To say Atlanta-based chef Ford Fry seems has been busy lately is an understatement. In the last few years, he has opened more than half a dozen restaurants, including the casual Tex-Mex spot Superica (a recent addition to the new Krog Street Market) and Marcel, an expense account-worthy old-fashioned steakhouse that launched this month in the Westside Provisions District.
Still to come from Fry: State of Grace, for which Fry returns to his hometown of Houston. (The restaurant is actually located across the street from his high school.) The menu is inspired by his favorite childhood dishes, including a take on queso fundido he used to eat at a place called Armandos. Other highlights: Gulf seafood and an oyster bar.
We caught up with Fry on a recent visit to New York, and asked him to reveal his perfect day of eating in Atlanta.
“I have to go with one of my own restaurants for this. I love Mexican breakfast. I doesn’t make sense for us to do it at Superica, but we do just because I love it. I’ll do fajita and eggs or huevos rancheros. We make this San Antonio breakfast-style salsa that’s spicy, only for the breakfast menu.”
"Fox Bro’s Bar-B-Q on Dekalb Avenue. They have been hit or miss, but the past five times I’ve been, their fatty brisket has been fantastic. It I wasn’t dieting, I’d also get this Frito pie. That’s usually all I can take. There are also a few Buford Highway spots on my list. One is El Rey del Taco, an authentic Mexican taqueria that makes its own tortillas. And Ming’s BBQ, a Cantonese place, which makes a really tasty crispy duck and roast pork."
"Chef Bruce Logue at Bocca Lupo, in Inman Park, is a friend of min. He’s so passionate about making pasta, he’s back there six nights a week and changes the menu a lot. One dish he’s held onto from his Babbo days in New York is a squid ink pasta with Calabrese sausage."
"Salted caramel from Jeni’s Splendid Ice Creams."
"The only place that does late-night well is Octopus Bar, which is open from 10:30 p.m. to 2:30 a.m. I’m not a big brown spirit drinker, so I’ll do anything with tequila or gin and lime. They do some cool cocktails and the menu has an Asian spin."