Fresh Loaf

ACE OF CAKES: A Yorkie cake from Highland Bakery

Grazing: Chicharrones at Taqueria El Sori (Cliff is beside himself with the chicharrones at the taqueria inside Fiesta Foods on Buford Highway. Hint: They’re not on the menu.)

Review: Craftbar (Besha makes a trip to Tom Colicchio’s less formal downstairs’ companion to Craft.)

Lunch at Varasano’s (Cliff heads back to the much-hyped pizzeria and decides once and for all that it definitely doesn’t suck.)

Birth of a dining critic (Cooper Drose, a sixth grade student at Pace Academy, shares his thoughts about Rumi’s Kitchen for a recent class assignment.)

Forgiveness: sweeter than revenge (”When you screw up and annoy people, just give them free ice cream.”)

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(Photo courtesy Highland Bakery)

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This slogan sounds familiar. Anyone else craving a Bud Light?

Review: BLT Steak (Besha visits Laurent Tourondel’s high-end steakhouse and admits that the steaks are tasty, but at the high price, does the end really justify the means?)

Knife’s Edge: Starry Night (CL’s newest food columnist, Richard Blais, shows us the other, often nerve-wrecking side of a restaurant review.)

Good cooking at Holy Taco … with one brazen exception (Cliff visits the East Atlanta staple and despite the chicharrones, has a killer meal.)

Beer events and news releases (Our beer guru, Jeff Holland, chats about Oskar Blues Brewery’s latest Czech-style pilsner as well as a few local beer happenings.)

Grazing: Shaun’s, Ecco and Craftbar (Cliff gets his grub on around town.)

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(Photo by Cliff Bostock)

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The pigs in a blanket at Serpas

Are grocery stores the new restaurants? (Publix and Whole Foods are tres chic in our current economy.)

Grazing: Two in East Atlanta (If you do manage to find some spare change tucked away, stop by the Glenwood and Matador Mexican Cantina and Tequila Bar.)

Lunch at Craftbar (Cliff’s spare change led him to Tom Collichio’s Craftbar.)

Review: Serpas (Besha takes a bite out of Scott Serpas’ first solo venture.)

Knife’s Edge: Food borne illness (”Top Chef” alum Richard Blais — and new CL columnist — waxes philosophical about food industry douche baggery.)

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(Photo by James Camp)

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