In January I used this space to publish an open letter to Atlanta’s chefs. At that time I had recently resumed writing the lead restaurant reviews for this newspaper after a six-year hiatus and found myself in a very different dining town than the one I had last known. The city seemed to be in a restaurant rut — it was becoming a place that admired real personality less than another perfectly acceptable bowl of butternut squash soup. Too many folks were playing it safe, cooking with more competence than heart.
So, without naming any names, I outlined in that open letter 10 challenges to Atlanta chefs and gave the pot a good stir. Hundreds of comments piled up on my AJC blog. Local chefs followed with rebuttals, both on ajc.com and other media sites.
Now I want to name names. In our Fall 2011 Dining Guide — published in this Friday’s Go Guide and Thursday morning here on the Food and More blog — I’ll tell you about 10 chefs who are making