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For the steak frites, a slab of hanger was seared to a textbook bright-pink medium rare, elegantly sliced, glistening with butter.
- Wendell Brock, Atlanta Journal Constitution, Jan 2019
Granger’s haricots verts with black garlic puree, his lentil salad glistening like caviar in mustard vinaigrette, and his simply dressed green salad identify him as a Frenchman.
- Christiane Lauterbach, Atlanta Magazine, Dec 2018
A native of Blois—an asparagus-growing center on the north bank of the Loire River—Granger grew up in a family of farmers and vintners. After working across town with Kevin Gillespie at Gunshow, he angled to cook the food of his grandparents. Today that’s a typical narrative for a Southern-born chef, intent on exploring his forebears’ cuisine. Turns out, that tack works for a chef with deep roots in France, too.
- John Edge, Garden & Gun Magazine, Sept 2017
Best brasserie - The Brasserie at Bazati
In much the same way that Tiny Lou’s proved modern French cuisine is no longer dead in Atlanta, the Brasserie is making the case for the simultaneous return of more straightforward French cooking. And the case is rather convincing while sitting on the sprawling, BeltLine-adjacent patio, sipping on an expertly mixed French Connection, and grazing on lentil salad and poisson over ratatouille from chef Remi Granger, formerly of Bread & Butterfly. It’s not the Seine, but the stream of cyclists, Bird riders, and stroller pushers has a je ne sais quoi all its own.
- Atlanta Magazine, Dec 2018
French chef from Atlanta, GA, Chef Remi Granger - the French dude