The Atlanta Foodcast: A Food Podcast

Happy April 1st, friends! There's a new sheriff in town and it's none other than Billy Streck -- Owner of Hampton + Hudson, Nina & Rafi, and an all-around amazing guy. Billy is kicking our old host to the curb and taking the reins here on the show.

So, what better way to start the first day of the month of April? Let's get to know Ben as he's on his way out. See ya Ben. Smell ya later.

Folks, let me introduce you to two wonderful people. Two hard-working people. Generous business owners. Friends to so many. Creative. Congenial. Constantly offering new approach to dining — and they are just getting started.

They got their start here in Atlanta way back when — before we were a city known for our food. Nothing like today. They gathered knowledge over the years and made their way to Midtown to open Cypress Street Pint & Plate. Fast forward a bit to 2017 and they open Hampton + Hudson in Inman Park. Then, partnering with Anthony Spina, they are part of the team behind Nina & Rafi on the Beltline.

I absolutely loved sitting with these two to hear their story. You’ll hear how much of their story is rooted in the food business. They both come from different upbringings and learned what they know from finding their way into the bartending side of things. No culinary school. No chef family. These two are students of taking care of others through the best way they know how — food and drink.

Thank you, Billy and Jenn. I’m so thankful for all that you’ve done for Atlanta and continue to do!

When it comes to a perfectly executed croissant, the amount of hard work, painstakingly calculated timing, and knowledge that goes into this single pastry is hastily tossed out due to one thing — that buttery, crusty texture makes problems melt away. Sarah O’Brien of Little Tart Bakeshop does this for Atlantans, those visiting, and everyone who crosses the threshold of any of their now many locations.

This business has the hearts of so many and they have continued to expand throughout the years — especially with the addition of their recently-opened Summerhill location.

Sarah’s work throughout Atlanta’s dining scene and with several non-profit organizations is remarkable. We caught up at the Summerhill location of Little Tart the week before they opened so I could hear her story.

NOTE: This place was under construction still so you’ll hear lots of rich background noise, friends. There’s always something happening in the life of a restaurateur or small business owner.

Poke has moved far past the realm of being something new or a fad. It’s settled in the realm of being a norm. It has its own category of dining. It isn’t really sushi, it doesn’t fit the salad realm. Poke, where it’s here to stay, may have never thought it would meet the mind of Seven Chan to then become Poke Burri.

The infamous sushi burrito, pizza, donuts, corndogs, and many other secret menu items have placed Poke Burri and Seven’s creativity at the top of the poke playlist throughout Atlanta. Their claim to fame is that their ingredients are fresh — and there’s no mistaking it. Armed with a massive social following (over 18K Followers on Instagram) and so sign of slowing, these guys continue to bring new energy to the dining category.

Atlanta is a city lucky to find itself in a dining renaissance. So many new restaurants, waves of dining interest, inspiration, and newly found energy. All backed by chefs and groups who have shaped what it means to be an eater here.

This week, it’s an honor to bring you one of those chefs. None other than Chef Anne Quatrano. Annie, to her friends. The chef and creative force behind Bacchanalia, Star Provisions, Floataway Cafe, WH Stiles Fishcamp, and soon-to-open Pancake Social at Ponce City Market.

Her life started in New England, shifted to the west coast, then back east and settling in Georgia (Their family farm is in Cartersville) where she worked tirelessly to push agriculture-forward dining to the top of the list.

We caught up at Bacchanalia over on the west side over coffee.