Wonderkid Restaurant From the Owners of Bon Ton Closes at Atlanta Dairies on Memorial Drive

Wonderkid, the Memorial Drive restaurant owned by Darren Carr and Eric Simpkins (Bon Ton, The Lawrence), closed over the weekend after nearly three years at Atlanta Dairies in Reynoldstown.

Rumors of its impending closure began circulating earlier in November, with one reader telling Eater that their server stated the restaurant’s last day was set for December 1. However, Wonderkid instead closed following dinner service SundayNovember 27.

“There just comes a time when you either lick your wounds and move on or just keep battling,” Carr said of the decision to close Wonderkid. “We felt the best move was to admit defeat. I could make a lot of excuses about the pandemic being the only reason, but it was a combination of the last three years and not being good enough. I don’t think we conceptually nailed it.”

Wonderkid opened in December 2019, just three months prior to the start of the pandemic. During its first year, the restaurant sported a food menu from chef Justin Dixon that included everything from chili-spiced sticky wings and pan-roasted duck with red cabbage spätzle to a diner-style cheeseburger, deviled eggs topped with bacon and pickled okra, and a falafel waffle served with sides of tabouleh and roasted eggplant. Brunch featured familiar comfort dishes like steak and eggs, eggs in hell, and bagels and lox.

Dixon left Wonderkid in 2021 to focus on his critically acclaimed sandwich pop-up Humble Mumble, currently in residence at Collective at Coda food hall in Midtown.

Like both Bon

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We Asked 17 Drinks Pros: What’s the Best After-Dinner Drink?

Dessert may be some folks’ favorite course, but here at VinePair, we believe the best way to end a meal involves a tipple or two. From cocktails and cordials to wines and digestifs, the act of consuming after-dinner drinks is a long-standing tradition. And thanks to the rise of craft cocktails and the resurgence of amari in recent years, the nightcap has returned with vigor.

Today’s after-dinner drinks take many forms and range from customary digestion-aiding drinks and dessert wines to intricate specialty cocktails. If you’re new to the movement and are just entering your grown-up after-dinner drinking phase, finding the right sip to fit your preference can be daunting — especially in today’s Espresso Martini-laden landscape. To help guide you, we’ve polled a team of experts. Ahead, bartenders, sommeliers, and other beverage pros share their favorite drinks to sip post-meal.

The Best After-Dinner Drinks, According to Drinks Pros

  • negroni
  • Jean-Marc Roulot L’Abricot Liqueur
  • Palm wine
  • Underberg
  • Forthave
  • Carajillo
  • Ferrari
  • Chartreuse VEP
  • Drambuie
  • Braulio
  • Pineau
  • Kijoshu
  • 2000 D’Oliveiras Malvasia Colheita Madeira
  • Francoli Antico Amaro Novelis Liqueur
  • Averna

“My cocktail of choice is always Negroni, and is, of course, served over one big ice cube. The most interesting Negroni I think I’ve ever had was in Positano a month ago. It was fermented in butter for 24 days before serving.” —Justin Moran, founder, The Hidden Sea, South Australia

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“An after-dinner drink should be

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Older Japanese men, lost in the kitchen, turn to housework school

Masahiro Yoshida, left, and Takao Watanabe take notes during a class at the Better Home cooking school in Tokyo.
Masahiro Yoshida, left, and Takao Watanabe take notes during a class at the Better Home cooking school in Tokyo. (Taro Karibe for The Washington Post)


TOKYO — Masahiro Yoshida hung up his suit jacket and pulled a pink apron over his button-down shirt. After avoiding the kitchen for most of his 65 years, it was time to cook.

As with most Japanese men, Yoshida’s mother prepared all his meals until he got married, when his wife assumed that role. But after he retired four years ago from his job as a government administrator, he proposed they share meal prep. Yoshida agreed but got lost making basic dishes. YouTube tutorials were confounding.

So like a growing number of older men here, he signed up for classes. His six-month course at the Better Home cooking school covered skills such as how to mince garlic, chop mushrooms and shop for meat — all integral for the stroganoff he would attempt before graduating. “I had no idea how complex the cooking process was,” Yoshida admitted.

Strict gender roles have governed domestic life in Japan for generations. Men often retire without ever having held a paring knife or washed a dish. Those who lose a spouse often find themselves unable to do the most rudimentary chores. An old Japanese saying — “Danshi-chubo-ni-hairazu,” or “men should be ashamed to be found in the kitchen” — has spooked husbands from most any household work. Even

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