Oral Pleasures
In these absurd and horrifying times, I sometimes feel a little silly writing about food. In a previous life, working as managing editor for a magazine in Chiang Mai, Thailand, I spent most of my ink on human rights abuses, religious hypocrisy and vanishing indigenous cultures. I wrote about food, too, but it was always a separate, secondary interest. When I moved back to the states — just a few days before Trump announced his candidacy for president (nobody’s ever accused me of great timing) — and eventually nabbed the food editor gig at Creative Loafing, I was thrilled at the opportunity yet hesitant to box myself in. And as I watched the darkest parts of our national ethos advance with more and more impunity, my hesitancy remained. Neo-Nazis are marching the streets, for chrissakes. Who cares about the consistency of one’s crème brulée?
What I’ve learned over this past year, however, is that food can be political. Rather than a box, it’s an entry point. After all, everybody eats. Just ask the poor shmuck responsible for serving our tangerine fuckwad-in-chief’s well-done steak with ketchup every day.
With this notion in mind, we at CL have tried to use food as a lens to explore local issues like gentrification, homelessness and refugee rights. The 2017 edition of Oral Pleasures, positioned within this year’s overall theme of Evolution/Revolution, recognizes those within our culinary community who do the same.
Atlanta is a city of revolutionaries. We can and will fight the powers that be. We can and will evolve. Now, let’s eat.
— Hilary Cadigan, CL Food Editor
Featured
array(99) { ["title"]=> string(47) "Cafe 458 brings out the best of Edgewood Avenue" ["modification_date"]=> string(25) "2022-01-26T04:29:37+00:00" ["creation_date"]=> string(25) "2017-09-14T00:07:21+00:00" ["contributors"]=> array(2) { [0]=> string(10) "jim.harris" [1]=> string(9) "ben.eason" } ["date"]=> string(25) "2017-09-13T23:57:36+00:00" ["tracker_status"]=> string(1) "o" ["tracker_id"]=> string(2) "11" ["view_permission"]=> string(13) "view_trackers" ["parent_object_id"]=> string(2) "11" ["parent_object_type"]=> string(7) "tracker" ["field_permissions"]=> string(2) "[]" ["tracker_field_contentTitle"]=> string(47) "Cafe 458 brings out the best of Edgewood Avenue" ["tracker_field_contentCreator"]=> string(10) "jim.harris" ["tracker_field_contentCreator_text"]=> string(10) "Jim Harris" ["tracker_field_contentCreator_unstemmed"]=> string(10) "jim harris" ["tracker_field_contentByline"]=> string(17) "By Hillary Holley" ["tracker_field_contentByline_exact"]=> string(17) "By Hillary Holley" ["tracker_field_contentBylinePerson"]=> string(1) "0" ["tracker_field_description"]=> string(119) "Dedicated to serving everyone, the long-running brunch spot supports self-sufficiency for Atlanta's homeless population" ["tracker_field_description_raw"]=> string(119) "Dedicated to serving everyone, the long-running brunch spot supports self-sufficiency for Atlanta's homeless population" ["tracker_field_contentDate"]=> string(25) "2017-09-13T23:57:36+00:00" ["tracker_field_contentWikiPage"]=> string(47) "Cafe 458 brings out the best of Edgewood Avenue" ["tracker_field_contentWikiPage_text"]=> string(6356) "It’s Sunday morning on Edgewood Avenue. To-go boxes, plastic cups and water bottles are the only remnants of the late-night bar scene that dominated the street just hours before. Mothers, fathers and children navigate around to receive their weekly sermon from Boulevard’s historic churches. At no other time can one witness so clearly the duality of Atlanta’s Martin Luther King Jr. district and the gentrified Old Fourth Ward. But in between the old and new sits an outlier: Café 458, a Sundays-only, volunteer-run brunch spot where all proceeds go toward the Atlanta Center for Self Sufficiency. Unlike some restaurants on Edgewood Ave., Café 458’s sole mission is inviting everyone inside, in the process providing aid to local homeless people through rapid rehousing, workforce development, veteran services, life stabilization and social enterprise in the process. “First ticket for Solar Sunday!” front of house manager K.C. Myers shouts to her staff. “We are a little short on volunteers today because people are out of town for the solar eclipse.” But Myers’ face bears no signs of worry. A 20-plus-year restaurant veteran, she says her path toward nonprofit work began one day when she “began to feel unfulfilled in life and wanted to find meaningful work.” Café 458 is where she landed. Every Sunday, the little restaurant relies on volunteers in the front and back to run its often-busy brunch service. Some are repeat volunteers, but many are first timers. “I don’t require any restaurant experience, but most of them are in the service industry,” Myers explains. That said, “as a front of house manager, I have to be mentally prepared to do all of service by myself just in case.” Café 458 has a classic diner feel, with the kind of funk music that old folks play at fish fries and family reunions. Batdorf & Bronson’s Ren Doughty provides organic coffee every week. The walls are blanketed with daily vegetable plate ingredients and other menu information written in rainbow-colored chalk. From younger, solo diners to elderly couples, all arrive hungry and eager to learn of ACSS and the work they do. Chef Shane Devereux, who boasts credentials from Top Flr, the Lawrence, Barcelona Wine Bar and the Sound Table, delivers a simple 10-item brunch menu consisting largely of Southern staples such as chicken and waffles, spicy shrimp and grits, and biscuits with pepper gravy. The fresh, local and often donated ingredients bring a familiar comfort and satisfaction that pairs well with the café’s soul-warming mission. Husband and wife founders A.B. Short and Ann Connor began working with the homeless community back in 1981, but it wasn’t until Short partnered with John Pickens, founder of the Georgia Justice Project, that Café 458 came to be. Believing that the restaurant’s mission complemented Martin Luther King’s Jr.’s teachings, the pair scouted out the civil rights leader’s birthplace and opened their doors on Edgewood in January of 1988. After 29 years, Café 458 continues to serve its cause. Mondays through Saturdays are “client-focused,” meaning homeless people are invited every morning to come in for breakfast and, as ACSS’s director of development marketing Stephanie Shapiro puts it, “break bread with our staff.” Shapiro volunteers (often paying for her children’s care while she’s there) nearly every Sunday, as well. “Most people who come in heard about us on Yelp, so I’m there to let them know our history and what we are about,” she says. “Café 458 … it’s like my child.” Her voice grows passionate as she begins speaking of the clients she serves. “When the homeless people come in for breakfast, they come in apologetic,” she says, pointing to a widespread lack in confidence among homeless populations, due to society’s heavy stigma. But, she adds, that stigma is misplaced. “If something happens, most people nowadays don’t have a month of rent saved, so it can happen to anyone. And many people don’t know this until they walk that walk.” Since 2010, with 10 percent of the ACSS’ revenue coming from Café 458, the nonprofit has helped 1,208 homeless men and women secure full-time jobs, with wages averaging $9.41 an hour. More than 1,500 participants have completed the CareerWorks employment readiness program, which includes coursework and employment readiness training, job search assistance, help with professional appearance and housing placement. Self-sustainability is key at ACSS. Homeless people come into the office during the week to utilize the center’s computer room. They update profiles and resumes and send out job applications. “We focus on sustainable jobs with benefits, guaranteed pay checks … we also give out around 30,000 MARTA cards a year because to sustain a job you gotta be able to get there,” Shapiro adds. The ACSS also conducts drug tests, and despite typical assumptions, Shapiro says less than 10 percent test positive: “The people on Edgewood aren’t here trying to score drugs; they are here because it’s their home during the day… They are couch surfing or sleeping in shelters at night.” But if a homeless person walks in on a Sunday during the café’s operating hours, they won’t be denied. “People think the homeless people want a handout, but they want an open hand that reaches back. That’s it. says Shapiro. “Many times, the homeless end up volunteering around the office. They will say, ‘let me get that box for you, Ms. Stephanie.’” Back at the café, after boxing up the leftovers from a very large mozzarella and veggie frittata and thanking the volunteers for their service, I exit through the lobby. There, I meet another volunteer, Melissa Camilo, who says that a homeless man was just here. “When I went to tell K.C. Myers, she only asked for his name,” she tells me. Myers already had an idea as to who it was: one of Café 458’s VIPs (a title Shapiro gives to their homeless clients). Once the man’s identity was confirmed, the manager explained that he was there simply because he’s hungry. “Bring this out to him for me,” she told the volunteer, handing her a plate of food. “This is why Café 458 is here,” Camilo says as I open the door. “They are here to serve.”" ["tracker_field_contentWikiPage_raw"]=> string(6358) "It’s Sunday morning on Edgewood Avenue. To-go boxes, plastic cups and water bottles are the only remnants of the late-night bar scene that dominated the street just hours before. Mothers, fathers and children navigate around to receive their weekly sermon from Boulevard’s historic churches. At no other time can one witness so clearly the duality of Atlanta’s Martin Luther King Jr. district and the gentrified Old Fourth Ward. But in between the old and new sits an outlier: Café 458, a Sundays-only, volunteer-run brunch spot where all proceeds go toward the Atlanta Center for Self Sufficiency. Unlike some restaurants on Edgewood Ave., Café 458’s sole mission is inviting everyone inside, in the process providing aid to local homeless people through rapid rehousing, workforce development, veteran services, life stabilization and social enterprise in the process. “First ticket for Solar Sunday!” front of house manager K.C. Myers shouts to her staff. “We are a little short on volunteers today because people are out of town for the solar eclipse.” But Myers’ face bears no signs of worry. A 20-plus-year restaurant veteran, she says her path toward nonprofit work began one day when she “began to feel unfulfilled in life and wanted to find meaningful work.” Café 458 is where she landed. Every Sunday, the little restaurant relies on volunteers in the front and back to run its often-busy brunch service. Some are repeat volunteers, but many are first timers. “I don’t require any restaurant experience, but most of them are in the service industry,” Myers explains. That said, “as a front of house manager, I have to be mentally prepared to do all of service by myself just in case.” Café 458 has a classic diner feel, with the kind of funk music that old folks play at fish fries and family reunions. Batdorf & Bronson’s Ren Doughty provides organic coffee every week. The walls are blanketed with daily vegetable plate ingredients and other menu information written in rainbow-colored chalk. From younger, solo diners to elderly couples, all arrive hungry and eager to learn of ACSS and the work they do. Chef Shane Devereux, who boasts credentials from Top Flr, the Lawrence, Barcelona Wine Bar and the Sound Table, delivers a simple 10-item brunch menu consisting largely of Southern staples such as chicken and waffles, spicy shrimp and grits, and biscuits with pepper gravy. The fresh, local and often donated ingredients bring a familiar comfort and satisfaction that pairs well with the café’s soul-warming mission. Husband and wife founders A.B. Short and Ann Connor began working with the homeless community back in 1981, but it wasn’t until Short partnered with John Pickens, founder of the Georgia Justice Project, that Café 458 came to be. Believing that the restaurant’s mission complemented Martin Luther King’s Jr.’s teachings, the pair scouted out the civil rights leader’s birthplace and opened their doors on Edgewood in January of 1988. After 29 years, Café 458 continues to serve its cause. Mondays through Saturdays are “client-focused,” meaning homeless people are invited every morning to come in for breakfast and, as ACSS’s director of development marketing Stephanie Shapiro puts it, “break bread with our staff.” Shapiro volunteers (often paying for her children’s care while she’s there) nearly every Sunday, as well. “Most people who come in heard about us on Yelp, so I’m there to let them know our history and what we are about,” she says. “Café 458 … it’s like my child.” Her voice grows passionate as she begins speaking of the clients she serves. “When the homeless people come in for breakfast, they come in apologetic,” she says, pointing to a widespread lack in confidence among homeless populations, due to society’s heavy stigma. But, she adds, that stigma is misplaced. “If something happens, most people nowadays don’t have a month of rent saved, so it can happen to anyone. And many people don’t know this until they walk that walk.” Since 2010, with 10 percent of the ACSS’ revenue coming from Café 458, the nonprofit has helped 1,208 homeless men and women secure full-time jobs, with wages averaging $9.41 an hour. More than 1,500 participants have completed the CareerWorks employment readiness program, which includes coursework and employment readiness training, job search assistance, help with professional appearance and housing placement. Self-sustainability is key at ACSS. Homeless people come into the office during the week to utilize the center’s computer room. They update profiles and resumes and send out job applications. “We focus on sustainable jobs with benefits, guaranteed pay checks … we also give out around 30,000 MARTA cards a year because to sustain a job you gotta be able to get there,” Shapiro adds. The ACSS also conducts drug tests, and despite typical assumptions, Shapiro says less than 10 percent test positive: “The people on Edgewood aren’t here trying to score drugs; they are here because it’s their home during the day… They are couch surfing or sleeping in shelters at night.” But if a homeless person walks in on a Sunday during the café’s operating hours, they won’t be denied. “People think the homeless people want a handout, but they want an open hand that reaches back. That’s it. says Shapiro. “Many times, the homeless end up volunteering around the office. They will say, ‘let me get that box for you, Ms. Stephanie.’” Back at the café, after boxing up the leftovers from a very large mozzarella and veggie frittata and thanking the volunteers for their service, I exit through the lobby. There, I meet another volunteer, Melissa Camilo, who says that a homeless man was just here. “When I went to tell K.C. [Myers], she only asked for his name,” she tells me. Myers already had an idea as to who it was: one of Café 458’s VIPs (a title Shapiro gives to their homeless clients). Once the man’s identity was confirmed, the manager explained that he was there simply because he’s hungry. “Bring this out to him for me,” she told the volunteer, handing her a plate of food. “This is why Café 458 is here,” Camilo says as I open the door. “They are here to serve.”" ["tracker_field_contentWikiPage_creation_date"]=> string(25) "2017-09-14T00:07:21+00:00" ["tracker_field_contentWikiPage_modification_date"]=> string(25) "2017-09-14T00:07:21+00:00" ["tracker_field_contentWikiPage_freshness_days"]=> int(1710) ["tracker_field_photos"]=> string(4) "1014" ["tracker_field_photos_names"]=> array(1) { [0]=> string(29) "Oral Feature Cafe458 Featured" } ["tracker_field_photos_filenames"]=> array(1) { [0]=> string(33) "oral_feature_cafe458_featured.jpg" } ["tracker_field_photos_filetypes"]=> array(1) { [0]=> string(10) "image/jpeg" } ["tracker_field_photos_text"]=> string(29) "Oral Feature Cafe458 Featured" ["tracker_field_contentPhotoCredit"]=> string(9) "Eric Cash" 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2017-09-13T23:57:14+00:00 oral_feature_cafe458_featured.jpg Dedicated to serving everyone, the long-running brunch spot supports self-sufficiency for Atlanta's homeless population Oral Feature Cafe458 Featured 2017-09-13T23:57:36+00:00 Cafe 458 brings out the best of Edgewood Avenue jim.harris Jim Harris By Hillary Holley 2017-09-13T23:57:36+00:00 It’s Sunday morning on Edgewood Avenue. To-go boxes, plastic cups and water bottles are the only remnants of the late-night bar scene that dominated the street just hours before. Mothers, fathers and children navigate around to receive their weekly sermon from Boulevard’s historic churches. At no other time can one witness so clearly the duality of Atlanta’s Martin Luther King Jr. district and the gentrified Old Fourth Ward. But in between the old and new sits an outlier: Café 458, a Sundays-only, volunteer-run brunch spot where all proceeds go toward the Atlanta Center for Self Sufficiency. Unlike some restaurants on Edgewood Ave., Café 458’s sole mission is inviting everyone inside, in the process providing aid to local homeless people through rapid rehousing, workforce development, veteran services, life stabilization and social enterprise in the process. “First ticket for Solar Sunday!” front of house manager K.C. Myers shouts to her staff. “We are a little short on volunteers today because people are out of town for the solar eclipse.” But Myers’ face bears no signs of worry. A 20-plus-year restaurant veteran, she says her path toward nonprofit work began one day when she “began to feel unfulfilled in life and wanted to find meaningful work.” Café 458 is where she landed. Every Sunday, the little restaurant relies on volunteers in the front and back to run its often-busy brunch service. Some are repeat volunteers, but many are first timers. “I don’t require any restaurant experience, but most of them are in the service industry,” Myers explains. That said, “as a front of house manager, I have to be mentally prepared to do all of service by myself just in case.” Café 458 has a classic diner feel, with the kind of funk music that old folks play at fish fries and family reunions. Batdorf & Bronson’s Ren Doughty provides organic coffee every week. The walls are blanketed with daily vegetable plate ingredients and other menu information written in rainbow-colored chalk. From younger, solo diners to elderly couples, all arrive hungry and eager to learn of ACSS and the work they do. Chef Shane Devereux, who boasts credentials from Top Flr, the Lawrence, Barcelona Wine Bar and the Sound Table, delivers a simple 10-item brunch menu consisting largely of Southern staples such as chicken and waffles, spicy shrimp and grits, and biscuits with pepper gravy. The fresh, local and often donated ingredients bring a familiar comfort and satisfaction that pairs well with the café’s soul-warming mission. Husband and wife founders A.B. Short and Ann Connor began working with the homeless community back in 1981, but it wasn’t until Short partnered with John Pickens, founder of the Georgia Justice Project, that Café 458 came to be. Believing that the restaurant’s mission complemented Martin Luther King’s Jr.’s teachings, the pair scouted out the civil rights leader’s birthplace and opened their doors on Edgewood in January of 1988. After 29 years, Café 458 continues to serve its cause. Mondays through Saturdays are “client-focused,” meaning homeless people are invited every morning to come in for breakfast and, as ACSS’s director of development marketing Stephanie Shapiro puts it, “break bread with our staff.” Shapiro volunteers (often paying for her children’s care while she’s there) nearly every Sunday, as well. “Most people who come in heard about us on Yelp, so I’m there to let them know our history and what we are about,” she says. “Café 458 … it’s like my child.” Her voice grows passionate as she begins speaking of the clients she serves. “When the homeless people come in for breakfast, they come in apologetic,” she says, pointing to a widespread lack in confidence among homeless populations, due to society’s heavy stigma. But, she adds, that stigma is misplaced. “If something happens, most people nowadays don’t have a month of rent saved, so it can happen to anyone. And many people don’t know this until they walk that walk.” Since 2010, with 10 percent of the ACSS’ revenue coming from Café 458, the nonprofit has helped 1,208 homeless men and women secure full-time jobs, with wages averaging $9.41 an hour. More than 1,500 participants have completed the CareerWorks employment readiness program, which includes coursework and employment readiness training, job search assistance, help with professional appearance and housing placement. Self-sustainability is key at ACSS. Homeless people come into the office during the week to utilize the center’s computer room. They update profiles and resumes and send out job applications. “We focus on sustainable jobs with benefits, guaranteed pay checks … we also give out around 30,000 MARTA cards a year because to sustain a job you gotta be able to get there,” Shapiro adds. The ACSS also conducts drug tests, and despite typical assumptions, Shapiro says less than 10 percent test positive: “The people on Edgewood aren’t here trying to score drugs; they are here because it’s their home during the day… They are couch surfing or sleeping in shelters at night.” But if a homeless person walks in on a Sunday during the café’s operating hours, they won’t be denied. “People think the homeless people want a handout, but they want an open hand that reaches back. That’s it. says Shapiro. “Many times, the homeless end up volunteering around the office. They will say, ‘let me get that box for you, Ms. Stephanie.’” Back at the café, after boxing up the leftovers from a very large mozzarella and veggie frittata and thanking the volunteers for their service, I exit through the lobby. There, I meet another volunteer, Melissa Camilo, who says that a homeless man was just here. “When I went to tell K.C. Myers, she only asked for his name,” she tells me. Myers already had an idea as to who it was: one of Café 458’s VIPs (a title Shapiro gives to their homeless clients). Once the man’s identity was confirmed, the manager explained that he was there simply because he’s hungry. “Bring this out to him for me,” she told the volunteer, handing her a plate of food. “This is why Café 458 is here,” Camilo says as I open the door. “They are here to serve.” Eric Cash Cafe 458 brings out the best of Edgewood Avenue " ["score"]=> float(0) ["_index"]=> string(35) "atlantawiki_tiki_main_62887fe234a1d" ["objectlink"]=> string(36) "No value for 'contentTitle'" ["photos"]=> string(145) "" ["desc"]=> string(128) "Dedicated to serving everyone, the long-running brunch spot supports self-sufficiency for Atlanta's homeless population" ["category"]=> string(14) "Food and Drink" ["chit_category"]=> string(11) "88" }
Cafe 458 brings out the best of Edgewood Avenue Food and Drink
array(83) { ["title"]=> string(23) "Best overall restaurant" ["modification_date"]=> string(25) "2021-04-08T03:40:03+00:00" ["creation_date"]=> string(25) "2017-09-12T14:29:52+00:00" ["contributors"]=> array(2) { [0]=> string(10) "jim.harris" [1]=> string(9) "ben.eason" } ["date"]=> string(25) "2017-09-12T14:29:52+00:00" ["tracker_status"]=> string(1) "o" ["tracker_id"]=> string(1) "5" ["view_permission"]=> string(13) "view_trackers" ["parent_object_id"]=> string(1) "5" ["parent_object_type"]=> string(7) "tracker" ["field_permissions"]=> string(2) "[]" ["tracker_field_boaTitle"]=> string(23) "Best overall restaurant" ["tracker_field_boaWinnersAward"]=> string(6) "161995" ["tracker_field_boaWinnersAward_text"]=> string(23) "Best Overall Restaurant" ["tracker_field_boaAwardRecipient"]=> string(4) "8arm" ["tracker_field_boaAwardRecipient_raw"]=> string(4) "8arm" ["tracker_field_boaOrganization"]=> string(2) "28" ["tracker_field_boaOrganization_text"]=> string(4) "8ARM" ["tracker_field_boaRelation_multi"]=> array(1) { [0]=> string(0) "" } ["tracker_field_description"]=> string(1043) "After the sad and sudden death of chef/partner Angus Brown in early January, the fate of four-month-old 8ARM was uncertain. But with deep love and tenacity, the tight-knit, uber-talented staff — including partner Nhan Le, pastry maestro Sarah Dodge and chefs Keith Remes, Wilson Gourley and Brooks Rayman — managed to get the restaurant back up and running the next day … and every day since. From early mornings to late nights, cinnamon rolls to ceviches, they’ve been cooking and serving an ever-changing kaleidoscope of locally sourced culinary magic, keeping things fresh while loyally maintaining Brown’s earthy, funky vibe. The recently finished patio finds Joshua Fryer slinging drinks for the cool kids from a repurposed, tropical-themed shipping container late into the night. For all these reasons and more, 8arm is our pick for 2017’s best restaurant. 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The recently finished patio finds Joshua Fryer slinging drinks for the cool kids from a repurposed, tropical-themed shipping container late into the night. For all these reasons and more, 8arm is our pick for 2017’s best restaurant. We miss you terribly, Angus, but we think you’d be pretty proud of what you left behind. 710 Ponce de Leon Ave. 470-875-5856. 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But with deep love and tenacity, the tight-knit, uber-talented staff — including partner Nhan Le, pastry maestro Sarah Dodge and chefs Keith Remes, Wilson Gourley and Brooks Rayman — managed to get the restaurant back up and running the next day … and every day since. From early mornings to late nights, cinnamon rolls to ceviches, they’ve been cooking and serving an ever-changing kaleidoscope of locally sourced culinary magic, keeping things fresh while loyally maintaining Brown’s earthy, funky vibe. The recently finished patio finds Joshua Fryer slinging drinks for the cool kids from a repurposed, tropical-themed shipping container late into the night. For all these reasons and more, 8arm is our pick for 2017’s best restaurant. We miss you terribly, Angus, but we think you’d be pretty proud of what you left behind. 710 Ponce de Leon Ave. 470-875-5856. www.8armatl.com. photo by: Joeff Davis Oral Critics 8arm 300 Best overall restaurant Best Overall Restaurant 8arm 8ARM 2017-09-12T14:29:52+00:00 Best overall restaurant " ["score"]=> float(0) ["_index"]=> string(35) "atlantawiki_tiki_main_62887fe234a1d" ["objectlink"]=> string(36) "No value for 'contentTitle'" ["photos"]=> string(137) "" ["desc"]=> string(314) "After the sad and sudden death of chef/partner Angus Brown in early January, the fate of four-month-old 8ARM was uncertain. But with deep love and tenacity, the tight-knit, uber-talented staff — including partner Nhan Le, pastry maestro Sarah Dodge and chefs Keith Remes, Wilson Gourley and Brooks Ra..." }
Best overall restaurant BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Critics Pick
After the sad and sudden death of chef/partner Angus Brown in early January, the fate of four-month-old 8ARM was uncertain. But with deep love and tenacity, the tight-knit, uber-talented staff — including partner Nhan Le, pastry maestro Sarah Dodge and chefs Keith Remes, Wilson Gourley and Brooks Rayman — managed to get the restaurant back up and running the next day … and every day since. From early mornings to late nights, cinnamon rolls to ceviches, they’ve been cooking and serving an ever-changing kaleidoscope of locally sourced culinary magic, keeping things fresh while loyally maintaining Brown’s earthy, funky vibe. The recently finished patio finds Joshua Fryer slinging drinks for the cool kids from a repurposed, tropical-themed shipping container late into the night. For all these reasons and more, 8arm is our pick for 2017’s best restaurant. We miss you terribly, Angus, but we think you’d be pretty proud of what you left behind. 710 Ponce de Leon Ave. 470-875-5856. www.8armatl.com.
photo by: Joeff Davis
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Best new chef BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Critics Pick
At only 27 years old, Lawrenceville-raised chef PARNASS SAVANG boasts an impressive resume: early years spent in his father’s Thai-American restaurant, Danthai; a diploma from the Culinary Institute of America; stages at some of the world’s best Thai restaurants; and cooking experience at Empire State South, Staplehouse and Kimball House. But now, with pop-up restaurant Talat Market, Savang has created something entirely his own: the first-ever “Georgian Thai” dining concept. Every weekend night since May, inside the tiny open kitchen of Candler Park’s Gato Bizco Café, Savang and sous chef Rod Lassiter have been churning out intricate dishes that blend traditional Thai techniques with Georgia-grown, seasonally driven ingredients. Here, you might find a classic spicy Thai salad packed with local peaches or a yellow crab curry with sweet potato greens. Savang has brought a whole new level to Thai food in our city, and Talat Market manages to stand out in a culinary landscape crowded with fantastic pop-ups. Rumor has it a brick-and-mortar version is coming soon, and we’re more than a little excited. Fridays, Saturdays and Sundays, 6-10 p.m. Gato Bizco Café, 1660 McLendon Ave. N.E. www.instagram.com/talat_marketatl.
photo by: Eric Cash
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By 1999, they’d expanded to a former meatpacking plant on the Westside, where they solidified their reputation as Atlanta’s fine dining standard-bearer. Quatrano won a Best Chef: Southeast award from the James Beard Foundation in 2003 for her dedicated use of hyperlocally sourced ingredients, masterful techniques and gorgeous plating. Then, last year, the couple announced they’d be moving once again — this time to a purpose-built monolith of glass and wood designed in collaboration between the proprietors and design firm Perkins+Will. The new space opened this spring, complete with an attached gourmet market, Star Provisions and onsite herb garden. Today, newly appointed executive chef Jonathan Kallini keeps Bacchanalia’s prix fixe menu as strong as ever, and still just as dedicated to local sourcing: Much of the produce comes directly from Quatrano’s own Summerland Farm in Cartersville. Nearly two decades after it opened, amid an entirely new and entirely more crowded culinary landscape, Bacchanalia remains both relevant and fresh. 1460 Ellsworth Industrial Blvd. N.W. 404-365-0410. www.starprovisions.com/bacchanalia. photo by: Joeff Davis/ CL File" ["tracker_field_description_raw"]=> string(1467) "When California-trained chef duo Anne Quatrano and Clifford Harrison opened BACCHANALIA inside a repurposed Piedmont Road cottage back in 1993, they became one of the very first restaurants in Atlanta to embody the concept of farm-to-table. By 1999, they’d expanded to a former meatpacking plant on the Westside, where they solidified their reputation as Atlanta’s fine dining standard-bearer. Quatrano won a Best Chef: Southeast award from the James Beard Foundation in 2003 for her dedicated use of hyperlocally sourced ingredients, masterful techniques and gorgeous plating. 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By 1999, they’d expanded to a former meatpacking plant on the Westside, where they solidified their reputation as Atlanta’s fine dining standard-bearer. Quatrano won a Best Chef: Southeast award from the James Beard Foundation in 2003 for her dedicated use of hyperlocally sourced ingredients, masterful techniques and gorgeous plating. Then, last year, the couple announced they’d be moving once again — this time to a purpose-built monolith of glass and wood designed in collaboration between the proprietors and design firm Perkins+Will. The new space opened this spring, complete with an attached gourmet market, Star Provisions and onsite herb garden. Today, newly appointed executive chef Jonathan Kallini keeps Bacchanalia’s prix fixe menu as strong as ever, and still just as dedicated to local sourcing: Much of the produce comes directly from Quatrano’s own Summerland Farm in Cartersville. Nearly two decades after it opened, amid an entirely new and entirely more crowded culinary landscape, Bacchanalia remains both relevant and fresh. 1460 Ellsworth Industrial Blvd. N.W. 404-365-0410. www.starprovisions.com/bacchanalia. photo by: Joeff Davis/ CL File Oral Critics Bacchanalia 300 Best restaurant reinvention Best Restaurant Bacchanalia Bacchanalia 2017-09-12T14:29:52+00:00 Best restaurant reinvention " ["score"]=> float(0) ["_index"]=> string(35) "atlantawiki_tiki_main_62887fe234a1d" ["objectlink"]=> string(36) "No value for 'contentTitle'" ["photos"]=> string(144) "" ["desc"]=> string(314) "When California-trained chef duo Anne Quatrano and Clifford Harrison opened BACCHANALIA inside a repurposed Piedmont Road cottage back in 1993, they became one of the very first restaurants in Atlanta to embody the concept of farm-to-table. By 1999, they’d expanded to a former meatpacking plant on t..." }
Best restaurant reinvention BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Critics Pick
When California-trained chef duo Anne Quatrano and Clifford Harrison opened BACCHANALIA inside a repurposed Piedmont Road cottage back in 1993, they became one of the very first restaurants in Atlanta to embody the concept of farm-to-table. By 1999, they’d expanded to a former meatpacking plant on the Westside, where they solidified their reputation as Atlanta’s fine dining standard-bearer. Quatrano won a Best Chef: Southeast award from the James Beard Foundation in 2003 for her dedicated use of hyperlocally sourced ingredients, masterful techniques and gorgeous plating. Then, last year, the couple announced they’d be moving once again — this time to a purpose-built monolith of glass and wood designed in collaboration between the proprietors and design firm Perkins+Will. The new space opened this spring, complete with an attached gourmet market, Star Provisions and onsite herb garden. Today, newly appointed executive chef Jonathan Kallini keeps Bacchanalia’s prix fixe menu as strong as ever, and still just as dedicated to local sourcing: Much of the produce comes directly from Quatrano’s own Summerland Farm in Cartersville. Nearly two decades after it opened, amid an entirely new and entirely more crowded culinary landscape, Bacchanalia remains both relevant and fresh. 1460 Ellsworth Industrial Blvd. N.W. 404-365-0410. www.starprovisions.com/bacchanalia.
photo by: Joeff Davis/ CL File
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The mode here is house party, and the décor is pure kitsch in the retro den of fictional founder Hoa Nguyen and his most interesting mashup of Louisiana-meets-Vietnam cookery. A cheeky neon sign reads “Fancy Service” as fried baskets of seafood, boiled peanuts and banh mi sandwiches roll through the dining room until 2 a.m. Maybe Prince comes through the speakers, maybe Otis Redding. All music pairs well with their frozen versions of Pimm’s Cups and Vietnamese Irish coffee, served in color-changing plastic vessels, of course. Though the Bon Ton family tragically lost their head bartender, the talented Patrick Kuhen, late last month in a road accident, they celebrated his life in true Nola fashion: with a second line led by a brass band through the streets of Midtown. 674 Myrtle St. N.E. 404-996-6177. www.bontonatl.com." ["tracker_field_description_raw"]=> string(911) "Midtown’s BON TON is as seat-of-the-pants as a restaurant gets. The mode here is house party, and the décor is pure kitsch in the retro den of fictional founder Hoa Nguyen and his most interesting mashup of Louisiana-meets-Vietnam cookery. A cheeky neon sign reads “Fancy Service” as fried baskets of seafood, boiled peanuts and banh mi sandwiches roll through the dining room until 2 a.m. Maybe Prince comes through the speakers, maybe Otis Redding. All music pairs well with their frozen versions of Pimm’s Cups and Vietnamese Irish coffee, served in color-changing plastic vessels, of course. Though the Bon Ton family tragically lost their head bartender, the talented Patrick Kuhen, late last month in a road accident, they celebrated his life in true Nola fashion: with a second line led by a brass band through the streets of Midtown. 674 Myrtle St. N.E. 404-996-6177. www.bontonatl.com." 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Best late-night hangout BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Critics Pick
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Marietta’s SPRING is such a place. Chef Brian So, formerly of Sobban, crafts elegantly simple compositions — like a recent sweet corn risotto with charred padróns and a scattering of local chanterelles — that showcase our region’s bounty as well as any farm-driven ITP mainstay does. The rustic dining room, converted from an old train depot, makes good use of exposed brick and old wood beams, reminding you that you’re in the heart of a place with history — a feeling that’s increasingly hard to find among Midtown’s construction cranes. But be warned: Bon Appétit recently selected Spring as one of the 50 best new restaurants in the U.S., which will surely spur visits from well beyond Marietta’s bounds. 83 Church St., Marietta. 678-540-2777. www.springmarietta.com." ["tracker_field_description_raw"]=> string(915) "Praise be the OTP restaurant that makes intowners (not to mention out-of-towners) jealous. Marietta’s SPRING is such a place. 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Marietta’s SPRING is such a place. Chef Brian So, formerly of Sobban, crafts elegantly simple compositions — like a recent sweet corn risotto with charred padróns and a scattering of local chanterelles — that showcase our region’s bounty as well as any farm-driven ITP mainstay does. The rustic dining room, converted from an old train depot, makes good use of exposed brick and old wood beams, reminding you that you’re in the heart of a place with history — a feeling that’s increasingly hard to find among Midtown’s construction cranes. But be warned: Bon Appétit recently selected Spring as one of the 50 best new restaurants in the U.S., which will surely spur visits from well beyond Marietta’s bounds. 83 Church St., Marietta. 678-540-2777. www.springmarietta.com. Best OTP newcomer Best OTP Restaurant Spring Spring Restaurant 2017-09-12T14:29:52+00:00 Best OTP newcomer " ["score"]=> float(0) ["_index"]=> string(35) "atlantawiki_tiki_main_62887fe234a1d" ["objectlink"]=> string(36) "No value for 'contentTitle'" ["photos"]=> string(125) "" ["desc"]=> string(319) "Praise be the OTP restaurant that makes intowners (not to mention out-of-towners) jealous. Marietta’s SPRING is such a place. Chef Brian So, formerly of Sobban, crafts elegantly simple compositions — like a recent sweet corn risotto with charred padróns and a scattering of local chanterelles — that ..." }
Best OTP newcomer BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Critics Pick
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Chef Diana Presson Eller has called it her “little idealistic, egalitarian-dream, feminist anarcafé” and serves up an array of sandwiches, salads and house-made craft sodas with ingredients like hyssop and cardamom. At breakfast, there are hearty grit bowls, avocado toast and Croque Monsieurs, and the chicken liver mousse — available any time of day and served with house preserves, toast and seasonal produce — is a must-order. Currently open only for breakfast and lunch, Petit Chou will eventually expand to dinner hours with a full bar program. 662 Memorial Drive S.E. 470-270-8996. www.petitchouatl.com" ["tracker_field_description_raw"]=> string(929) "In a recently restored, periwinkle-painted edifice on Memorial Drive in Cabbagetown sits PETIT CHOU, a French-meets-Southern café that backs up its cozy ambiance with a serious commitment to local sourcing and a deeply felt mutual respect between management, staff and customers. 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Best new café BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Critics Pick
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Best barbecue BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Critics Pick
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Best gluten-free oasis BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Critics Pick
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Howard Ave., Decatur. 404-378-3502. www.kimball-house.com. photo by: Joeff Davis Oral Critics Shucker 300 Best unsung hero Best Chef He Ro Kimball House 2017-09-12T14:29:52+00:00 Best unsung hero " ["score"]=> float(0) ["_index"]=> string(35) "atlantawiki_tiki_main_62887fe234a1d" ["objectlink"]=> string(36) "No value for 'contentTitle'" ["photos"]=> string(140) "" ["desc"]=> string(314) "Decatur’s Kimball House has a dedicated oyster room with a viewing window. In this lovely nook, about 5,000 oysters from around the world are shucked each week, and more than half of those (like, 3,500) get shucked by a hero. No really: His given name is HE RO, and for obvious reasons, he goes by He..." }
Best unsung hero BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Critics Pick
Decatur’s Kimball House has a dedicated oyster room with a viewing window. In this lovely nook, about 5,000 oysters from around the world are shucked each week, and more than half of those (like, 3,500) get shucked by a hero. No really: His given name is HE RO, and for obvious reasons, he goes by Hero. Part of the Karen ethnic group, Hero was born in war-torn Burma but spent most of his childhood in a Thai refugee camp near the border before arriving in the U.S. at age 15. Watching him swiftly and deftly open bivalves today, it’s hard to imagine Kimball House without him, and one would never guess he’d never even touched an oyster before joining Kimball House in September of 2013. So, next time you are slurping during oyster happy hour (5-7 p.m. every weekday) clink a glass for our culinary hero, Hero. 303 E. Howard Ave., Decatur. 404-378-3502. www.kimball-house.com.
photo by: Joeff Davis
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This mellow spot is soaked in familial comfort, with husband-and-wife team Kathryn and Hudson Rouse focusing on vegetables from local farms, friends and even their own garden. In season, their tomato sandwich tastes like home, and you can always order from the meat-and-three menu. Standouts include a fried chicken, bacon and cheddar biscuit; chorizo tacos; fried trout over cheese grits; and crispy breakfast dumplings with ginger, cilantro, and maple soy glaze. Rising Son is a calm oasis amid the chaos of Atlanta brunch culture: satisfying but not sloppy, sophisticated yet chill. 124 N. Avondale Road, Avondale Estates, 404-600-5297. www.facebook.com/RisingSonavondale. photo by: Lindsey Max ORAL Oral Critics Rising 300 Best brunch Best Brunch Rising Sun Rising Son 2017-09-12T14:29:52+00:00 Best brunch " ["score"]=> float(0) ["_index"]=> string(35) "atlantawiki_tiki_main_62887fe234a1d" ["objectlink"]=> string(36) "No value for 'contentTitle'" ["photos"]=> string(144) "" ["desc"]=> string(314) "Whether you’re hankering for a pile of pork chops with two eggs and grits or a healthful vegan grain bowl with seasonal veggies, the search ends at RISING SON, tucked away in the Tudor village of Avondale Estates. This mellow spot is soaked in familial comfort, with husband-and-wife team Kathryn and..." }
Best brunch BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Critics Pick
Whether you’re hankering for a pile of pork chops with two eggs and grits or a healthful vegan grain bowl with seasonal veggies, the search ends at RISING SON, tucked away in the Tudor village of Avondale Estates. This mellow spot is soaked in familial comfort, with husband-and-wife team Kathryn and Hudson Rouse focusing on vegetables from local farms, friends and even their own garden. In season, their tomato sandwich tastes like home, and you can always order from the meat-and-three menu. Standouts include a fried chicken, bacon and cheddar biscuit; chorizo tacos; fried trout over cheese grits; and crispy breakfast dumplings with ginger, cilantro, and maple soy glaze. Rising Son is a calm oasis amid the chaos of Atlanta brunch culture: satisfying but not sloppy, sophisticated yet chill. 124 N. Avondale Road, Avondale Estates, 404-600-5297. www.facebook.com/RisingSonavondale.
photo by: Lindsey Max
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Best brunch revolution BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Critics Pick
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Best biscuits BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Critics Pick
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erika.council Food Writer
From Erika's website:
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Best industry trend BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Critics Pick
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The historically Afrocentric enclave has long been a nucleus for education, spirituality and culture, welcoming an array of religious groups and arts and wellness communities since the late 1960s. New development inevitably begets gentrification, and the community has a lot to lose. In the early ’90s, the West End became home to Soul Vegetarian, a vegan soul food cafeteria led by the local chapter of the Hebrew Israelite Community of Jerusalem. 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Best 'hood for vegans BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Critics Pick
As the Beltline’s Westside Trail opens and the developers descend upon Atlanta’s WEST END, many longtime residents feel wary, and rightfully so. The historically Afrocentric enclave has long been a nucleus for education, spirituality and culture, welcoming an array of religious groups and arts and wellness communities since the late 1960s. New development inevitably begets gentrification, and the community has a lot to lose. In the early ’90s, the West End became home to Soul Vegetarian, a vegan soul food cafeteria led by the local chapter of the Hebrew Israelite Community of Jerusalem. The restaurant became a catalyst for newer plant-based concepts, and today the neighborhood boasts half a dozen meat-free eateries within walking distance of each other, including Tassili’s Raw Reality for raw yet hearty wraps, Healthful Essence for Caribbean classics and KarbonStar Vitality for house-made soups and vegan pizzas called “Sizzlas,” and more.
photo by: Joeff Davis/ CL File
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Best unexpected expansion BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Critics Pick
array(81) { ["title"]=> string(16) "Best career move" ["modification_date"]=> string(25) "2021-04-08T03:54:39+00:00" ["creation_date"]=> string(25) "2017-09-12T14:29:52+00:00" ["contributors"]=> array(2) { [0]=> string(10) "jim.harris" [1]=> string(9) "ben.eason" } ["date"]=> string(25) "2017-09-12T14:29:52+00:00" ["tracker_status"]=> string(1) "o" ["tracker_id"]=> string(1) "5" ["view_permission"]=> string(13) "view_trackers" ["parent_object_id"]=> string(1) "5" ["parent_object_type"]=> string(7) "tracker" ["field_permissions"]=> string(2) "[]" ["tracker_field_boaTitle"]=> string(16) "Best career move" ["tracker_field_boaWinnersAward"]=> string(6) "161907" ["tracker_field_boaWinnersAward_text"]=> string(9) "Best Chef" ["tracker_field_boaAwardRecipient"]=> string(17) "Michael Hendricks" ["tracker_field_boaAwardRecipient_raw"]=> string(17) "Michael Hendricks" ["tracker_field_boaOrganization"]=> string(3) "108" ["tracker_field_boaOrganization_text"]=> string(11) "Staplehouse" ["tracker_field_boaRelation_multi"]=> array(1) { [0]=> string(0) "" } ["tracker_field_description"]=> string(913) "Chef and home cooks alike used to arrive early to Peachtree Road Farmers Market to get first dibs on forager MICHAEL HENDRICKS’ found edibles. 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Best career move BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Critics Pick
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Best dinner party secret weapon BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Critics Pick
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In a ceremony last spring in Chicago, fellow titleholder Anne Quatrano placed the coveted and well-deserved medal around Satterfield’s neck. And collectively, we in Atlanta cheered because Satterfield has long been a dedicated champion of both our local farmers and our bellies, churning out seasonal, veggie-focused food (not to mention an impeccably curated wine list, which was also nominated this year) at eight-year-old Atlanta gem Miller Union. You earned it, chef. 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Best long-awaited recognition BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Critics Pick
Root to leaf to medal: After five consecutive years of nominations for one of the restaurant industry’s highest honors, Miller Union’s STEVEN SATTERFIELD was finally named Best Chef: Southeast of 2017 by the James Beard Foundation. In a ceremony last spring in Chicago, fellow titleholder Anne Quatrano placed the coveted and well-deserved medal around Satterfield’s neck. And collectively, we in Atlanta cheered because Satterfield has long been a dedicated champion of both our local farmers and our bellies, churning out seasonal, veggie-focused food (not to mention an impeccably curated wine list, which was also nominated this year) at eight-year-old Atlanta gem Miller Union. You earned it, chef. Miller Union, 999 Brady Ave. N.W. 678-733-8550. www.millerunion.com.
photo by: Joeff Davis
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Best food spectacle BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Critics Pick
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Best restaurant group revolution BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Critics Pick
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Uber-modern Malaysian food hall-style eatery FOOD TERMINAL has been racking up accolades ever since chef Amy Wong and partner Howard Ewe of bakery mini-chain Sweet Hut opened doors this past spring. And when you have the munchies, there’s really no better spot to make your feasting fantasies come to life (trust us). The glossy, magazine-style menu boasts 50 pages of pan-Asian food options, from unctuous bone marrow ramen to barbecue pork noodles to a sizzling skillet of tomato-braised, Spam-studded rice covered in melty cheese that puts whatever brand of delivery chain pizza you ordered in college to shame. There are pictures of every item and a convenient menu form to fill out that cuts down on anxiety-inducing human contact, plus cold and creamy Thai tea for your dry mouth. Oh happy daze. 5000 Buford Highway, Chamblee. 678-353-6110. www.foodterminal.com. 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Best place to feast when you're stoned BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Critics Pick
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Best local coffee company BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Critics Pick
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THE FEDERAL does no such thing. It’s tempting to call Shaun Doty and Lance Gummere’s new Midtown spot a simple bistro, but the steak offerings at the heart of the menu stretch the definition. From hand-cut Iowa filets ordered by the ounce to massive yet attractively priced porterhouses, the Federal tempts with well-sourced cuts cooked simply in cast iron. Plus, there’s the option of expertly prepared sauces like au poivre, béarnaise and chasseur on the side. A three-course steak frites prix fixe for $30 offers the best bargain on the menu, available from 5-7 p.m. at the bar, Monday through Fridays only. 1050 Crescent Ave. N.E. 404-343-3857. www.thefederalatl.com." ["tracker_field_description_raw"]=> string(806) "The steakhouse genre too often comes in the form of overly stuffy bastions of masculine excess. THE FEDERAL does no such thing. It’s tempting to call Shaun Doty and Lance Gummere’s new Midtown spot a simple bistro, but the steak offerings at the heart of the menu stretch the definition. From hand-cut Iowa filets ordered by the ounce to massive yet attractively priced porterhouses, the Federal tempts with well-sourced cuts cooked simply in cast iron. Plus, there’s the option of expertly prepared sauces like au poivre, béarnaise and chasseur on the side. A three-course steak frites prix fixe for $30 offers the best bargain on the menu, available from 5-7 p.m. at the bar, Monday through Fridays only. 1050 Crescent Ave. N.E. 404-343-3857. 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Best casual steakhouse BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Critics Pick
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Best Georgia beer development BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Critics Pick
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Best Atlanta beer BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Critics Pick
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An exposed kitchen showcases professionally garbed cooks filleting five-foot-long cuts of tuna, robata-grilling numerous satay variations, plating fried rice topped with Alaskan king crab and rolling fresh sushi to pair with the brewpub’s impressive array of suds. 3404 Pierce Drive N.E., Chamblee. 678-888-2306. www.hopstixbrewing.com. photo by: Joeff Davis Oral Critics Hopstix 300 Best new brewpub Best New Restaurant Hopstix Hopstix 2017-09-12T14:29:52+00:00 Best new brewpub " ["score"]=> float(0) ["_index"]=> string(35) "atlantawiki_tiki_main_62887fe234a1d" ["objectlink"]=> string(36) "No value for 'contentTitle'" ["photos"]=> string(140) "" ["desc"]=> string(312) "In burgeoning Chamblee, HOPSTIX brewer and owner Andy Tan has blessed us with a concept both inventive and unprecedented. His Asian fusion brewpub, with its wood-laced, rustic chic interior, boasts a tap list of Georgia craft breweries alongside an array of consistently solid IPAs, wheat beers, port..." }
Best new brewpub BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Critics Pick
In burgeoning Chamblee, HOPSTIX brewer and owner Andy Tan has blessed us with a concept both inventive and unprecedented. His Asian fusion brewpub, with its wood-laced, rustic chic interior, boasts a tap list of Georgia craft breweries alongside an array of consistently solid IPAs, wheat beers, porters and pilsners that Tan brews onsite. But it’s the food that separates Hopstix from the rest of Atlanta’s many breweries, thanks to executive chef Dony Raymond. An exposed kitchen showcases professionally garbed cooks filleting five-foot-long cuts of tuna, robata-grilling numerous satay variations, plating fried rice topped with Alaskan king crab and rolling fresh sushi to pair with the brewpub’s impressive array of suds. 3404 Pierce Drive N.E., Chamblee. 678-888-2306. www.hopstixbrewing.com.
photo by: Joeff Davis
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Best little chocolate factory in Atlanta BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Critics Pick
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Migos, our hometown heroes, helped with the brand’s reinvention, lending both their faces and an auto-tune-happy promotional jingle dubbed “Dab of Ranch” to accompany their signature potato chip flavor: Sour Cream with a Dab of Ranch (naturally). Best of all, each bag of snacks features a uncanny valley likeness of its namesake rapper plus an inspirational quote on the back like this one from the Migos: “Dabbin’ is a lifestyle.” The newest crop of Rap Snacks includes Lil Yachty’s Owee crunchy curls and Trina’s honeydew cheese puffs. Yes, honeydew cheese puffs. We just love Rap Snacks so much. www.rapsnacks.net." ["tracker_field_description_raw"]=> string(952) "Although obvious genius James “Fly” Lindsay invented RAP SNACKS in Philadelphia back in 1994, the self-described “official snacks of hip-hop” didn’t go mainstream until last summer, when a regional re-launch brought them to shelves up and down the East Coast (including Atlanta). Migos, our hometown heroes, helped with the brand’s reinvention, lending both their faces and an auto-tune-happy promotional jingle dubbed “Dab of Ranch” to accompany their signature potato chip flavor: Sour Cream with a Dab of Ranch (naturally). Best of all, each bag of snacks features a uncanny valley likeness of its namesake rapper plus an inspirational quote on the back like this one from the Migos: “Dabbin’ is a lifestyle.” The newest crop of Rap Snacks includes Lil Yachty’s Owee crunchy curls and Trina’s honeydew cheese puffs. Yes, honeydew cheese puffs. We just love Rap Snacks so much. 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Best gas station snack BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Critics Pick
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Best food revolutionary BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Critics Pick
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Best dessert revolution BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Critics Pick
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Best overall restaurant BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Best chef BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Best food trend BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Best restaurant for late-night dining BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Best food truck BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Best food festival or event BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Best food hall BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Best breakfast BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
array(79) { ["title"]=> string(11) "Best brunch" ["modification_date"]=> string(25) "2021-04-08T03:40:03+00:00" ["creation_date"]=> string(25) "2017-09-12T14:29:52+00:00" ["contributors"]=> array(2) { [0]=> string(10) "jim.harris" [1]=> string(9) "ben.eason" } ["date"]=> string(25) "2017-09-12T14:29:52+00:00" ["tracker_status"]=> string(1) "o" ["tracker_id"]=> string(1) "5" ["view_permission"]=> string(13) "view_trackers" ["parent_object_id"]=> string(1) "5" ["parent_object_type"]=> string(7) "tracker" ["field_permissions"]=> string(2) "[]" ["tracker_field_boaTitle"]=> string(11) "Best brunch" ["tracker_field_boaWinnersAward"]=> string(6) "407134" ["tracker_field_boaWinnersAward_text"]=> string(11) "Best Brunch" ["tracker_field_boaAwardRecipient"]=> string(22) "Atlanta Breakfast Club" ["tracker_field_boaAwardRecipient_raw"]=> string(22) "Atlanta Breakfast Club" ["tracker_field_boaOrganization"]=> string(6) "471064" ["tracker_field_boaOrganization_text"]=> string(22) "Atlanta Breakfast 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Best brunch BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
array(79) { ["title"]=> string(11) "Best bakery" ["modification_date"]=> string(25) "2021-04-08T04:12:00+00:00" ["creation_date"]=> string(25) "2017-09-12T14:29:52+00:00" ["contributors"]=> array(2) { [0]=> string(10) "jim.harris" [1]=> string(9) "ben.eason" } ["date"]=> string(25) "2017-09-12T14:29:52+00:00" ["tracker_status"]=> string(1) "o" ["tracker_id"]=> string(1) "5" ["view_permission"]=> string(13) "view_trackers" ["parent_object_id"]=> string(1) "5" ["parent_object_type"]=> string(7) "tracker" ["field_permissions"]=> string(2) "[]" ["tracker_field_boaTitle"]=> string(11) "Best bakery" ["tracker_field_boaWinnersAward"]=> string(6) "161888" ["tracker_field_boaWinnersAward_text"]=> string(11) "Best Bakery" ["tracker_field_boaAwardRecipient"]=> string(14) "Proof Bakeshop" ["tracker_field_boaAwardRecipient_raw"]=> string(14) "Proof Bakeshop" ["tracker_field_boaOrganization"]=> string(2) "96" ["tracker_field_boaOrganization_text"]=> string(14) "Proof Bakeshop" 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Best bakery BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
array(78) { ["title"]=> string(13) "Best desserts" ["modification_date"]=> string(25) "2021-04-08T04:22:35+00:00" ["creation_date"]=> string(25) "2017-09-12T14:29:52+00:00" ["contributors"]=> array(2) { [0]=> string(10) "jim.harris" [1]=> string(9) "ben.eason" } ["date"]=> string(25) "2017-09-12T14:29:52+00:00" ["tracker_status"]=> string(1) "o" ["tracker_id"]=> string(1) "5" ["view_permission"]=> string(13) "view_trackers" ["parent_object_id"]=> string(1) "5" ["parent_object_type"]=> string(7) "tracker" ["field_permissions"]=> string(2) "[]" ["tracker_field_boaTitle"]=> string(13) "Best desserts" ["tracker_field_boaWinnersAward"]=> string(6) "161923" ["tracker_field_boaWinnersAward_text"]=> string(13) "Best Desserts" ["tracker_field_boaAwardRecipient"]=> string(15) "Sweet Charlie's" ["tracker_field_boaAwardRecipient_raw"]=> string(15) "Sweet Charlie's" ["tracker_field_boaOrganization"]=> string(1) "0" ["tracker_field_boaRelation_multi"]=> array(1) { [0]=> string(0) "" } 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Best desserts BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
array(79) { ["title"]=> string(14) "Best Caribbean" ["modification_date"]=> string(25) "2021-04-08T04:03:26+00:00" ["creation_date"]=> string(25) "2017-09-12T14:29:52+00:00" ["contributors"]=> array(2) { [0]=> string(10) "jim.harris" [1]=> string(9) "ben.eason" } ["date"]=> string(25) "2017-09-12T14:29:52+00:00" ["tracker_status"]=> string(1) "o" ["tracker_id"]=> string(1) "5" ["view_permission"]=> string(13) "view_trackers" ["parent_object_id"]=> string(1) "5" ["parent_object_type"]=> string(7) "tracker" ["field_permissions"]=> string(2) "[]" ["tracker_field_boaTitle"]=> string(14) "Best Caribbean" ["tracker_field_boaWinnersAward"]=> string(6) "161902" ["tracker_field_boaWinnersAward_text"]=> string(14) "Best Caribbean" ["tracker_field_boaAwardRecipient"]=> string(32) "Papi's Cuban and Caribbean Grill" ["tracker_field_boaAwardRecipient_raw"]=> string(32) "Papi's Cuban and Caribbean Grill" ["tracker_field_boaOrganization"]=> string(4) "2172" ["tracker_field_boaOrganization_text"]=> 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Best Caribbean BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
array(79) { ["title"]=> string(11) "Best Indian" ["modification_date"]=> string(25) "2021-04-08T03:54:39+00:00" ["creation_date"]=> string(25) "2017-09-12T14:29:52+00:00" ["contributors"]=> array(2) { [0]=> string(10) "jim.harris" [1]=> string(9) "ben.eason" } ["date"]=> string(25) "2017-09-12T14:29:52+00:00" ["tracker_status"]=> string(1) "o" ["tracker_id"]=> string(1) "5" ["view_permission"]=> string(13) "view_trackers" ["parent_object_id"]=> string(1) "5" ["parent_object_type"]=> string(7) "tracker" ["field_permissions"]=> string(2) "[]" ["tracker_field_boaTitle"]=> string(11) "Best Indian" ["tracker_field_boaWinnersAward"]=> string(6) "161954" ["tracker_field_boaWinnersAward_text"]=> string(11) "Best Indian" ["tracker_field_boaAwardRecipient"]=> string(21) "Masala Indian Cuisine" ["tracker_field_boaAwardRecipient_raw"]=> string(21) "Masala Indian Cuisine" ["tracker_field_boaOrganization"]=> string(4) "4737" ["tracker_field_boaOrganization_text"]=> string(21) "Masala Indian Cuisine" 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"thevinylwarhol" } ["like_list"]=> array(0) { } ["allowed_groups"]=> array(14) { [0]=> string(6) "Admins" [1]=> string(18) "Account Executives" [2]=> string(9) "Anonymous" [3]=> string(7) "Artists" [4]=> string(19) "Band Representative" [5]=> string(17) "CL Correspondents" [6]=> string(10) "CL Critics" [7]=> string(10) "CL Editors" [8]=> string(20) "Event Representative" [9]=> string(26) "Organization Rep (Trusted)" [10]=> string(27) "Organization Representative" [11]=> string(22) "Product Representative" [12]=> string(10) "Registered" [13]=> string(12) "Wiki Editors" } ["allowed_users"]=> array(0) { } ["relations"]=> array(0) { } ["relation_objects"]=> array(0) { } ["relation_types"]=> array(0) { } ["relation_count"]=> array(0) { } ["title_initial"]=> string(1) "B" ["title_firstword"]=> string(4) "Best" ["searchable"]=> string(1) "y" ["url"]=> string(10) "item139736" ["object_type"]=> string(11) "trackeritem" ["object_id"]=> string(6) "139736" ["contents"]=> string(116) " Best Indian 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Best Indian BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
array(79) { ["title"]=> string(13) "Best Japanese" ["modification_date"]=> string(25) "2021-04-08T04:03:26+00:00" ["creation_date"]=> string(25) "2017-09-12T14:29:52+00:00" ["contributors"]=> array(2) { [0]=> string(10) "jim.harris" [1]=> string(9) "ben.eason" } ["date"]=> string(25) "2017-09-12T14:29:52+00:00" ["tracker_status"]=> string(1) "o" ["tracker_id"]=> string(1) "5" ["view_permission"]=> string(13) "view_trackers" ["parent_object_id"]=> string(1) "5" ["parent_object_type"]=> string(7) "tracker" ["field_permissions"]=> string(2) "[]" ["tracker_field_boaTitle"]=> string(13) "Best Japanese" ["tracker_field_boaWinnersAward"]=> string(6) "161957" ["tracker_field_boaWinnersAward_text"]=> string(13) "Best Japanese" ["tracker_field_boaAwardRecipient"]=> string(6) "Nakato" ["tracker_field_boaAwardRecipient_raw"]=> string(6) "Nakato" ["tracker_field_boaOrganization"]=> string(4) "2076" ["tracker_field_boaOrganization_text"]=> string(26) "Nakato Japanese Restaurant" 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Japanese Best Japanese Nakato Nakato Japanese Restaurant 2017-09-12T14:29:52+00:00 Best Japanese " ["score"]=> float(0) ["_index"]=> string(35) "atlantawiki_tiki_main_62887fe234a1d" ["objectlink"]=> string(36) "No value for 'contentTitle'" ["photos"]=> string(125) "" ["desc"]=> string(0) "" }
Best Japanese BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
array(79) { ["title"]=> string(12) "Best Mexican" ["modification_date"]=> string(25) "2021-04-08T04:03:26+00:00" ["creation_date"]=> string(25) "2017-09-12T14:29:52+00:00" ["contributors"]=> array(2) { [0]=> string(10) "jim.harris" [1]=> string(9) "ben.eason" } ["date"]=> string(25) "2017-09-12T14:29:52+00:00" ["tracker_status"]=> string(1) "o" ["tracker_id"]=> string(1) "5" ["view_permission"]=> string(13) "view_trackers" ["parent_object_id"]=> string(1) "5" ["parent_object_type"]=> string(7) "tracker" ["field_permissions"]=> string(2) "[]" ["tracker_field_boaTitle"]=> string(12) "Best Mexican" ["tracker_field_boaWinnersAward"]=> string(6) "161986" ["tracker_field_boaWinnersAward_text"]=> string(12) "Best Mexican" ["tracker_field_boaAwardRecipient"]=> string(20) "Nuevo Laredo Cantina" ["tracker_field_boaAwardRecipient_raw"]=> string(20) "Nuevo Laredo Cantina" ["tracker_field_boaOrganization"]=> string(4) "2121" ["tracker_field_boaOrganization_text"]=> string(20) "Nuevo Laredo Cantina" 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Best Mexican BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
array(79) { ["title"]=> string(12) "Best seafood" ["modification_date"]=> string(25) "2021-04-08T04:31:30+00:00" ["creation_date"]=> string(25) "2017-09-12T14:29:52+00:00" ["contributors"]=> array(2) { [0]=> string(10) "jim.harris" [1]=> string(9) "ben.eason" } ["date"]=> string(25) "2017-09-12T14:29:52+00:00" ["tracker_status"]=> string(1) "o" ["tracker_id"]=> string(1) "5" ["view_permission"]=> string(13) "view_trackers" ["parent_object_id"]=> string(1) "5" ["parent_object_type"]=> string(7) "tracker" ["field_permissions"]=> string(2) "[]" ["tracker_field_boaTitle"]=> string(12) "Best seafood" ["tracker_field_boaWinnersAward"]=> string(6) "162024" ["tracker_field_boaWinnersAward_text"]=> string(12) "Best Seafood" ["tracker_field_boaAwardRecipient"]=> string(12) "The Optimist" ["tracker_field_boaAwardRecipient_raw"]=> string(12) "The Optimist" ["tracker_field_boaOrganization"]=> string(4) "2681" ["tracker_field_boaOrganization_text"]=> string(12) "The Optimist" 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Best seafood BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
array(79) { ["title"]=> string(13) "Best Southern" ["modification_date"]=> string(25) "2021-04-08T04:22:35+00:00" ["creation_date"]=> string(25) "2017-09-12T14:29:52+00:00" ["contributors"]=> array(2) { [0]=> string(10) "jim.harris" [1]=> string(9) "ben.eason" } ["date"]=> string(25) "2017-09-12T14:29:52+00:00" ["tracker_status"]=> string(1) "o" ["tracker_id"]=> string(1) "5" ["view_permission"]=> string(13) "view_trackers" ["parent_object_id"]=> string(1) "5" ["parent_object_type"]=> string(7) "tracker" ["field_permissions"]=> string(2) "[]" ["tracker_field_boaTitle"]=> string(13) "Best Southern" ["tracker_field_boaWinnersAward"]=> string(6) "162028" ["tracker_field_boaWinnersAward_text"]=> string(13) "Best Southern" ["tracker_field_boaAwardRecipient"]=> string(24) "The Colonnade Restaurant" ["tracker_field_boaAwardRecipient_raw"]=> string(24) "The Colonnade Restaurant" ["tracker_field_boaOrganization"]=> string(4) "2615" ["tracker_field_boaOrganization_text"]=> string(13) "The 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Best Southern BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
array(79) { ["title"]=> string(10) "Best sushi" ["modification_date"]=> string(25) "2021-04-08T04:31:30+00:00" ["creation_date"]=> string(25) "2017-09-12T14:29:52+00:00" ["contributors"]=> array(2) { [0]=> string(10) "jim.harris" [1]=> string(9) "ben.eason" } ["date"]=> string(25) "2017-09-12T14:29:52+00:00" ["tracker_status"]=> string(1) "o" ["tracker_id"]=> string(1) "5" ["view_permission"]=> string(13) "view_trackers" ["parent_object_id"]=> string(1) "5" ["parent_object_type"]=> string(7) "tracker" ["field_permissions"]=> string(2) "[]" ["tracker_field_boaTitle"]=> string(10) "Best sushi" ["tracker_field_boaWinnersAward"]=> string(6) "162036" ["tracker_field_boaWinnersAward_text"]=> string(10) "Best Sushi" ["tracker_field_boaAwardRecipient"]=> string(3) "Umi" ["tracker_field_boaAwardRecipient_raw"]=> string(3) "Umi" ["tracker_field_boaOrganization"]=> string(4) "3750" ["tracker_field_boaOrganization_text"]=> string(3) "Umi" ["tracker_field_boaRelation_multi"]=> array(1) { [0]=> 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Best sushi BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
array(79) { ["title"]=> string(18) "Best Spanish/Tapas" ["modification_date"]=> string(25) "2021-04-08T03:53:15+00:00" ["creation_date"]=> string(25) "2017-09-12T14:29:52+00:00" ["contributors"]=> array(2) { [0]=> string(10) "jim.harris" [1]=> string(9) "ben.eason" } ["date"]=> string(25) "2017-09-12T14:29:52+00:00" ["tracker_status"]=> string(1) "o" ["tracker_id"]=> string(1) "5" ["view_permission"]=> string(13) "view_trackers" ["parent_object_id"]=> string(1) "5" ["parent_object_type"]=> string(7) "tracker" ["field_permissions"]=> string(2) "[]" ["tracker_field_boaTitle"]=> string(18) "Best Spanish/Tapas" ["tracker_field_boaWinnersAward"]=> string(6) "407153" ["tracker_field_boaWinnersAward_text"]=> string(18) "Best Spanish/Tapas" ["tracker_field_boaAwardRecipient"]=> string(11) "Iberian Pig" ["tracker_field_boaAwardRecipient_raw"]=> string(11) "Iberian Pig" ["tracker_field_boaOrganization"]=> string(4) "1790" ["tracker_field_boaOrganization_text"]=> string(15) "The Iberian Pig" 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Spanish/Tapas Best Spanish/Tapas Iberian Pig The Iberian Pig 2017-09-12T14:29:52+00:00 Best Spanish/Tapas " ["score"]=> float(0) ["_index"]=> string(35) "atlantawiki_tiki_main_62887fe234a1d" ["objectlink"]=> string(36) "No value for 'contentTitle'" ["photos"]=> string(125) "" ["desc"]=> string(0) "" }
Best Spanish/Tapas BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Best Thai BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Best Vietnamese BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Best tacos BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
array(79) { ["title"]=> string(13) "Best doughnut" ["modification_date"]=> string(25) "2021-04-08T04:12:00+00:00" ["creation_date"]=> string(25) "2017-09-12T14:29:52+00:00" ["contributors"]=> array(2) { [0]=> string(10) "jim.harris" [1]=> string(9) "ben.eason" } ["date"]=> string(25) "2017-09-12T14:29:52+00:00" ["tracker_status"]=> string(1) "o" ["tracker_id"]=> string(1) "5" ["view_permission"]=> string(13) "view_trackers" ["parent_object_id"]=> string(1) "5" ["parent_object_type"]=> string(7) "tracker" ["field_permissions"]=> string(2) "[]" ["tracker_field_boaTitle"]=> string(13) "Best doughnut" ["tracker_field_boaWinnersAward"]=> string(6) "407155" ["tracker_field_boaWinnersAward_text"]=> string(13) "Best Doughnut" ["tracker_field_boaAwardRecipient"]=> string(20) "Revolution Doughnuts" ["tracker_field_boaAwardRecipient_raw"]=> string(20) "Revolution Doughnuts" ["tracker_field_boaOrganization"]=> string(3) "556" ["tracker_field_boaOrganization_text"]=> string(39) "Revolution Doughnuts & Coffee - 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Best doughnut BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
array(78) { ["title"]=> string(18) "Best fried chicken" ["modification_date"]=> string(25) "2021-04-08T03:54:39+00:00" ["creation_date"]=> string(25) "2017-09-12T14:29:52+00:00" ["contributors"]=> array(2) { [0]=> string(10) "jim.harris" [1]=> string(9) "ben.eason" } ["date"]=> string(25) "2017-09-12T14:29:52+00:00" ["tracker_status"]=> string(1) "o" ["tracker_id"]=> string(1) "5" ["view_permission"]=> string(13) "view_trackers" ["parent_object_id"]=> string(1) "5" ["parent_object_type"]=> string(7) "tracker" ["field_permissions"]=> string(2) "[]" ["tracker_field_boaTitle"]=> string(18) "Best fried chicken" ["tracker_field_boaWinnersAward"]=> string(6) "161933" ["tracker_field_boaWinnersAward_text"]=> string(18) "Best Fried Chicken" ["tracker_field_boaAwardRecipient"]=> string(18) "Matthews Cafeteria" ["tracker_field_boaAwardRecipient_raw"]=> string(18) "Matthews Cafeteria" ["tracker_field_boaOrganization"]=> string(1) "0" ["tracker_field_boaRelation_multi"]=> array(1) { [0]=> 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2017-09-12T14:29:52+00:00 Best fried chicken " ["score"]=> float(0) ["_index"]=> string(35) "atlantawiki_tiki_main_62887fe234a1d" ["objectlink"]=> string(36) "No value for 'contentTitle'" ["photos"]=> string(125) "" ["desc"]=> string(0) "" }
Best fried chicken BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
array(79) { ["title"]=> string(14) "Best ice cream" ["modification_date"]=> string(25) "2021-04-08T03:53:15+00:00" ["creation_date"]=> string(25) "2017-09-12T14:29:52+00:00" ["contributors"]=> array(2) { [0]=> string(10) "jim.harris" [1]=> string(9) "ben.eason" } ["date"]=> string(25) "2017-09-12T14:29:52+00:00" ["tracker_status"]=> string(1) "o" ["tracker_id"]=> string(1) "5" ["view_permission"]=> string(13) "view_trackers" ["parent_object_id"]=> string(1) "5" ["parent_object_type"]=> string(7) "tracker" ["field_permissions"]=> string(2) "[]" ["tracker_field_boaTitle"]=> string(14) "Best ice cream" ["tracker_field_boaWinnersAward"]=> string(6) "161951" ["tracker_field_boaWinnersAward_text"]=> string(14) "Best Ice Cream" ["tracker_field_boaAwardRecipient"]=> string(26) "Jeni's Splendid Ice Creams" ["tracker_field_boaAwardRecipient_raw"]=> string(26) "Jeni's Splendid Ice Creams" ["tracker_field_boaOrganization"]=> string(4) "3163" ["tracker_field_boaOrganization_text"]=> string(26) 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Best ice cream BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
array(79) { ["title"]=> string(10) "Best pizza" ["modification_date"]=> string(25) "2021-04-08T03:40:03+00:00" ["creation_date"]=> string(25) "2017-09-12T14:29:52+00:00" ["contributors"]=> array(2) { [0]=> string(10) "jim.harris" [1]=> string(9) "ben.eason" } ["date"]=> string(25) "2017-09-12T14:29:52+00:00" ["tracker_status"]=> string(1) "o" ["tracker_id"]=> string(1) "5" ["view_permission"]=> string(13) "view_trackers" ["parent_object_id"]=> string(1) "5" ["parent_object_type"]=> string(7) "tracker" ["field_permissions"]=> string(2) "[]" ["tracker_field_boaTitle"]=> string(10) "Best pizza" ["tracker_field_boaWinnersAward"]=> string(6) "162001" ["tracker_field_boaWinnersAward_text"]=> string(10) "Best Pizza" ["tracker_field_boaAwardRecipient"]=> string(12) "Antico Pizza" ["tracker_field_boaAwardRecipient_raw"]=> string(12) "Antico Pizza" ["tracker_field_boaOrganization"]=> string(4) "5288" ["tracker_field_boaOrganization_text"]=> string(23) "Antico Pizza Napoletana" 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Best pizza BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Best sandwiches BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
array(79) { ["title"]=> string(18) "Best local brewery" ["modification_date"]=> string(25) "2021-04-08T04:03:26+00:00" ["creation_date"]=> string(25) "2017-09-12T14:29:52+00:00" ["contributors"]=> array(2) { [0]=> string(10) "jim.harris" [1]=> string(9) "ben.eason" } ["date"]=> string(25) "2017-09-12T14:29:52+00:00" ["tracker_status"]=> string(1) "o" ["tracker_id"]=> string(1) "5" ["view_permission"]=> string(13) "view_trackers" ["parent_object_id"]=> string(1) "5" ["parent_object_type"]=> string(7) "tracker" ["field_permissions"]=> string(2) "[]" ["tracker_field_boaTitle"]=> string(18) "Best local brewery" ["tracker_field_boaWinnersAward"]=> string(6) "161971" ["tracker_field_boaWinnersAward_text"]=> string(18) "Best Local Brewery" ["tracker_field_boaAwardRecipient"]=> string(20) "Monday Night Brewing" ["tracker_field_boaAwardRecipient_raw"]=> string(20) "Monday Night Brewing" ["tracker_field_boaOrganization"]=> string(6) "143832" ["tracker_field_boaOrganization_text"]=> string(20) 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Best local brewery BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Best cocktails BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Best Atlanta food Instagrammer BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
array(78) { ["title"]=> string(9) "Best soup" ["modification_date"]=> string(25) "2021-04-08T04:22:35+00:00" ["creation_date"]=> string(25) "2017-09-12T14:29:52+00:00" ["contributors"]=> array(2) { [0]=> string(10) "jim.harris" [1]=> string(9) "ben.eason" } ["date"]=> string(25) "2017-09-12T14:29:52+00:00" ["tracker_status"]=> string(1) "o" ["tracker_id"]=> string(1) "5" ["view_permission"]=> string(13) "view_trackers" ["parent_object_id"]=> string(1) "5" ["parent_object_type"]=> string(7) "tracker" ["field_permissions"]=> string(2) "[]" ["tracker_field_boaTitle"]=> string(9) "Best soup" ["tracker_field_boaWinnersAward"]=> string(6) "162027" ["tracker_field_boaWinnersAward_text"]=> string(9) "Best Soup" ["tracker_field_boaAwardRecipient"]=> string(17) "Steamhouse Lounge" ["tracker_field_boaAwardRecipient_raw"]=> string(17) "Steamhouse Lounge" ["tracker_field_boaOrganization"]=> string(4) "9563" ["tracker_field_boaRelation_multi"]=> array(1) { [0]=> string(0) "" } 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Best soup BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Best oysters BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Best local farm BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
array(79) { ["title"]=> string(21) "Best juices/smoothies" ["modification_date"]=> string(25) "2021-04-08T03:40:03+00:00" ["creation_date"]=> string(25) "2017-09-12T14:29:52+00:00" ["contributors"]=> array(2) { [0]=> string(10) "jim.harris" [1]=> string(9) "ben.eason" } ["date"]=> string(25) "2017-09-12T14:29:52+00:00" ["tracker_status"]=> string(1) "o" ["tracker_id"]=> string(1) "5" ["view_permission"]=> string(13) "view_trackers" ["parent_object_id"]=> string(1) "5" ["parent_object_type"]=> string(7) "tracker" ["field_permissions"]=> string(2) "[]" ["tracker_field_boaTitle"]=> string(21) "Best juices/smoothies" ["tracker_field_boaWinnersAward"]=> string(6) "415556" ["tracker_field_boaWinnersAward_text"]=> string(14) "Best juice bar" ["tracker_field_boaAwardRecipient"]=> string(14) "Arden's Garden" ["tracker_field_boaAwardRecipient_raw"]=> string(14) "Arden's Garden" ["tracker_field_boaOrganization"]=> string(3) "821" ["tracker_field_boaOrganization_text"]=> string(30) "Arden's Garden 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Best juices/smoothies BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
array(79) { ["title"]=> string(24) "Best local food advocate" ["modification_date"]=> string(25) "2021-04-08T03:40:03+00:00" ["creation_date"]=> string(25) "2017-09-12T14:29:52+00:00" ["contributors"]=> array(2) { [0]=> string(10) "jim.harris" [1]=> string(9) "ben.eason" } ["date"]=> string(25) "2017-09-12T14:29:52+00:00" ["tracker_status"]=> string(1) "o" ["tracker_id"]=> string(1) "5" ["view_permission"]=> string(13) "view_trackers" ["parent_object_id"]=> string(1) "5" ["parent_object_type"]=> string(7) "tracker" ["field_permissions"]=> string(2) "[]" ["tracker_field_boaTitle"]=> string(24) "Best local food advocate" ["tracker_field_boaWinnersAward"]=> string(6) "407169" ["tracker_field_boaWinnersAward_text"]=> string(24) "Best Local Food Advocate" ["tracker_field_boaAwardRecipient"]=> string(11) "Alice Rolls" ["tracker_field_boaAwardRecipient_raw"]=> string(11) "Alice Rolls" ["tracker_field_boaOrganization"]=> string(4) "5345" ["tracker_field_boaOrganization_text"]=> string(16) 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Best local food advocate BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Best new restaurant BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Best restaurant design BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Best restaurant to bring the kids BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Best beer festival BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Best supper club OR pop-up restaurant BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Best patio dining BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
array(79) { ["title"]=> string(15) "Best cheap eats" ["modification_date"]=> string(25) "2021-04-08T03:50:30+00:00" ["creation_date"]=> string(25) "2017-09-12T14:33:50+00:00" ["contributors"]=> array(2) { [0]=> string(10) "jim.harris" [1]=> string(9) "ben.eason" } ["date"]=> string(25) "2017-09-12T14:33:50+00:00" ["tracker_status"]=> string(1) "o" ["tracker_id"]=> string(1) "5" ["view_permission"]=> string(13) "view_trackers" ["parent_object_id"]=> string(1) "5" ["parent_object_type"]=> string(7) "tracker" ["field_permissions"]=> string(2) "[]" ["tracker_field_boaTitle"]=> string(15) "Best cheap eats" ["tracker_field_boaWinnersAward"]=> string(6) "161905" ["tracker_field_boaWinnersAward_text"]=> string(15) "Best Cheap Eats" ["tracker_field_boaAwardRecipient"]=> string(4) "Eats" ["tracker_field_boaAwardRecipient_raw"]=> string(4) "Eats" ["tracker_field_boaOrganization"]=> string(4) "1527" ["tracker_field_boaOrganization_text"]=> string(4) "Eats" ["tracker_field_boaRelation_multi"]=> 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Best cheap eats BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Best service BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
array(79) { ["title"]=> string(12) "Best Chinese" ["modification_date"]=> string(25) "2021-04-08T03:51:57+00:00" ["creation_date"]=> string(25) "2017-09-12T14:33:50+00:00" ["contributors"]=> array(2) { [0]=> string(10) "jim.harris" [1]=> string(9) "ben.eason" } ["date"]=> string(25) "2017-09-12T14:33:50+00:00" ["tracker_status"]=> string(1) "o" ["tracker_id"]=> string(1) "5" ["view_permission"]=> string(13) "view_trackers" ["parent_object_id"]=> string(1) "5" ["parent_object_type"]=> string(7) "tracker" ["field_permissions"]=> string(2) "[]" ["tracker_field_boaTitle"]=> string(12) "Best Chinese" ["tracker_field_boaWinnersAward"]=> string(6) "161908" ["tracker_field_boaWinnersAward_text"]=> string(12) "Best Chinese" ["tracker_field_boaAwardRecipient"]=> string(24) "Golden Buddha Restaurant" ["tracker_field_boaAwardRecipient_raw"]=> string(24) "Golden Buddha Restaurant" ["tracker_field_boaOrganization"]=> string(6) "440265" ["tracker_field_boaOrganization_text"]=> string(24) "Golden 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["contents"]=> string(125) " Best Chinese Best Chinese Golden Buddha Restaurant Golden Buddha Restaurant 2017-09-12T14:33:50+00:00 Best Chinese " ["score"]=> float(0) ["_index"]=> string(35) "atlantawiki_tiki_main_62887fe234a1d" ["objectlink"]=> string(36) "No value for 'contentTitle'" ["photos"]=> string(125) "" ["desc"]=> string(0) "" }
Best Chinese BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
array(79) { ["title"]=> string(10) "Best Cuban" ["modification_date"]=> string(25) "2021-04-08T04:03:26+00:00" ["creation_date"]=> string(25) "2017-09-12T14:33:50+00:00" ["contributors"]=> array(2) { [0]=> string(10) "jim.harris" [1]=> string(9) "ben.eason" } ["date"]=> string(25) "2017-09-12T14:33:50+00:00" ["tracker_status"]=> string(1) "o" ["tracker_id"]=> string(1) "5" ["view_permission"]=> string(13) "view_trackers" ["parent_object_id"]=> string(1) "5" ["parent_object_type"]=> string(7) "tracker" ["field_permissions"]=> string(2) "[]" ["tracker_field_boaTitle"]=> string(10) "Best Cuban" ["tracker_field_boaWinnersAward"]=> string(6) "161919" ["tracker_field_boaWinnersAward_text"]=> string(10) "Best Cuban" ["tracker_field_boaAwardRecipient"]=> string(32) "Papi's Cuban and Caribbean Grill" ["tracker_field_boaAwardRecipient_raw"]=> string(32) "Papi's Cuban and Caribbean Grill" ["tracker_field_boaOrganization"]=> string(4) "2172" ["tracker_field_boaOrganization_text"]=> string(30) "Papi's Cuban & Caribbean Grill" ["tracker_field_boaRelation_multi"]=> array(1) { [0]=> string(0) "" } ["tracker_field_photos_names"]=> array(0) { } ["tracker_field_photos_filenames"]=> array(0) { } ["tracker_field_photos_filetypes"]=> array(0) { } ["tracker_field_boaWinnersAwardCategory"]=> array(2) { [0]=> string(3) "983" [1]=> string(3) "986" } ["tracker_field_boaWinnersAwardCategory_text"]=> string(7) "983 986" ["tracker_field_boaWinnersAwardCategory_names"]=> string(23) "Oral Pleasures, Readers" ["tracker_field_boaWinnersAwardCategory_paths"]=> string(175) "Section::Print Features::Special Issue::Best of Atlanta 2019+::Type of Award::Oral Pleasures, Section::Print Features::Special Issue::Best of Atlanta 2019+::Picked By::Readers" ["tracker_field_boaCategory"]=> array(1) { [0]=> string(3) "307" } ["tracker_field_boaCategory_text"]=> string(3) "307" ["tracker_field_boaCategory_names"]=> string(12) "Readers Pick" ["tracker_field_boaCategory_paths"]=> string(91) "Section::Print 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string(5) "jonny" [1]=> string(14) "thevinylwarhol" } ["like_list"]=> array(0) { } ["allowed_groups"]=> array(14) { [0]=> string(6) "Admins" [1]=> string(18) "Account Executives" [2]=> string(9) "Anonymous" [3]=> string(7) "Artists" [4]=> string(19) "Band Representative" [5]=> string(17) "CL Correspondents" [6]=> string(10) "CL Critics" [7]=> string(10) "CL Editors" [8]=> string(20) "Event Representative" [9]=> string(26) "Organization Rep (Trusted)" [10]=> string(27) "Organization Representative" [11]=> string(22) "Product Representative" [12]=> string(10) "Registered" [13]=> string(12) "Wiki Editors" } ["allowed_users"]=> array(0) { } ["relations"]=> array(0) { } ["relation_objects"]=> array(0) { } ["relation_types"]=> array(0) { } ["relation_count"]=> array(0) { } ["title_initial"]=> string(1) "B" ["title_firstword"]=> string(4) "Best" ["searchable"]=> string(1) "y" ["url"]=> string(10) "item139823" ["object_type"]=> string(11) "trackeritem" ["object_id"]=> string(6) "139823" 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Best Cuban BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
array(79) { ["title"]=> string(14) "Best Ethiopian" ["modification_date"]=> string(25) "2021-04-08T03:50:30+00:00" ["creation_date"]=> string(25) "2017-09-12T14:33:50+00:00" ["contributors"]=> array(2) { [0]=> string(10) "jim.harris" [1]=> string(9) "ben.eason" } ["date"]=> string(25) "2017-09-12T14:33:50+00:00" ["tracker_status"]=> string(1) "o" ["tracker_id"]=> string(1) "5" ["view_permission"]=> string(13) "view_trackers" ["parent_object_id"]=> string(1) "5" ["parent_object_type"]=> string(7) "tracker" ["field_permissions"]=> string(2) "[]" ["tracker_field_boaTitle"]=> string(14) "Best Ethiopian" ["tracker_field_boaWinnersAward"]=> string(6) "407143" ["tracker_field_boaWinnersAward_text"]=> string(14) "Best Ethiopian" ["tracker_field_boaAwardRecipient"]=> string(23) "Desta Ethiopian Kitchen" ["tracker_field_boaAwardRecipient_raw"]=> string(23) "Desta Ethiopian Kitchen" ["tracker_field_boaOrganization"]=> string(3) "758" ["tracker_field_boaOrganization_text"]=> string(23) "Desta 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Best Ethiopian BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
array(79) { ["title"]=> string(11) "Best French" ["modification_date"]=> string(25) "2021-04-08T03:46:47+00:00" ["creation_date"]=> string(25) "2017-09-12T14:33:50+00:00" ["contributors"]=> array(2) { [0]=> string(10) "jim.harris" [1]=> string(9) "ben.eason" } ["date"]=> string(25) "2017-09-12T14:33:50+00:00" ["tracker_status"]=> string(1) "o" ["tracker_id"]=> string(1) "5" ["view_permission"]=> string(13) "view_trackers" ["parent_object_id"]=> string(1) "5" ["parent_object_type"]=> string(7) "tracker" ["field_permissions"]=> string(2) "[]" ["tracker_field_boaTitle"]=> string(11) "Best French" ["tracker_field_boaWinnersAward"]=> string(6) "161931" ["tracker_field_boaWinnersAward_text"]=> string(11) "Best French" ["tracker_field_boaAwardRecipient"]=> string(17) "Bread & Butterfly" ["tracker_field_boaAwardRecipient_raw"]=> string(17) "Bread & Butterfly" ["tracker_field_boaOrganization"]=> string(2) "41" ["tracker_field_boaOrganization_text"]=> string(17) "Bread & Butterfly" 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"thevinylwarhol" } ["like_list"]=> array(0) { } ["allowed_groups"]=> array(14) { [0]=> string(6) "Admins" [1]=> string(18) "Account Executives" [2]=> string(9) "Anonymous" [3]=> string(7) "Artists" [4]=> string(19) "Band Representative" [5]=> string(17) "CL Correspondents" [6]=> string(10) "CL Critics" [7]=> string(10) "CL Editors" [8]=> string(20) "Event Representative" [9]=> string(26) "Organization Rep (Trusted)" [10]=> string(27) "Organization Representative" [11]=> string(22) "Product Representative" [12]=> string(10) "Registered" [13]=> string(12) "Wiki Editors" } ["allowed_users"]=> array(0) { } ["relations"]=> array(0) { } ["relation_objects"]=> array(0) { } ["relation_types"]=> array(0) { } ["relation_count"]=> array(0) { } ["title_initial"]=> string(1) "B" ["title_firstword"]=> string(4) "Best" ["searchable"]=> string(1) "y" ["url"]=> string(10) "item139825" ["object_type"]=> string(11) "trackeritem" ["object_id"]=> string(6) "139825" ["contents"]=> string(108) " Best French Best French Bread & Butterfly Bread & Butterfly 2017-09-12T14:33:50+00:00 Best French " ["score"]=> float(0) ["_index"]=> string(35) "atlantawiki_tiki_main_62887fe234a1d" ["objectlink"]=> string(36) "No value for 'contentTitle'" ["photos"]=> string(125) "" ["desc"]=> string(0) "" }
Best French BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
array(79) { ["title"]=> string(12) "Best Italian" ["modification_date"]=> string(25) "2021-04-08T03:46:47+00:00" ["creation_date"]=> string(25) "2017-09-12T14:33:50+00:00" ["contributors"]=> array(2) { [0]=> string(10) "jim.harris" [1]=> string(9) "ben.eason" } ["date"]=> string(25) "2017-09-12T14:33:50+00:00" ["tracker_status"]=> string(1) "o" ["tracker_id"]=> string(1) "5" ["view_permission"]=> string(13) "view_trackers" ["parent_object_id"]=> string(1) "5" ["parent_object_type"]=> string(7) "tracker" ["field_permissions"]=> string(2) "[]" ["tracker_field_boaTitle"]=> string(12) "Best Italian" ["tracker_field_boaWinnersAward"]=> string(6) "161956" ["tracker_field_boaWinnersAward_text"]=> string(12) "Best Italian" ["tracker_field_boaAwardRecipient"]=> string(12) "Bambinelli's" ["tracker_field_boaAwardRecipient_raw"]=> string(12) "Bambinelli's" ["tracker_field_boaOrganization"]=> string(6) "440231" ["tracker_field_boaOrganization_text"]=> string(31) "Bambinelli's Italian Restaurant" 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Best Italian BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Best Korean BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Atlanta GA 30316 http://www.gajaeav.com/ info@gajaeav.com info@gajaeav.com (404) 835-2126 Ben Eason -84.3463225,33.7405527,15 Previously operated as a pop-up at Mother, Gaja is chef Allen Suh's Korean restaurant in East Atlanta Village. The menu, composed of items all less than $15, features appetizers, soups, ssam wraps, and main courses. 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Gaja Korean Bar Restaurant
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Best Middle Eastern BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Best overall restaurant BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Picked By::Readers" }
Best chef BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Best food trend BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Best restaurant for late-night dining BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Best food truck BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Best food festival or event BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Best food hall BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Best breakfast BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Picked By::Readers" }
Best brunch BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Picked By::Readers" }
Best bakery BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Picked By::Readers" }
Best desserts BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Picked By::Readers" }
Best Caribbean BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
array(80) { ["title"]=> string(11) "Best Indian" ["modification_date"]=> string(25) "2021-04-08T03:54:39+00:00" ["creation_date"]=> string(25) "2017-09-12T14:29:52+00:00" ["contributors"]=> array(2) { [0]=> string(10) "jim.harris" [1]=> string(9) "ben.eason" } ["date"]=> string(25) "2017-09-12T14:29:52+00:00" ["tracker_status"]=> string(1) "o" ["tracker_id"]=> string(1) "5" ["view_permission"]=> string(13) "view_trackers" ["parent_object_id"]=> string(1) "5" ["parent_object_type"]=> string(7) "tracker" ["field_permissions"]=> string(2) "[]" ["tracker_field_boaTitle"]=> string(11) "Best Indian" ["tracker_field_boaWinnersAward"]=> string(6) "161954" ["tracker_field_boaWinnersAward_text"]=> string(11) "Best Indian" ["tracker_field_boaAwardRecipient"]=> string(21) "Masala Indian Cuisine" ["tracker_field_boaAwardRecipient_raw"]=> string(21) "Masala Indian Cuisine" ["tracker_field_boaOrganization"]=> string(4) "4737" ["tracker_field_boaOrganization_text"]=> string(21) "Masala Indian Cuisine" 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Best Indian Masala Indian Cuisine Masala Indian Cuisine 2017-09-12T14:29:52+00:00 Best Indian " ["score"]=> float(0) ["_index"]=> string(35) "atlantawiki_tiki_main_62887fe234a1d" ["objectlink"]=> string(36) "No value for 'contentTitle'" ["photos"]=> string(125) "" ["desc"]=> string(0) "" ["boaCategory"]=> string(53) "Type of Award::Oral Pleasures
Picked By::Readers" }
Best Indian BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
array(80) { ["title"]=> string(13) "Best Japanese" ["modification_date"]=> string(25) "2021-04-08T04:03:26+00:00" ["creation_date"]=> string(25) "2017-09-12T14:29:52+00:00" ["contributors"]=> array(2) { [0]=> string(10) "jim.harris" [1]=> string(9) "ben.eason" } ["date"]=> string(25) "2017-09-12T14:29:52+00:00" ["tracker_status"]=> string(1) "o" ["tracker_id"]=> string(1) "5" ["view_permission"]=> string(13) "view_trackers" ["parent_object_id"]=> string(1) "5" ["parent_object_type"]=> string(7) "tracker" ["field_permissions"]=> string(2) "[]" ["tracker_field_boaTitle"]=> string(13) "Best Japanese" ["tracker_field_boaWinnersAward"]=> string(6) "161957" ["tracker_field_boaWinnersAward_text"]=> string(13) "Best Japanese" ["tracker_field_boaAwardRecipient"]=> string(6) "Nakato" ["tracker_field_boaAwardRecipient_raw"]=> string(6) "Nakato" ["tracker_field_boaOrganization"]=> string(4) "2076" ["tracker_field_boaOrganization_text"]=> string(26) "Nakato Japanese Restaurant" 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Picked By::Readers" }
Best Japanese BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
array(80) { ["title"]=> string(12) "Best Mexican" ["modification_date"]=> string(25) "2021-04-08T04:03:26+00:00" ["creation_date"]=> string(25) "2017-09-12T14:29:52+00:00" ["contributors"]=> array(2) { [0]=> string(10) "jim.harris" [1]=> string(9) "ben.eason" } ["date"]=> string(25) "2017-09-12T14:29:52+00:00" ["tracker_status"]=> string(1) "o" ["tracker_id"]=> string(1) "5" ["view_permission"]=> string(13) "view_trackers" ["parent_object_id"]=> string(1) "5" ["parent_object_type"]=> string(7) "tracker" ["field_permissions"]=> string(2) "[]" ["tracker_field_boaTitle"]=> string(12) "Best Mexican" ["tracker_field_boaWinnersAward"]=> string(6) "161986" ["tracker_field_boaWinnersAward_text"]=> string(12) "Best Mexican" ["tracker_field_boaAwardRecipient"]=> string(20) "Nuevo Laredo Cantina" ["tracker_field_boaAwardRecipient_raw"]=> string(20) "Nuevo Laredo Cantina" ["tracker_field_boaOrganization"]=> string(4) "2121" ["tracker_field_boaOrganization_text"]=> string(20) "Nuevo Laredo Cantina" 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Best Mexican BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
array(80) { ["title"]=> string(12) "Best seafood" ["modification_date"]=> string(25) "2021-04-08T04:31:30+00:00" ["creation_date"]=> string(25) "2017-09-12T14:29:52+00:00" ["contributors"]=> array(2) { [0]=> string(10) "jim.harris" [1]=> string(9) "ben.eason" } ["date"]=> string(25) "2017-09-12T14:29:52+00:00" ["tracker_status"]=> string(1) "o" ["tracker_id"]=> string(1) "5" ["view_permission"]=> string(13) "view_trackers" ["parent_object_id"]=> string(1) "5" ["parent_object_type"]=> string(7) "tracker" ["field_permissions"]=> string(2) "[]" ["tracker_field_boaTitle"]=> string(12) "Best seafood" ["tracker_field_boaWinnersAward"]=> string(6) "162024" ["tracker_field_boaWinnersAward_text"]=> string(12) "Best Seafood" ["tracker_field_boaAwardRecipient"]=> string(12) "The Optimist" ["tracker_field_boaAwardRecipient_raw"]=> string(12) "The Optimist" ["tracker_field_boaOrganization"]=> string(4) "2681" ["tracker_field_boaOrganization_text"]=> string(12) "The Optimist" 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Picked By::Readers" }
Best seafood BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Picked By::Readers" }
Best Southern BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Best sushi BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Best Spanish/Tapas BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Best Thai BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Best Vietnamese BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Best tacos BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Type of Award::Oral Pleasures" }
Best doughnut BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
array(79) { ["title"]=> string(18) "Best fried chicken" ["modification_date"]=> string(25) "2021-04-08T03:54:39+00:00" ["creation_date"]=> string(25) "2017-09-12T14:29:52+00:00" ["contributors"]=> array(2) { [0]=> string(10) "jim.harris" [1]=> string(9) "ben.eason" } ["date"]=> string(25) "2017-09-12T14:29:52+00:00" ["tracker_status"]=> string(1) "o" ["tracker_id"]=> string(1) "5" ["view_permission"]=> string(13) "view_trackers" ["parent_object_id"]=> string(1) "5" ["parent_object_type"]=> string(7) "tracker" ["field_permissions"]=> string(2) "[]" ["tracker_field_boaTitle"]=> string(18) "Best fried chicken" ["tracker_field_boaWinnersAward"]=> string(6) "161933" ["tracker_field_boaWinnersAward_text"]=> string(18) "Best Fried Chicken" ["tracker_field_boaAwardRecipient"]=> string(18) "Matthews Cafeteria" ["tracker_field_boaAwardRecipient_raw"]=> string(18) "Matthews Cafeteria" ["tracker_field_boaOrganization"]=> string(1) "0" ["tracker_field_boaRelation_multi"]=> array(1) { [0]=> 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Picked By::Readers" }
Best fried chicken BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Picked By::Readers" }
Best ice cream BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
array(80) { ["title"]=> string(10) "Best pizza" ["modification_date"]=> string(25) "2021-04-08T03:40:03+00:00" ["creation_date"]=> string(25) "2017-09-12T14:29:52+00:00" ["contributors"]=> array(2) { [0]=> string(10) "jim.harris" [1]=> string(9) "ben.eason" } ["date"]=> string(25) "2017-09-12T14:29:52+00:00" ["tracker_status"]=> string(1) "o" ["tracker_id"]=> string(1) "5" ["view_permission"]=> string(13) "view_trackers" ["parent_object_id"]=> string(1) "5" ["parent_object_type"]=> string(7) "tracker" ["field_permissions"]=> string(2) "[]" ["tracker_field_boaTitle"]=> string(10) "Best pizza" ["tracker_field_boaWinnersAward"]=> string(6) "162001" ["tracker_field_boaWinnersAward_text"]=> string(10) "Best Pizza" ["tracker_field_boaAwardRecipient"]=> string(12) "Antico Pizza" ["tracker_field_boaAwardRecipient_raw"]=> string(12) "Antico Pizza" ["tracker_field_boaOrganization"]=> string(4) "5288" ["tracker_field_boaOrganization_text"]=> string(23) "Antico Pizza Napoletana" 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Picked By::Readers" }
Best pizza BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Picked By::Readers" }
Best sandwiches BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Best local brewery BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Best cocktails BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Best Atlanta food Instagrammer BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
array(79) { ["title"]=> string(9) "Best soup" ["modification_date"]=> string(25) "2021-04-08T04:22:35+00:00" ["creation_date"]=> string(25) "2017-09-12T14:29:52+00:00" ["contributors"]=> array(2) { [0]=> string(10) "jim.harris" [1]=> string(9) "ben.eason" } ["date"]=> string(25) "2017-09-12T14:29:52+00:00" ["tracker_status"]=> string(1) "o" ["tracker_id"]=> string(1) "5" ["view_permission"]=> string(13) "view_trackers" ["parent_object_id"]=> string(1) "5" ["parent_object_type"]=> string(7) "tracker" ["field_permissions"]=> string(2) "[]" ["tracker_field_boaTitle"]=> string(9) "Best soup" ["tracker_field_boaWinnersAward"]=> string(6) "162027" ["tracker_field_boaWinnersAward_text"]=> string(9) "Best Soup" ["tracker_field_boaAwardRecipient"]=> string(17) "Steamhouse Lounge" ["tracker_field_boaAwardRecipient_raw"]=> string(17) "Steamhouse Lounge" ["tracker_field_boaOrganization"]=> string(4) "9563" ["tracker_field_boaRelation_multi"]=> array(1) { [0]=> string(0) "" } 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Best soup BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Best oysters BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
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Best local farm BOA Award Winner
Section » Print Features » Special Issue » Best of Atlanta » 2017 » Oral Pleasures » Readers Pick
array(80) { ["title"]=> string(21) "Best juices/smoothies" ["modification_date"]=> string(25) "2021-04-08T03:40:03+00:00" ["creati