Jack's has almost 200 locations across Alabama, Tennessee, Georgia and Mississippi.



"In 1960, Jack’s fired up its very first grill in Homewood, Alabama. Our walk-up hamburger joint was an instant hit. Who could turn down our 10-cent sodas, 15-cent fries and 20-cent shakes?" the website reads.



The regional fast food chain serves up breakfast, sandwiches, chicken, drinks, sides, salads and desserts.



I went for the original cheeseburger - One juicy beef patty topped with American cheese, onions, pickles and Jack’s secret sauce. Served up on a toasted premium homestyle bun. Plus a side of mashed potatoes, because why not.



This was a pretty standard fast food cheeseburger; good in a pinch but nothing too exciting. The bun was a bit different – puffier and fresher. Potatoes were fine.



Grade: B

"Miller Union is named after the former Miller Union Stockyards that occupied one full city block in Atlanta’s old meatpacking district in the 1880s. The stockyard building suffered a fire after the turn of the century and was later replaced with an industrial warehouse, typical of the time period.

Miller Union, the restaurant, was founded in 2009 by Steven Satterfield and Neal McCarthy in the refurbished warehouse that sits on the former site and has since contributed to the evolution of the neighborhood. They created a rustic, yet modern atmosphere with a respect for the history of the neighborhood, and an anchor for the emerging one. Miller Union has since become an Atlanta mainstay," reads the website.



Satterfield cooks in an organic way by reacting to the ever-changing harvest of the seasons. The restaurant embodies an authentic approach to farmstead-inspired cooking, in which ingredients drive the menu. Satterfield’s style is simple, but creative and refined, with a lean on Southern history. McCarthy’s acclaimed wine program complements the style of Satterfield’s cooking with a dynamic wine list that focuses on small producers with sustainable farming practices, the website continues.



Steven won the James Beard Foundation’s “Best Chef: Southeast” award in 2017 and Miller Union was recognized as one of the country’s best restaurants by Eater National, Esquire and Bon Appetit.



The indoor-outdoor nature of the restaurant made me feel like I had one foot in each space. As soon as I was seated, I was met with a sommelier eager to help select drinks. While I didn't partake on this visit, the wine menu looked amazing.



"General manager and co-owner Neal McCarthy leads the dining room at Miller Union with a commitment to excellent service. His welcoming personality and attention to detail combine to create a pleasing atmosphere where sophistication and comfort are skillfully balanced. A certified sommelier, Neal carefully selects wines from small producers who focus on biodynamic and organic practices. These selections balance the menu’s simple, Southern-inspired fare while reinforcing the restaurant’s sustainable mission. Wine Enthusiast magazine has recognized Miller Union as one of the top 100 lists in the country, specifically praising its commitment to sustainability, and the restaurant was a 2018, 2019 and 2020 James Beard Foundation Awards semifinalist for “Outstanding Wine Program” and finalist in 2019 and 2020."



I started with the "farm egg baked in celery cream with grilled bread," which they are known for. Mix it all up, and the egg cooks in the cream. Simple, southern ingredients but tasty.



Then, I had the lamb belly roulade with golden beet, pickled vidalia and wilted kale.



This was hearty yet refined. A lovely blend of textures kept this feeling luxurious.



Dessert consisted of the following: pink peppercorn bavaroise, toasted pistachio, almond sable, white chocolate ganache, blood orange sorbet.



Look at this art.



It was stunning. And so fun to eat. And delicious. What more could you ask for?



Grade: A

Chef Paul won a James Beard Award for Best Chef Southeast earlier this week, and the Capitol Market had a watch party for the historic event. And there was a TON of good food.



Ristorante Abruzzi
Chase Collier
Hernshaw Farms Mushroom Arancini - San Marzano tomato sauce, parmesan foam
Smoked Salmon Crostini - Smoked Salmon, herbed goat cheese, arugula, crispy capers, pickled red onions, spicy citrus honey, toasted Charleston Bread baguette



Coco's
Jesse Lyons & Chasity Thomas
Mini crab cakes with specialty sauce



Bogey's at Capitol Market
Andrew Ford & Jay Nelson
Smoked beef ribs, pork belly burnt ends with slaw and wood-fired roasted corn



Ichiban
Evan Wilson
Korean egg rolls, pork kimchi fried rice, Sesame garlic sauce
Beet cured salmon wontons with wasabi yuzu drizzle and micro greens
Tuna and avocado maki with aji Amarillo and tajin



Sam's
Paul Greco
Italian sausage roll w vodka sauce, parm and fresh basil
Melon skewers with mozzarella, prosciutto and balsamic reduction



Fernbank
Mike Medley
Marinated mozzarella skewers
Elderflower spritzer



Southern-ish
Brandon Mouser & Charlie Dodrill
Mini Benedict with gochujang hollandaise, fried pork katsu, microplaned salt cured egg yolk
Nashville Hot Chicken banh mi with green tomato and dill pickle slaw, collard green and green peppercorn Kewpie mayo aoli
Green tomato bruschetta with grilled sourdough, sauteed cold beans, blanched asparagus, and a ramp, serrano, and anaheim chili olive oil dressing

"IN 1947 LUCY JACKSON, A SELF-TAUGHT COOK DECIDED TO OPEN HER OWN RESTAURANT. WHILE WORKING ON DEVELOPING A NAME FOR THE BUSINESS, SHE RECEIVED SOME UNCOMMON INSPIRATION FROM A COUPLE OF SOURCES. FIRST, WHILE ON A TRIP TO CALIFORNIA, SHE SAW A PICTURE OF A BEE ON A LARGE MOVING SIGN, AND VIEWING IT AS A SIGN, DECIDED TO NAME HER RESTAURANT AFTER IT.

SHORTLY THEREAFTER, SHE WAS MOVED TO HELP AN AFRICAN MISSIONARY BY PROVIDING AHOT MEAL FOR HER. THE MISSIONARY WAS PREVIOUSLY IN ANOTHER WELL KNOWN RESTAURANT, BUT COULDN’T AFFORD TO BUY ANYTHING TO EAT. SHE WAS TOLD, “GO DOWN TO BUSY BEE, MOMMA LUCY WILL FEED YOU!”. THE MISSIONARY WAS SO REFRESHED AND ENJOYED THE MEAL SO MUCH THAT SHE WAS MOVED TO ENCOURAGE THE ASPIRING ENTREPRENEUR THAT BECAUSE OF HER KINDNESS, HER BUSINESS WOULD ALWAYS BE BUSY, AND THAT IT WOULD ALWAYS BE BLESSED. IT WAS THESE TWO ENCOUNTERS THAT INSPIRED THE NOW-FAMOUS NAME “BUSY BEE.” reads the website.



The classic southern restauranr has earned a James Beard Award for its menu of chicken, catfish, sweet potatoes, macaroni & cheese, ribs, porkchops, greens, okra, pie and more.

After placing an order online and waiting for a loooong time, my name was called, and I dug into my fried chicken, mac & cheese and candied yams immediately. Every bite was delicious - seasoned to perfection with big flavors that were so soul-soothing.



Grade: A

"Ohio-native Sarah O’Brien started Little Tart Bakeshop at Atlanta’s farmers markets in 2010. Drawn to the south by its long growing season, excellent produce, and friends who had made the vibrant city of Atlanta home, O’Brien opened her first brick and mortar shop at the Jane in Grant Park in 2011. A stall at the Krog Street Market followed in 2014, plus a new location in Summerhill in 2019, and Little Tart can still be found at farmers markets around town," reads the website.



"Today, Little Tart is made up of passionate bakers, baristas, and counter staff who work diligently every day to make and serve delicious, thoughtfully-produced pastry and coffee. From the beginning we have chosen to work with local farmers, jam makers, beekeepers, cheese makers, and butchers because we believe local, quality ingredients are what set our food apart. We are always striving to become even better bakers. We love what we do, and hope that comes through in every buttery, flaky bite."



Croissants, danishes, galettes, scones, turnovers, cookies, cinnamon rolls and more grace the menu.



Plus several new-to-me options like Kouign Amann, which is a sweet, multi-layered Breton cake made with laminated dough.



And bostock, which is a pastry made of stale brioche soaked in liquid and covered in almond cream.



I went for a giant meringue flavored with "golden milk." It's a very light, crunchy, crumbly treat that has notes of turmeric. So, a tiny bit earthy but plenty sweet.



Grade: B