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  <title>Creative Loafing Atlanta: Food &amp;amp; Drink</title>
  <link>http://atlanta.creativeloafing.com</link>
  <description>Atlanta Creative Loafing Weekly Newspaper, shelter from the mainstream for news, event listings, dining, movies and music..</description>
  <language>en-us</language>
  <copyright>Copyright 2009Creative Loafing Atlanta. All rights reserved. This RSS file is offered to individuals, Creative Loafing Atlanta readers, and non-commercial organizations only. Any commercial websites wishing to use this RSS file, please contact Creative Loafing Atlanta.</copyright>
  <managingEditor>online@creativeloafing.com</managingEditor>
  <webMaster>webmaster@creativeloafing.com</webMaster>
  <pubDate>Sat, 21 Nov 2009 00:00:01 MST</pubDate>
  <lastBuildDate>Sat, 21 Nov 2009 11:40:21 MST</lastBuildDate>
  <generator>Dispatch Gyrobase</generator>
  
    <item>
    <title>First Look: Pure Taqueria and El Toro</title>
    <link>http://atlanta.creativeloafing.com/gyrobase/first_look_pure_taqueria_and_el_toro/Content?oid=1182131</link>
    <description>
      <![CDATA[
      
        What's with all the sub-par Tex-Mex border cuisine in Atlanta?...
       
      
        By Cliff Bostock
      
      
      Normal.dotm   1 886 5055 Creative Loafing Atlanta 42 10 6207 12.0  false 18 pt 18 pt   false false false /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} Isn&#39;t assimilation a wonderful thing? America wouldn&#39;t be America if we didn&#39;t invite immigrants to jump into our melting pot (unless they happen to look like
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    </description>
    <category>Food &amp;amp; Drink/Grazing</category>
    <pubDate>Wed, 18 Nov 2009 04:00:00 MST</pubDate> 
    <source url="http://atlanta.creativeloafing.com">Creative Loafing Atlanta</source>
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    <item>
    <title>Comfort food: Holiday recipes as art and identity</title>
    <link>http://atlanta.creativeloafing.com/gyrobase/comfort_food_holiday_recipes_as_art_and_identity/Content?oid=1182142</link>
    <description>
      <![CDATA[
      
        When life gives you lemons, make lemon potatoes...
       
      
        By Besha Rodell
      
      
      A few weeks ago, my family and I were in a bad car accident. Driving down Ga. 400 at about 60 miles per hour, my back right tire blew and my brakes failed. After a few terrifying seconds fishtailing back and forth, all my weight on a useless brake pedal, the car spun around and hit the concrete divider. The airbags deployed, and the car filled with smoke. None of us was hurt, save a nasty bruise for me from
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    </description>
    <category>Food &amp;amp; Drink/Feature</category>
    <pubDate>Wed, 18 Nov 2009 04:00:00 MST</pubDate> 
    <source url="http://atlanta.creativeloafing.com">Creative Loafing Atlanta</source>
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    <item>
    <title>30 minute man</title>
    <link>http://atlanta.creativeloafing.com/gyrobase/30_minute_man/Content?oid=1163024</link>
    <description>
      <![CDATA[
       
      
        By Richard Blais
      
      
      The first thing you realize is that you can&rsquo;t continue to arrange and organize your mise en place. You can&rsquo;t stop to fold your side towel, or give your used pots and pans a rinse as a sign of respect toward the dishwasher. There just isn&rsquo;t any time for it, literally. There&#39;s only time to push, head down, with no regard to the mess piling up on your station and everyone else&rsquo;s. Once you can overcome the embarrassment of working
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    </description>
    <category>Food &amp;amp; Drink/Knife&amp;#39;s Edge</category>
    <pubDate>Wed, 11 Nov 2009 04:00:00 MST</pubDate> 
    <source url="http://atlanta.creativeloafing.com">Creative Loafing Atlanta</source>
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    <item>
    <title>First Look: Amuse</title>
    <link>http://atlanta.creativeloafing.com/gyrobase/first_look_amuse/Content?oid=1163205</link>
    <description>
      <![CDATA[
      
        Chef Lenny Robinson's modern French in the former Allegro location...
       
      
        By Cliff Bostock
      
      
      Certain restaurants evoke sweet memories. One is Anis in Buckhead. I lunched there every Friday for years with friends and still often do. Another evocative one no longer exists &mdash; at least not in its original form. I&rsquo;m referring to Caf&eacute; Diem, which was replaced by Apr&egrave;s Diem.Caf&eacute; Diem was a favorite for light French food and an evening of listening to poetry back in the early &#39;90s. Created by Andy Alibaksh, it was the city&rsquo;s most boho setting, and
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    </description>
    <category>Food &amp;amp; Drink/Grazing</category>
    <pubDate>Wed, 11 Nov 2009 04:00:00 MST</pubDate> 
    <source url="http://atlanta.creativeloafing.com">Creative Loafing Atlanta</source>
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    <item>
    <title>Review: The Iberian Pig</title>
    <link>http://atlanta.creativeloafing.com/gyrobase/review_the_iberian_pig/Content?oid=1166817</link>
    <description>
      <![CDATA[
      
        A stepping stone to Spanish food in Decatur...
       
      
        By Besha Rodell
      
      
      When food-obsessed people talk about modern cooking, they&rsquo;re often talking about Spain. Spanish restaurants such as El Bulli have defined modern cooking in recent years, giving us the mad science of molecular gastronomy, and advancing flavors and techniques in ways that have changed the very nature of the relationship between the words &ldquo;modern&rdquo; and &ldquo;cooking.&rdquo;So it presents a bit of a problem when a decidedly non-cutting-edge restaurant (even in Decatur) defines itself as &ldquo;modern Spanish.&rdquo; The Iberian Pig does just
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    </description>
    <category>Food &amp;amp; Drink/Restaurant Review</category>
    <pubDate>Wed, 11 Nov 2009 04:00:00 MST</pubDate> 
    <source url="http://atlanta.creativeloafing.com">Creative Loafing Atlanta</source>
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    <title>Westside Garden Market</title>
    <link>http://atlanta.creativeloafing.com/gyrobase/westside_garden_market/Content?oid=1168214</link>
    <description>
      <![CDATA[
      
        The small gourmet shop has morphed into a Moroccan restaurant...
       
      
        By Jennifer Zyman
      
      
      Back in January, I wrote about an odd but quaint grocery that had opened on traffic-congested Howell Mill Road. At that time,&nbsp;Westside Garden Market&#39;s (1954 Howell Mill Road, 404-609-9666, www.westsidegardenmarket.com) owner, Majid Elmaliki, planned to offer a handful of to-go items in addition to his assortment of locally made products and&nbsp;local&nbsp;produce. On a recent visit, I was surprised to find that the market is in fact no longer a market. The shelves have since been replaced by little tables covered
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    </description>
    <category>Food &amp;amp; Drink/Cheap Eats</category>
    <pubDate>Wed, 11 Nov 2009 04:00:00 MST</pubDate> 
    <source url="http://atlanta.creativeloafing.com">Creative Loafing Atlanta</source>
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    <item>
    <title>Cannoli</title>
    <link>http://atlanta.creativeloafing.com/gyrobase/cannoli/Content?oid=1168280</link>
    <description>
      <![CDATA[
       
      
        By Jennifer Zyman
      
      
      ALPINE BAKERY &amp; PIZZERIA: Long Island native Bill Clementi and his partners, Stephen Bishop and Anthony DeTommaso, have the north side market cornered on Italian sweets. Their cannoli stand tall among the bakery&rsquo;s offerings. The shells are freshly made and stuffed with a mixture of premium ricotta impastata, sugar, vanilla and a few secret ingredients. The filling is then studded with tiny chocolate chips. They&rsquo;re offered in either small or regular sizes. 295 Rucker Road, Alpharetta. 770-410-9883. www.alpinebakeryandpizzeria.com.ANTICO PIZZA NAPOLETANA:
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    </description>
    <category>Food &amp;amp; Drink/Mouthful</category>
    <pubDate>Wed, 11 Nov 2009 04:00:00 MST</pubDate> 
    <source url="http://atlanta.creativeloafing.com">Creative Loafing Atlanta</source>
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    <item>
    <title>Ethnic soups</title>
    <link>http://atlanta.creativeloafing.com/gyrobase/ethnic_soups/Content?oid=1148848</link>
    <description>
      <![CDATA[
       
      
        By Jennifer Zyman
      
      
      RINCON LATINO: Latinos consider chicken soup to be a complete meal. Every country and region has its own version. At Rincon, the caldo de pollo has more of an El Salvadorian slant. A large bowl of clear chicken broth studded with submerged pieces of tender bone-in chicken comes with a bowl of white rice, oversized El Salvadorian corn tortillas, minced cilantro, chopped onion and jalape&ntilde;o. You can doctor the soup to your tastes or make a few tacos with a
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    </description>
    <category>Food &amp;amp; Drink/Mouthful</category>
    <pubDate>Wed, 04 Nov 2009 04:00:00 MST</pubDate> 
    <source url="http://atlanta.creativeloafing.com">Creative Loafing Atlanta</source>
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    <title>Grindhouse Killer Burgers</title>
    <link>http://atlanta.creativeloafing.com/gyrobase/grindhouse_killer_burgers/Content?oid=1148850</link>
    <description>
      <![CDATA[
       
      
        By Jennifer Zyman
      
      
      To most people, a burger is just a burger &mdash; a timeless American treat worth the occasional caloric splurge. Playful flavor combinations and fancy deconstructions are exciting, but there&rsquo;s something to be said about a spot, such as Grindhouse Killer Burgers (209 Edgewood Ave., 404-522-3444, www.grindhouseburgers.com), that skips the pretense and gets straight to the beef.Owner Alex Brounstein (a real estate developer and attorney) chose the Sweet Auburn Curb Market as the restaurant&#39;s location for many reasons. The market already
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    </description>
    <category>Food &amp;amp; Drink/Cheap Eats</category>
    <pubDate>Wed, 04 Nov 2009 04:00:00 MST</pubDate> 
    <source url="http://atlanta.creativeloafing.com">Creative Loafing Atlanta</source>
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    <item>
    <title>First Look: Lupe Taqueria</title>
    <link>http://atlanta.creativeloafing.com/gyrobase/first_look_lupe_taqueria/Content?oid=1148896</link>
    <description>
      <![CDATA[
      
        Ricardo Ullio's newest venture is already changing...
       
      
        By Cliff Bostock
      
      
      This is a cautionary tale about first impressions and foodies. The protagonist is Riccardo Ullio&rsquo;s new Lupe Taqueria&nbsp; (905 Juniper St., 678-904-4584). The antagonist is the foodie community, including its bloggers and critics like me.I long ago learned that a first impression of a new restaurant &ndash; the usual subject of this column &ndash; is not reliable if the visit turns out to feature extremes.&nbsp; In such a case, particularly when the extreme is negative, I usually go back, hoping
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    </description>
    <category>Food &amp;amp; Drink/Grazing</category>
    <pubDate>Wed, 04 Nov 2009 04:00:00 MST</pubDate> 
    <source url="http://atlanta.creativeloafing.com">Creative Loafing Atlanta</source>
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    <item>
    <title>Review: Ege Sushi</title>
    <link>http://atlanta.creativeloafing.com/gyrobase/review_ege_sushi/Content?oid=1152036</link>
    <description>
      <![CDATA[
      
        Neighborhood Japanese in Marietta...
       
      
        By Besha Rodell
      
      
      On a bright fall day around 2 p.m., Ege Sushi only has two tables occupied in its modest dining room. One by me, huddled over a bowl of steaming udon, slurping comforting broth and fat noodles muddled with scallion and nori and the occasional wisp of egg. A young black woman and an older, Eastern European-looking man occupy the other table. They&#39;re speaking a language that sounds like a cross between Russian, German and Portuguese. Perhaps they&#39;re speaking Russian but
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    </description>
    <category>Food &amp;amp; Drink/Restaurant Review</category>
    <pubDate>Wed, 04 Nov 2009 04:00:00 MST</pubDate> 
    <source url="http://atlanta.creativeloafing.com">Creative Loafing Atlanta</source>
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    <item>
    <title>Sawadee Restaurant</title>
    <link>http://atlanta.creativeloafing.com/gyrobase/sawadee_restaurant/Content?oid=1134567</link>
    <description>
      <![CDATA[
      
        Thai cooking from the wife (and namesake) of Panita...
       
      
        By Jennifer Zyman
      
      
      There are two types of diners: Those who don&rsquo;t mind brash service, long waits or odd locales as long as the food is good, and those who prefer a more polished dining experience to feel at ease. If you find yourself in the former group and also happen to love Thai cuisine, you&rsquo;ve most likely braved the odd yet delicious Panita Thai Kitchen in Virginia-Highland. However, Panita isn&rsquo;t as&nbsp;odd as you may think.It&rsquo;s not uncommon to find yourself standing in
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    </description>
    <category>Food &amp;amp; Drink/Cheap Eats</category>
    <pubDate>Wed, 28 Oct 2009 04:00:00 MST</pubDate> 
    <source url="http://atlanta.creativeloafing.com">Creative Loafing Atlanta</source>
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    <item>
    <title>Sacrificial inspiration</title>
    <link>http://atlanta.creativeloafing.com/gyrobase/sacrificial_inspiration/Content?oid=1134577</link>
    <description>
      <![CDATA[
       
      
        By Richard Blais
      
      
      Often, people ask me where I get my inspiration. I don&rsquo;t usually have an answer. I may ramble about the farmers&rsquo; market, or detail an epiphany I had while visiting a new city. But it&rsquo;s very difficult to delve into the process in a few sentences. It&rsquo;s poetic to talk about inspiration being all around you, and that if you just open your eyes wide enough, you&#39;ll see. Smell the roses &hellip; or garbage bin, for that matter.The romantic notion
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    </description>
    <category>Food &amp;amp; Drink/Knife&amp;#39;s Edge</category>
    <pubDate>Wed, 28 Oct 2009 04:00:00 MST</pubDate> 
    <source url="http://atlanta.creativeloafing.com">Creative Loafing Atlanta</source>
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    <item>
    <title>First Look: Bocado</title>
    <link>http://atlanta.creativeloafing.com/gyrobase/first_look_bocado/Content?oid=1134625</link>
    <description>
      <![CDATA[
      
        Chef Todd Ginsberg shows up on the Westside...
       
      
        By Cliff Bostock
      
      
      Bocado (887 Howell Mill Road, 404-815-1399) is the latest restaurant to open on the city&rsquo;s Westside. Its location &mdash; across from Octane, at the corner of Howell Mill Road and Marietta Street &mdash; is the first evidence of the way the restaurant typifies a significant shift in the city&rsquo;s restaurant community. The Westside is booming &mdash; at least compared to more expensive real estate in the city. Lower rent and smaller spaces are essential to most restaurants&rsquo; survival in this
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    </description>
    <category>Food &amp;amp; Drink/Grazing</category>
    <pubDate>Wed, 28 Oct 2009 04:00:00 MST</pubDate> 
    <source url="http://atlanta.creativeloafing.com">Creative Loafing Atlanta</source>
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    <item>
    <title>Review: Rosebud</title>
    <link>http://atlanta.creativeloafing.com/gyrobase/review_rosebud/Content?oid=1138007</link>
    <description>
      <![CDATA[
      
        Ron Eyester creates flavorful comfort in Morningside...
       
      
        By Besha Rodell
      
      
      It&rsquo;s the dream of so many young chefs: a neighborhood sidewalk, a random weeknight &mdash; Wednesday perhaps &mdash; warm light spilling from large restaurant windows, the sound of people laughing. A full bar, the game playing silently on the TVs above. The dining room beyond bustling. A 20-minute wait for a table at 8:30 p.m. Brick walls. Specials and cocktails written stylishly on chalkboards. An atmosphere that feels neighborly and personal.But what to call such a restaurant? Something comforting but
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    </description>
    <category>Food &amp;amp; Drink/Restaurant Review</category>
    <pubDate>Wed, 28 Oct 2009 04:00:00 MST</pubDate> 
    <source url="http://atlanta.creativeloafing.com">Creative Loafing Atlanta</source>
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