Atlanta can be a daunting city to visit.
For starters, it’s enormous, especially when considering the entire metropolitan region. Visitors will likely need a car, and the summers can be hot.
As a result, for many people, Atlanta is merely a connection point on a flight, rather than a destination. Not surprising, considering transportation led to the creation of Atlanta, a city not situated on a river or a significant body of water.
The city’s location was selected because it was at the end of a major rail line (hence the city’s original name: Terminus). But the city has a great history.
From the Civil War to the Civil Rights Movement to the 1996 Summer Olympics, the “Gate City” has always found itself at the forefront of global events. Despite its size and geographic footprint, it is possible to take in the city’s must-see attractions over a long weekend or a few short days, but visitors can explore it for as long as they would like.
Perhaps best of all, it’s home to incredible food.
Eat Here, Drink Here
Muss & Turner’s
Biography
Muss & Turner’s opened in Smyrna/Vinings in February 2005, aiming to be the type of place its proprietors, Todd Mussman and Ryan Turner, wanted to go to themselves.
Muss and Turner worked at The Food Studio, part of Fifth Group Restaurants. Turner left to be F&B Manager at East Lake Golf Club, while Muss became the Executive Chef at Sala.
In 2002, they decided to build a restaurant they wanted to go to, the first iteration of which opened in 2005. The second iteration opened the following year, and in 2010, they partnered with Chris Hall and launched Local Three Kitchen & Bar.
The third iteration of M&T opened in May 2012 with a renovated space and a hidden bar, Eleanor’s. Named after their friend, Eleanor’s represents all that is great about a remarkable woman.
“A big part of our premise was let’s remove this veil of pretense that exists around really high-end food,” Turner told Sightseers’ Delight in September 2023. “Even 20 years ago, if you go back to look at the restaurant scene, if you wanted to go get an elevated food experience, you had to go to a white tablecloth restaurant.
“…We said well, ‘Why can’t we bring all the elements of fine dining as far as how you source and how you cook and all of that and treat people with a high level of hospitality, but not wrap it with all the pomp and circumstance and not charge as much,’” Turner added. “And so that really struck a nerve, and it really more so got magnified during the Great Recession.”
Related by City - Smyrna
Related by Zipcode - 30080
