Atlanta, GA
How Atlanta Is Becoming A Foodie Destination, According To Randall Cook Of Method Co.
Atlanta is also referred to as “The City in a Forest” thanks to its high concentration of trees.
Matthew Williams
Once a tiny community at the end of the Western and Atlantic Railroad, Atlanta has evolved into one of the most prominent vacation destinations in the U.S. South over the past two centuries, with no shortage of world-class museums and hotels to explore across its limits—and all of these attractions have fostered a thriving food and drink scene throughout the city. A top spot for both innovative New American cuisine and traditional Peach State fare, Atlanta dining options continue to grow with each passing year, with FORTH being one of its most promising new additions. Developed by renowned hospitality company Method Co., this grandiose structure comes complete with a wellness center, boutique hotel and four unique drinking and dining concepts, each one acting as a tangible reminder of Atlanta’s culinary prowess.
For Forbes, Method Co. CEO and Co-Founder Randall Cook provides insight into some of the top drinking and dining destinations to explore across Atlanta both at FORTH and across the city.
What sets Atlanta apart from other U.S. cities in terms of its food and drink scene?
There’s such a vibrant culinary and drinking scene because the city has such a diverse and growing population—so you can enjoy anything from Southern classics to excellent Asian food to world-class Italian and French cuisine. The city also has an emerging cocktail culture. And because Atlanta is growing so much, there’s been this influx of emerging foodie neighborhoods fueled by all these young culinary creatives.
Could you tell us about what kind of culinary concepts are available for guests at FORTH?
There’s a nice range of restaurants at FORTH, so both our hotel guests and locals can dine with us several nights a week and try something different each time. Elektra is our airy Mediterranean spot that offers all-day dining from a light breakfast to mezze platters to grilled fish in the evening. Bar Premio is our cafe-turned-wine bar where guests can come for a quick coffee, a late afternoon aperitivo or sit down with a bowl of pasta and a glass of wine in the evening. Il Premio is our flagship Italian steakhouse that serves up all the classics you’d expect like oysters on the half shell, New York Strip and branzino all washed down with the perfect martini. Of course, you can top it all off with a nightcap at Moonlight, our rooftop cocktail lounge.
What does the cocktail scene at FORTH look like? Are there any drinks that have been particularly popular for visitors?
I would describe it as vibrant, eclectic and seductive. There is a perfectly crafted cocktail for literally everyone with each venue at FORTH offering its own distinct spirits angle. We put a lot of attention, time and detail into a spirit-based cocktail menu, but we also put a lot of focus on our non-alcohol program, as we’ve noticed a growing demand for this. In particular, the Ghia Paloma made with Ghia N-A aperitif, grapefruit, lime, agave and seltzer has been our most popular N-A order.
A few other cocktails that have been hits so far are the Pina Americano made with Cappelletti, pineapple-infused sweet vermouth, Kalani Coconut Liqueur and club soda served at Bar Premio, and likewise, Il Premio’s Martini made with olive oil-washed Belvedere vodka, Fords Gin, Acqua di Cedro and dry vermouth. Elektra’s Illumination has also proven to be a perfect poolside drink, made with Bombay Sapphire Gin, Pallini limoncello, lemon and Fever Tree ginger beer. But truly, Moonlight is the property’s gem for cocktails, and the Street Lights made with bourbon, sorrel, Campari, crème de pêche and piment d’Espelette is a must-order.
What are some of your favorite restaurants and bars to visit across the city outside of FORTH?
I am a big fan of UMI, a sushi restaurant known for its fresh seafood and Japanese-inspired dishes, and Staplehouse, a fine-dining spot featuring seasonal ingredients and an excellent tasting menu. There’s great Mexican food here: I love Muchacho for their tacos and tequila and then a place like Copalena, which is offering a bold, modern take on Mexican cuisine. For the cocktail scene, Bar Margot offers an impressive selection of drinks and Banshee is another innovative spot for both unique cocktails and dishes. When we were opening FORTH, I loved exploring all the options at nearby Ponce City Market, which has a great variety of food stalls and restaurants.
If you could recommend just one dish for anyone visiting FORTH, which specific dish would you choose?
It’s hard to pick one, but the menu at Il Premio (our Italian steakhouse) has a bunch of crowd pleasers from the 22 oz. Dry Aged Ribeye to the Strozzapreti al Granchio made with king crab, uni butter, brodetto and basil. These dishes embody Il Premio’s celebratory and refined approach to hospitality as well as our culinary team’s belief in using the best ingredients, which has made the restaurant one of the city’s most exciting openings of the year.
Atlanta became the capital city of Georgia in 1868.
Matthew Williams
While Atlanta Falcons general manager Terry Fontenot has repeatedly said they’re comfortable having Kirk Cousins as a $40-million backup in 2025, it’s obvious they would like to recoup part of their investment in a trade.
During a visit with Pat McAfee, NFL Network draft expert Daniel Jeremiah floated the idea that Cousins could head back to the Minnesota Vikings as a mentor to J.J. McCarthy.
“J.J. is going to be the starter, but you have to have some veteran insurance there,” said Jeremiah on the Pat McAfee show. “First of all, the guy (McCarthy) needs to stay healthy, and with Kirk Cousins, I just thought it was a unique opportunity for somebody who knows the offense inside and out. Atlanta’s footing the bill, so it’s going to cost you next to nothing. He can literally play for the league minimum like Russell Wilson did last year.”
Cousins has already collected a hefty signing bonus from the Falcons and is due $27.5 million from Atlanta whether he’s with the team or not. There is offset language in his contract. Any money he earns with a new team goes back to Atlanta, which is why he’s likely to play for the league minimum in 2025, like Russell Wilson did in 2024 after being released by the Broncos.
One big difference with the Cousins and Russell Wilson last year, Cousins’s roster bonus is $10-million, while Wilson’s was scheduled to be $37 million if he was still on the Broncos’ roster last March.
The Falcons may be willing to play chicken with Cousins during the summer for $10 million in order to increase his trade value after the opening of free agency and the NFL Draft.
Of course the Falcons would just be happy to get anything in return for Cousins, no matter how seemingly insignificant. Clawing back even a late round draft pick and some salary from a trade partner still seems unlikely, because Fontenot is not in a particularly good bargaining position.
When it comes to forcing Cousins to backup Penix, while collecting another $10-million roster bonus, guaranteed for 2026, Jeremiah isn’t having it.
Cousins has already undermined the Falcons once this offseason by contradicting Fontenot and head coach Raheem Morris about playing with an injury, and now he’s gone straight to the top to ask owner Arthur Blank to be moved, either cut or traded.
“That’s in the Falcons’ best interest to put that out there. ‘Hey, we’re comfortable. No, we’re not gonna cut him. We’re gonna hold on to him. So if you want him you’ve got to trade for him, and you’re gonna have to eat some of this money.’ So, I don’t really read too much into what’s coming out of Atlanta on that point,” Jeremiah concluded.
Why would Cousins agree to be the backup in Minnesota but not Atlanta? Cousins is getting his money from the Falcons. The Vikings were up front with him during free agency last year about wanting to draft a quarterback, one of the big reasons Cousins left for Atlanta. He has a much better chance of starting in Minnesota while 22-year-old McCarthy recovers from his knee injury.
It’s clear the Falcons don’t want Cousins on the roster, and it became even more clear this week Cousins doesn’t want to be in Atlanta. Both parties will likely get their wish before the start of the 2025 season. The question remains, will the Falcons be able to recoup any value in a trade?
Jeremiah, like most NFL pundits, think it’s unlikely. Having the Falcons lose a draft pick for tampering, paying him at least $90-million only to have him return to the Vikings as a backup would be the height of irony.
Back on Feb. 4, the veteran QB told NFL Network’s Good Morning Football: Overtime crew that he is looking to continue his career in 2025, either with the Falcons or elsewhere.
Cousins has three years left in his contract with the Falcons and he carries a cap number of $40 million in 2025. The 36-year-old has $27.5 million in guaranteed salary for next season, but none after. Cousins’ deal makes it difficult for Atlanta to trade him away pre-June 1, as the Falcons would save $2.5 million but take on $37.5 million in dead money in 2025, plus $25 million in 2026 and $12.5 million in 2027.
A post-June 1 trade would incur $12.5 million of dead money in each of the next three seasons, but a cap savings of $27.5 million this year and $45 million in ’26 and ’27.
Now that Atlanta has made it clear it doesn’t intend to release him, a trade on that timeline seems the only way his career wouldn’t continue with the Falcons.
If the Falcons do manage to move on from Cousins before the upcoming season, the four-time Pro Bowl QB would finish his Falcons tenure with 3,508 yards for 18 touchdowns and 16 interceptions.
ATLANTA, GA — For some, a supreme sandwich shop may be where flavor, authenticity and creativity meat in the middle.
In Georgia, food-focused digital outlet Tasting Table deemed Henri’s Bakery and Deli the most iconic sandwich shop in the state.
Henri’s has been in business for 95 years, according to its company website. The Atlanta restaurant, with five locations, was named among the top 10 bakeries internationally by W Magazine in 1976.
Henri Fiscus, of French and German descent, first opened the eatery in 1929 at 10th and Peachtree streets eight years after relocating to the U.S.
Having previous work experience in New York and Rhode Island restaurants, Fiscus chose to transform his love for crafting gourmet baked goods and serving others into what became Henri’s in Midtown, according to its company website.
Since then, the longtime sandwich shop has sat at Rhodes Center, Peachtree Palisades, the corner of Peachtree and Piedmont roads and Irby Avenue. After Fiscus’ passing, the company biography stated that his grandchildren continued with his traditions.
According to Tasting Table, customer favorites include the roast beef and turkey po’boy sandwiches.
Other menu items include the egg salad sandwich, corned beef sandwich, the Reuben, buffalo chicken sandwich, various salads, gourmet cupcakes, the Mediterranean cookie, Double Doozie (two sandwiched chocolate chip cookies), the wedding cookie and a host of brownies, pastries, danishes, coffee cakes and cinnamon rolls.
Breakfast sandwiches are also offered at Henri’s, and nationwide shipping is available for select items.
Restaurant locations are as follows: 56 E. Andrews Drive NW, Buckhead; 6289 Roswell Road NE, Sandy Springs; 2310 Coronet Way NW, Upper Westside; 2163 Johnson Ferry Road NE, Brookhaven; 5005 Peachtree Pkwy., Ste. 820, Peachtree Corners.
For other southeastern states, Tasting Table named the following as the most iconic sandwich shop in their state:
- Payne’s Sandwich Shop and Soda Fountain, Alabama
- Ozark Cafe, Arkansas
- Versailles Restaurant, Florida
- Kirchoff’s Bakery and Deli, Kentucky
- Ferttita’s Delicatessen, Louisiana
- The Pig and Pint, Mississippi
- Brook’s Sandwich House, North Carolina
- Groucho’s, South Carolina
- The Hoagie Shop, Tennessee
See the full list at Tasting Table.
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