Omnivore - The Hash: Hometown James Beard finalists, Sublime Doughnuts opens 24 hours, and more
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LOVE AT FIRST BITE: Korean BBQ has developed a following in the South. How might Koreans feel about Southern BBQ?
Swap out green beer and boozy shamrock shakes for Irish whiskey concoctions this St. Patty’s Day. Good cork, anyone?
Three members of Atlanta’s culinary community are 2016 James Beard Award finalists. Staplehouse is up for Best New Restaurant, and Kevin Gillespie (Gunshow) and Steven Satterfield (Miller Union) are in the running for Best Chef: Southeast, and Winners will be announced on May 2. Satterfield was also named a finalist for a 2016 International Association of Culinary Professionals (IACP) Julia Child Award for his first cookbook, Root to Leaf.
Celebrate spring slightly early with seasonal cocktails, such as a honeysuckle Tom Collins, a chamomile honey and whiskey, or a jasmine lychee cooler.
Sublime Doughnuts is staying open for 24 hours every Tuesday through Saturday. In addition to the regular menu, diners can go off script and order a crème brûlée doughnut, a sliced doughnut filled with crème brûlée and topped with gold and white chocolate, white chocolate pearls, and sugar diamonds. starting at 6 p.m.
Craft brewers in San Francisco have started incorporating used bathwater and NASA technology into their brewing process.