Fickle Pickle’s Fried Green Tomato sandwich was featured in “The Sunday Paper” November 6, 2005 issue “Atlanta’s 50 Essential Eats Guide” at #37.

Also, in the “Atlanta Journal-Constitution” November 19, 2005 issue, the Pickle was highlighted in a review of Historic Roswell as a ideal lunch spot.

According to Elizabeth Lee in the “Atlanta Journal-Constitution” May 11 issue, “Chicks Rule!
When ladies gather for lunch, two things are certain: chicken salad and chitchat.”

“Andy Badgett, chef and owner of the Fickle Pickle, figures 80 percent of his customers are women who enjoy the ambience at the Victorian house in Roswell’s historic district. Many order the chicken salad on a
croissant, delicately seasoned with
dried cherries, hazelnuts and tarragon. Delicate. Creamy. Easy to bite between chitchat. The ladies love it.”

According to Shelly Skiles Sawyer, a writer from local culinary magazine “Flavors”, “Chef Andy Badgett of the Fickle Pickle in Roswell takes the sacred spear one step further with his famous fried pickles served with a Creole rémoulade sauce. Suprisingly, he didn’t start serving them until eight months after switching from a white tablecloth venue (Asher) to a lunch spot. When they opened, they started serving bread and butter pickles “just to be different,” and moved from there to their house-made Cajun spiced
spears and beyond.”

Featured in the ‘Bites” section of the “Atlanta Journal-Constitution” June 11, 2006 issue. Editor Marcus K. Garner writes, “Pickles pack peck of perfect pleasure” and breaks down the history of the Fickle Pickle’s signature sacred spear. According to Andy, “Fresh cucumbers are ‘pickled’ for at least three days in a brine of vinegar, peppers, onions, salt and Cajun spices, then sliced and golden-fried in a cornmeal batter and served with a creole
remoulade sauce.”

Featured in the ‘Food for Thought” section of “Points North” October issue. Reviewer Deborah Held Maslia writes, “Quaint Roswell eatery is cool as a cucumber. The “not-to-be-missed” list is extensive, but beginning your meal with an order of fried Cajun Pickles is a must. Food Network’s Alton Brown has been spotted there crunching on these heat-infused edibles more than once. Like a favorite potato chip, you can’t eat just one. Same goes for all of the food really.”

Recently, Atlanta’s own “mad scientist of the culinary world”
Alton Brown, host of Food Networks “Good Eats” was interviewed in the July 2006 issue of “Where Atlanta” magazine, where he said “one of his favorite local appetizers are fried pickles from the Fickle Pickle in Roswell.” If Alton loves’em, you gotta try’em!

Featured in the ‘Main Course - Food” section of “The Sunday Paper” December 3, 2006 issue. Reviewer Suzanne Wright writes, “The Fickle Pickle is a sort of upscale Southern deli. The menu includes munchies, salads, sandwiches, sides, dinner entrees and dinner sandwiches as well as a kid’s meal called Little Gherkins. Best of all? The flavorful Caribbean clam chowder with corn and a fine dice of bacon.”

The Fickle Pickle was featured in the December 2006 issue of “Chocolatier” magazine in an article titled “What’s Happening in... Atlanta”. “According to writer Lindsay Seagull, (Roswell is...) where you’ll find an unassuming little Victorian house that happens to contain some of the best baked goods in Georgia. Opened in July 2003, Fickle
Pickle is a quirky pastry and sandwich shop that takes a
no-fuss approach to service:
no wait staff, just a few small tables and a counter. Locals may come for the soups,
salads and sandwiches,
but they come back for
the tantalizing sweets.”

The Fickle Pickle was featured in the January 31, 2007 issue of the “Roswell Neighbor” in an article titled “Satisfying a Sweet Tooth - North Fulton Offers Treats for Any Craving” by editor Joan Durbin.
“Chef and owner Andy Baggett did
some experimenting to come up with
the perfect dessert, (Carrot Cake Cookie) for his gourmet sandwich shop in Historic Roswell.” said Ms. Durbin.