Justin Dixon’s heralded sandwich operation Humble Mumble went from a Stolen Goods–supported pop-up to a residency at Midtown food hall the Collective. There’s Isiah “Izzy” Grier, who currently runs the kitchen at recently opened Virginia-Highland restaurant Dad’s, and Jason McClure, chef and owner of closed Smyrna restaurant Wade’s, who also consulted (as did Hines) on Dad’s opening menu. Like the legendary New York rap consortium, Stolen Goods has included some of Atlanta’s most talented young culinary stars among its ranks since its inception, almost all of whom identify as people of color.

When I asked Hines to explain the Stolen Goods concept a few days later, he had a similarly pithy answer: “It’s basically pulling the people I respect, who are dope, and doing pop-ups with them.

It all lived up to the description Hines wrote to promote the event: “Basically if an Italian immigrant moved here and opened an Olive Garden in Bankhead.” 2-was advertised as a tribute to the carryout foods Hines grew up eating at mom-and-pop Italian restaurants in the Washington, D.C., area, but with a “Dirty South twist.” From a menu sprinkled with references to legendary musical acts, I ordered the Prince Scampi (Royal Red head-on shrimp in garlic and chili sauce, served with white bread), the fancied-up Cup-o-Ramone chicken noodles, and a rapturous Little Debbie tiramisu. In November 2019, I attended my first Stolen Goods pop-up dinner, led by chef Maximilian Hines at the Old Fourth Ward restaurant A Mano.

Front row, seated: TheAnna Garcia, Demetrius Brown, Melanie Forehand, and Isiah “Izzy” Grier Back row, standing: Darius Parker, Claudia Martínez, Kharis Ellison, Robert Butts, Maximilian Hines, Justin Dixon, and Joshua Moss.

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