"Kara Hidinger and chef Ryan Smith took ownership of the restaurant in 2020 and created the national nonprofit Giving Kitchen, which aides restaurant workers with financial and resource support in a crisis. The one Michelin-starred restaurant functions as a tasting menu restaurant to a neighborhood market, with food served daily from the back counter near the kitchen. The food remains as seasonal, creative, and thoughtfully composed as ever. For lunch, don’t skip the Grinder — a meaty and mighty sandwich with milk bread, pepperoni, mortadella, and olive tapenade, easily shared between two people. Dinner is a prix fixe five-course seasonal menu of about $200 a person on Thursdays (newly added), Fridays, and Saturdays. Reservations for dinner are required. Check out Staplehouse’s melon salad, which made our Best Things Eater Atlanta Ate roundup." - Eater Staff
