FROM COFFEE TO PAN DULCE
The city's coffee culture has evolved over the last two decades, becoming a true combination of global flavors and traditions.
As someone who's been immersed in Atlanta's vibrant culinary landscape for more than two decades, I've had the pleasure of witnessing first-hand how the city's coffee culture has evolved into a true melting pot of global flavors and traditions.
It's a coffee lover's dream come true. I am immediately struck by the sheer distinctiveness of the coffee scene. Sure, we have our fair share of corporate chains. But woven throughout the city is a tapestry of independent, family-owned cafés and bakeries that celebrate the rich multicultural heritage of Atlanta.
Take the pop-up Tanbrown Coffee's small-batch roasts that showcase the delicate floral notes of premium Arabica beans from Indonesia, Vietnam and South India. Through educational cuppings (a method of evaluating coffee) and hands-on brewing demos, Marissa Childers has cultivated a loyal following of coffee enthusiasts eager to venture beyond the Western coffee canon. On the southwest side of Atlanta, there is Cafexito, where the menu reads like a love letter to Mexican coffee. The café de olla brims with warm notes of cinnamon and piloncillo, a traditional unrefined Mexican sugar that lends a subtle caramelized sweetness. It's the perfect accompaniment to the shop's selection of freshly baked conchas, guava and cheese empanadas, and other beloved pan dulce.
These types of cross-cultural partnerships and pop-ups are a testament to the collaborative spirit that defines Atlanta's coffee and sweets scene. You'll often find baristas and bakers supporting one another's ventures. There's a genuine sense of community and a shared passion for elevating the city's culinary landscape.
What makes the coffee and sweets scene in Atlanta so special is how it blends seamlessly. These aren't just random specialty shops existing in isolation. They're part of a vibrant, interconnected community of experts who celebrate and learn from one another. You can feel it in the camaraderie between baristas and the collaborative pop-ups and events. There is genuine passion radiating from every bite and sip.
ELAINE REED AND MATT WEYANDT
Xocolatl Chocolate, founded in 2014 by Elaine Read and Matt Weyandt in Atlanta, produces exceptional small-batch chocolate. They source the finest cacao beans globally, creating unique single-origin chocolates. Their commitment to sustainability and ethical sourcing sets them apart as they work directly with farmers to ensure fair wages and sustainable practices. Xocolatl Chocolate not only crafts remarkable chocolate but also makes a positive global impact.
MARIA MOORE RIGGS
Maria Moore Riggs' doughnut shop, Revolution, lives up to its name by upending industry norms. "Revolution refers to our dedication to handcrafted food made by people and not machines,” she says. “We make doughnuts from scratch using organic flour, local dairy, fresh fruit and natural extracts.” Revolution also revolts against poor labor practices, providing fair wages and prioritizing employee welfare. Riggs crafts an ethical model for creating indulgent treats sustainably and equitably. Each hand-formed doughnut delights while embodying Riggs' revolutionary vision of flavor, craftsmanship and economic justice.
HORCHATA DONUT | PG.182
Copyright©2024by ACVB
MYLES MOODY AND RACHAEL PACK
We ultimately landed in Atlanta because, in the end, it just felt right. Myles believes in the South and Atlanta and wanted to be a part of the community. He wanted to honor the influence the South had in his story and to also be a part of the story of Atlanta. Kinship Butcher & Sundry was born and molded into our beloved farmers market-driven grocery store and butcher shop that centers around Georgia’s incredible bounty and the Atlanta community. Kinship has allowed us to connect to the city in ways our original restaurant plans could never do. We are grateful to have built our foundation with Kinship because, through our relationships with our neighbors and our farmers, we’ve been able to put down real roots and make a home.
WRITTEN BY RACHAEL PACK
TAPESTRY OF FLAVORS
Atlanta has blossomed into a vibrant tapestry of flavors, textures and culinary traditions from around the world.
Whether I am exploring the 70+ cuisines of Buford Highway where the aromas of sizzling carne asada and steaming pho waft through the air or savoring a meticulously crafted tasting menu at one of our acclaimed fine dining establishments, I am consistently awestruck by the diverse array of culinary experiences this city has to offer.
From the food truck vendors serving up Korean-Mexican fusion tacos to the talented chefs pushing the boundaries of high-end menus, Atlanta's culinary community is a testament to the power of multiplicity and the resilience of the human spirit. This is a city where cultures intersect to create something truly remarkable.
What I find most inspiring about Atlanta's dining scene is the sense of camaraderie and support that permeates throughout. These are not just entrepreneurs seeking to turn a profit. Instead, they are passionate individuals who recognize the transformative power of food to help bring people together, celebrate their heritage and foster a deeper understanding of the world around us. I've witnessed first-hand how our local chefs and food artisans uplift and empower one another, sharing knowledge, resources and even ingredients to ensure that every member of our community has the opportunity to thrive. It's a network of mutual respect and admiration where the success of one is celebrated by all.
And as a chef, I feel truly blessed to be part of this close-knit culinary family. Whether I'm indulging in the rich, savory flavors of a Salvadoran pupusa or delighting in the delicate balance of a meticulously plated sushi dish, I am amazed by the dedication and creativity that goes into every bite. This is a city that celebrates the unique stories and cultural identities that make us who we are. Atlanta is a dynamic and welcoming place to call home where you can travel the world through food, discovering new flavors and connecting with the rich tapestry of humanity.
So, to the chefs, the food truck owners, the pop-ups and the entire community of culinary artists who put their hearts and souls into feeding our city – thank you. Your contributions are invaluable, and your impact on our lives is immeasurable.
ADI KOMIC
HERITAGE: BOSNIAN
DISH: SOGAN DOLMA
"IT’S A DISH THAT FELT FAMILIAR, BUT SIMULTANEOUSLY IT WAS A DISCOVERY."
Atlanta is home. I was born in Bosnia, but both unfortunately and rather luckily, my family was able to escape as refugees before the height of the war there. Since then, it's been 25 years of living in and around Atlanta, playing my best ATLien. Yet, I never felt fully American or fully Bosnian. Atlanta's incredible diversity and its pop-up scene provided a space to cook food that felt to me, exactly as I feel.
In the Balkans, and Bosnia in particular, we have an incredible knack for stuffing food with beef and rice. These stuffed dishes find their way to the Balkans via the Ottoman Empire, hence the Turkish name, dolmas, meaning stuffed. If you don’t think it can be stuffed, we will figure out how, I promise you. This dish, in particular, means a lot to me because it’s not one I grew up eating, but I experienced it on trips back to Bosnia. It’s a dish that felt familiar, but simultaneously it was a discovery. As a cook, chef, culinarian and immigrant, I realized that this dish allowed me to feel nostalgia while also learning a new technique. It combines classic French technique in the potatoes to make something comforting yet it is technical enough to be challenging and, most importantly, it is incredibly delicious.
WRITTEN BY ADI KOMIC
RECIPE | PG. 203
KAMEEL SROUJI
HERITAGE: LEBANESE AND SYRIAN DISH: MEZZE
"AVIVA BRINGS TO ATLANTA A LEGACY OF LOVE, FRESHNESS AND MEDITERRANEAN AUTHENTICITY."
Kameel Srouji has a lively personality that shines through his cooking. He makes every guest feel like family, warmly welcoming them and generously feeding them. Srouji prepares each dish, like this meze with freekeh and seared salmon, with obvious passion and love.
Srouji’s Aviva brings to Atlanta a legacy of delight, freshness and Mediterranean authenticity. He grew up as the youngest of 11 siblings in Nazareth, learning to cook from his mother and sisters.
"The rhythmic dance of flavors and the communal spirit of mealtime left an indelible mark on my young heart," he says. After immigrating to America in 1982, Srouji realized his dream of "sharing the rich, healthful traditions of the Mediterranean diet.”
He opened his restaurant in 2012 to "introduce the healthiest, most flavorful Mediterranean food to Atlanta, paired with an unforgettable customer experience reminiscent of a family gathering back home," he says. Channeling the warmth of his childhood kitchen, Srouji infuses every dish with rich flavors and generous hospitality.
WRITTEN BY TARIA CAMERINO
RECIPE | PG. 258
Copyright©2024by ACVB
