Not The Same Old Bloody Mary

"Better Half mixed tomato marmalade with lemon and Old Forester Bourbon — rather simple in comparison to Atlas’ tiki drink that used tomatoes in seven forms: tomato foam, tomato dust, tomato candy, tomato water, tomato juice, tomato bitters and a tomato twizzler straw."

AJC

 

10 Hottest Tasting Menus in Atlanta

“Chef Zach Meloy prepares some of the city's prettiest plates, but they're not just about the aesthetics at this casually refined spot in Home Park. Contemporary American ingredients are composed in vibrant ways, while occasional Latin accents also shine through.”

Zagat

 

Atlanta's Open Kitchen's Turn Up The Heat

“Zach Meloy’s shoebox kitchen fits snugly behind a three-sided bar that pits you as close to the food as the chefs. Watch the tuna steak searing in the pan, grab a container of sweet onion relish, and hear chefs belt Cher songs. You can even hear Meloy instruct his servers: “Push the chicken as the most amazing thing in your whole life.”

Atlanta magazine

 

7 Kentucky Derby Cocktails for Your Race-Day Party

"#6 The Steeplechase, by Zach Meloy."

Town & Country

 

Say Happy Birthday to 4th & Swift With This Epic Meal

"4th & Swift is turning 7 and having one heck of a celebration. To bring in his 8th year serving up some of Atlanta’s best food, Jay Swift is bringing back some of the best chefs to grace his kitchen over the years."

Atlanta Eats

 

30 Things You Need to Eat & Drink This Summer in Atlanta

"Strawberry Panna Cotta at Better Half: strawberry-vanilla panna cotta, frozen basil lemonade sorbet, strawberry "textures"."

Zagat

 

Chef Demo: Peachtree Road Farmers Market

"Chef Demo by Zach Meloy of Better Half. Chef Meloy creates a wonderful salad for four using fresh large strawberries from Burge Organic Farm, sweet onions cut thick and charred, goats milk Feta from Decimal Place Farm, red beets from McMullan Farm, olive oil, red wine vinegar, local honey from Hidden Springs, fresh basil leaves from Heirloom Gardens."

Peachtree Farmers Market

 

NBC's Atlanta & Co

"Zach shares a healthy lunch recipe."

NBC

 

Best New Restaurant

"Better Half is named Atlanta’s Best New Restaurant, Best Restaurant for a First Date, and Best Instagram Feed of 2014 in Creative Loafing."

Creative Loafing

 

Traveler’s Table: Deep Fried Meat Around The Globe

“…[I]t quickly became known as milanesa — this version was made with various meats (beef, chicken, veal, pork and even eggplant) dipped into beaten eggs and seasoned bread crumbs before getting shallow-fried in oil. In Atlanta, you’ll find a mishmash rendering at Better Half — chef Zach Meloy, who cooked in Costa Rica, pounds beef top round before breading the meat in leftover ground corn tortilla and frying to serve with shrimp Louie salad, avocado puree, smoked chile and cilantro jelly.”

Usa Today

 

Atlanta’s Best Modern American Restaurants

"This category encompasses both hipster hot spots and critically acclaimed chef-driven restaurants, in no particular order."

Hot Dish Review

 

Atlanta Chef's Favorite Peach Recipes

"August is National Peach Month. To celebrate, we've gathered peachy recipes from some of our favorite Atlanta chefs. Try them if you dare..."

Atlanta Magazine

 

Try Artful Dishes at Better Half

“Chef Zach Meloy and wife Cristina opened this intimate neighborhood spot just west of Midtown after a strong run as a weekly supper club. The menu changes daily, but the couple's artful Latin American inspiration doesn't. You can order à la carte, but try out the nine-course tasting menu to feel the full effect of the kitchen's constant curiosity and creativity."

Tasting table

 

Gazpacho: The World in a Blender

“While most of us associate gazpacho with tomatoes, the original execution had none. “That version didn’t exist until the Spaniards came to the New World,” explains Zach Meloy, executive chef and co-owner of Better Half. “Until then, gazpacho had been made with almonds, bread and grapes...”

Flavors Atlanta dining scene

 

Chef Picks: The Most Under-The-Radar Eating Experiences in Atlanta

Meloy says: “I love this place because it’s the closest you can get to a Costa Rican Sunday dinner. It’s packed on the weekends, filled with Latin families having late lunch together. They offer a bunch of Mexican options, but I always stick to the Colombian choices: ajiaco, the famous chicken soup, served with rice, capers, and sour cream, is amazing.” 

First We Feast

 

The Meloys

Current favorite item on the Better Half Menu:

"Him: How could I not say the pasta?!  I owe my whole life to this one single dish, which I made for Cristina on our first date.

Her: Also the pasta."

Back Down South

 

14 Must-Try Pasta Dishes Across the Country

"Silk Handkerchief Pasta at Better Half. The story's almost as charming as the dish — chef Zach Meloy prepared this dish of handmade pasta with wild mushrooms, tomato marmalade and porcini cream for his future wife and business partner Cristina on their first date. It's the only constant on the Home Park restaurant's constantly changing menu."

Zagat

 

Atlanta 50: 2014 Fall Restaurant Guide

"Better Half named on AJC’s 50 Best Atlanta Restaurants."

The Atlanta Journal-Constitution

 

Creative Minds: Who Would You Want to Cater Your Thanksgiving?

I’d want Better Half to cater my Thanksgiving. I’ve been a huge fan of Zach Meloy’s cooking since he was doing pop-up dinners at the Goat Farm Arts Center. Plus, he’d probably [come up with] something crazy, like gravy that’s the consistency of Dippin Dots, and that sounds delicious.”

Jezebel

 

Where to get your non-latte pumpkin fix in Atlanta

"Pumpkin soup at Better Half
Soup, the elemental comfort food of fall, is perhaps the perfect thing to be pumpkin spiced. At Better Half, chef Zachary Meloy presents spiced pumpkin soup in two parts."

Creative Loafing

 

Taste the Love at Better Half

“This is the restaurant Atlanta built.”

"So says Zach Meloy, co-owner of Midtown’s Better Half. He and his wife, Cristina, fed intimate groups in their home for the last two and a half years via supper club PushStart Kitchen; thanks to devoted diners and Kickstarter, the restaurant becomes a reality."

Daily candy