Q&A: Terry Koval of The Deer and The Dove & B-Side
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Chef Terry Koval is no stranger to the restaurant game—and it shows. Having spent 2 decades working in Atlanta staples like Canoe, Farm Burger, and Wrecking Bar Brewpub, he was primed for opening his dream restaurant The Deer and The Dove with his wife Jenn Kapioski Koval, along with adjoining coffee and wine bar B-Side, where people can also help themselves to wood-fired bagels.
At The Deer and The Dove, Terry specializes in dishes made with regional, in-season vegetables and foraged ingredients, beef and pork from nearby cattle and pig farms, and wild game cooked in a wood-burning oven. He also strives to run a low-waste kitchen, creating plates from leftover ingredients many kitchens would simply throw away.
Newly minted James Beard Award winner for Best Chef: Southeast and Georgia Organics Farmer Champion since 2020, Terry’s also known to us as a Snail of Approval awardee. Here, we heard from Terry about why he supports Slow Food, organizations that are important to him, and what’s special about his community.
Why do you support Slow Food?
Slow Food is a way of life for my family and me. We support Slow Food to help give back and educate our communities where their food comes from and the history of it.
What aspects of your business' practices align with Slow Food’s mission and values?
Everything we source is thoughtfully curated. We put our dollars back in our community, supporting our local farmers, ranchers, and cheese makers while supporting local agriculture.
What are some organizations you support that are promoting good, clean, and fair food for all?
Georgia Organics, Wholesome Wave, Decatur Farm to School, Wyld Center are just a few we love to support.
What’s special about the food scene and Slow Food community in Atlanta?
The Atlanta food and farming community has such great talent, and it is a collaborative, thriving city!
What does it mean to you to have won the Snail of Approval award?
To be recognized for doing what we believe in is beyond rewarding, it also brings attention to our practices and our principles. This then gives us the tools to educate our staff, guests, and community about what Slow food is and what it means to us as a family and business!