"In our age of industrial farming, chefs around the country have begun to look at foraging as a way to add piercing flavors and visual excitement to their dishes: While indigenous, these wild edibles can seem exotic in their unfamiliarity. It’s a natural extension of the locavore movement, but in Atlanta, it’s also a way for Southern chefs to reconnect to their culinary roots without falling back on regional cooking cliches. Plants gathered deep in the woods or on the margins of cultivated lands now routinely show up on some of the fanciest tables in town."
— Christiane Lauterbach, Michael Hendricks Forages for Chefs
"Luxury dining is a given in Buckhead, where you can’t throw a Bentley hood ornament without hitting an expense-account steakhouse, a mall or hotel that houses white-tablecloth heavyweights, or one of Pano Karatassos’s 1990s holdouts still serving Southwestern Caesars or seafood Newburg (looking at you, Nava and Atlanta Fish Market). But what about quality midscale options—the casual haunts that won’t decimate your credit line, where you can linger over food made by cooks who value individuality? Lunchtime lines trail out the doors of Jennifer Levison’s fast, informal hits, Souper Jenny and Cafe Jonah. Devouring lemony salads and lamb kebabs doused with yogurt on the wobbly tables at hidden Cafe Agora on East Paces Ferry feels like a secret thrill. But more refined, middle-of-the-road independents are scarce."
— Bill Addison, STG Trattoria Is the Midscale Restaurant Buckhead Didn’t Know It Needed