disdain for Brussels sprouts turned into a full-fledged fear.
Mike & Shyretha Sheats Serve Community in Atlanta
Over sweating cans of cucumber gose, Shyretha’s telling me about Ma Ruby: “People would get off work and stop by to get a plate to bring home. That was dinner on Friday nights.”
I Registered at a Liquor Store
In the midst of navigating all the outdated customs that come with planning a wedding, any chance to stray from tradition—like registering for whiskey instead of Waterford—is a revelation.
Where Do Tiki Bartenders Find All Those Tropical Shirts?
“I love power-clashing patterns... I feel like leopard print is a neutral.”
A Beer Guide for Cocktail Drinkers
The ability to draw out clues about a guest’s palate (“I like fruity drinks!” “Just don’t make it too sweet...") and turn that into a drink recommendation they’ll love is the hallmark of a great bartender.
What Female-Targeted Wine Companies Think Women Want to Drink
If these wines could talk, they would probably speak with vocal fry.