Omnivore - Atlanta food featured all over the place in July
What we’re reading about what you’re eating
- James Camp/CL File
- The General Muir mentioned two times
Taqueria del Sol’s chef Eddie Hernandez was recently mentioned by the Wall Street Journal. In “Delta Hot Tamales Are Hotter Than Ever,” the WSJ explores how chefs are getting excited about tamales, and how Hernandez, the Delta Hot Tamale Festival (Greenville, Miss.) reigning champion, has become a go-to guy for cutting edge, quasi-Mexican cuisine in the region.
? ? ?
Garden & Gun’s August/September 2014 issue, The Southern Food Issue, hit stands last week. In it, the Optimist’s chef Adam Evans is featured. The Muscle Shoals, Ala. native has a soft spot for seafood (obvi) and shares a recipe for head-on, salt-baked shrimp with comeback sauce. The trick is baking the shrimp in salt, which Evans says brings out sea flavors that are often lost through other cooking methods.
Later in the issue, John Kessler rounds up a formidable list of the best breakfast joints across the South - including Southern Soul Barbecue in St. Simon’s Island, Ga.; Clary’s Cafe in Savannah; and Atlanta fave the General Muir. Kim Severson considers food culture’s increasing importance in an increasingly digital age, and John T. Edge explores Korean dining in Atlanta.
Earlier this month, Details highlighted the General Muir in Adam Erace’s The Bagel, Reinvented, a story about how chefs around the country are getting creative with their bagel-making. Thanks to chef Anthony Genovese’s practice of letting the dough rest and slowly ferment, the General Muir’s bagels have an old-world quality. Erace says they are “chewier and crustier than those he grew up with in New Jersey.”
ICYMI, FiveThirtyEight gave Bell Street Burritos a quick shout out. Food writer Anna Maria Barry-Jester is traveling the country in search of America’s best burrito ever. She found Bell Street “thoughtful in its approach and ingredients,” and says its guac was “the best she’s had so far.”