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BBQ Restaurants in Atlanta

Browse BBQ restaurants in Atlanta as well as recommendations for the best ribs and sandwiches. CL's critics & readers weigh in on where to eat BBQ in Atlanta.

GQs BBQ
Photo credit: CL Photo Archives
GQ's BBQ - 2018 Best of Critics Award for Best BBQ



If you ask the average Atlantan where to eat barbecue, you'll get a wide variety of answers. Around here, CL's Critics and Readers have settled around a few choices that seem to win the Best Barbecue awards each year. That being said, there are a handful more BBQ restaurants that are well worth the visit. In fact, we'd recommend you eat your way thru the list below:

The Best Barbecue in Atlanta according to our Critics is:

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Barbecue

With its subtle Korean influences, Heirloom Market consistently turns out some of the best and most unique barbecue in town. If you want to sample a wide array of Heirloom's Far East meets West meat-and-three mastery, the Georgia Sampler is the way to go - two trays piled with pulled pork, smoked ch... | more...

The Best Barbecue in Atlanta according to our Readers is:

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The mega-popular barbecue joint serves up super-smoky ribs, pork, chicken and brisket that inspires passionate barbecue love on good days. The atmosphere the brothers have created is admirable, turning the space into what feels like a genuine Texas shack. | more...

2018 Critic's Choice for Best BBQ

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Barbecue

Black-owned Business
From GQ's website: Originally from Florida our family operated taste of heaven was inspired by several family owned establishments that specialized in mustard based, vinegar based, or tomato based sauces. If imitation is the sincerest form of flattery, then we can only hope that our preparation and... | more...


 

BBQ Dishes from our 100 Dishes List

All-you-can-eat Korean barbecue combo at 678

Available at 678 Korean BBQ
It may seem pricey, but grab your friends to help you take down one of these enormous and gorgeous meat assortments tidily tucked into a light wood box. Fresh cuts of meat - unmarinated and marinated - are grilled over charcoal by your server and accompanied by tangy salad, banchan (small plates), and a spicy noodle soup to finish. It's destination-worthy. $25.99-$29.99.
korean    bbq   

BBQ pork bahn mi at Quoc Huong

Available at Quoc Huong Banh Mi Fast Food
Vietnam's most recognizable sandwich is old-school fusion: a French demi-baguette stuffed with pickled daikon and carrots, cilantro, and, in this case, some barbecue pork. Quoc Huong's crusty bread rivals that of any bakery in the city, and banh mi devotees flock here where they're jonesin' for a sandwich. $2.
bbq    pork   

Beef rib with coleslaw at Fox Bros. Bar-B-Q

Available at Fox Bros. Bar-B-Q

This enormous beef rib is reminiscent of "The Flintstones'" opening scene where Fred's order tips over the car. Only available on certain days (call first, and then get there fast - they sell out quickly), Fox Bros.' bone-in rib is slow-cooked until the meat is black with bark and so tender you could eat it with a spoon. Add a little of the coleslaw that's just creamy and tangy enough to cut the fat of the rib for a truly superior gut-bomb meal. $22.95.?

STILL THE ONE: Fox Bros. Bar-B-Q's beef rib with coleslaw was featured in the 2011 edition of 100 Dishes to Eat Before You Die

ribs    bbq   

Georgia Sampler at Heirloom Market BBQ

Available at Heirloom Market BBQ
With its subtle Korean influences, Heirloom Market consistently turns out some of the best and most unique barbecue in town. If you want to sample a wide array of Heirloom's Far East meets West meat-and-three mastery, the Georgia Sampler is the way to go - two trays piled with pulled pork, smoked chicken, a quarter rack of ribs, then your choice of brisket or turkey or Texas beef sausage (go brisket), AND three sides as well. You can't deny Heirloom's mac and cheese, but the Korean-influenced sides are especially worth exploring. Kimchi slaw or green tomato kimchi are musts and work wonders alongside smoked meats. $26.50.
korean    bbq   

Pork ribs at Fox Bros. Bar-B-Q

Available at Fox Bros. Bar-B-Q
Since making the switch from baby back ribs to the fatty and arguably more flavorful St. Louis-style in 2014, Fox Bros.’ pork ribs have achieved barbecue nirvana status. After rub and brown sugar are massaged into the meat, the racks are smoked over hickory wood until the bones are easy to pull apart. Tearing into a spicy, sticky rack is an all-consuming experience that will have you shamelessly sucking your fingers clean in public. You won’t be the only one. Half rack: $13/full rack: $26.
pork    ribs    bbq   

Pulled pork barbecue sandwich at P'cheen

Available at P'cheen
Available only on Mondays during P'cheen's weekly barbecue extravaganza, this cultural mishmash of a sandwich hits all the sloppy, spicy, piggy notes to satiate that 'cue craving. The whole hog pulled barbecue comes on buttered Texas toast with pickles and slaw; douse it with the North Carolina-style spicy vinegar sauce for the best results. A side is included - we recommend the absurdly hot jalapeno mac and cheese. $8.

Pulled pork sandwich at Community Q

Available at Community Q BBQ
Last we checked, there are more places to buy a pulled pork sandwich in the Atlanta metro area than we have fingers and toes to count on. Many of them are pretty good, but none are as consistently adept at balancing the smoke, the moisture, the bark, and portion size for a pulled-pork sandwich as Community Q. Top it with a splash of the house vinegar sauce. $6.50.
pulled pork    bbq   

Pulled Pork Sandwich at Community Q BBQ

Available at Community Q BBQ
Last we checked, there were more places to buy a pulled pork sandwich in the Atlanta metro area than we have fingers and toes to count on. Many of them are pretty good, but none are as consistently adept at balancing the smoke, the moisture, the bark, and portion size for a pulled-pork sandwich as Community Q. Top it with a splash of the Carolina style house vinegar sauce.
burger    bbq   

Spare ribs at Daddy D'z BBQ Joynt

Available at Daddy D'z BBQ Joynt
A zillion barbecue joints have opened around town, but the spare ribs here remain unforgettable. Lean, tender, spicy and spotted with coveted bark, they have an antidepressant effect on the doleful blues often performed at the restaurant. $14.99 for a half slab.
BBQ    ribs    spare ribs   

The beef rib at Fox Brother's Bar-B-Q

Available at Fox Bros. Bar-B-Q
The Flintstones would be proud of this monstrous, nicely fatty beef short-rib. One poke with your fork and the beefy goodness falls off the bone. Each smoky shred of is a hefty heaven, especially when it's paired with a bowl of creamy and tangy coleslaw. Half rack: $11.94; whole rack: $22.95.
BBQ    ribs   

Whole Suckling Pig from Porch Light Latin Kitchen

Available at Porch Light Latin Kitchen
Chef Andre Gomez loves bringing a bit of his Puerto Rican heritage to Smyrna, and what better way than an entire suckling pig? Call ahead at least two days, and Gomez will phone up his farmer friends to find a little heritage piggy just for you and your party of eight to 12. Each pig (typically 20-30 pounds) gets a mojo brine, a rub of olive oil and salt and a slow roast before being shown to the dinner table. The kitchen then breaks it down and brings all the pork back (including the crisp skins) with a bevy of sides and intricate sauces like tomatillo salsa verde, chimichurri and guava chipotle barbecue. $200-$300 based on size of pig.

 

Where to Eat BBQ in Atlanta

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Barbecue

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Barbecue

Black-owned Business
The funky run-down shack is packed with crowds looking for 'cue. Blue collar, white collar and no collar at all — folks gather to dive into plates piled high with sweet, savory barbecue (beef, pork, ribs and chicken) and traditional sides. | more...
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OPEN Labor Day🇺🇸"
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OPEN Labor Day for all your BBQ needs🇺🇸"
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https://www.youtube.com/watch?v=3po6131Opk"
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https://rideforcure.org/"
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Thank you for your continued support! There’s some great food to be eaten in this city😎

https://www.ajc.com/blog/atlanta-restaurants/these-metro-atlanta-restaurants-have-been-open-for-more-than-quarter-century/50Sc7LTpiwxHNO3iPPk6uN/"
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Give this a whirl. It’s a nice overview about how our food is made and what to order when you get here. 😎 

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  string(870) " Fat Matt's  2019-09-01T21:34:54+00:00 Fat-Matt's.jpg    bbq Fat Matt's Rib Shack 1811 Piedmont Ave. N.E.  Atlanta GA 30324 http://www.fatmattsribshack.net/   (404) 607-1622  -84.3671136,33.804608,15 display26  Live blues and the love of good barbecue bring people from all over town to the small, boxy barbecue joint. An Atlanta landmark, Fat Matt's turns out ribs, chopped-pork barbecue sandwiches and chickens by the score. With classic sides like a creamy coleslaw, "rum" baked beans and Brunswick stew, this is the place to get a small (or large) slice of hog heaven.  Still serving the community, albeit via takeout and delivery (UberEats, PostMates, and DoorDash). Through 9 p.m.   22653  Photo Courtesy of Fat Matt's Rib Shack        bbq  n  ChIJl7bHAc0F9YgR9iWasWEvqMk  Fat-Matts-Rib-Shack        Tier3 Manual n   2017-06-26T13:07:15+00:00 Fat Matt's Rib Shack "
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Barbecue" }

Barbecue

Live blues and the love of good barbecue bring people from all over town to the small, boxy barbecue joint. An Atlanta landmark, Fat Matt's turns out ribs, chopped-pork barbecue sandwiches and chickens by the score. With classic sides like a creamy coleslaw, "rum" baked beans and Brunswick stew, thi... | more...
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Barbecue

The mega-popular barbecue joint serves up super-smoky ribs, pork, chicken and brisket that inspires passionate barbecue love on good days. The atmosphere the brothers have created is admirable, turning the space into what feels like a genuine Texas shack. | more...
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Black-owned Business
From GQ's website: Originally from Florida our family operated taste of heaven was inspired by several family owned establishments that specialized in mustard based, vinegar based, or tomato based sauces. If imitation is the sincerest form of flattery, then we can only hope that our preparation and... | more...
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Barbecue

From Wood's Chapel BBQ's website Named for one of the first churches to serve the Summerhill community immediately following the Civil War, Wood's Chapel BBQ uses traditional wood-fired pits to prepare an extensive barbecue menu including whole hog, prime brisket, salmon, and turkey. Barbecue is pri... | more...


 

CL Articles on Barbecue

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!!The Best Barbecue in Atlanta according to our Critics is:



!!The Best Barbecue in Atlanta according to our Readers is:



!!2018 Critic's Choice for Best BBQ


 

!!BBQ Dishes from our 100 Dishes List

 

!!Where to Eat BBQ in Atlanta



 

!!CL Articles on Barbecue

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!![#The_Best_Barbecue_in_Atlanta_according_to_our_Readers_is:|Best BBQ in Atlanta: Fox Brothers BBQ - Readers's Pick]
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If you ask the average Atlantan where to eat barbecue, you'll get a wide variety of answers. Around here, CL's Critics and Readers have settled around a few choices that seem to win the [/bestofatlanta-161889-best-barbecue|Best Barbecue] awards each year. That being said, there are a handful more BBQ restaurants that are well worth the visit. In fact, we'd recommend you eat your way thru the list below:

!!The Best Barbecue in Atlanta according to our Critics is:

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!!BBQ Dishes from our 100 Dishes List
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!!Where to Eat BBQ in Atlanta

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---

If you ask the average Atlantan where to eat barbecue, you'll get a wide variety of answers. Around here, CL's Critics and Readers have settled around a few choices that seem to win the Best Barbecue awards each year. That being said, there are a handful more BBQ restaurants that are well worth the visit. In fact, we'd recommend you eat your way thru the list below:

!!The Best Barbecue in Atlanta according to our Critics is:



!!The Best Barbecue in Atlanta according to our Readers is:



!!2018 Critic's Choice for Best BBQ


 

!!BBQ Dishes from our 100 Dishes List

 

!!Where to Eat BBQ in Atlanta



 

!!CL Articles on Barbecue

     CL Photo Archives GQ's BBQ - 2018 Best of Critics Award for Best BBQ  0,0,10  Food Issue - Is there an Atlanta barbecue? 100 Dishes to Eat in Atlanta, restaurants-in-atlanta-cuisine-guide bbq "bar-b-que" barbecue barbeque                             BBQ Restaurants in Atlanta "
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Article

Thursday January 31, 2019 09:28 pm EST
Browse BBQ restaurants in Atlanta as well as recommendations for the best ribs and sandwiches. CL's critics & readers weigh in on where to eat BBQ in Atlanta. | more...
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  string(11686) "America's food map is dotted with cities and regions that have distinct identities within the world of barbecue, styles that typify a specific geographical area. When you think Memphis, you think dry-rubbed ribs. Eastern North Carolina? Whole-hog pork with a vinegary sauce. Texas? Beef, pardner. Central South Carolina is all about mustardy mops, while there are pockets of Alabama where mayo-based sauces practically paint the town white.

But is there an "Atlanta style" of barbecue? Arguably the unofficial capital of the South, Atlanta should be known as a barbecue mecca the way Memphis is, right? Or Austin? Hell, even Lexington, N.C. — with a population of fewer than 20,000 — is more of a bona fide barbecue destination than we've ever been. Atlanta is situated in the heart of barbecue country, but when you ask some of the area's best barbecue bloggers and chefs to explain the city's place in the wider world of 'cue, you get more hemming and hawing than from a pitmaster being grilled on what's in his top-secret rub.

Fact is, if you look hard enough, you can find just about everybody else's particular styles and specialties on some local menu or other. Used to be that most places in town served a version of the pulled and chopped pork that's prevalent from Memphis to northern Alabama. Many still do, from old-school joints such as Sprayberry's in Newnan to new-'cue hotspots including Decatur's Burnt Fork BBQ. Lone Star State staples like unsauced beef brisket and sausage ("hot guts" to true Texans) have made their way OTP to suburban places like Grand Champion BBQ in Roswell and Milton. Even ribs can take on many variations, from the traditional rack at Fat Matt's Rib Shack in Midtown to wet or dry St. Louis-style ribs, as you'll find at D.B.A. Barbecue in Virginia-Highland. Whatever regional meat of choice floats your barbecue boat, it's probably being served at some strip mall, shack, or new 'cue boutique in town. (With the possible exception of Kentucky mutton. That's a taste we just seem not to have acquired.)

"We can steal — I mean, research — anybody's style," jokes Sam Huff of Sam's two BBQ-1 locations, both Cobb County mainstays. Huff knows a thing or two about the long-standing history of "style-borrowing" in the world of 'cue; it's hard to find a barbecue restaurateur in town who doesn't refer to him simply as "Sam," and then go on to freely admit to having eaten off his menu in the name of research.

Huff's influence throughout the world of Atlanta barbecue is well-documented. Along with partners Dave Poe and Dave Roberts, Huff introduced competition-caliber 'cue to the suburbs and built BBQ-1 into a superstar. The trio split after a few years, but each of them stayed in the game. Huff remains the driving force behind BBQ-1. Poe runs Dave Poe's BBQ just down the road from BBQ-1 in West Cobb, and Roberts went on to start Community Q BBQ in Decatur. Another onetime Huff staffer is responsible for Grand Champion's two OTP outposts. All five restaurants boast trophies, awards, and accolades to spare ... and all five regularly make any honest "best-of" conversation about Atlanta's barbecue scene.

Huff believes not having a singular Atlanta style is an advantage rather than a crutch.

"Not being locked into a stereotype of what barbecue is means we can pick and choose based on what tastes best," he says. "We can be a little more creative."

That creative freedom has inspired some local barbecue specialties that longtime locals might never have imagined just a few years ago. At Fox Bros. Bar-B-Q, it's the curious Frito pie that seems to get the most buzz of all. "I cook what I know," Jonathan Fox says. For him and his twin, Justin, beanless chili ladled right into a single-serving bag of corn chips was a Little League concession stand staple as they grew up in Texas. Though the staff thought the brothers were crazy when the handheld snack was first suggested for the menu, on a cold winter's day about six months after the restaurant opened, Frito pie has become enough of a signature offering that a cheffified version of it was even developed for an event the restaurant participated in last June at the James Beard House. Fox and his crew handmade their own corn chip dough from fresh masa flour and lard. They then gelatinized their brisket chili and rolled it (and a sprinkling of cheese) into balls of the dough. The balls were frozen, then fried, to make one-bite "popper" versions of the guilty-pleasure snack.

Changing long-standing beliefs about what barbecue is or isn't can be challenging. When Fox Bros. first opened, customers had no qualms about telling Jonathan that he needed to tweak his Brunswick stew a certain way or that there should always be an entire roster of sauces on the tables. Customers may have been skeptical at first, but sticking to their Texas-barbecue guns eventually paid off for the Fox boys, to the tune of more than 2,000 customers (not including to-go orders) on a typical Saturday. And now their Lone Star-style beef brisket actually outpaces good old Georgia pork as their top seller.

For perhaps the ultimate example of how no locale — regardless of how far-flung — is off-limits when it comes to influencing Atlanta's barbecue, look no further than Heirloom Market BBQ. Yes, it's been talked about dozens of times before. But drive by the tiny storefront — notably smaller than the package store next door — and take a gander at the snaking-into-the-parking-lot line every day at lunchtime, and you can't deny the cultlike popularity of Heirloom's kimchi-tinged, Korean-spiced 'cue.

But even for native Texan Cody Taylor and his wife, Jiyeon Lee, a former Korean pop star-turned culinary grad, their award-winning style was originally born of pure improvisation.

"When we opened, we just used stuff we had in our refrigerator," Taylor says. "We wanted to contribute to Atlanta becoming a barbecue city ... but I'd be run out of Dodge for injecting a brisket with miso in Texas," he says, laughing. It may have started as a by-the-seat-of-the-pants experiment, but now Taylor reports seeing some of the same Asian ingredients being used at high-end barbecue boutiques in Austin, Chicago, and New York.

Not being known for one thing (or bound to one style or specialty) has allowed Atlanta chefs — and especially barbecue cooks — to piece together an anything-goes sampler-platter approach. That in and of itself has arguably turned our city into a barbecue destination of sorts. Grant Goggans — who has reviewed more than 300 barbecue restaurants throughout the Southeast for his Atlanta-based blog Marie, Let's Eat! — says that places like Heirloom Market and Fox Bros. have given everyone else the permission to try new things and, in turn, made Atlanta a barbecue city that's too big to eat your way through in just one visit.

For Goggans, you have to get outside the metro proper to truly experience the rich depth of our 'cue heritage. Take a road trip to places like Austell, Douglasville, or Jasper and you can still find a few old-school joints that at one time typified true barbecue everywhere: meat smoked low and slow over live coals in open-air pits. Those places are much harder to find than they used to be, though, says big-time barbecuer Jason Dominy, who also writes the locally based blog Musings of a Ragamuffin. In the 1980s, he explains, new codes and health department regulations forced those pitmasters to do things like enclose their pits and install chimneys. Consequently, these mandated expenditures caused many of those historic mom-and-pops to close. Shuttered stalwarts such as Harold's Barbecue and Old Hickory House have largely faded into our barbecue past like wisps of hardwood smoke (save for the last remaining Hickory House location in Tucker), but a few institutions live on. Spots including Dean's Barbeque and Metter, Ga.'s Jomax Bar BQ offer an experience that's wholly different from ones at the many barbecue boutiques you see today ... and that's OK, according to Goggans.

These newer, slightly upscale barbecue destinations present an interesting paradox. Their traditional barbecue offerings themselves can be excellent — made with high-quality meats, expertly seasoned —and on par with what you would find at the more established restaurants. But you'll also find cheffy twists and WTF creations that would have the heads of those grizzled open-air pit veterans spinning. The menu at Westside's Bone Lick BBQ, for example, additionally features fried risotto balls, black bean burgers, and something called the Summer Saladgasm. Combine cuisine like that with super-trendy vintage decor, ironic '80s arcade games, Skee-Ball machines, and a vibe that's unapologetically as much about the party as the grub (they even have a DJ), and you've got an altogether different kind of barbecue joint.

"Authenticity can mean a lot," Goggans says, readily admitting that at least part of the recent barbecue renaissance has come about thanks to social-media-savvy foodies exactly like him.

"A lot of these new places are being opened by people who came from restaurants with established PR firms that know how to push the message out there," he says, on platforms like Twitter and Instagram.

Barbecue used to be smoked over live fires and is now cooked mostly in gas-powered boxes ... but make no mistake: The craze of barbecue-as-chef-driven-hipster-grub is often fueled largely by hype.

"When you see a bunch of bloggers all talk up a place, it could be legitimate," Goggans theorizes. "Or it could be that 10 of us all got invited to the same media event."

When he's not slinging the 'cue at BBQ-1 in Cobb County, Sam Huff is teaching sold-out barbecue classes and he's always on the search for the next roadside shack that could be an undiscovered diamond in the rough. Talking by phone (during a drive 120 miles south of his restaurant — just to look at someone's meat-smoking rig), Huff told of a recent revelation. He found a lone figure, with a beat-up trailer at an exit just off of I-75, selling pulled pork sandwiches. Sam rolled the dice, bought one, and marveled at how exceptional it was.

Huff believes so much in the sanctity of those out-of-the-way finds that he's even in early discussions to organize barbecue bus crawls, taking customers on pre-arranged routes throughout the state to hit six or seven joints in a day and exposing 'cue fanatics to new heights of hog heaven, even if it happens to be dished out inside a service station on a sparse stretch of highway (that's actually the case at Bigun's Barbeque between Ellijay and Jasper, one of Huff's favorite hidden hotspots).

So back to our original question: Is there an "Atlanta style" of barbecue? Not really. But perhaps not having a particular barbecue style is our style. According to Jonathan Fox, "good barbecue is just a mix of where you're at and where you're from." Atlanta's barbecue scene is a mishmash, a hodgepodge of random flavors and diverse influences. Yes, we have plenty of classic pulled pork and lots of traditional ribs. But we also have new 'cue concoctions being dreamed up all the time, introducing new techniques and tastes to the party. Such standbys as Sam's BBQ-1, Swallow at the Hollow, Daddy D'z BBQ Joynt, and Sprayberry's aren't going anywhere. But young guns such as Community Q, Fox Bros., Grand Champion, and even fusion-y places such as Heirloom Market bring an element of variety to the melting pot that is Atlanta barbecue. It's a diverse blend of old, new, near, and far — always evolving and constantly being reinvented. "
  ["tracker_field_contentWikiPage_raw"]=>
  string(12370) "America's food map is dotted with cities and regions that have distinct identities within the world of barbecue, styles that typify a specific geographical area. When you think Memphis, you think dry-rubbed ribs. Eastern North Carolina? Whole-hog pork with a vinegary sauce. Texas? Beef, pardner. Central South Carolina is all about mustardy mops, while there are pockets of Alabama where mayo-based sauces practically paint the town white.

But is there an "Atlanta style" of barbecue? Arguably the unofficial capital of the South, Atlanta should be known as a barbecue mecca the way Memphis is, right? Or Austin? Hell, even Lexington, N.C. — with a population of fewer than 20,000 — is more of a bona fide barbecue destination than we've ever been. Atlanta is situated in the heart of barbecue country, but when you ask some of the area's best barbecue bloggers and chefs to explain the city's place in the wider world of 'cue, you get more hemming and hawing than from a pitmaster being grilled on what's in his top-secret rub.

Fact is, if you look hard enough, you can find just about everybody else's particular styles and specialties on some local menu or other. Used to be that most places in town served a version of the pulled and chopped pork that's prevalent from Memphis to northern Alabama. Many still do, from old-school joints such as [http://www.sprayberrysbbq.com/|Sprayberry's in Newnan] to new-'cue hotspots including Decatur's [http://www.burntforkbbq.com/|Burnt Fork BBQ]. Lone Star State staples like unsauced beef brisket and sausage ("hot guts" to true Texans) have made their way OTP to suburban places like [http://gcbbq.net/|Grand Champion] BBQ in Roswell and Milton. Even ribs can take on many variations, from the traditional rack at [http://clatl.com/atlanta/fat-matts-rib-shack/Location?oid=1305640|Fat Matt's Rib Shack] in Midtown to wet or dry St. Louis-style ribs, as you'll find at [http://clatl.com/atlanta/dba-barbecue/Location?oid=1305382|D.B.A. Barbecue] in Virginia-Highland. Whatever regional meat of choice floats your barbecue boat, it's probably being served at some strip mall, shack, or new 'cue boutique in town. (With the possible exception of Kentucky mutton. That's a taste we just seem not to have acquired.)

"We can steal — I mean, ''research'' — anybody's style," jokes Sam Huff of [http://bbq1.net/|Sam's two BBQ-1] locations, both Cobb County mainstays. Huff knows a thing or two about the long-standing history of "style-borrowing" in the world of 'cue; it's hard to find a barbecue restaurateur in town who doesn't refer to him simply as "Sam," and then go on to freely admit to having eaten off his menu in the name of ''research''.

Huff's influence throughout the world of Atlanta barbecue is well-documented. Along with partners Dave Poe and Dave Roberts, Huff introduced competition-caliber 'cue to the suburbs and built BBQ-1 into a superstar. The trio split after a few years, but each of them stayed in the game. Huff remains the driving force behind BBQ-1. Poe runs Dave Poe's BBQ just down the road from BBQ-1 in West Cobb, and Roberts went on to start [http://clatl.com/atlanta/community-q-bbq/Location?oid=1305733|Community Q BBQ] in Decatur. Another onetime Huff staffer is responsible for Grand Champion's two OTP outposts. All five restaurants boast trophies, awards, and accolades to spare ... and all five regularly make any honest "best-of" conversation about Atlanta's barbecue scene.

Huff believes not having a singular Atlanta style is an advantage rather than a crutch.

"Not being locked into a stereotype of what barbecue is means we can pick and choose based on what tastes best," he says. "We can be a little more creative."

That creative freedom has inspired some local barbecue specialties that longtime locals might never have imagined just a few years ago. At [http://clatl.com/atlanta/fox-bros-bar-b-q/Location?oid=1295449|Fox Bros. Bar-B-Q], it's the curious Frito pie that seems to get the most buzz of all. "I cook what I know," Jonathan Fox says. For him and his twin, Justin, beanless chili ladled right into a single-serving bag of corn chips was a Little League concession stand staple as they grew up in Texas. Though the staff thought the brothers were crazy when the handheld snack was first suggested for the menu, on a cold winter's day about six months after the restaurant opened, Frito pie has become enough of a signature offering that a cheffified version of it was even developed for an event the restaurant participated in last June at the James Beard House. Fox and his crew handmade their own corn chip dough from fresh masa flour and lard. They then gelatinized their brisket chili and rolled it (and a sprinkling of cheese) into balls of the dough. The balls were frozen, then fried, to make one-bite "popper" versions of the guilty-pleasure snack.

Changing long-standing beliefs about what barbecue is or isn't can be challenging. When Fox Bros. first opened, customers had no qualms about telling Jonathan that he needed to tweak his Brunswick stew a certain way or that there should always be an entire roster of sauces on the tables. Customers may have been skeptical at first, but sticking to their Texas-barbecue guns eventually paid off for the Fox boys, to the tune of more than 2,000 customers (not including to-go orders) on a typical Saturday. And now their Lone Star-style beef brisket actually outpaces good old Georgia pork as their top seller.

For perhaps the ultimate example of how no locale — regardless of how far-flung — is off-limits when it comes to influencing Atlanta's barbecue, look no further than [http://clatl.com/atlanta/heirloom-market-bbq/Location?oid=2836721|Heirloom Market BBQ]. Yes, it's been talked about dozens of times before. But drive by the tiny storefront — notably smaller than the package store next door — and take a gander at the snaking-into-the-parking-lot line every day at lunchtime, and you can't deny the cultlike popularity of Heirloom's kimchi-tinged, Korean-spiced 'cue.

But even for native Texan Cody Taylor and his wife, Jiyeon Lee, a former Korean pop star-turned culinary grad, their award-winning style was originally born of pure improvisation.

"When we opened, we just used stuff we had in our refrigerator," Taylor says. "We wanted to contribute to Atlanta becoming a barbecue city ... but I'd be run out of Dodge for injecting a brisket with miso in Texas," he says, laughing. It may have started as a by-the-seat-of-the-pants experiment, but now Taylor reports seeing some of the same Asian ingredients being used at high-end barbecue boutiques in Austin, Chicago, and New York.

Not being known for one thing (or bound to one style or specialty) has allowed Atlanta chefs — and especially barbecue cooks — to piece together an anything-goes sampler-platter approach. That in and of itself has arguably turned our city into a barbecue destination of sorts. Grant Goggans — who has reviewed more than 300 barbecue restaurants throughout the Southeast for his Atlanta-based blog [http://marieletseat.com/|Marie, Let's Eat!] — says that places like Heirloom Market and Fox Bros. have given everyone else the permission to try new things and, in turn, made Atlanta a barbecue city that's too big to eat your way through in just one visit.

For Goggans, you have to get outside the metro proper to truly experience the rich depth of our 'cue heritage. Take a road trip to places like Austell, Douglasville, or Jasper and you can still find a few old-school joints that at one time typified true barbecue everywhere: meat smoked low and slow over live coals in open-air pits. Those places are much harder to find than they used to be, though, says big-time barbecuer Jason Dominy, who also writes the locally based blog [http://jasondominy.com/|Musings of a Ragamuffin]. In the 1980s, he explains, new codes and health department regulations forced those pitmasters to do things like enclose their pits and install chimneys. Consequently, these mandated expenditures caused many of those historic mom-and-pops to close. Shuttered stalwarts such as Harold's Barbecue and Old Hickory House have largely faded into our barbecue past like wisps of hardwood smoke (save for the last remaining Hickory House location in Tucker), but a few institutions live on. Spots including Dean's Barbeque and Metter, Ga.'s Jomax Bar BQ offer an experience that's wholly different from ones at the many barbecue boutiques you see today ... and that's OK, according to Goggans.

These newer, slightly upscale barbecue destinations present an interesting paradox. Their traditional barbecue offerings themselves can be excellent — made with high-quality meats, expertly seasoned —and on par with what you would find at the more established restaurants. But you'll also find cheffy twists and WTF creations that would have the heads of those grizzled open-air pit veterans spinning. The menu at Westside's [http://clatl.com/atlanta/bone-lick-bbq/Location?oid=6867505|Bone Lick BBQ], for example, additionally features fried risotto balls, black bean burgers, and something called the Summer Saladgasm. Combine cuisine like that with super-trendy vintage decor, ironic '80s arcade games, Skee-Ball machines, and a vibe that's unapologetically as much about the party as the grub (they even have a DJ), and you've got an altogether different kind of barbecue joint.

"Authenticity can mean a lot," Goggans says, readily admitting that at least part of the recent barbecue renaissance has come about thanks to social-media-savvy foodies exactly like him.

"A lot of these new places are being opened by people who came from restaurants with established PR firms [that] know how to push the message out there," he says, on platforms like Twitter and Instagram.

Barbecue used to be smoked over live fires and is now cooked mostly in gas-powered boxes ... but make no mistake: The craze of barbecue-as-chef-driven-hipster-grub is often fueled largely by hype.

"When you see a bunch of bloggers all talk up a place, it could be legitimate," Goggans theorizes. "Or it could be that 10 of us all got invited to the same media event."

When he's not slinging the 'cue at BBQ-1 in Cobb County, Sam Huff is teaching sold-out barbecue classes and he's always on the search for the next roadside shack that could be an undiscovered diamond in the rough. Talking by phone (during a drive 120 miles south of his restaurant — just to ''look'' at someone's meat-smoking rig), Huff told of a recent revelation. He found a lone figure, with a beat-up trailer at an exit just off of I-75, selling pulled pork sandwiches. Sam rolled the dice, bought one, and marveled at how exceptional it was.

Huff believes so much in the sanctity of those out-of-the-way finds that he's even in early discussions to organize barbecue bus crawls, taking customers on pre-arranged routes throughout the state to hit six or seven joints in a day and exposing 'cue fanatics to new heights of hog heaven, even if it happens to be dished out inside a service station on a sparse stretch of highway (that's actually the case at Big[http://www.bigunsbbq.com/|un's Barbeque] between Ellijay and Jasper, one of Huff's favorite hidden hotspots).

So back to our original question: Is there an "Atlanta style" of barbecue? Not really. But perhaps ''not'' having a particular barbecue style ''is'' our style. According to Jonathan Fox, "good barbecue is just a mix of where you're at and where you're from." Atlanta's barbecue scene is a mishmash, a hodgepodge of random flavors and diverse influences. Yes, we have plenty of classic pulled pork and lots of traditional ribs. But we also have new 'cue concoctions being dreamed up all the time, introducing new techniques and tastes to the party. Such standbys as Sam's BBQ-1, [http://swallowatthehollow.com/|Swallow at the Hollow], [http://clatl.com/atlanta/daddy-dz/Location?oid=1288515|Daddy D'z BBQ Joynt], and Sprayberry's aren't going anywhere. But young guns such as Community Q, Fox Bros., Grand Champion, and even fusion-y places such as Heirloom Market bring an element of variety to the melting pot that is Atlanta barbecue. It's a diverse blend of old, new, near, and far — always evolving and constantly being reinvented. "
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  string(12315) " Bbqtease  2019-09-02T00:24:08+00:00 bbqtease.jpg   Hi Todd! I enjoyed reading your list! We would love for you to give City Barbeque a try! Please email me at cierracitybbq@gmail.com and check out our website here: www.citybbq.com! bbq In a sea of regional barbecue styles, Atlanta 'cue could have an identity crisis 22662  2014-10-16T08:00:00+00:00 Food Issue - Is there an Atlanta barbecue? ben.eason@creativeloafing.com Ben Eason Todd Brock 12184336 2014-10-16T08:00:00+00:00  America's food map is dotted with cities and regions that have distinct identities within the world of barbecue, styles that typify a specific geographical area. When you think Memphis, you think dry-rubbed ribs. Eastern North Carolina? Whole-hog pork with a vinegary sauce. Texas? Beef, pardner. Central South Carolina is all about mustardy mops, while there are pockets of Alabama where mayo-based sauces practically paint the town white.

But is there an "Atlanta style" of barbecue? Arguably the unofficial capital of the South, Atlanta should be known as a barbecue mecca the way Memphis is, right? Or Austin? Hell, even Lexington, N.C. — with a population of fewer than 20,000 — is more of a bona fide barbecue destination than we've ever been. Atlanta is situated in the heart of barbecue country, but when you ask some of the area's best barbecue bloggers and chefs to explain the city's place in the wider world of 'cue, you get more hemming and hawing than from a pitmaster being grilled on what's in his top-secret rub.

Fact is, if you look hard enough, you can find just about everybody else's particular styles and specialties on some local menu or other. Used to be that most places in town served a version of the pulled and chopped pork that's prevalent from Memphis to northern Alabama. Many still do, from old-school joints such as Sprayberry's in Newnan to new-'cue hotspots including Decatur's Burnt Fork BBQ. Lone Star State staples like unsauced beef brisket and sausage ("hot guts" to true Texans) have made their way OTP to suburban places like Grand Champion BBQ in Roswell and Milton. Even ribs can take on many variations, from the traditional rack at Fat Matt's Rib Shack in Midtown to wet or dry St. Louis-style ribs, as you'll find at D.B.A. Barbecue in Virginia-Highland. Whatever regional meat of choice floats your barbecue boat, it's probably being served at some strip mall, shack, or new 'cue boutique in town. (With the possible exception of Kentucky mutton. That's a taste we just seem not to have acquired.)

"We can steal — I mean, research — anybody's style," jokes Sam Huff of Sam's two BBQ-1 locations, both Cobb County mainstays. Huff knows a thing or two about the long-standing history of "style-borrowing" in the world of 'cue; it's hard to find a barbecue restaurateur in town who doesn't refer to him simply as "Sam," and then go on to freely admit to having eaten off his menu in the name of research.

Huff's influence throughout the world of Atlanta barbecue is well-documented. Along with partners Dave Poe and Dave Roberts, Huff introduced competition-caliber 'cue to the suburbs and built BBQ-1 into a superstar. The trio split after a few years, but each of them stayed in the game. Huff remains the driving force behind BBQ-1. Poe runs Dave Poe's BBQ just down the road from BBQ-1 in West Cobb, and Roberts went on to start Community Q BBQ in Decatur. Another onetime Huff staffer is responsible for Grand Champion's two OTP outposts. All five restaurants boast trophies, awards, and accolades to spare ... and all five regularly make any honest "best-of" conversation about Atlanta's barbecue scene.

Huff believes not having a singular Atlanta style is an advantage rather than a crutch.

"Not being locked into a stereotype of what barbecue is means we can pick and choose based on what tastes best," he says. "We can be a little more creative."

That creative freedom has inspired some local barbecue specialties that longtime locals might never have imagined just a few years ago. At Fox Bros. Bar-B-Q, it's the curious Frito pie that seems to get the most buzz of all. "I cook what I know," Jonathan Fox says. For him and his twin, Justin, beanless chili ladled right into a single-serving bag of corn chips was a Little League concession stand staple as they grew up in Texas. Though the staff thought the brothers were crazy when the handheld snack was first suggested for the menu, on a cold winter's day about six months after the restaurant opened, Frito pie has become enough of a signature offering that a cheffified version of it was even developed for an event the restaurant participated in last June at the James Beard House. Fox and his crew handmade their own corn chip dough from fresh masa flour and lard. They then gelatinized their brisket chili and rolled it (and a sprinkling of cheese) into balls of the dough. The balls were frozen, then fried, to make one-bite "popper" versions of the guilty-pleasure snack.

Changing long-standing beliefs about what barbecue is or isn't can be challenging. When Fox Bros. first opened, customers had no qualms about telling Jonathan that he needed to tweak his Brunswick stew a certain way or that there should always be an entire roster of sauces on the tables. Customers may have been skeptical at first, but sticking to their Texas-barbecue guns eventually paid off for the Fox boys, to the tune of more than 2,000 customers (not including to-go orders) on a typical Saturday. And now their Lone Star-style beef brisket actually outpaces good old Georgia pork as their top seller.

For perhaps the ultimate example of how no locale — regardless of how far-flung — is off-limits when it comes to influencing Atlanta's barbecue, look no further than Heirloom Market BBQ. Yes, it's been talked about dozens of times before. But drive by the tiny storefront — notably smaller than the package store next door — and take a gander at the snaking-into-the-parking-lot line every day at lunchtime, and you can't deny the cultlike popularity of Heirloom's kimchi-tinged, Korean-spiced 'cue.

But even for native Texan Cody Taylor and his wife, Jiyeon Lee, a former Korean pop star-turned culinary grad, their award-winning style was originally born of pure improvisation.

"When we opened, we just used stuff we had in our refrigerator," Taylor says. "We wanted to contribute to Atlanta becoming a barbecue city ... but I'd be run out of Dodge for injecting a brisket with miso in Texas," he says, laughing. It may have started as a by-the-seat-of-the-pants experiment, but now Taylor reports seeing some of the same Asian ingredients being used at high-end barbecue boutiques in Austin, Chicago, and New York.

Not being known for one thing (or bound to one style or specialty) has allowed Atlanta chefs — and especially barbecue cooks — to piece together an anything-goes sampler-platter approach. That in and of itself has arguably turned our city into a barbecue destination of sorts. Grant Goggans — who has reviewed more than 300 barbecue restaurants throughout the Southeast for his Atlanta-based blog Marie, Let's Eat! — says that places like Heirloom Market and Fox Bros. have given everyone else the permission to try new things and, in turn, made Atlanta a barbecue city that's too big to eat your way through in just one visit.

For Goggans, you have to get outside the metro proper to truly experience the rich depth of our 'cue heritage. Take a road trip to places like Austell, Douglasville, or Jasper and you can still find a few old-school joints that at one time typified true barbecue everywhere: meat smoked low and slow over live coals in open-air pits. Those places are much harder to find than they used to be, though, says big-time barbecuer Jason Dominy, who also writes the locally based blog Musings of a Ragamuffin. In the 1980s, he explains, new codes and health department regulations forced those pitmasters to do things like enclose their pits and install chimneys. Consequently, these mandated expenditures caused many of those historic mom-and-pops to close. Shuttered stalwarts such as Harold's Barbecue and Old Hickory House have largely faded into our barbecue past like wisps of hardwood smoke (save for the last remaining Hickory House location in Tucker), but a few institutions live on. Spots including Dean's Barbeque and Metter, Ga.'s Jomax Bar BQ offer an experience that's wholly different from ones at the many barbecue boutiques you see today ... and that's OK, according to Goggans.

These newer, slightly upscale barbecue destinations present an interesting paradox. Their traditional barbecue offerings themselves can be excellent — made with high-quality meats, expertly seasoned —and on par with what you would find at the more established restaurants. But you'll also find cheffy twists and WTF creations that would have the heads of those grizzled open-air pit veterans spinning. The menu at Westside's Bone Lick BBQ, for example, additionally features fried risotto balls, black bean burgers, and something called the Summer Saladgasm. Combine cuisine like that with super-trendy vintage decor, ironic '80s arcade games, Skee-Ball machines, and a vibe that's unapologetically as much about the party as the grub (they even have a DJ), and you've got an altogether different kind of barbecue joint.

"Authenticity can mean a lot," Goggans says, readily admitting that at least part of the recent barbecue renaissance has come about thanks to social-media-savvy foodies exactly like him.

"A lot of these new places are being opened by people who came from restaurants with established PR firms that know how to push the message out there," he says, on platforms like Twitter and Instagram.

Barbecue used to be smoked over live fires and is now cooked mostly in gas-powered boxes ... but make no mistake: The craze of barbecue-as-chef-driven-hipster-grub is often fueled largely by hype.

"When you see a bunch of bloggers all talk up a place, it could be legitimate," Goggans theorizes. "Or it could be that 10 of us all got invited to the same media event."

When he's not slinging the 'cue at BBQ-1 in Cobb County, Sam Huff is teaching sold-out barbecue classes and he's always on the search for the next roadside shack that could be an undiscovered diamond in the rough. Talking by phone (during a drive 120 miles south of his restaurant — just to look at someone's meat-smoking rig), Huff told of a recent revelation. He found a lone figure, with a beat-up trailer at an exit just off of I-75, selling pulled pork sandwiches. Sam rolled the dice, bought one, and marveled at how exceptional it was.

Huff believes so much in the sanctity of those out-of-the-way finds that he's even in early discussions to organize barbecue bus crawls, taking customers on pre-arranged routes throughout the state to hit six or seven joints in a day and exposing 'cue fanatics to new heights of hog heaven, even if it happens to be dished out inside a service station on a sparse stretch of highway (that's actually the case at Bigun's Barbeque between Ellijay and Jasper, one of Huff's favorite hidden hotspots).

So back to our original question: Is there an "Atlanta style" of barbecue? Not really. But perhaps not having a particular barbecue style is our style. According to Jonathan Fox, "good barbecue is just a mix of where you're at and where you're from." Atlanta's barbecue scene is a mishmash, a hodgepodge of random flavors and diverse influences. Yes, we have plenty of classic pulled pork and lots of traditional ribs. But we also have new 'cue concoctions being dreamed up all the time, introducing new techniques and tastes to the party. Such standbys as Sam's BBQ-1, Swallow at the Hollow, Daddy D'z BBQ Joynt, and Sprayberry's aren't going anywhere. But young guns such as Community Q, Fox Bros., Grand Champion, and even fusion-y places such as Heirloom Market bring an element of variety to the melting pot that is Atlanta barbecue. It's a diverse blend of old, new, near, and far — always evolving and constantly being reinvented.      Cl Staff Photo  0,0,10  BBQ Restaurants in Atlanta  bbq  13080514 12456709                          Food Issue - Is there an Atlanta barbecue? "
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Thursday October 16, 2014 04:00 am EDT
In a sea of regional barbecue styles, Atlanta 'cue could have an identity crisis | more...
 




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!!The Imagine Music Festival
What started in 2014 as a modest music festival in Historic Fourth Ward Park is now one of the nation’s most anticipated EDM gatherings. These days, Imagine calls the Atlanta Motor Speedway near rural Hampton, Georgia its home. Over the years, the festival has more than doubled in attendance and scope, while remaining independent, which founders Glenn and Madeleine Goodhand say “allows for the creative freedom to build that vision of the Aquatic Fairytale each year.”

!!Covid Update
The 2020 Imagine Music Festival has been postponed to September 17, 18, 19, 2021 in response to the growing threat of COVID-19. The lineup will be announced in the coming weeks.


!!Creative Loafing Stories About the Imagine Music Festival


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!!The Imagine Music Festival
What started in 2014 as a modest music festival in Historic Fourth Ward Park is now one of the nation’s most anticipated EDM gatherings. These days, Imagine calls the Atlanta Motor Speedway near rural Hampton, Georgia its home. Over the years, the festival has more than doubled in attendance and scope, while remaining independent, which founders Glenn and Madeleine Goodhand say “allows for the creative freedom to build that vision of the Aquatic Fairytale each year.”

!!Covid Update
The 2020 Imagine Music Festival has been postponed to September 17, 18, 19, 2021 in response to the growing threat of COVID-19. The lineup will be announced in the coming weeks.


!!Creative Loafing Stories About the Imagine Music Festival
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!!The Imagine Music Festival
What started in 2014 as a modest music festival in Historic Fourth Ward Park is now one of the nation’s most anticipated EDM gatherings. These days, Imagine calls the Atlanta Motor Speedway near rural Hampton, Georgia its home. Over the years, the festival has more than doubled in attendance and scope, while remaining independent, which founders Glenn and Madeleine Goodhand say “allows for the creative freedom to build that vision of the Aquatic Fairytale each year.”

!!Covid Update
The 2020 Imagine Music Festival has been postponed to September 17, 18, 19, 2021 in response to the growing threat of COVID-19. The lineup will be announced in the coming weeks.


!!Creative Loafing Stories About the Imagine Music Festival


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Friday September 17, 2021 12:00 pm EDT
Browse the Imagine Music Festival schedule as well as recommendations. CL's critics & readers weigh in on the definitive guide to the event. | more...
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Shaky Beats is Shaky Knees’ EDM cousin. The festival returns to Central Park for its fourth year, featuring a weekend chock-full of music, plenty of eats, and other activities. With four stages showcasing more than 40 acts, the rising electronic music gathering has quickly established itself as a fixture in Atlanta’s festival circuit. This year, artists such as Martin Garrix and Rüfüs Du Soul headline Shaky Beats, and solid acts such as San Holo, Big Gigantic, Snakehips, and PLS&TY round out the weekend. It’s a can’t-miss outing for ravers, bass heads, and electronic music aficionados.

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Shaky Beats is Shaky Knees’ EDM cousin. The festival returns to Central Park for its fourth year, featuring a weekend chock-full of music, plenty of eats, and other activities. With four stages showcasing more than 40 acts, the rising electronic music gathering has quickly established itself as a fixture in Atlanta’s festival circuit. This year, artists such as Martin Garrix and Rüfüs Du Soul headline Shaky Beats, and solid acts such as San Holo, Big Gigantic, Snakehips, and PLS&TY round out the weekend. It’s a can’t-miss outing for ravers, bass heads, and electronic music aficionados.

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Friday May 7, 2021 02:54 pm EDT
Shaky Beats will not return in 2020. The 2021 Dates TBA. | more...
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!!About Sweetwater 420 Fest
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!!About Sweetwater 420 Fest
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Article

Friday April 23, 2021 12:00 am EDT
The 2020 Sweetwater 420 Festival was postponed to April 23-25, 2021. All previous purchases are still 100% honored and valid for the 2021 postponement dates. | more...
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---
Taking place the last full weekend in April each year, the Inman Park Festival is one of Atlanta's most beloved events. Check out the Tour of Homes, live music, dance festival, arts and crafts market, and definitely the parade with all of its gloriously weird floats.

Inman Park Spring Festival takes place in one of Atlanta’s oldest and most scenic neighborhoods. First developed in the late 1800s, Inman Park is home to many historic homes and parks. The Festival began in the early 1970s as a means to attract attention to gentrification efforts that sought to revitalize the community.

Now celebrating its 48th anniversary, the festival offers something for everybody - three stages of live music, kids activities, a tour of homes, a marvelous street parade, an artists’ market and some of the city’s best people-watching! Come early, stay late, and be our guests at Atlanta’s best street festival.

For a complete list of events, to volunteer or to purchase advance tickets to the tour of homes visit our website: http://inmanparkfestival.org

!!This Year

This year's festival has been cancelled.

!!Past Festivals
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---
Taking place the last full weekend in April each year, the Inman Park Festival is one of Atlanta's most beloved events. Check out the Tour of Homes, live music, dance festival, arts and crafts market, and definitely the parade with all of its gloriously weird floats.

Inman Park Spring Festival takes place in one of Atlanta’s oldest and most scenic neighborhoods. First developed in the late 1800s, Inman Park is home to many historic homes and parks. The Festival began in the early 1970s as a means to attract attention to gentrification efforts that sought to revitalize the community.

Now celebrating its 48th anniversary, the festival offers something for everybody - three stages of live music, kids activities, a tour of homes, a marvelous street parade, an artists’ market and some of the city’s best people-watching! Come early, stay late, and be our guests at Atlanta’s best street festival.

For a complete list of events, to volunteer or to purchase advance tickets to the tour of homes visit our website: [http://inmanparkfestival.org/?fbclid=IwAR0XXXZNyIdU78-nWejdn0FtL6c6YCcxZRUyrkcBQyBr6zRxQBIVqVPmLvg|http://inmanparkfestival.org]

!!This Year

This year's festival has been cancelled.

!!Past Festivals
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Taking place the last full weekend in April each year, the Inman Park Festival is one of Atlanta's most beloved events. Check out the Tour of Homes, live music, dance festival, arts and crafts market, and definitely the parade with all of its gloriously weird floats.

Inman Park Spring Festival takes place in one of Atlanta’s oldest and most scenic neighborhoods. First developed in the late 1800s, Inman Park is home to many historic homes and parks. The Festival began in the early 1970s as a means to attract attention to gentrification efforts that sought to revitalize the community.

Now celebrating its 48th anniversary, the festival offers something for everybody - three stages of live music, kids activities, a tour of homes, a marvelous street parade, an artists’ market and some of the city’s best people-watching! Come early, stay late, and be our guests at Atlanta’s best street festival.

For a complete list of events, to volunteer or to purchase advance tickets to the tour of homes visit our website: http://inmanparkfestival.org

!!This Year

This year's festival has been cancelled.

!!Past Festivals
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Article

Thursday April 1, 2021 12:00 pm EDT
This year's Inman Park Festival has been cancelled. 2021 Event Date TBA. | more...
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---

Ah, New Year’s Eve. A time for new beginnings, soon-to-be-broken resolutions, and pretending to like champagne. Whether you’re tuning into the peach drop on TV or perusing the hottest parties downtown, New Year’s Eve is the day to release your inhibitions and reminisce on the good, the bad, and the ugly of the past year.



List of New Year's Eve Events:
 

!!CL Articles on New Year's Eve

 "
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Ah, New Year’s Eve. A time for new beginnings, soon-to-be-broken resolutions, and pretending to like champagne. Whether you’re tuning into the peach drop on TV or perusing the hottest parties downtown, New Year’s Eve is the day to release your inhibitions and reminisce on the good, the bad, and the ugly of the past year.

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List of New Year's Eve Events:
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!!CL Articles on New Year's Eve

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  string(1030) " New Year's Guide 101  2020-04-12T17:08:32+00:00 New Year's Guide_101.jpg    holiday events new year’s eve Browse New Year’s Eve events as well as recommendations for the hottest parties and celebrations. CL's critics & readers weigh in on the definitive guide to New Year’s Eve in Atlanta. 30731  2020-12-31T05:00:00+00:00 New Years Eve Events will.cardwell@gmail.com Will Cardwell CL Staff  2020-12-31T05:00:00+00:00  ---
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Ah, New Year’s Eve. A time for new beginnings, soon-to-be-broken resolutions, and pretending to like champagne. Whether you’re tuning into the peach drop on TV or perusing the hottest parties downtown, New Year’s Eve is the day to release your inhibitions and reminisce on the good, the bad, and the ugly of the past year.



List of New Year's Eve Events:
 

!!CL Articles on New Year's Eve

     Joeff Davis/CL File HAPPY NEW YEAR: Jake Lockheart brings in the New Year 2012  0,0,5    "New Year’s Eve" "holiday events"                             New Years Eve Events "
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Thursday December 31, 2020 12:00 am EST
Browse New Year’s Eve events as well as recommendations for the hottest parties and celebrations. CL's critics & readers weigh in on the definitive guide to New Year’s Eve in Atlanta. | more...
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