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Kimball House opens today
The original Kimball House, a hotel that took up an entire city block, opened in 1870 in the area bound by Peachtree Street, Pryor Street, Wall Street, and Decatur Street. The new Kimball House—a...
View ArticleCulinary character: Restaurants spawned by friendship (and love)
Sometimes it seems like Atlanta’s marquee chefs (Ford Fry, Hugh Acheson, Linton Hopkins) get all the love. But I’m here to praise the groundswell of upstart restaurateurs—the ones who open shop in...
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Kimball House
Kimball House, Decatur’s buzziest new restaurant, doesn’t take reservations. In most places, such a policy leads to a wait about as pleasurable as the midnight drive-through line at Zesto’s. But I’ve...
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What did Atlanta chefs cook at home during Snowpocalypse?
Much like our intrepid political leaders, I spent the better half of Tuesday refusing to accept the reports of meteorologists that a snowstorm was coming to cripple the city. Even when images of...
View ArticleShell yeah! Hot restaurants crack open the world of raw oysters
I slurped my first oyster while standing in brackish water on the lower coast of Brittany. The sensation filled me with wonder. I had eaten something that was still alive—something pure and oddly...
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Barley + Rye: How much does the style of your beer glass matter?
To pint or not to pint? If you count yourself as part of an increasingly educated craft beer market, you know the answer is this: Only sometimes. The taste, aroma, and overall experience of your beer...
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Urban farmers now opting to rent, not buy, land
Even those with little to no agricultural know-how might assume, and reasonably so, that to be a farmer, you have to own land. Turns out, that’s not the case. A study done by the National Young...
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2. Kimball House
Occupying an early-twentieth-century train depot, this cocktail bar du jour possesses the area’s most charmingly period dining room, with belt-driven overhead fans and liquor shelves that rise to the...
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Technique: Kimball House’s Bryan Rackley on how to shuck oysters
Photograph by Greg Dupree Like wine, an oyster tastes distinctly of the place it’s from. So at Kimball House, co-owner Bryan Rackley gives an English major’s attention to the descriptions he writes for...
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Cloak and Dagger cocktail
Photograph by Caroline C. Kilgore Kimball House mixologist Miles Macquarrie has created a number of cocktails especially suited to pair with the restaurant’s extensive raw oyster selection. This light,...
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Trailblazer: Kimball House
We aren’t surprised that a bunch of alums from Brick Store Pub and Leon’s Full Service are causing a ruckus—locally and nationally—in a remodeled train depot in Decatur. Its peerless oyster program...
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Looking back, the top dining news from 2014
Krog Street MarketCourtesy of Raftermen Photography It was the year of the city center. With the opening of Buckhead Atlanta, Inman Park’s Krog Street Market, and Alpharetta’s Avalon, restaurants...
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Breaking down Atlanta’s James Beard Award nominees for 2015
Atlanta scored big on this year’s list of James Beard Award semifinalists with a record number of nominees. Thirteen Atlanta chefs and restaurants made the cut (fourteen, if you count The Grey in...
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The Christiane Chronicles: Restaurant parking nightmares, and Sobban’s...
Illustration by Zohar Lazar Rant The absolute worst part about my otherwise enviable job? Parking. Depending on where I go, I’m left to navigate wonky meters, spiral-of-death garages (Empire State...
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What’s the weirdest thing Kimball House’s Miles Macquarrie has seen at a bar?
13 Questions is a weekly series where we ask chefs 13 questions to get to know them outside of the kitchen. Miles Macquarrie is the co-owner and bar manager at Kimball House. What did you want to be...
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Mocktails: Kimball House
There’s no formal mocktail menu, but Miles Macquarrie and his team of challenge-loving bartenders need just a few key words to assemble something intoxicating in every way but one. “Citrus” and...
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35. Kimball House
Miles Macquarrie could serve his cocktails in an old shoe and they’d still taste better than those of his competitors. That’s the genius of this bar, delivering subtle, layered libations like the...
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The Christiane Chronicles: Restaurant health scores are overrated
Illustration by Zohar Lazar Rant Overrated Chances are neither your kitchen nor mine would get a perfect score from the public health inspectors who show up unannounced at restaurants and issue ratings...
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The Christiane Chronicles: I don’t need a million menus
Illustration by Zohar Lazar Rant Menu Mayhem I can get over menu misspellings and pretentious cliches, but what’s starting to irk me are the restaurants that distribute separate sheets for everything....
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The Christiane Chronicles: Stop futzing around with my Manhattan
Illustration by Zohar Lazar Rant Muddled Manhattans I worry the classic Manhattan cocktail is going the way of the martini: another opportunity for barkeeps to futz around with annoying techniques and...
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