Burning Atlanta

I'm posting this as kind of a plug because I know Google will put it in their search engine.

I loved Fuzzy's place back in the late 70s and early 80's. I moved, things changed, I didn't go for a very long time then learned that Fuzzy died. Brought back a lot of good memories of Fuzzy and all the others that worked and spent time there.

I don't know the whole story and really don't want to know, but some people that worked there and had the drive got together and didn't want to let it die. So, they opened up another place around the corner from the old Fuzzy's and named it Zuffy's. It might take a while to get used to the name.  But Fuzzy's was more than a name, it was an institution, a landmark.

It's a different time, and a different place, but the people will make it what it becomes. So, good luck to y'all.

I can't give a link but this is from an ajc article.

By RICHARD L. ELDREDGE | Monday, August 18, 2008, 02:48 AM

The Atlanta Journal-Constitution

Starting Monday night, a slightly dyslexic version of a 40-year-old Atlanta favorite re-opens. And the hugs are on the house.

Zuffy’s Place, the rebirth of the old Fuzzy’s Place on North Druid Hills Road, will debut around the corner from the old location at its new space at 1860 Corporate Blvd. The original joint closed last year after the untimely death of namesake and owner Fuzzy Cawthon.

Buzz was invited to pop in during a soft opening for old Fuzzy’s regulars last week. And the hugs were as plentiful as Cajun chef Joe Dale’s classic shrimp and grits.

Yup, co-owners and former Fuzzy’s staffers Keirsten Alexander and Montie Henderson have retained the use of Dale’s old Fuzzy’s favorites at the new location. Alas, something looked amiss.

The shrimp is now fresh, not frozen, and the grits are stone-ground, not instant.

“We wanted to raise the bar a bit with Joe’s classic recipes,” Alexander told us. “They’re such great dishes. They deserved ingredients that are top-notch. People always came to Fuzzy’s for the music, the drinks and to see their friends. We wanted to highlight Joe’s menu a bit more.”