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Best of Atlanta 2017 Index

Poets Critics Dolls Main Large





2017 Index of Winners

Best OTP newcomer BOA Award Winner

Spring
Praise be the OTP restaurant that makes intowners (not to mention out-of-towners) jealous. Marietta’s SPRING is such a place. Chef Brian So, formerly of Sobban, crafts elegantly simple compositions — like a recent sweet corn risotto with charred padróns and a scattering of local chanterelles —more...
Praise be the OTP restaurant that makes intowners (not to mention out-of-towners) jealous. Marietta’s SPRING is such a place. Chef Brian So, formerly of Sobban, crafts elegantly simple compositions — like a recent sweet corn risotto with charred padróns and a scattering of local chanterelles — that showcase our region’s bounty as well as any farm-driven ITP mainstay does. The rustic dining room, converted from an old train depot, makes good use of exposed brick and old wood beams, reminding you that you’re in the heart of a place with history — a feeling that’s increasingly hard to find among Midtown’s construction cranes. But be warned: Bon Appétit recently selected Spring as one of the 50 best new restaurants in the U.S., which will surely spur visits from well beyond Marietta’s bounds. 83 Church St., Marietta. 678-540-2777. www.springmarietta.com. less...

Best career move BOA Award Winner

Chef and home cooks alike used to arrive early to Peachtree Road Farmers Market to get first dibs on forager MICHAEL HENDRICKS’ found edibles. This year, however, after nine years of working closely with Staplehouse’s Ryan Smith, Hendricks took a forager’s dream job, searching through the woodsmore...
Chef and home cooks alike used to arrive early to Peachtree Road Farmers Market to get first dibs on forager MICHAEL HENDRICKS’ found edibles. This year, however, after nine years of working closely with Staplehouse’s Ryan Smith, Hendricks took a forager’s dream job, searching through the woods full-time for chef Smith’s award-winning restaurant. Besides mushrooms, he brings in ramps, daylily shoots and buds, wood sorrel, Japanese knotweed and violet leaves. That dreamy chicken liver tart recently came tweezered with Hendricks’ golden chanterelles, and marrying their skills together is the basis Staplehouse was born upon: “health, happiness, and longevity through what we eat,” as Hendricks puts it. He can take a little credit for that edible flower in your cocktail, too, as he also cares for the herb garden out back. Staplehouse, 541 Edgewood Ave. S.E. 404-524-5005. www.staplehouse.com. less...
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