Restaurant review: The Spence 

Atlanta's Top Chef performs at the Spence

USE YOUR NOODLE: The Spence’s beet pappardelle, duck, and cocoa gremolata entrée

James Camp

USE YOUR NOODLE: The Spence’s beet pappardelle, duck, and cocoa gremolata entrée

There may be no restaurant that reflects the cultural cadence of this city right now more than the Spence. Chef/TV star Richard Blais' latest Atlanta project harnesses the excitement surrounding both the local dining scene and the city's role as the Hollywood…

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