Gray hails from Macon, GA where his family cooked with a farm-to-table approach. From his childhood, he developed a " love of the land—and [a] personal understanding of where food comes from," which he brings to Southern Art & Bourbon Bar where Gray hones his craft as executive chef. At Southern Art & Bourbon Bar, Gray shows "his deep appreciation for Southern ingredients and traditional charcuterie." In 2012 StarChefs.com named Gray as “Atlanta Rising Star Chef.”
But Gray isn't the only one representing Atlanta on this season's "Top Chef." Returning as a judge, Hugh Acheson will once again showcase his culinary knowledge, sporting his iconic "Hughnibrow." Acheson has dazzled diners all around the state with his signature dishes featured in his restaurants: Five & Ten, The National, and Empire State South.
Let's see if these southern gentlemen can charm the rest of America.
This is paradise in a bowl. It's the tonkotsu ramen at Miso Izakaya. Owner-chef Guy Wong got a lot of attention for his earlier late-night ramen. Now, he's offering it at lunch.
There are only about 16 seats available 11:30 a.m.-2 p.m. The turnover is pretty rapid, but you should go early because the kitchen may run out of the delicious stuff before the official closing.
Tonkotsu includes a pork broth that takes 36 hours to make. It's dense with flavor and kind of creamy in texture. An egg half, succulent pieces of pork belly, corn, mushrooms, and noodles fill the bowl with pure comfort. Each ingredient adds a burst of unique flavor.
The restaurant does not accept reservations for lunch, so be warned. One other ramen, based on chicken broth, was available the day I visited. Cost is $11 a bowl and it's hard to imagine how Wong could be making money with such a labor-intensive dish.
That's all the more reason to go soon...and early.
"This butcher shop concept with high tech warehouse decor plus lots of noise constitutes a strong a lighthearted atmosphere."
The First Chinese Baptist Church of Atlanta in Duluth is hosting a street food event 2-5 p.m. Saturday. Above is a preview. You can find three or four more promotional videos on YouTube.
Wine dinner? Beer tasting? Cooking class? Let us know. Submit Food and Drink events here.
Atlanta History Center Sat., Sept. 22, 10:30 a.m. Fall Folklife Festival. Enjoy an assortment ongoing events occurring throughout the museum and onto the History Center's Smith Family Farm at this year's Fall Folklife Festival. Guests will interact with The Shed’s newly appointed chef, Todd Richards. Great food and local beers will be available for purchase as guests enjoy the sounds of local folk and bluegrass music artists. Details.
Sprig Sat., Sept. 22, 4:30 p.m. Bourbon Cocktail Class with Mixologist Marc Caballero. Celebrate National Bourbon Month with Marc Caballero! Caballero will demonstrate preparation of four bourbon cocktails and the ingredients that go into them. Attendees will get to sample the four drinks along with paired appetizers. Details.
No. 246 Sun., Sept. 23, 2 p.m. “How 'Bout Them Apples?” Festival. No. 246 will welcome autumn’s bounty of apples with a “How 'Bout Them Apples?” festival in the backyard. Neighbors Leon’s Full Service and Brick Store Pub will join in the fun. Festivities include an apple education table featuring farmers featuring apple varieties, along with activities such as bobbing for apples, face painting and balloon animals. Details.
SOHO Sun., Sept. 23, 5-9 p.m. Lowdown Lobster Boil Sundays at SOHO. For just $27 per person, the Vinings restaurant serves up Maine lobster (1.5 lbs.), Andouille sausage, corn on the cob, red bliss potatoes and a green salad. Reservations recommended becasuse lobsters are limited. Details.
Rathbun's Sun., Sept. 23, 1-4 p.m. Rathbun's Taste of the NFL BBQ. Join Rathbun's for a good old fashioned Southern BBQ with music, dancing, and drinks.Tickets are limited to the first 500 people. Cost is $65.00 per person all inclusive. The event benefits the Atlanta Community Food Bank. Details.
Vinings Jubilee Sun., Sept. 23 Vinings Restaurant Week presented by Vinings Jubilee. Vinings Jubilee presents the first ever Vinings Restaurant Week, spotlighting the best neighborhood restaurants and excellent cuisine in Vinings. Dig into dining options from 18 participating restaurants at three affordable price points ($15, $25 and $30). Details.
Der Biergarten Sat., Sept. 22 Munich on Marietta Street Oktoberfest Celebration. Kicking off with the traditional tapping of the keg, Der Biergarten’s “Munich on Marietta Street” Oktoberfest celebration will feature authentic German food and beer, festive décor and live entertainment. Details.
Creative Loafing's 2012 Best of Atlanta issue hits newsstands today, ready for your viewing pleasure. Speaking of pleasure, check out which Atlanta bars, restaurants, trends, and chefs earned nods in our Oral Pleasures section.
In honor of CL's 40th birthday, the issue also includes a series of essays (40 years in Atlanta) from prominent community figures such as playwright and best-selling author Pearl Cleage, Southern chef and food writer Virginia Willis.
It just never fails that when people start moralizing about other people, they're usually trying to hide their own impulses. I am so disappointed with Chick-fil-A.
First, consider this logo for Boners BBQ. The punning guys who own the place across from Turner Field have fun with sexual innuendo. The image of a hot woman riding a rocket is a Madison Avenue cliche. Nobody fails to recognize the phallic meaning of the rocket. It's retro-racy kitsch.
So, what are we to make of the above use of basically the same phallic imagery by Chick-fil-A, whose president plunged the company into major controversy in July with his disapproving comments about gay marriage. The company has a long record of contributing to organizations devoted to protecting Americans from the complete breakdown of civilization that will occur if the government abdicates control of the bodies of the citizenry.
Certainly, Chick-fil-A knows as well as Boners that sex sells and amuses. So it places a zaftig cow atop a (rocket-shaped) blimp to float through the Dallas Cowboys Stadium. In front of children!
Of course, the image is actually funny, even putting aside its vague subtext of bestiality. It's good to know Chick-fil-A can indulge in some bawdy humor, but why not shut up about the sex lives of the rest of us?
(Note: Check your sarcasm sensors.)
Editor's note: According to a Sept. 18 press release, Alderman Moreno of the The Civil Rights Agenda (TCRA) advocacy organization confirmed that Chick-fil-A will no longer give money to anti-gay organizations and will refrain from supporting organizations with political agendas.
A Slam Poem to Bacon with Nick Offerman
Tired of getting your fingers dirty while eating popcorn? Sick of doing the same lever-like motion over and over again to pop those kernels into your mouth? Well, the folks over at Popcorn Indiana have a solution to your serious problem.
Introducing the Popinator. No longer will you have to make the painful decision of choosing which hand will hold the remote and which one will dive into a bag of popcorn. "Equipped with voice activation and binaural microphone," the Popinator fires out popcorn in the direction of your mouth. Because not all popcorn are the same size and shape, the trajectory of the popcorn is not always perfect, so some maneuvering by the user may be required.
Next time you're throwing a party, be sure to have the Popinator on hand to get things popping!
The restaurant's story is well known to long-time Atlantans. It opened a few years ago at the Sweet Auburn Curb Market for lunch only. Owner Matt Hinton's goal was to recreate the recipes of the defunct Tortillas, a San Francisco-style burrito shop on Ponce de Leon noted for grunge ambiance, savory flavor, and fanatical fans (including me) during the '80s and '90s.
Not long after opening the Sweet Auburn location, Hinton opened a second one in West Atlanta, where he could be open for lunch and dinner. But less than a year later, he lost his lease, and has now opened this new location.
I ordered my usual shrimp burrito with pinto beans and roasted green chilies. Hinton suggested I try a different style of preparation he offers now. He melts butter on the griddle and browns the tortilla. Meanwhile, he covers it with cheese so that it melts into a thin layer. Then he wraps up the tortilla with the customer's chosen ingredients. The effect is super-rich and really demands the acidic counterpoint of a green or red salsa.
After lunch, I made the mistake of leaving through the section of the market fronted by Jake's Ice Cream. Yeah, I had to have a cone topped with fig-cognac ice cream.
A light lunch.
KILL IT!! Love you guys!
Sad to hear about Ben's Brown Bag. Hate to say it but it seems like…
Thanks. I guess there are some caul fat haters on this board. I like the…
not only is this a well written article, it makes me want to go out…
Breakfast with Santa, something great for the kids.
@TheGorgeousJR: "[It is] very inexpensive; we sell it at the shop. You can get it…