"One of the city's most celebrated pastry chefs (Miller Union and Tiny Lou’s) is set to open a dessert and cocktail bar this summer. Bar ANA will take over the old El Bar space, and we see ourselves here sipping coffee and eating from their rotating pastry menu by day and enjoying cocktails and sophisticated desserts in the evening. We haven’t been here yet, but want you to know this spot exists." - Jacinta Howard
"The Pico Ranch Water began as a sustainability-minded creation for an off-site tomato festival and is now a menu staple; it highlights tomato along with jalapeño, onion, cilantro, and lime, uses a 50/50 mix of Pasote tequila and Banhez Espadín mezcal, is topped with Topo Chico, and served with a tajín rim. The cocktail was developed to make use of pico de gallo juice that would otherwise be discarded." - Allison Ramirez
"Named among participating restaurants at the Atlanta Food and Wine Festival, El Ponce will be part of the festival's culinary lineup." - Henna Bakshi
"Boasting one of the best patios on Ponce, and with some seriously strong (but delicious) margaritas, El Ponce is a frequent spot for friends gathering for Mexican food any day of the week in Atlanta. Family-owned and operated, the taqueria serves taco plates with a choice of rice and beans or elote (Mexican street corn), overstuffed burritos, Oaxacan-style tamales, and a super satisfying chicken mole enchilada plate. Wash it all down with a margarita or a freshly made horchata. Make sure to also try the Valentina wings and chimichanga at El Ponce." - Eater Staff
"Identified as a chef client of a nearby mushroom grower, this establishment is experimenting with mushroom-forward preparations such as mushroom birria tacos and mushroom ravioli." - Danielle Meinert