Atlanta, GA

The soul of Bar Ana, Claudia Martínez’s sweet, subversive Atlanta pastry bar

Published

4 months ago

December 23, 2025

The soul of Bar Ana, Claudia Martínez’s sweet, subversive Atlanta pastry bar

Food & Dining

How a celebrated pastry chef and her community came together to create Atlanta’s hottest and most ambitious late-night hangout.

Pastry chef and co-owner Claudia Martinez at Bar Ana in Atlanta on Thursday, December 4, 2025. (Arvin Temkar/AJC)

Bar Ana had been open exactly two weeks when Dalarie Gonzales visited December 4.

It was already the millennial real estate agent and self-described infrequent drinker’s third time patronizing Ponce de Leon Avenue’s new late-night bar.

tahW“ htiw eht eht eht ehs .dias riap em evol speek woh ”,stressed suoiciled gnimoc .sliatkcoc sliatkcoc ?kcab I yltsenoH dnA

— — htiw ohw saw ot ot .relppit eht ,steews yllacificeps ehs dias ,margorp yrtsap renwo neesrevo erom .unem reganam sevol deripsni reh ezinomrah dneirf rof srovalf ecneirepxe tressed setaerc detaerc denibmoc yranoitcefnoc-liatkcoc fehc detarbelec yb egareveb tseb emoceb rab dna suorutnevda a ,smailliW ehT ehT miyaM zenítraM ,selaznoG aidualC raB s’anA

A view of a mini mango, coconut crunch, white chocolate
dessert and Caribbean sour drink at Bar Ana in Atlanta on Thursday, December 4, 2025. (Arvin Temkar/AJC)

htiw htiw ,htuomrev koot eht eht aliuqet s’revres odasoper noitadnemmocer ,etanargemop tiurfnoissap deriap fo tsom elom .laczem ti desserpmi reh dah ehcanag ,tressed .hcnurc noitcocnoc ,eeffoc etalocohc yb neeb dna dna dna denroda a ehS ,acubmaS selaznoG ,otcerroC éfaC inaugnarA

htiw mraw sillert ot eht steews kcartdnuos spis ehs sdnimer noteagger gnignar hcaep ,tniap fo ton lacisum .sevol ,gnithgil tsuj s’ti sti .dnalemoh poh-pih reh nedrag morf s’ylimaf citegrene gniliec atahcab dna dna dna dna na ,ecnaibma ,staeborfa a selaznoG tuB raB s’anA

oY“ sihT“ — tnaw odot ot ot ”.emit opmeit eht eht sekat gnihctiws kaeps ehs ,dias oreiuq em em .skram sekam .segaugnal ti stih loñapse le erofeb lla lla olba sihT hsinapS ”,ocixeM

Customers dine at Bar Ana in Atlanta on Thursday, December 4, 2025. (Arvin Temkar/AJC)

deklaw sriatspu ot hguorht eht eht eht ,elbat dellorts ,ekops gnilims ehs ehs moor tnaruatser wen reh dedaeh tuognah evag rof .roolf rennid gninid tressed gnireviled .tnemilpmoc ta sa rehtona evoba a ,ecnoP nacixeM zenítraM selaznoG selaznoG lE erofeB raB sA ,anA

uoY“ ,erehw tnaw ot yllaer ,lacitilop ecalp ekam yllaretil ,ekil ,ekil ,wonk s’ti ti si ni t’nod ,emirc ”.looc tub gnieb a a nacixeM I

erehw tahw hguorht niereht eht eht maet ,teews sretroppus evisrevbus yrtsap ylralucitrap fo fo fo fo retsam rekam cigam seil del thgin-etal sti si ,ytilanoitanretni ni evah mrof epacse sremaerd .noitanimreted tressed .tnecsed ,ssensuoiciled ecnaifed detaerc ,seitinummoc liatkcoc detarbelec yb ,rab decnalab ta dna dna dna dna dna dna gnoma a a a a naleuzeneV zenítraM ,nitaL s’tI s’tI cinapsiH raB s’atnaltA dnA .anA naebbiraC-orfA

The talented Ms. Martínez

detnaw ot eraperp ecalp .seirtsap nwo fo gnol reh sah a ,zenítraM aidualC ,33

dekrow htiw elihw erehw erehw ot ot eht delggurts ehs ehs ehs ,loohcs tnaruatser yrtsap devom .level snehctik ni gnitaudarg remrof dellecxe yraniluc sessalc reerac tub nageb cisab gnidnetta dnetta ta ta decnavda nacsuT .loohcS slliH hgiH reH ,ellirG diurD ettolrahC daehkcuB oirB retfA

gnikrow ohw saw saw pu rednu yadot emit eht selor margorp ,yrtsap yrtsap snwo no dereffo desolc-won devom enil del tsuj boj ni reh gniniag morf dedne tnereffid eerged yraniluc .kooc fehc ta ta sa dnuora dna dna retfa a a selaW ,ytisrevinU ehS ,llessuR tnaruatseR tnaruatseR rooP zenítraM nosnhoJ nI .xirdneH s’eneguE eneguE s’daehkcuB noraA ,5102 ;pma&

htiw htiw ot naht steews elpmis gniwohs d’ehs ehs .loohcs selor deraperp deraperp yrtsap .tuo nehctik ni woh reh reh yvaeh leef yltnereffid yraniluc stiderc dluoc ylsuounitnoc gnignahc sekac denrub nageb eb dna ehS llessuR tuB

I“ tahw t’nsaw saw saw koot ot ot ,emit kniht eht taht taht emos os tuo fo ”.txen latnem evol evol tsuj sboj ti ecap-hgih .dnamed-hgih htlaeh dah taerg erugif dediced ,kooc tub esuaceb ,yawa ta dna yM I I I

— — gnikrow tuohtiw ot ot hguorht eht eht egats slliks ehs ehs kaeps-yrtsudni-tnaruatser tnaruatser tiuq gnihctip yap yrtsap reffo tfel nrael boj ni yletaidemmi sih flesreh reh reh rof detcatnoc fehc fehc ta ta dna derimda detpecca a nehW .S.U .nedewS tnaruatseR zenítraM ,margatsnI nI eneguE ,7102

… yehT“ nedewS“ uoy krow htiw htiw gniw .keew ot ot ot ot sgniht ,ereht eht ekat ehs .dias yrtsap ”,ecap ton ”.noitavitom erom .sekatsim em em ekam edam edam evol ,ekil ekil denrael ,wonk tsuj s’ti s’ti .ti yrtsudni ni llaf tnereffid tnereffid ytiralc emac .skaerb yllacisab kcab dna dna na .niaga a KO KO KO KO s’tI s’tI s’tI I I ruoh-08

Tiny Lou’s Team (from left to right) pastry chef Claudia Martinez, executive chef Jeb Aldrich, and beverage manager Jordan Moore. (Photo credit:Mia Yakel)

raey krow erehw saw saw saw koot ot ot neht eht ehs ehs tsilanifimes emas detiurcer noitingocer yrtsap yrtsap lanoitan lanoitan eman gnivom gnikam edam ;level .retal boj ni flesreh rof rof rof tsilanif evitucexe denrae .stressed kooc fehc gnitavitpac erofeb emoceb drawa ta ta sa dna a a a a a a a s’noinU yniT ehS ehS yrtsaP gnidnatstuO relliM ,s’uoL semaJ reH .fehC draeB drawA saltA ,1202 0202

sraey eht eht rats ,esor llup fo gninioj otni .derongi .flesreh reh gniog rof tlef yraniluc t’ndluoc ssenisub eb erulla retfa noinU owT relliM zenítraM sA

I“ dluow htiw saw ot ot eht nekat hctiws emos deifsitas tnaruatser ylbaborp tniop reven dedeen ekam tsal wenk boj ni evah dah .gniod ,degnellahc esuaceb eb ta gnihtyna dna a noinU ,oS relliM m’I m’I I I I ”.atnaltA

Pastry chef Claudia Martinez of Miller Union said she always likes to incorporate fruit and keep things light, and she often pays homage to her Venezuelan heritage. (Styling by Claudia Martinez/Chris Hunt for the AJC)

hcihw ot ot ,ereht yats ehs .tup evom ni reh degaruocne dediced deredisnoc tub kroY weN sdneirF

s’atnaltA“ I‘ htiw tnew saw saw detnaw pirt deirt ot ot ot ot taht gnihtemos os nepo no ’.wen reven ym ym em ,ekil ekil evael thgin-etal wenk ni ,emoh .daeh ,evah evah dneirf rof od tressed liatkcoc kaerb erofeb neeb ”.rab dna dna dna syawla a a a ocixeM ev’I I I I I I

A family affair

s’ehS“ skrow ohw saw deklat ecaps retsis ecnis ehs dias nwo .dezinagro ,snoitarepo gninepo ”,elttil gnipeek reh slaicnanif evitucexe seitud ,rotanidrooc sa dna evitartsinimda tuoba ,zenítraM s’aidualC raB aerdnA s’anA

I“ tsriF“ — ”,raew ot kniht s’taht sekat ”.gniticxe-repus s’retsis retsis .dias elor elor ?thgir stneserper ecnedecerp revo rehto ro ym ym yam ti reh reh tah ,slaog noitiurf ,tsomerof ,maerd ,maerd gnimoc sa yna dna zenítraM I reH aerdnA

t’ndluow tuohtiw ohw eht eht eht taht detnelat troppus retsis ytilaer redlo fo fo ylekil .yenruoj denioj ni reh evah sdneirf ,ysae maerd t’ndid werc emoc fehc eveileb emoceb dna dna dna a a s’tI

gnikrow htiw ot deppets stirips ,secalp srentrap no fo evitan tem gnitekram gnikool ekil ekil yrtsudni sedulcni ni .egatireh og gnidnuf morf rof setaremolgnoc sdnarb egareveb nageb dnuorgkcab yawa dna dna dna dna ni-lla a kroY ,akdoV noinU s’otiT ehS ’sotnaS ,sotnaS weN relliM zenítraM soL soL ,HMVL yraunaJ yerG esooG nacinimoD oegaiD eD eD ytiC .sogimasaC raB eitrA .anA 4202

ohw ohw saw .rehtegot ralimis nar nar tup pu-pop ti ni eh eeffoc selcric dellac ssenisub atsirab sa dna a a hguohT ,siloS sotnaS ,sodreuceR ,zenítraM zenítraM soL navI eD

enO“ ebyaM“ I‘ ,yeH‘ uoy krow krow ’,htiw ohw saw saw annaw pu .rehtegot ot ot siht er’yeht emos erahs .dias yllaer ”.srentrap nepo eno fo won ym gnikool ,ekil ,ekil wonk si saedi ”,flesmih syug ,sdneirf t’nod od yad tpecnoc nac tub ssenisub ssenisub tseb ,dloheb dna dna dna a siloS oL I I aidualC ,eitrA

(L-R) Restaurant team Artie De Los Santos, Rosa Thurnher, Dallas Dawson, Claudia Martinez, Ivan Solis, and Mayim Williams pose at Bar Ana in Atlanta on Thursday, December 4, 2025. (Arvin Temkar/AJC)

— — gnuoy hcihw tahw saw ot eht devres dias stnediser stneserper ,tnediserp .snoitisop s’noitazinagro noitazinagro ro fo nem srebmem tnaem pihsredael ni ni sdneirf wollef od ytinummoc noitaroballoc dellac dliub htob emaceb sa dna na gnoma gnuoY riehT siloS sotnaS slanoisseforP soL nitaL aL cinapsiH ,EPYH EPYH .azraG ,sruenerpertnE eD eD ynreB s’atnaltA atnaltA ;pma&

nehW“ dluow dluow saw detnaw ot ot siht kniht eht eht taht .dias yllaer .nepo tem noitnem .ti otni eh eh eh tsrif leef ygrene etaluspacne ebircsed rab dnuora dna elba aL I I eH azraG eD raB ,eitrA ”,anA

… dnA“ ot esoht kniht kniht sgniht er’yeht neht eht eht stops yas seirtsap eno fo ,nam elttil tsuj s’ti si .elbidercni elbidercni ni stuognah doog noitauqe hguone gnikrow-oc .fehc t’nac tub desaib tseb esuaceb dna na gnidda yletulosba tuoba a sodreuceR ebyaM m’I I I I aidualC ”.atnaltA dnA

navI“ I“ htiw erehw nehw ew saw saw saw saw pu ,rehtegot ot ot gnikniht eht s’taht detrats ,ekops .ecaps ”,ecaps emos pohs ”.esnes dias ,tniop tcefrep rentrap gninwo gninepo fo fo fo fo denoitnem edam gnikool gnikool dnik dnik tsuj pmuj ti ti otni etargetni sih mih eh annog rof tsrif eeffoc tub .rab ta dna dna noitibma osla lla tuoba a a a oS sotnaS soL I eD aidualC

eW“ htiw saw .ebiv eht eht taht denifer tuo ruo fo fo elddim tem ”.devlovni neppah .gninid-enif derugif esitrepxe trepxe tnemele nwod gnitaerc nac thguorb htob ta dna na a sotnaS zenítraM soL eD raB anA

saw eht eht noitatneserper renwo ylno fo won reganam deifingam noisulcni gnidulcni dah morf esitrepxe yb rab dna dna smailliW ,aleuzeneV tahT .siloS ,sotnaS ,cilbupeR sodreuceR ocixeM soL .aciamaJ nacinimoD eD yB raB anA

gnikrow gnikrow elihw eerht detroppus semitemos elgnis stnaruatser ylteiuq otno no ,gnithgilnoom shtnom gnikam ekil boj ni sih flesreh reh dleh rof rof maerd stressed .yad yad yb ta dna dna lla a llamS sotnaS ,s’ymmaS zenítraM olaM soL ,yrF lE eD raB .anA

tI“ I“ raey krow hcihw tahw saw pu ot ot ot ot eht eht klat ecaps ehs dias ”.spihsnoitaler erusserp detalp lanosrep .gninepo no fo fo ym .em ekam tol ekil gnidael si evah ”,drah dah stseug neve ,od od od t’ndid ,stressed etaerc t’ndluoc esuaceb dna a rebmevoN I I I raB dnA s’anA

A view of a Araguani chocolate, passion fruit ganache, pomegranate, mole crunch dessert at Bar Ana in Atlanta on Thursday, December 4, 2025. (Arvin Temkar/AJC)

saw ,rehtegot ehs denosaes yler pihsnoitaler s’rehto eno no fo gnolefil .semoh .sdneirf yltneuqerf hcae rennid dluoc tseb rednetrab dednetta eta ta dna dna dna a ,smailliW yehT sloohcS enO elddiM s’zenítraM slliH hgiH diurD atnaltA

ehS“ reH“ dluow tahw detnaw ,rehtegot ot sgniht s’taht ehs .dellacer tup scincip no fo tol elttil wenk ”,secneirepxe ”.od gninid kooc dna dna dna syawla a smailliW I

htiw htiw ohw erehw pu yeht s’ehs devres dias stnaruatser gnitneserper margorp seliforp seirtsap gniriap fo ekam si si reh depleh werg s’dneirf rof rovalf detavele .reisae sknird ,tnecsed sedaced .yllarutluc stnuoc .sliatkcoc srab rab dna dna gnoma tuoba ,smailliW ehS zenítraM gniwonK llabmiK naciamaJ esuoH lanidraC ,tacelteeB raB atnaltA s’anA

A bartender makes a Caribbean sour at Bar Ana in Atlanta on Thursday, December 4, 2025. (Arvin Temkar/AJC)

eW“ aidualC“ ,dlrow ”,skrow tahw ew gnitsiwt tsurt laciport ot meht eht taht taht taht taht taht .teews .teews gnikcits ecaps .dias stcelfer denifer seirtsap ylgnimlehwrevo ylgnimlehwrevo rehto erom ekam ekam elttil ti ti si si ni ni rof ”.srovalf tsixe hcae t’nod t’nseod ,od sliatkcoc scissalc tub htob tib rab era era dna dna a a smailliW er’eW I naebbiraC

A view of a Caribbean sour drink at Bar Ana in Atlanta on Thursday, December 4, 2025. (Arvin Temkar/AJC)

nehw saw sgniht sretroppus ekil yek sdneirf .gnignellahc emaceb dna dna osla ,smailliW rehnruhT sotnaS asoR soL gnivaH eD

sraey eunev eht eht eht llams ehs ,tnaruatser gnisahcrup ytreporp snwo bulcthgin ,retal otni ni tsrif eritne yb .gnidliub thguob thguob htaeneb dniheb dna a rehnruhT neT ehS .ecnoP lE lE ,raB 6002

ohw hcihw saw ,eunev ralupop deyalp ,elpoep cisum ekil nwonk deripsni ni ni ygrene-hgih rof tif deid gnicnad dluoc desolc yb yb dnuora ehT ,xxxofrekaepS lE sJD raB atnaltA .0202 .8102 001

ohw eht eht nups ees sdrocer fo rehtom tem ssol ekil sih ,bulc s’nerdlihc .teewsrettib ta ta sa dna osla ,emoS naeS noylaF lE lE JD raB raB

I“ I“ ’sreehC‘ htiw saw klaw ”,ereht eht taht os os .dias .secalp elpoep eno no fo ”.thgin ynam ynam ekil tsuj ni ni ni meg morf morf morf tlef ydobyreve yreve tnereffid tnereffid dluoc detcennoc ytic eb a mroN noylaF lE raB atnaltA

htiw eunev yrt ot eht eht taht ,redaerpsrepus dias edistuo detavitom stnedicni reh tnereffid ,htaed dluoc snrecnoc bulc esolc .sessenisub emoceb dna dna gnola a rehnruhT s’xxxofrekaepS lE DIVOC raB

Jarina Naone (left) and Rosa Thurnher, co-owners of El Ponce restaurant and El Bar, a dance club located in the rear lower level of the building at 939 Ponce de Leon Ave., pictured in 2020 during the pandemic. (Ligaya Figueras/AJC)

nemow saw tnacav ot yeht eht eht ,ecaps ylsuoiverp spu-pop .ecnenamrep yrtsap yrtsap tem gnikool detivni ni ni ni ni tsoh dah rof rof doof tsrif rennid detaroballoc fehc gnitarbelec tub .egareveb ta dna dna a rehnruhT ehS ecnoP zenítraM lE aidualC 4202 1202

tahW“ I“ ruoy uoy detnaw owt ot emit ”,gniht eht eht ,gniklat tops ehs ehs gnirahs .dias nwo nepo wonk wenk tpek ni fi .saedi reh ,laog ”?sriatsnwod t’ndid did yad ta ,deksa dna ecivda rehnruhT rehnruhT enO ecnO s’zenítraM ,hcraM

,raey erew ot eht eht eht ,ecaps .rentrap nepo ,reffo denioj ni gnipoh evah reilrae .deyaled gnignahc tub nageb sa dna detpecca a rehnruhT yehT zenítraM raB anA

eW“ eW“ uoy uoy erew su ot ot .emit sgniht sgniht er’yeht yeht eht eht maet ffuts emos os gniyas .dias nar dehsup .tniop elpoep edistuo tuo no ,fo fo lamron on yenom srebmem tsol ,nrael ,wonk ,wonk tsuj rotsevni mih evah dah dah tog gniog rof ylimaf od .t’ndid t’ndid etaroproc ssenisub .gnikcab ”.kcab ta ta dna na eW emoS ”,)sotnaS elpoeP zenítraM soL ,tsuJ I eD(

roF“ htiw ohw ,etihw etihw yrev ot ot siht kcuts ehs .dias .snosaer lanosrep srentrap ytinutroppo ton ,em ”,nam s’ti si .lanoitnetni reh gniog evig rof ma a ,rehnruhT ,ekiL I

I“ ot ot sgniht s’taht ,taht taht ,ecaps dluohs efas ,thgir ,tnaruatser hsup trap ewo ffo .fo noitagilbo ton ym ekam tol gnivil ekil ti fi woh evah ,drawrof leef od erutluc etaerc etaerc .ytinummoc ”.eb dna na a a a a a gninwO nacixeM m’I s’tI I I I

doow nehw keew saw desu sesillert ot ot eht eht eht eht taht devivrus dereffus oiduts egavlas rehto .gninepo ylno fo lairetam ssol ti si ni sih erif hsinif deyortsed rengised .noitcurtsnoc xelpmoc ,segnellahc gniliec retneprac .ezalb erofeb dna elba a a ehT htuoS reviR eH noswaD sallaD raB raB trA gnomA s’ANA s’ANA

Ash and debris remain after a fire damaged the main building at South River Arts Studio in DeKalb County on Friday, Nov. 14, 2025. (Natrice Miller/AJC)

tI“ aidualC“ uoY‘ .oN‘ tahw saw saw gniyrt ydegart oot ot ot ot ot hguorht siht ev’yeht ev’yeht yeht eht taht erus os os .dias gnihsup hsup ruo ’.gninepo .nepo no ”,em em ekam ,ekil ekil detsisni tnatropmi .ereh eh evah doog teg rof ”’.dehsinif t’nod dluoc nac neeb neeb esuaceb eb hsilpmocca hsilpmocca eW s’teL m’I noswaD raB anA

ruO“ I“ flesruoy uoy lliw nehw su tespu dlot ot ot ot ekat tup revo ton deen ekil ti .snamuh teg .tsrif ”,tsrif seilimaf semoc emoc ”.kaerb sa gnihtyna a eW KO zenítraM s’tI .noswaD

esohw elihw erehw gnitiaw deifinu eerht yeht rieht eht eht s’taht ,selbat ezilobmys s’ffats gnihtemos llams retsis ,moor der edirp sotohp gniogno no fo fo fo seman eman ,rehtom rehtom :srebmem .srebmem .seicagel sti si si ni ni etaidemmi reh reh evah ,srehtomdnarg morf rehtaf ylimaf ylimaf ylimaf cimanyd sknird yalpsid sremotsuc ,egalloc gnitiawa ta era dna dna dna dna seirtsecna na ssorca noitaiverbba a ehT aroN s’zenítraM s’zenítraM edisnI raB degnarrA ,seliuqA .aerdnA ,anA

erehw llew drawot ot emit ereht detegrat ecnis yltnecer seicilop .elpoep ylralucitrap rehto ni noitargimmi tnargimmi ,emoh sah spuorg rof leef tnemecrofne hcae .noitatroped seitinummoc esolc gnignahc yb neeb dekcatta sa sa dna osla a .S.U .S.U ev’yehT htuoS nacixeM s’tI naciremA naebbiraC-orfA

htiw detisiv ,rehtegot hguorht eht eht eht yraropmet gniraet srosserts ffats gnidneps stnaruatser .rehto gninepo .noitaripsni depleh puorg morf rof ,erif epacse hcae repeed syad tcennoc srab dna dna osla osla ehT ocixeM zenítraM ytiC erofeB

er’eW“ eW“ retfA“ ,dlrow s’tahw ew ew ”.syaw saw su pirt rehtegot ot ot ot ,emit siht sgniht eht taht taht taht kaeps os ehs .dias yllaer tuo ,no no no fo deen .em gnol s’ti ni ni ni tnatropmi woh tog annog gniog gniog rof erugif tnereffid etacinummoc ”,esolc esuaceb eb era dna dna lla lla lla dengila gnitceffa tuoba a

m’I“ I“ ,haeY‘ lliw erehw erehw s’tahw ew ew yrev yrev ot ot eht taht ekat lufsseccus dias ,efas gnitsiser .ecnatsiser ”,ecnatsiser ecalp ecalp elpoep elpoep etanoissap etanoissap ruo eno .no fo fo on ym ekam ekam ,ekil wonk yoj flesti ti si si evah gniog .nuf mrof leef tcaf tsixe tnellecxe gniunitnoc .ytinummoc nac sessenisub neeb eb eb eb ”’.yawa era dna tuoba tuoba elba a a a er’eW sU .siloS teL m’I

erehw .hctaw ot eht eht snoisnet dias das yllanosrep si reh sah ,morf ylimaf gnitalacse neewteb neeb dna ,aleuzeneV .S.U zenítraM

s’tahT“ gnitaerC“ dluow .dlrow etihw s’tahw ew ew saw .su hcuot ot siht siht kniht eht taht gnikat ,ecaps ehs .dias hcir yllaer ”.no no no ym hcum dnim ekil gniwonk tsuj ti si ni evah evah evah redrah yug gniog gnidnuf llaf t’nod t’nod t’nseod ”,yltnatsnoc ,ecnahc neeb esuaceb esab rab .gnikcab kcab lla lla tuoba a a a er’eW eW I dnA

krow htiw .eunev ot yeht yeht taht dias nalp ,elpoep no won ekil evah spuorg rof stneve ytinummoc dna a ehS nitaL cinapsiH EPYH

… I“ htiw ohw emoclew detnaw ot ot ot eht eht taht ffuts pets ehs .dias ecalp elpoep ekil ni morf leef gnilaed ”,ssenizarc emoc eb rab yawa era dna lla elba a

Pastry chef and co-owner Claudia Martinez poses at Bar Ana in Atlanta on Thursday, December 4, 2025. (Arvin Temkar/AJC)

The sweet escape

ot eht taht evitcudes emas ycnediser nepo sgninrom .noonretfa-dim sti roiretni sevig sevig gnineve yleritne ygrene tnereffid ngised eeffoc ta erulla ehT ,sodreuceR raB anA

swodniw sllaw ot ot eht eht eht syarnus ecaps llams mees esoprup detniap-hcaep ton wen raen tsuj ni .sruoh evah morf rof gniretne ylrae .erutluc ytinummoc ,gniliec noitanieffac tub semoceb dna a a sknahT tI

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Ivan Solis pours coffee at Bar Ana in Atlanta on Thursday, December 4, 2025. (Arvin Temkar/AJC)

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A view of the Recuerdos coffee bar at Bar Ana in Atlanta on Thursday, December 4, 2025. (Arvin Temkar/AJC)

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A view of a mini mango, coconut crunch, white chocolate
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A view inside Bar Ana in Atlanta on Thursday, December 4, 2025. (Arvin Temkar/AJC)

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Customers dine at Bar Ana in Atlanta on Thursday, December 4, 2025. (Arvin Temkar/AJC)

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Mike Jordan is senior editor at The Atlanta Journal-Constitution’s Black culture brand, UATL. A longtime culture journalist, his work has been published in The Wall Street Journal, The Guardian, National Geographic, Rolling Stone and others. Jordan won the James Beard Foundation’s 2024 Jonathan Gold Local Voice Award and was a 2023 finalist.

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Atlanta, GA

Babygirl brings Whoopsie’s chef Hudson Rouse back to East Lake

Published

6 hours ago

April 14, 2026

Press Room

Babygirl brings Whoopsie’s chef Hudson Rouse back to East Lake

From top: Chicken and waffles, yogurt and granola bowl, and smoked salmon and egg on hash browns

Photo by Claudia Ross

Hudson Rouse, founder of Whoopsie’s and Pure Quill Superette, opened his all-day cafe, Babygirl, on April 11, bringing with it a sense of familiarity. The restaurant moves into Hosea and 2nd—near Gene’s and Poor Hendrix—in a neighborhood Rouse has known for years.

“The first farmer’s market I ever sold at was in the lot across the street,” he says. “That was really where I got my start in the food scene in Atlanta.”

Now he returns to the area, serving breakfast, lunch, and weekend brunch including favorites from his recently shuttered Avondale Estates breakfast spot Rising Son.

“Rising Son can live on,” he says. “The ethos and mentality are the same—we want to support local and get to know our community.”

Babygirl’s windows offer a prism of light.

Rouse’s famous three-ingredient Rising Son biscuits will be available a la carte or as sandwiches, including one with fried chicken thigh, Swiss cheese fondue, and a chive omelet. Other callbacks include a grits bowl with fried trout, waffles with fruit and cream or fried chicken and collards. Rouse swapped the loose hash browns in his Hashed Out bowl to a crisp McDonald’s-style patty topped with Riverview Farms sausage, Pine Street Market bacon, peppers, and onions. A smoked salmon version pairs egg and crème fraîche atop the hash brown patty in a way that recalls latkes and lox.

A seasonal smoothie will be available daily, beginning with strawberry banana. “We’ll change it as we get tired of it,” Rouse says. “As a cook, you can’t eat biscuits and gravy every day, so we usually make smoothies.”

Coffee comes from Natural Born Roasters—another thread connecting Babygirl to Rouse’s earlier projects—with rotating single-varietal selections and an espresso program centered on straightforward classics rather than compete with Perc Coffee across the street.

As the day progresses, the kitchen expands beyond breakfast as well. Lunch brings salads like Cobb, Niçoise, and spring vegetable salad with fried goat cheese. There’s a a fried fish sandwich and a smashburger made with Riverview Farms beef, shaved Vidalia onion, and white American cheese.

Babygirl was designed primarily for dine-in with 58 seats indoors and 16 outside; however, both counter service and table service will be offered. Designed by Claudia Ross, the space features light wood tables, a colorful wall-sized window, and a Danish-meets-Japanese aesthetic. Rouse is perhaps most excited about the open kitchen, where he plans to spend his mornings. “I’m looking forward to cooking breakfast every day,” he says.

The restaurant is named for Rouse’s family—he has two daughters and a son—and follows the same thinking behind his restaurant group, Rising Sons and Daughters. That team, notably, includes much of Rising Son’s staff.

The bar program is led by longtime Porter Beer Bar fixture Justin Wickline. It will focus on classic breakfast and brunch cocktails, from Irish coffee modeled after that at San Francisco’s Buena Vista Café to an espresso martini, Harvey Wallbanger, and Death in the Afternoon. Wine will be natural and seasonal, while the beer list stays small and local. Rising Son’s pineapple mimosas may be gone, but fresh-squeezed orange juice will be poured daily, with the peels turned into marmalade for biscuits.

Dessert leans simple and nostalgic. House will move the soft-serve machine from Pure Quill to Babygirl, offering sundaes to “give kids in the neighborhood something they’ll recognize,” he says. “I’ve watched the neighborhood grow [and] my friends open restaurants here. Now, I’m being welcomed back with open arms.”

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Atlanta, GA

South Carolina women’s basketball: Madina Okot selected by Atlanta

Published

18 hours ago

April 14, 2026

Press Room

South Carolina women’s basketball: Madina Okot selected by Atlanta

Madina Okot was selected by the Atlanta Dream with the 13th pick in the 2026 WNBA Draft on Monday night.

In Atlanta, Okot will team up with former Gamecocks Allisha Gray and Te-Hina Paopao. Atlanta lost Brittney Griner in free agency, so the Dream need a big to replace her in the lineup. In coach Karl Smesko’s offensive system, everyone has the green light to shoot, so Okot’s three-point shooting ability should be an asset.

Okot said she met with Atlanta and another team before the draft.

“They talked about my skills, my versatility, and just being able to contribute to the team by rebounding, playing defense, finishing, doing some little things to help the team win,” she said.

NEW! Message board for South Carolina Women’s Basketball! 🏀

Okot should have strong fan support. Atlanta is the closest WNBA team to Columbia, and the Dream draws a lot of Gamecock fans, including Dawn Staley, who is a season ticket holder.

Okot was the second Gamecock selected on Monday night and became the 24th Gamecock selected in the WNBA Draft.

She was invited to attend the WNBA Draft in New York along with teammates Ta’Niya Latson and Raven Johnson. All were projected to be first-round draft picks.

Okot averaged 12.8 points, 10.6 rebounds, 1.4 blocks, and 1.0 assists last season. She led the SEC in rebounding and was third in the nation with 22 double-doubles.

Okot only played one season at South Carolina, with one season at Mississippi State before that. She grew up in Kenya playing volleyball and didn’t start playing basketball until 2020. Okot played two seasons in Kenya while waiting on her visa, and appealed to the NCAA that those seasons shouldn’t have counted toward her eligibility. Her appeal was denied, and she entered the WNBA Draft.

Okot’s inexperience was seen as a bonus by WNBA teams, who believe she is only scratching the surface of her potential.

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“Just being here today, it means so much to me,” Okot said. “Six years ago, I didn’t see myself being here today, or I never dreamed of myself being here today. My dream was to play in the W, but I didn’t know it was going to be after six years. If I (could) go back, I would tell my younger self, (I’m) just so proud of her. She never gave up, had to go through a lot, and kept moving forward.”

The 2026 WNBA Draft is the first draft under the new CBA. Previously, first-round draft picks made about $78,000. Second and third-round picks made less than $70,000.

This year, first-round picks will all make at least $289,133 as rookies, more than last season’s supermax contracts were worth. As the 13th overall pick, Okot is slated to sign a four-year contract worth $1,294,367. It will pay her $289,133 this year and increase each year.

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Atlanta, GA

Taste of Atlanta celebrates 25 years with a party at the Works

Published

1 day ago

April 13, 2026

Press Room

Taste of Atlanta celebrates 25 years with a party at the Works

Canoe’s tuna poke at the 2026 Taste of Atlanta

Photo by Daniel Chance

Twenty-five years ago, publishing and event maven Dale DeSena gathered 20 local restaurateurs under an air-conditioned tent in Phipps Plaza’s parking lot. Each brought samples of their best dishes for attendees to taste with pre-purchased tickets. More than 4,000 people participated, and Taste of Atlanta was born.

The festival has evolved throughout the past two decades, as consumer behaviors shifted and other food festivals were developed, but the core principle remains: to showcase Atlanta restaurants and turn tasters into diners.

“The idea of chef-driven, local restaurants was just starting to come into focus,” DeSena says. “Chefs like Bob Amick and Gerry Klaskala were opening new restaurants. They needed help telling people these spots existed.”

Throughout the years, Taste of Atlanta has traveled across the city, from Lenox Mall to Atlantic Station to Spring Street near Georgia Tech and to Historic Fourth Ward Park. It grew, began featuring live music, and added a stage for cooking demonstrations. “The Food Network revolutionized the popularity of chefs being great entertainment,” DeSena says.

Banana tarts at the 2012 Taste of Atlanta

In 2022, following the Covid-19 pandemic, Taste of Atlanta pivoted to focus on hyper-local events that were all-inclusive, rather than ticket-based. Instead of a single, three-day, family-friendly weekend each year, DeSena and her team began planning four Thursday evening events for the 21-and-up crowd.

“Restaurants didn’t have the staff to attend Friday through Sunday, and they wanted to get more return on their investment by concentrating on their neighborhoods,” she explains. “Now we travel to different neighborhoods rather than having attendees travel across the city to us.”

Now, Taste of Atlanta offers events spaced throughout the year in Midtown, Sandy Springs, Alpharetta, and Buckhead. To celebrate its 25th anniversary, it’ll host a party at the Works on the Westside on April 16 from 6 p.m. to 10 p.m. Tickets cost $95 plus fees for general admission and $135 plus fees for VIP.

Look for Hector Santiago from El Super Pan, Pano Karatassos Jr. from Kyma, Giovanni DiPalma from Antico Pizza Napoletana, and Jonathan and Justin Fox from Fox Bros. Bar-B-Q, among others. Mixologist from brands like Don Julio, Grand Marnier, and Aperol will be crafting cocktails. There will be local beer, wine, and live music by Seed & Feed Marching Abominable Band and Bogey and the Viceroy. Plus, attendees will receive complimentary admission to Your Third Spot, as well as a game card.

“We intentionally partnered with restaurants who have participated over the past 25 years from all over Atlanta. We tried to think about the diversity of the restaurants, which ones are meaningful to the city, or new from the past few years,” DeSena says. “The chefs will all be there to meet and greet. They’re our rock stars. We want to showcase them.”

She waxes poetic about all the city has accomplished food-wise during the last quarter-century. “Atlanta used to be mostly chains. I’m proud so many chefs have opened great restaurants and how many are still in business. We’re all working together to highlight our great culinary city.”

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