Leave it to the South to put a down-home spin on Greek cuisine. While there is no shortage of family-focused eateries serving traditional gyros or baklava, Atlanta's chefs also don't hesitate to add the occasional Southern twist. Take Gilbert’s Cafe & Bar, where Mediterranean flavors are fused with American favorites to create dishes like a lamb burger, topped with rosemary aioli and feta cheese, or a Mediterranean po’boy, which sports fried tilapia in place of crawfish. Even the pizzas are made with Greek toppings and baked upon a homemade pita crust.Read More
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It all starts with soybeans. A lot of soybeans. Soaking, drying, boiling, and straining turns those beans into milk, which—with the addition of a coagulant—becomes tofu, the pillar of vegetarian cuisine. With enough ingenuity, chefs can use this ingredient for almost anything. Put it with some fruit, and it's a dessert. Swap it for eggs, and it becomes a breakfast scramble. It's an especially appropriate substitute in a wide range of Asian dishes. Whatever the recipe, tofu always adds a few constants: a low calorie count, little fat, and a generous amount of protein.Read More
Taqueria Del Sol specializes in classic Southern foods: fried chicken, turnip greens, and tacos. Yes, tacos. To the team behind the taqueria, “Southern” encompasses Mexico along with the American South, and the resulting fusion cuisine has been honored by everyone from _Bon Appetit_ to _Atlanta Magazine_. That shouldn't come as a surprise; after all, who doesn’t want a taco stuffed with fried chicken, Memphis-style pulled pork, or fried shrimp and crawfish mayo? But Del Sol is just one of many innovators in the city’s eclectic (if not always authentic) South-of-Southern food scene.Read More