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Best Chef

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Creative Loafing has been presenting Atlanta's Best People, Places and Events since 1972. These are some of the past winners for this category:

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Best chef BOA Award Winner

Year » 2016
Type of Award » Oral Pleasures
Picked By » Critics
No chef’s return to Atlanta has been as welcome as DAVID BIES’, formerly of Restaurant Eugene and currently of Krog Street Market’s Ticonderoga Club. Bies went on a sabbatical to travel across Asia, Central America, and beyond, and returned with a broadened encyclopedia of flavors and techniquesmore...
No chef’s return to Atlanta has been as welcome as DAVID BIES’, formerly of Restaurant Eugene and currently of Krog Street Market’s Ticonderoga Club. Bies went on a sabbatical to travel across Asia, Central America, and beyond, and returned with a broadened encyclopedia of flavors and techniques to pull from. Bies has always had a knack for refined cuisine, but since returning, his food is more nuanced, intriguing, and creative. His sweetbreads, for instance, showcase his newfound flair for global influences blended with technical expertise. Doused in spicy Indian curry powder, the lightly breaded and fried sweetbreads are finished with a soothing yogurt sauce that neutralizes the curry’s heat while leaving the exotic spice intact. Curry powder is also the key to Bies’ addictive vegan noodle bowl, a riff on Singapore noodles loaded with fresh herbs and vegetables tangled with thin rice noodles. With a modest, one-page menu, the intrepid new American haunt doesn’t overextend itself. Instead of trying to be the best at everything and falling short, Bies focuses on executing just a handful of things really, really well as he shares snapshots from his culinary travels through food. less...
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Best Chefs BOA Award Winner

Year » 2000
Type of Award » Oral Pleasures
Picked By » Critics
Like the culinary samurai of the Japanese TV series, the Iron Chefs of Atlanta take a bold approach in drawing from the best elements of different cooking styles, combining untraditional ingredients and observing special rituals. Former New Yorkers and Atlanta's culinary dynamic duo Anne Quatrano andmore...
Like the culinary samurai of the Japanese TV series, the Iron Chefs of Atlanta take a bold approach in drawing from the best elements of different cooking styles, combining untraditional ingredients and observing special rituals. Former New Yorkers and Atlanta's culinary dynamic duo Anne Quatrano and Clifford Harrison get extra credit this year for sheer pluck, tampering with their recipe for success at Bacchanalia by moving to a radically different space and location.Quatrano and Harrison are also chef/managers of Floataway Cafe, and the food of either eatery makes them worthy of inclusion on this list. Floataway's wood-oven roast chicken or piccolo fritto (calamari) are arguably the finest you can find, and even the lowly beet can become desirable after their ministrations. So, too, at Bacchanalia, where the citrus-enhanced crab fritter offers one of the best imaginable uses of the omnipresent crustacean. Bacchanalia offers a fixed-price menu that changes daily, and you chose one item among different categories. It's virtually the same method observed by Guenter Seeger of Seeger's and his replacement at the Dining Room of the Ritz-Carlton Buckhead, Joel Antunes. The approach helps you focus on the items themselves, not their individual prices, and the chefs often give their diners little micro-appetizers and experiments as evening treats. Seeger can be a minimalist in the size of his portions, but there's nothing scanty about their flavors, textures or artful presentation. Especially memorable is the poached snow dessert, which, like the most glorious marshmallow conceivable, dissolves on your palate as quickly as a sweet whisper. The menus change quickly at each chef's restaurant, so one of your favorites may be gone on your next visit, leaving only a memory.The Ritz-Carlton's Antunes has lived up to Seeger's standards while shifting more toward Asian styles, with his cooking being dubbed "progressive French Mediterranean with Thai influences." Antunes' approach can combine lemon grass, veal loin and chanterelles on the same plate, or soft-shell crab with tom yum sauce.Blue Pointe has become the new pearl of the Buckhead Life Restaurant Group, thanks in no small part to executive chef Ian Winslade and his approach to Asian fusion, which proves more forceful and friendly than the recently closed Fusebox. Despite the name, you should eschew oysters on the half shell for appetizers cooked with more finesse, like the ginger-accented lobster dumplings, while such entrees as diver scallops and miso cod are standouts among the seafood fare. If you have a hankering for simpler Southern cooking, consider the meals of Bill Greenwood, whose Greenwood's on Green Street in Roswell offers terrific, authentic home cookin', from the vegetables on the side to the thick-crusted pies at dessert. But Greenwood (who opened the BBQ joint The Swallow at the Hollow across the street) isn't averse to culinary adventures of his own, as you'll find with the sweet honey-pepper batter of the fried chicken or the boneless pork chops with sage butter. less...

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