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Courtesy of Robert Butts
Robert Butts
chef/co-owner, Auburn Angel:
“Miss Ann’s Ghetto Burger [from Ann’s Snack Bar in Kirkwood] was an Atlanta classic. It was made with two beef patties covered with American cheese, lettuce, tomato, grilled onions, bacon, pickles, mayo, mustard, ketchup, and chili. The shack closed years ago, but this burger still stands the test of time to Atlanta natives.”
Courtesy of Claudia Martinez
Claudia Martinez
pastry chef, soon-to-open Bar ANA:
“I loved the Butterscotch Pear dessert by Steven Satterfield at Madeira Park in Poncey-Highland, with poached pear, butterscotch, pecans, and blue cheese. I’m a huge fan of savory desserts, and this one had the right balance of sweetness, saltiness, and freshness from the fruit.”
Courtesy of Virginia Willis
Virginia Willis
owner, Virginia Willis Culinary Enterprises Inc.:
“The homemade yeast rolls at Mary Mac’s in Midtown are legendary. Pillowy soft and golden brown, they are like the ones my grandmother made. They shine with butter, perfect for dipping in white-pepper gravy.”
Courtesy of Arnaldo Castillo
Arnaldo Castillo
chef/owner, Tio Lucho’s:
“I love the Crispy Rice Salad at Talat Market in Summerhill. Chef Parnass Savang gets to be creative with Georgia-grown seasonal ingredients, all while showcasing true Thai techniques and flavors.”
Courtesy of Parnass Savang
Parnass Savang
chef/co-owner, Talat Market:
“I wish I had created the Bialy Barszcz from the Beksa Lala pop-up. I’d never had white borscht before, and I can’t stop thinking about this. Chef Basia Piechoczek is crushing it.”
Courtesy of Demetrius Brown
Demetrius Brown
chef/owner, Bread & Butterfly:
“Hot lemon pepper wings wet! I still remember the first time I had a [lemon pepper] wing around the year 2000. [Years later] my wife had me try American Deli‘s, and I haven’t ordered plain buffalo wings since. I’ve even served them at my pop-up, with fresh lemon zest and sumac.”
This article appears in our November 2025 issue.
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Joe Reisigl
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