Gnocchi with hen-of-the-woods mushrooms and Parmesan ($18)
by Wendell Brock | Photography by Heidi Geldhauser | The Atlantan magazine | December 23, 2015
Mosey among the chubby columns of Ponce City Market’s new Central Food Hall and you’ll discover a kind Southern-food Walk of Fame: There’s Sean Brock’s Mexican spot, Linton Hopkins’ burger and chicken eateries, Anne Quatrano’s fish camp. But continue to the northeast corner of the historic 1926 Sears, Roebuck and Co. building, and you’re in a restaurant where the celebrity wattage shines brighter still.
MEAT AND GREET
The hand-cut filet mignon is available in three sizes.
A Cut Above
by Lisa Shames | Photography by Anthony Tahlier | CS magazine | December 23, 2015
Build it and they will come wasn’t said with Chicago steakhouses in mind. But these days it seems fitting, with the opening of a number of new meat markets that continue to attract crowds of hungry carnivores. (Why many of them have an ampersand in their name remains a mystery.)
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A Royal Affair
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A wraparound bar is the focal point of Bellina’s dining room, where a bevy of cocktails, wines and brews beckon.
Beauty and the Feast
by Kelly Skinner | Photography by Sara Hanna | Jezebel magazine | December 23, 2015
Like many girls who study abroad in Italy, Tal Postelnik Baum fell head over heels for the boot-shaped country while she was there. After seven years studying and working in Florence, Baum returned to the United States ready to switch careers from architect to restaurateur. “I wanted to bring some of the Italian charm and respect Italians have for their food to Atlanta,” says Baum.
Create your own chilled seafood platter at the restaurant’s raw bar with an array of fresh seafood options like plump oysters, Peruvian scallops, tiger shrimp and Santa Barbara sea urchin, among others.
A Real Gem
by Lesley Balla | Photography by Dylan + Jeni | Angeleno magazine | December 23, 2015
Throw an oyster fork in any direction in this town, and it will inevitably hit a restaurant with a raw bar. Serving icy shellfish platters is so commonplace, it’s hard to imagine there are enough oysters, lobster and crab to fill them all. Yet, I never tire of the delicacy—especially when done right, like at the new Canon Club in Beverly Hills.
DREWNO BY DESIGN
Hot and numbing crispy quail with toasted cumin, cilantro leaves and slivered fingerling potatoes
by David Hagedorn | Photography by Greg Powers | DC magazine | December 23, 2015
It seems like just yesterday that chef Scott Drewno came to town as chef of The Source, Wolfgang Puck’s sleek restaurant in the Newseum, but the eatery recently celebrated its eighth anniversary. Time flies when you’re making patrons happy. Washington, of course, is like any other big city when it comes to of-the-moment restaurants: What’s brand-new makes the Instagram feed. The antidote is to keep things fresh and to constantly reinvent.