Jennifer Zyman is an editor, writer, and product expert. She is the former Testing Editor for Food & Wine. Her work has also appeared in The Atlanta Journal-Constitution, Atlanta Magazine, Bon Appétit, Eater Atlanta, The Kitchn, National Geographic, Serious Eats, Southern Living, Thrillist, and Travel + Leisure.
All in Atlanta Magazine
Brian So built a loyal following at his Marietta Square restaurant Spring, which has a Michelin star and multiple other accolades from the James Beard Awards and more. When the chef announced the restaurant would close for renovations, he didn’t deprive Marietta of his cooking for long. He opened his first Korean restaurant, Spring 2nd Branch, blocks away from his first location.
With a new chef and owner after Gerry Klaskala's retirement, Aria has all the right ingredients—it just needs a clear sense of risk
Atlanta’s high-end Japanese scene didn’t build slowly. It landed fully formed right after Covid, which is a dining prediction I could not have foretold given the intimate nature of most omakase dining. In just a few short years, the city has evolved from having a handful of high-end Japanese restaurants to boasting multiple Michelin-starred omakase restaurants, which offer a fixed menu the chef chooses.
In our November 2025 issue, we told you about the 10 dishes that define Atlanta now. But who can stop at just 10? Here are another set of dishes worth adding to your dining bucket list.
After a string of accomplished Japanese restaurants, chef Jason Liang takes a sharp turn with his latest project, Lucky Star. Here, he trades in sushi for Taiwanese food, with all its bold, deeply comforting flavors.
Tiger Sun is one of Atlanta’s toughest reservations to secure, but it’s not due to exclusivity. With 18 seats on the refurbished vintage tour bus and only two seatings from Wednesday to Sunday, the bar is one of the most coveted spots in Atlanta.
Delbar Middle Eastern Restaurant and Bar is a jewel in Fares Kargar’s crown.
Review: Il Premio brings a winning combination of steaks and classic Italian pasta to Old Fourth Ward. Chef John Adamson did his research and cleverly separates his steakhouse from Atlanta's crowd.
As a restaurant critic, I have eaten a lot of great burgers around the world, but the Houston’s burger is something special.
Caterer Arturo Yzaguirre doesn’t just prepare paella for outdoor gatherings—he cooks up a whole party.
“Griyo is the identity of any Haitian restaurant,” says Francois Nau. Sometimes spelled griot, the word refers to pork that’s been marinated in fresh herbs and sour orange, boiled until fork-tender, then fried—and it’s the centerpiece at Jojo Fritay, the Kennesaw restaurant Nau runs with his wife, Edith, and daughter Jo. “If you don’t speak Creole, griyo will make you speak it quickly,” he says.
The chef will serve special Mexican menus at the restaurant until her last day, April 17.
The Mexican trend has been sweeping the nation, and this Marietta pop-up is one of the best spots to try it locally.
The fire started in the back of the building after midnight on Wednesday and quickly tore through the beloved doughnut shop.
Wagaya Groceries opened recently beneath Wagaya and Chirori, offering onigiri, kara-age, candy, snacks, craft beer, and more.
The road to Taqueria del Sol—the beloved Atlanta taco joint that celebrates its 20th anniversary on February 2—began in 1967 when owner Mike Klank moved to Atlanta to study engineering at Georgia Tech.
The 10,000-square-foot facility will have a larger kitchen and bar, along with a lot more seating.
