Following up on the PG/FSB thread: First, I'm a native Atlantan, and I loved Chef Paul; I thank him for his time here, and I wish him well in Switzerland. Second, I am a small business owner with a (currently) terrible web site and would love for someone to help me build a good one at a reasonable price. I've had quotes from $3k to $30k and nobody can explain the difference and why there's such a range. I'm a lawyer (the irony is not lost on me), but for me it's like dealing with a car mechanic. I don't understand how the engine works and I have no idea what a fair price is. So, by all means, hit me if you have a recommendation.
PG - you could offer to help them instead of critiquing them, since you seem to know so much more about websites... Running a small business is hard enough, and fancy websites are expensive. The new management at LBM is fantastic, running front and back of the house as a family and keeping Paul's vision in place. Why not put some positive energy into the universe instead of anonymously being mean?
Little's is now trying to raise money to fix the building they are in. Here is the fundraising link: http://igg.me/p/please-help-save-little-s-…
To FuziOh's comment on TJ's produce being past their prime. This is very much a suburb (or city without plentiful deli/vendors/grocers) vs city mindset. In the a city you don't stock up on stuff. When you want a banana you buy a banana and want it ripe to be eaten that day or the next day breakfast or lunch. Usually you buy it on the street or at the grocery on your walk home. In suburbs or a city like Atlanta people drive to buy their produce and tend to buy more than they need for that day or next day. Ripe, ready to eat produce is not seen as a good thing. Non-ripe produce is seen as a bad thing in big cities. I haven't had problems with TJs produce, I like that it is ready to go - that I can buy bananas that aren't green. The challenge with selling ripe, ready to eat is that in 48 hrs that produce is not saleable at full price.
THAT is a "relaunched" website? It looks like a failed RPG from 1992. Whoever made it should never be allowed within 10 feet of a computer again.
the guy sounds a little nuts, but good luck to him.
You know, for all his antics, in his heyday he was one of the most talented chefs around. His personal problems held him back, along with his ego. But he remains one of my favorite chefs to ever cook in Atlanta.
I thought Trader Joe's already sold fruit and veggies that are past their prime, but at exorbitant prices.
There's just not enough "NO" in the world. Skip Ann's and drive over to Vortex if you must.
Oh, this is sad.
Always great to see new concepts in Atlanta, especially the pay-an-arm-and-a-leg-for-finger-food-and-overrated-cocktails variety.
tipsforjesus is one of the paypal founders, right?
i think the jesus part is supposed to be facetious.
Sad to hear about Ben's Brown Bag. Hate to say it but it seems like that space is cursed. So many places have given it a go there and haven't made it.
Breakfast with Santa, something great for the kids.
Some food just doesn't photograph well, even if it is tasty.
Nothing wrong with grease on the walls if the burger is tasty.
That building and all of the ones next to it down to the Dunkin Doughnuts on Piedmont will all get leveled soon for a new development. That might have played into the change as well.
"record rainfall, feral pigs, and China are to blame"
this isn't the first time i've heard that before. my high school reunion was a disaster for similar reasons.
"...years earlier she operated a restaurant in Little Five Points whose decor duplicated that of a mobile home."
What was the name of this?
Very impressive indeed! It is nice to see more and more Nepali (Nepalese) restaurants coming up around the world. They are becoming very popular with many Nepali people migrating abroad. We also have many Nepali restaurants in Australia including Sagarmatha Nepali Restaurant www.sagarmatha.com.au which introduced Nepali cuisine to South Australians in 2000. They have excellent Nepalese dishes in their menu.
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