"Consignment store Savvy Snoot was among the first businesses to turn Westside Atlanta into a destination. If there’s one thing owner Marty Mason has learned during the last ten years, it’s this: “When the economy’s bad, people want a deal, and when the economy’s good, people want a deal.” A pragmatist who understands why a homeowner might want to doctor the colors of a painting to match a room’s decor or to mix gently used chairs with a custom sofa, Mason has added two suburban locations, tripled the size of his flagship, and launched a private label—all during a recession that has shuttered many competitors."
— Betsy Riley, Savvy Snoot’s Upgrade
"In the living room of last month’s Atlanta Symphony Associates Decorators’ Show House, did you notice a pair of vintage French-style bookcases with a soft, lustrous finish the color of honeyed cream? Or last time you dined at No. 246, did you admire the rows of zinc-topped tables? Where do style-setters like designer Stan Topol and chef Ford Fry find such gems? Both turn to custom furniture designer Chris Hagen, who now sells his wares through a Westside retail space, I.D. Lab."
— Betsy Riley, I.D. Lab Mixes Artist Commune with Showroom
"After years grinding out a living on Georgia’s music circuit, Cumming native Zac Brown has enjoyed seemingly overnight success. Since 2009’s chart-topping “Chicken Fried,” there have been two Grammys, two major-label albums, sold-out shows, and a number one duet with Jimmy Buffett. And like the sailor from Margaritaville, thirty-three-year-old Brown is parlaying the spoils into an empire: Southern Ground."
— Amanda Heckert, Music: It’s a Zac Brown World
"The squishy, melty double burger—the headliner of Bocado’s sandwich-heavy lunch menu—earns its cult status. But when I see groups at night who have ordered nothing but the burger, I yearn to intervene."
Bill Addison, 50 Best Restaurants: Bocado
"The nearly two-year-old Neapolitan pizza sensation is still an ebullient madhouse: On Fridays and Saturdays, the cooks shovel 750 pizzas in and out of the three imported ovens before the dough runs out."
Bill Addison, 50 Best Restaurants: Antico