The Move is your monthly guide to the top food finds from Senior Editor Beth McKibben, who oversees restaurant and dining coverage at Rough Draft. Subscribe to our Thursday dining newsletter Side Dish to stay in the know.
ATL Chop at Frazie’s Meat and Market
2030 Main Street, Riverside, Atlanta
Think of the chopped cheese as the best parts of a griddled hamburger and Philly cheesesteak mashed together with melty American cheese, onions, peppers, lettuce, and tomatoes. I prefer this New York City bodega staple to a hamburger. Try the ATL Chop at Frazie’s Meat and Market in Riverside. It’s super juicy and comes with most of the traditional ingredients, including lettuce, sauteed onions and peppers, and tomatoes. Frazie’s uses Tillamook cheddar cheese and adds a savory sauce to the meat mixture, which gives the sandwich extra tang and a flavor boost. Opt for the potato salad as your side. I also enjoy the Southern take on the chopped cheese from B-Side in Decatur. It comes on a benne seed roll with pickles and a combo of Duke’s mayo and mustard.
Monday night supper club at Wick and Nick’s
Mattress Factory Lofts, 300 MLK Jr. Dr.
I recently dined with two fellow food journalists at an intimate supper club on the edge of Grant Park. As with my discovery of Bovino After Dark last summer, I stumbled upon Wick and Nick’s on Instagram.
Chefs Jared Warwick of Octopus Bar and Ben Skolnick of BoccaLupo launched Wick and Nick’s in 2021. There have been different iterations of Wick and Nick’s at restaurants like 8ARM (RIP), Whoopsie’s, and Octopus Bar. But the six-course Blueblood dinners held monthly at the Mattress Factory Lofts on Monday nights are where these two talented chefs shine. (Think bright pops of citrus flavoring live scallop ceviche served in its shell, a rich mousse of foie gras amping up the earthiness of romanesco, and playful takes on classics like Duck A L’Orange.)
Lit by the neon glow of red and purple…
Read the full article here
