Lia Picard

1 week ago | atlantamagazine.com | Lia Picard

I’m not an athlete, but as I climb further into my 30s, I find myself caring more about physical fitness. The thing is, I need to have fun doing it. Run down a street just because? No. But tennis appeals to me. Chasing and hitting a ball is fun, plus there’s a social aspect. Last summer, I joined an ALTA league, unlocking a world of tennis I didn’t know existed in Atlanta. Starting a new sport can feel overwhelming, but fear not; I’m here to help you.

1 week ago | ajc.com | Lia Picard

Jennifer Johnson thought West Egg would be around forever. She opened the restaurant with her husband, Ben Johnson, in 2004 in an old warehouse. There were few other restaurants in the area besides Bacchanalia, Figo Pasta and Taqueria del Sol, but that didn’t stop West Egg from becoming a top brunch destination where diners waited an hour for churro waffles. Twenty years later, faced with a lease renewal, Johnson decided not to sign on for another five to 10 years.

2 weeks ago | atlantamagazine.com | Lia Picard

Sarah Dodge of Colette Bread & BakeshopPhotograph by Bailey GarrotWhen a customer orders sourdough at Colette Bread & Bakeshop, owner Sarah Dodge can’t help but smile. “I always kind of joke, ‘Which one?’” she says. “They’re all sourdough breads.”You may think that sourdough refers to one type of bread, but the truth is that it exists in many forms—and not only in bread. Recent years have brought a variety of sourdough treats to Atlanta.

2 weeks ago | blog.resy.com | Lia Picard

Discover restaurants to love. The Hit List The Hit List For all your restaurant recommendation needs, look no further than the Resy Hit List, our monthly list of 10 spots that should be on your radar right now.

2 weeks ago | thelocalpalate.com | Lia Picard

Spring, MariettaBrian So is still riding a high several months after his Marietta, Georgia restaurant, Spring, earned a Michelin star. It’s not slowing down either. So opened Spring with his business partner, Daniel Crawford, in 2016 and was quickly revered for his minimalist approach to seasonal ingredients paired with an excellent wine list. It’s hard not to order the entire tight menu, but definitely don’t skip the chicken liver and foie gras parfait.