Chef

Todd Ginsberg

"This is a kosher burrito that I crave once a week. There's grilled meat and their 'salad bar' fixings all wrapped up in a tortilla. The result is a meal that's as big as your forearm. It's probably my all-time favorite dish in Atlanta."

"The Diavola is amazing because it has the perfect balance in all of its ingredients. The spice from those peppers are so delicious, with a great harmony between sour, salty, and spicy. And of course, that crust!"

"There is very good reason that this ice cream parlor has been written about by national magazines as being one of the top 10 best ice cream houses in the COUNTRY. Yes, in the country, and it's in our own backyard. I can't pick one favorite flavor, as they change every day. These people take ice cream as seriously as Bobby Cox takes baseball—they live for it!"

"I first read about the bánh mì in John Thorne's book, Pot on the Fire. I went to bed that night knowing the only thing I would be doing the next morning was finding a cold seat at the best restaurant for bánh mì in the Asian oasis that is Atlanta's Buford Highway. I found it, and I've never ventured away from this charred, smoky, spicy, and fatty sandwich that is adorned with cilantro, jalapeños, mayo, soy, pickled carrots, daikon, cucumbers, and a little extra Sriracha for good measure."

"Tomo is the best Japanese chef in the Southeast. The first time I had this was with my mother, and I am thankful it wasn't a first date because I could not keep my shit together. My eyes started welling up, and all I could do was keep my head down and just stare at this thinly sliced lobster, warmed with sea urchin on top, both bathed in a soy and quail egg concoction. It makes one believe that food can emotionally feed you."

"There are very few times in my career where I can be confident in saying that there is no one that has created this dish before. Then there's the time when you try something like Ryan Smith's pimento cheese in a jar, and two things cross your mind. First, why the eff did I not think of this before him?! Second, no one has created a pimento spread that tastes this good or is as unique. If I ever move to the other side of the country, I’ll introduce this to them and make the world a better place."