Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.

News for Restaurants in Atlanta
October 2013 Archive

Search / Openings / Closings / Chef Shuffle / News Bytes / Culinary Events / Wine Dinners / Sign up for our free, monthly newsletter / News Archive



Fried chicken at Maxs Wine Dive Max's Wine Dive, known for its high-low pairing of fried chicken and Champagne, will open a branch in Atlanta in 2014. Founded in Houston in 2006, Max's Wine Dive is half wine-bar, half comfort-food restaurant. Fried chicken is the signature dish, but the menu also has cutesy items such as the Texas "Haute" Dog, with house-pickled jalapeños and cotija, and Nacho Mama's Oysters --- fried Gulf Coast oysters served on fried wontons and topped with habañero salsa and cilantro. Its grilled cheese sandwich comes on thick Texas toast, with a cup of tomato soup on the side. In addition to the Houston original, there are Max's in Austin, San Antonio and Dallas, with more in the works. Max's Wine Dive, 77 12th St. NE, Suite 6B, Atlanta, GA 30309, no phone.
Atlanta restaurateur Tom Catherall has opened SHUCKS Oyster & Wine Bar in the Brookhaven Town Center, making this the third restaurant he owns in the center. SHUCKS features oysters from around the world, gourmet grilled cheese sandwiches, homemade soups and seasonal salads along with craft beers, wine and Champagne. Catherall describes the sandwiches as creative; among them are Shucks Signature 5 Cheese, Jalapeño Cheese Popper and the Deconstructed French Onion Soup Sandwich, which features caramelized onions and Gruyère on French bread with a jus for dipping. Lunch Sat.-Sun., Dinner nightly. SHUCKS Oyster & Wine Bar, Brookhaven Town Center, 705 Town Blvd., Ste. 320, Atlanta, GA 30319, 404-846-1777 .
Keith Osborne, Nick Chaivarlis and T. Hunter Jefferson formed HKN Restaurants in 2012, and just a year later launched Ink & Elm with Atlanta-area native Stephen Sharp as executive chef. Sharp figures to change the menus frequently depending on the offerings of local purveyors. Oysters from remote shores compete with tilefish and Sapelo Island clams from closer to home. Asher Blue cheese from Sweet Grass Dairy and WayPoint Camembert from Sandy Springs’ CalyRoad Creamery grace the cheese plate. The wine list doesn’t include local wines, but there are several area-sourced selections among the beers. Ink & Elm sits right across from the main entrance to the Emory University campus. Dinner Tues.-Sun. Ink & Elm, 1577 N. Decatur Rd., Atlanta, GA 30307, 678-244-1541.
A sense of humor balanced by a sense of proportion invigorates the menu at Sobban, a Korean Southern Diner replacing Kitsch’n 155. Jiyeon Lee and Cody Taylor, who own popular Heirloom Market BBQ, took the space over and opened October 1. Lee is visible in the kitchen as she speeds from one pot to another. The pair describes a “sobban” as a “small, ornate wooden table used for humble meals during the Lee Dynasty,” (1392-1910). The menu blends Korean flavors with Southern dishes and relies on local ingredients for many items. Korean sweet potatoes (deep-fried) and Korean mustard adorn a fried bologna sandwich topped with kimchi. Deviled eggs sport a dab of kimchi and a spot of crispy fried rice. The place has been a hit from minute one, so plan to get there early for lunch. Lunch & Dinner Tues.-Sat. Sobban, 1788 Clairmont Rd., Decatur, GA 30033, 678-705-4233.
On Friday, October 11, 2013, the Southeast’s first and only authentic Belgian-style brewery, Three Taverns Brewery, opened its brewing facility and tasting room for tours to the public. Among its beers, A Night in Brussels is a Belgian-style American I.P.A.; Theophan The Recluse is a 9 percent Russian Imperial Stout that will launch into the market in the months ahead; and Decatur Ryeson is a collaboration between Three Taverns and Twain’s Billiards & Tap in Decatur. Brewmaster is Brian Purcell, an area entrepreneur with years of experience in beverage industry branding and marketing. Open daily. Three Taverns Brewery, 121 New St., Decatur, GA 30030, 404-600-3355.
Referencing the slight pink ring that forms at the edge of a properly cooked barbecued meat, Smoke Ring is a new enterprise from the 101 Concepts group that includes Food 101, Cibo e Beve and Meehan's Public House. Open currently just for dinner, the restaurant will add lunch service soon, and will be open until 1 a.m. Fridays and Saturdays. A native of Lawrenceville, Ga., Jordan Wakefield, who has been with Food 101 restaurants for several years, will head the culinary team. The menu hits all the high points of barbecue, from pulled pork to ribs and brisket to chicken. And don't forget the wings and deviled eggs. Dinner nightly. Smoke Ring, Castleberry Hill, 309 Nelson St. SW, Atlanta, GA 30313, 404-228-6377.

News Bytes

Taqueria del Sol Executive Chef Eddie Hernandez Wins Tamale Cookoff
Eddie Hernandez, executive chef of Atlanta's Taqueria del Sol, won the top celebrity chef award for the Hot Tamale Cooking Contest at the Delta Hot Tamale Festival in Greenville, Miss. Held this year from October 17-20, the festival is devoted to recognizing the tamale. For his role in the competition, Hernandez produced three kinds of tamales: pork with salsa relish; fresh corn, with poblano chile and cheese; and an unusual dessert tamale, filled with blueberries and golden raisins. Both the pork tamale and the fresh corn tamale will be specials at Taqueria del Sol’s Georgia locations the week of November 4 during dinner service. Hernandez had some stiff and famous competition for the event, including Michael Hudman and Andrew Ticer of Hog & Hominy in Memphis; Donald Link of Cochon and Herbsaint in New Orleans; and Rogan Lechthaler of The Downtown Grocery in Ludlow, Vt. Lunch Mon.-Sat., Dinner Tues.-Sat.. Taqueria del Sol, Westside Urban Market, 1200-B Howell Mill Rd. NW, Atlanta, GA 30318, 404-352-5811.

Chef Shuffle

Matt Albertario has been promoted from executive sous chef at Ray’s on the River to the position of executive chef at Ray’s on the Creek. The Chicago native is new to the position at this restaurant but not new to the position itself, having spent six years at Wildfire --- now The Capital Grille --- in Dunwoody in that role. Growing up in an Italian family, Albertario learned a lot from watching his mother and grandmother in the kitchen, he says, and then attended the culinary program at Kendall College in Evanston, Ill. Lunch Mon.-Fri., Dinner nightly. Ray's on the Creek, 1700 Mansell Rd., Alpharetta, GA 30004, 770-649-0064.
Canoe has named Matthew Basford as executive chef of the popular restaurant perched on the banks of the Chattahoochee River. Basford has worked at Canoe since 2005 beginning as sous chef, then executive sous chef and finally, chef de cuisine. Born and reared in Australia, Basford worked in kitchens in Angaston and Greenock. In 2002 Basford moved to New Orleans to work at the Maison Dupuy Hotel, and relocated to Atlanta in 2005, finding himself within a week in the Canoe kitchen. Having had a major role in shaping Canoe’s cuisine, Basford plans to continue the restaurant’s style of innovative fine dining, creatively using the freshest seasonal ingredients. Canoe, 4199 Paces Ferry Rd. NW, Atlanta, GA 30339, 770-432-2663.


Take your taste buds on a walk down memory lane! Check out our exclusive closed restaurant database for Atlanta to virtually visit your favorite dining spots from the past. Bazzaar, R.I.P.

Check back soon for more news.

Want to
learn to cook? Try new dishes? Meet a foodie friend for fun? Check out our compilation of culinary events in your area.

View our calendar of Wine Dinners & Tastings in Atlanta

Current News View archived news: November 2019 | October 2019 | September 2019 | May 2019 | April 2019 | February 2019 | January 2019 | December 2018 | June 2018 | April 2018 | March 2018 | February 2018 | December 2017 | November 2017 | October 2017 | August 2017 | June 2017 | April 2017 | March 2017 | February 2017 | October 2016 | September 2016 | August 2016 | July 2016 | June 2016 | May 2016 | April 2016 | March 2016 | February 2016 | January 2016 | December 2015 | November 2015 | October 2015 | September 2015 | August 2015 | July 2015 | June 2015 | May 2015 | April 2015 | March 2015 | February 2015 | January 2015 | December 2014 | November 2014 | October 2014 | September 2014 | August 2014 | July 2014 | June 2014 | May 2014 | April 2014 | March 2014 | February 2014 | January 2014 | December 2013 | November 2013 | October 2013 | September 2013 | August 2013 | July 2013 | June 2013 | May 2013 | April 2013 | March 2013 | February 2013 | January 2013 | December 2012 | November 2012 | October 2012 | September 2012 | August 2012 | July 2012 | June 2012 | May 2012 | April 2012 | March 2012 | February 2012 | January 2012 | December 2011 | November 2011 | October 2011 | September 2011 | August 2011 | July 2011 | June 2011 | May 2011 | April 2011 | March 2011 | February 2011 | January 2011 | December 2010 | November 2010 | October 2010 | September 2010 | August 2010 | July 2010 | June 2010 | May 2010 | April 2010 | March 2010 | February 2010 | January 2010 | December 2009 | November 2009 | October 2009 | September 2009 | August 2009 | July 2009 | June 2009 | May 2009 | April 2009 | March 2009 | February 2009 | January 2009 | December 2008 | November 2008 | October 2008 | September 2008 | August 2008 | July 2008 | June 2008 | May 2008 | April 2008 | March 2008


Non-vintage Champagne reflects the signature style of the Champagne house. See GAYOT's list.