The 6 best new ways to eat pork in Atlanta
Sorry Honey Bunches of Oats Just Bunches!, but pork is probably America's favorite food, especially if you're judging by all the creative ways Atlanta chefs use bacon and other porcine parts. In fact, it can be kind of hard to keep track of it all, which is why we scoured the ATL for the six best new pork dishes you should try...
Get Crackin’ Pizza
Real Fix Pizzeria (address and info)
Capicola is the star of this unusual pie. The slow-smoked, sweet pork shoulder lies delicately over a pistachio pesto and homemade mozzarella, with Brussels sprouts and candied pistachio as its buddies. Now you’ll have a reason to work “capicola” into your daily conversations.
The Luminary (address and info)
The French’s ridiculously amazing take on grilled cheese -- thin slices of juicy ham, béchamel sauce, and stacks and stacks of French cheeses -- has found it proper home on Krog St... and in your belly, obviously.
Navajo Fry Bread
Ladybird Grove & Mess Hall (address and info)
Old Fourth Ward
This Southern twist on a Southwestern classic is almost too simple. It's just crispy fried dough topped with thin strips of expertly-aged Benton's country ham, plus a few drizzles of honey, a little cilantro, and black pepper.
Pork Belly Bun
Makan (address and info)
Georgia pork belly is slathered in Eastern spices and slow-roasted like a sunbather who fell asleep in Piedmont Park, then some house-pickled onions, a little cilantro, and pecan sugar are added to this wonderfully Asian ode to a Southern sandwich. Oh, if you’re wondering what pecan sugar is, it’s the best and most Georgia sugar in the world.
Smoked Pork Chop w/ spiced apple chutney
Savor Bar & Kitchen (address and info)
This giant, bone-in chop from Heritage Farm in Bowden is roasted and served with a spiced apple chutney that will make you forget about that other seasonal spice. It rhymes with “umpkin” if you need a hint.
The Wurst of Oktoberfest
Der Biergarten (address and info)
Atlanta’s only dedicated German biergarten is doing Oktoberfest right by running it for six straight weeks. Pork sausages of all types complement a different keg each Saturday night. Show up at 7:30pm to get a big ol’ stein full. Of beer, not sausages.
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