AJC.com writes How Atlanta chefs dish up full-flavored meals in tiny kitchens

By Ligaya Figueras | 

AJC: How Atlanta chefs dish up full-flavored meals in tiny kitchens

At Foxtrot Liquor Bar in Midtown, chef Robert Vaughn puts on a one-man show in his 10-by-12-foot kitchen, which he refers to as “my little submarine.” He juggles a couple of fryers, a flat-top grill and a small convection oven, while also handling all the prep work, dishwashing and breakdown at the end of the night. Oh, and keep in mind that, not only is he feeding folks at Foxtrot, but also those at new Tiki Tango next door.

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