Lisa Ito’s trompe l’oeil desserts — mousse cakes sculpted into hyper-real fruit — are the most distinctive dishes here. On a recent visit, a strawberry mousse cake filled with jam sat precariously on ...
The 13-course omakase ($135) moves through fresh sashimi and nigiri. The hon masu, or cherry salmon, topped with fried, crispy leeks, is a standout. The rosy fish has a watermelon-like sweetness, and ...
Craig Richards brings Lyla Lila polish to the High Museum crowd with wine, saffron vermouth, and fresh pasta at Elise ...
Henna Bakshi is the Regional and Audience Editor at Eater and an award-winning food and wine journalist with a WSET (Wine and Spirits Education Trust) Level 3 degree. She oversees coverage in Atlanta, ...
Henna Bakshi is the Regional and Audience Editor at Eater and an award-winning food and wine journalist with a WSET (Wine and Spirits Education Trust) Level 3 degree. She oversees coverage in Atlanta, ...
Henna Bakshi is the Regional and Audience Editor at Eater and an award-winning food and wine journalist with a WSET (Wine and Spirits Education Trust) Level 3 degree. She oversees coverage in Atlanta, ...
Henna Bakshi is the Regional and Audience Editor at Eater and an award-winning food and wine journalist with a WSET (Wine and Spirits Education Trust) Level 3 degree. She oversees coverage in Atlanta, ...
You’ve likely seen ads for Charleston-based Lewis Barbecue coming to Atlanta, and it opens today, December 8, at the BeltLine’s Northeast Trail at Ansley Mall. The Charleston location by pitmaster ...
The Es Campur sparks childlike joy as you dig into an oversized bowl of shaved ice drenched in coconut milk, grass jelly, silky avocado, and condensed milk, all kissed with a splash of rose syrup.
Henna Bakshi is the Regional and Audience Editor at Eater and an award-winning food and wine journalist with a WSET (Wine and Spirits Education Trust) Level 3 degree. She oversees coverage in Atlanta, ...
I’m in my heels. I’ve put on makeup. And magically, for my aging millennial self, I brave going out while there’s still light outside. In my twenties, I had stamina. I’d work a 12-hour shift behind ...
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