Art of the Meal Archive
| Title | Issue | |
|---|---|---|
St. Simons FallbackSome like it hot. One of Georgia's most popular summer getaways, St. Simons Island is packed in the peak months of June through August. But I've always loved the beach in fall and winter. The gnarled live oaks still stand sentry over the sidewalks, but the throngs of tourists are mostly gone. If you're lucky, the night air will be cool, but you might be able to swim during Indian summer, even as the leaves turn. |
October 2004 | |
Mountain DiningAh, September. A little cooler in the air, a little color in the trees. With summer over, it's time to contemplate your annual Leaf-Peeping Tour of the North Georgia mountains. But let's face it: the food is as important as the foliage. |
September 2004 | |
Zocalo: Mi Queso, Su QuesoNamed for the Mexico City town square that serves as its historic heart, Atlanta's Zocalo is a glorified patio, with the yawning awnings and zippered plastic enclosures that make the place livable in Georgia's summers and winters. |
August 2004 | |
Bischero: Italian ClassicYou know something's up when a restaurant inspires passionate debate. But the polarized responses to Athens' eight-month-old Bischero are as extreme as a presidential poll: "It's fantaaaastic," one friend reported, with the languid drawl of the willingly seduced. "I hate that place!" another acquaintance shot back in clipped bullets. |
July 2004 | |
Bacchanalia: Always TastefulBacchus has a bad rep. Most people don't know that the God of the Vine grew out of his frat-boy-style vernal binges, called bacchanalia, later becoming known not just for inebriation, but also for the spark of inspiration that informs great work. |
June 2004 | |
A Rich InheritanceIn 1981, Elizabeth and Michael Terry opened Savannah's Elizabeth on 37th. Their mid-life experiment quickly became the smart, sensual culinary vision of the modern South. |
April 2004 | |
Nam: Home-Grown And HipBeing a restaurant critic in Atlanta is a little like being a professional traveler. In the first years after I moved here from New York, I was delighted to find some of the more esoteric treats I enjoyed there and on globe-trotting jaunts - peasant French and Italian cooking, Chinese dim sum, Japanese yakitori, Indian thali. |
March 2004 | |
Where There's SmokeWhich came first, Rocky the Free-Range chicken or the brown organic egg? Woodfire Grill chef/owner Michael Tuohy, like a lot of Atlantans, is an immigrant. The usual word is the oddly horticultural "transplant," but his Northern California background was as exotic and alien as any foreign shore when Tuohy first made his name here in the late '80s. At Chefs' Cafe he drew crowds to his brunches, served in the shadow of a La Quinta Inn and an I-85 overpass. |
January 2004 | |
The First JoelAh, the holidays: If, for kids, the season is about toys, for grown-ups it's all about food. Diets go up like wood smoke in chimneys; the eyes of silver-haired patriarchs glitter as greedily as toddlers? at the thought of dessert. |
December 2003 | |
2003 Silver Spoon AwardsDespite a slow economy, our Silver Spoons reflect few dramatic shake-ups this year. Most of the state's most highly regarded restaurants weathered the storm, although a few reported record slumps. |
November 2003 |
