While fried chicken isn't barbecue, neither is the burger that rounded out the list.
For the best fried chicken in town, I have to give a shout out to Stroud's Restaurants. Darn hard to find, but worth it when you do. James Beard nominated with side dishes so big, you'll need to bring some friends to down them.
Last time I was there I ate a half a fried chicken. I should have been ashamed, but it was just too tasty.
Legal Seafoods is killer at Logan Airport, but a tad disappointing here in Atlanta.
Thanks for the shout out Todd! Campania does a fantastic job, I haven't had a bad pie yet. I still love me some Varasano's, but Campania satisfies my Neapolitan hunger with an incredibly shorter drive.
If Jeff is opening new locations, I sure hope he is opening one on 400 North. OMG I love his pies, but I hate driving down to Peachtree to get them. Nana's is my all time favorite. I end up stuffing my face full every time I go down there. Maybe I shall go down for Thursday lunch...
@Todd Brock - There is a new Neapolitan place on HWY 9 @ Windward Parkway off of 400; Campania Pizzeria Napoletana. It's pretty decent; on par with Vingenzo's in Woodstock perhaps slightly better. A bit hard to find however; the easiest way to get there is to turn into the Autozone lot and back track into the strip mall where it is at.
The "shared dough with Slice" link is broken.
Standing rib roast with brown butter and garlic. Fresh baked Ciabotta alongside baked butternut squash with grilled asparagus. To finish it all off a German Chocolate cake made from scratch. YUM, YUM!
The recipe saver is the absolute best addition that Serious Eats has ever done. Well perhaps with the exception of My Pie Monday.
Unfortunately Todd is right. There's not much to brag about food wise at Dave and Busters. Pretty sure the "Busters" part of the name was a reference to the food, cause most of it sure feels busted.
Turnovers or any french pastry really. Now I'm hungry.
Really the only thing to go for is the steak. I'm not going to pretend that it is dry aged or even wet aged, but for budget steak it's pretty darn good. I end up at the one by my house fairly frequently to do some carnivorous action on a ribeye.
I'll say that in the few dozens of times that I have eaten at Texas Roadhouse, I have only gotten one steak that I didn't like.
Dry counties that allow "bars" by buying a membership to the establishment in question.
Nuttiest thing I have ever seen regarding liquor sales. I can't buy liquor to take home, but I can go get slopping drunk somewhere else.
Gotta love WaHo (Waa Hoe). Need a cheap supper? They got you covered.
Need some hangover help? Yep, they can do that too.
Have to work too late and nothing else is open? No problemo. They are open 24 hours.
Decent, fast and cheap. One of the rare places you can get all three. Now I want some tea, a cheese omelet and hash browns covered with a side of bacon.
Oh yeah. The Dream Pit. According to multiple friends (a good dozen or so folks) in the Kingsport area Phil's is to die for. While I have not had the pleasure yet, I am looking forward to sampling the wares with great satisfaction.
@kengk Unfortunately Georgia doesn't do much that sets it's BBQ apart. Not to say that we don't have some fine BBQ here in this state, but aside from one or two unique places in Atlanta it's all pretty much a slight variation on Carolina, Texas, Memphis or KC style.
ZOMG. Now i have to drive into Atlanta. I knew there had to be a good deli in Atlanta someplace!
My fathers biggest pizza mistake was not liking pizza. I never did know why he wouldn't eat it.
The dry aged bone in ribeye at Harry Caray's is pretty darn good.
Pot luck with plenty of grazing foods. Burgers cooked medium rare to medium, fresh condiments and a great bun. Along with a dozen or so friends and family on a hopefully cool Atlanta early summer day.
Too many "Best Burgers" to count. My current favorite is the Tavern Burger at Marlow's Tavern in Atlanta. Beef ground fresh daily cooked medium rare with a house made tomato bacon jam and fresh cut fries, it is delicious. Always done to perfection.
I tip very generously. In the very few circumstances where I do not tip or tip poorly it is because my food is late and my drink is dry and the waitstaff is chattering in the corner instead of waiting tables. That is my one true irritation at a restaurant. Waitstaff that won't care for their tables.
If you are busy, that's fine. I get it and you will get your normal tip. If you are busy and still make time to do a bang up job? I'll tip even more than my normal amount. (I have tipped up to 100% before for people that are literally running to keep up.) But if you are standing around chit chatting and the joint is empty and you can't refill my drink? Your lazy behind ain't getting jack.
I never tip poorly because of bad food. I will talk to a manager about the bad food and act according to what they say and do.
Everyone has off days. I understand it. I have off days on my job too. Just because things are a bit off is no reason to cut into someones paycheck.
Local hole in the wall in Missouri offered a half pint of cheap beer, finished with very cheap red wine and a quarter of an AlkaSeltzer. The barflies drank it like it was candy. I can't even imagine what it tasted like, however I can imagine that if you could stomach it you would walk out under $20 for a night of drinking. *shudders*
I grew up with Velveeta on white bread with Miracle Whip on the inside of the bread on both sides. The outside was liberally buttered and browned. My dad wouldn't have it any other way.
Anymore it is nearly the same except for using Land o Lakes American cheese, mayo and buttering the pan instead of the bread. Mayo adds a nice creaminess to the sandwich.
The other day I did a grilled cheese with some outstanding pimento cheese spread that I found. The taste was fabulous, but the cheddar released it's oils when heated. Won't be trying that one again. Scratch one fairly decent tshirt.
Perhaps I have been on off days or need to try them later in the day. I was seriously unimpressed with what I have had there so far.
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