Atlanta eats in two languages at once: pan-fried chicken and oxtails on the west side, immigrant kitchens strung for miles along Buford Highway. Three days cover grocery warehouses, hickory-smoked brisket, Beltline breweries and Krog Street cocktails.
A 140,000 sq ft warehouse in Decatur stocking produce, spices, cheese and live seafood tanks from more than 40 countries, with staff badges listing the languages each person speaks. Open 9am–9pm daily.
A strip-mall dumpling house where the kitchen folds pork-and-chive jiaozi and Tianjin-style soup buns to order. Cumin lamb skewers and hand-pulled noodles anchor a menu built for Buford Highway's Chinese community.
Despite the name this is a 100,000 sq ft international grocery, not a farm stand: aisles divided by Korean, Chinese, Latin American, Eastern European and Indian goods, plus a whole-fish counter and in-house bakery.
Mexico City-style tacos served on Buford Highway since 1998 — al pastor shaved straight off the trompo, plus lengua, cabeza and buche, all dressed at the salsa and radish bar. Open until 3am on Friday and Saturday.
A Memorial Drive diner in a former mechanic's shop, best known for the Comfy Chick: fried chicken breast on a house biscuit under sausage gravy. Stone-ground grits, fried green tomatoes and vegan plates round it out.
Open since 1947 near the Atlanta University Center and a James Beard America's Classics honouree, Busy Bee is built on pan-fried chicken, oxtails, candied yams and cornbread. Every plate comes with two sides and sweet tea.
Texas-style brisket run by two Dallas-born brothers, smoked over hickory and oak in a converted building on DeKalb Avenue. The Frito pie topped with chopped brisket and Brunswick stew is the dish people queue for.
Steven Satterfield's Westside dining room, a James Beard Best Chef Southeast winner, builds its menu around Georgia farm deliveries. The farm egg baked in celery cream has stayed on since 2009. Dinner from 5:30pm, closed Sundays.
A Georgia Tech-area bakery opened in 2008 by CIA-trained baker Kamal Grant, known for the A-Town cream-filled ring, the strawberries-and-cream doughnut and doughnut ice cream sandwiches. Doors open at 6:30am.
A food hall of roughly 30 stalls inside a 1940s warehouse on the Westside, curated with Andrew Zimmern's team — Ethiopian, Filipino, Venezuelan arepas, Nashville hot chicken and a central bar under one roof, from 11am.
Monday Night's sour and barrel-aged programme pours from a former auto shop directly on the Westside Beltline trail, with a large patio, cornhole boards and food trucks parked at the door. Taproom opens at noon.
A wood-panelled cocktail room tucked into the corner of Krog Street Market, named after the 1775 fort and built around the Ticonderoga Cup — a rum, cognac, sherry and rye punch served in a pewter mug alongside oysters.