Newman’s (By No Other Name)
A gray-and-white rescue cat called Edward greets visitors with a shy blink just inside the doors of The Orchard Inn. He wanders outside to…
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Twice the Rice
Filling a space vacated by previous Asian restaurants, Joey Nguyen, a native of New Orleans and former resident of Charlotte, had the advantage of…
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Stickin’ With The Pig
Back in June, on the eve of opening Old Etowah Smokehouse, chef Mike Moore admitted to Bold Life that “The Pig” has followed him…
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Surveying the Rows at Veterans Healing Farm
In this picture, Air Force veteran John Mahshie peruses the anise hyssop and bee balm among the lush acres of Veterans Healing Farm, the…
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Deviled Eggs in the Details
How many well-schooled restaurateurs does it take to boil a kettle full of peanuts? In the case of Magpie Meat & Three, the answer…
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Gillian Welch Takes Her Own Sweet Time
Gillian Welch doesn’t hurry. Revival, her first disc, dropped 20 years ago. Between that day and today, we’ve experienced three polarizing presidents, 9/11 and…
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Sizzle & Sauce
Don’t jump when Humphrey Bogart brandishes his Colt 1903 at you. Brandy’s on Main, the new upscale restaurant filling the vacated Square Root spot,…
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Cooking with Gas
Pi-Squared Pizza bubbles out of the pan with a many-layered concept. It takes a few minutes to unpack the notion behind the popular Detroit-style…
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Wildflower Class Supports Native Landscaping
Plenty of wildflowers have grown rare, even endangered, but the Oconee bell always had a naturally tiny range, making it interesting to botanists since…
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The Rise of HenDough
In one way, Paul and Sarah Klaassen got lucky. When the couple left the high-end restaurant industry to focus on two of their own…
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