Great place for a good home cooked style meal. Growing up, Lis Hernandez spent countless days with her mother in the kitchen making arepas——that they sold on the streets in their native Venezuela. But, when Waka is put to the test, the question arises. That makes it Exhibit A in the argument that Atlanta is finally ready for the kind of cutting-edge restaurants that flourish in other cities: ambitious, purposeful, personality-driven food served in irreverently casual dining rooms instead of on white tablecloths. If the space was unusually small, the menu was freakishly so: four starters, four mains. To accompany the main courses, opt for buttery basmati rice flecked with orange zest and pistachios.
That will soon be you. What makes it so good? Our server was exceptional and the atmosphere there is wonderfully conducive to a totally fabulous dinning experience. Louis ribs with guava-chipotle barbecue sauce; and sofrito mac and cheese with pork-rind crumbs. Start with lump-crab cocktail or lobster bisque or a wedge salad, and pair your steak or chop with a loaded baked potato and grilled asparagus. The tiny bar and the various dining areas smack of Paris at its most romantic. All the seafood, from oysters to crudo to the whole-fish entree, is sustainably sourced from the South.
Entrées are cooked over an oak-fire grill or in a brick oven to be irresistibly flavorful and naturally lighter, and the Wine Bar offers 52 world- class wines by glass and signature cocktails crafted with premium, organic spirits. So, how is Spring not only open three years later but also one of our top 10 restaurants? The whole smoking thing is why I rank ambience somewhat lower and why the overall ranking is not five stars. Pillowy mushroom agnolotti is made heavenly with foie gras-enhanced jus and Australian black truffles, and an entree of hot smoked trout with potato mousse, green apples, and celery threads is elevated by a genius stroke of smoked caviar cream. The dining room is short on luxury—stark spotlights, metal tables, loud rock music—but high on intrigue. The menu changes with the season to feature ingredients at their peak of ripeness, from whole produce that arrives and is kept 100%, never frozen, to proteins and pristine seafood carefully sourced from family-run farms and fishing boats.
My companion loved the shrimp and grits. The Federal is where to eat before heading to the Fox or any other Midtown destination. Instead of confining himself to narrow traditions, he creates cult favorites: ; 20-yolk tagliatelle with mushrooms and kale kimchi; and pan-fried white lasagna with creme fraiche and jalapeño pesto. Since 1947, the woman-owned institution has reliably served heaping helpings of soul food: smothered pork chops, oxtails, , collards, and cornbread dressing. Feast on bao stuffed with soft-shell crab, bacon, and sambal mayo, chicken clay pot with crispy rice, and salty-crunchy lemongrass shrimp.
Louis ribs, and ridiculously rich and. But even settling on 75 restaurants was hard. Desta is one of at the corner of Briarcliff and Clairmont roads—including the stylish and formidable. If only every neighborhood could be home to a high-quality Italian spot that harbors such a creative streak. The , but just as epic are their over-the-top barbecue offerings: the camp classic served in the actual bag, hickory-smoked jumbo wings dressed in homemade sauce, and a nine-inch, smoked beef rib that looks like something a caveman might devour. Equally seductive are the wine and cocktail programs, each among the very best in the city.
But the biggest draw remains the game-changing pizzas: classic round pies, thick-crust Sicilians, thick-yet-airy Detroit-style, and,. The dining room, though upscale, was spare to the point of austerity and not in an intentionally minimalist sort of way. I have been to Murphy's two Sundays in a row for brunch and have also been there for dinner. As with all great love stories, the passion between miso paste and collard greens or kimchi and coleslaw was almost accidental at first,. It is the perfect venue for a special occasion.
The restaurant now offers dinner think pecan-crusted trout with creamed potatoes, green beans, and orange butter and cocktails. Sweet, little ice cream bonbons by old-school pastry chef Joannie Trotochaud are the thing to order after a meal. The tacos come as tacos are supposed to, with supremely flavorful meat that requires no embellishment aside from micro-diced onion, a light shower of chopped cilantro, a squeeze of lime, and, if you must, a streak of one of three homemade salsas. Well, kind of behind the scenes; we were seated right next to the kitchen and I was amazed at the clock like inner workings of this finely tuned machine. The double patty covered in American cheese and a thick slice of griddled onion, available only at lunch, might be the best burger in Midtown. The brunch food is very good. A second location is heading to the Battery this year.
Photograph by Andrew Thomas Lee At Miller Union, Georgia native Steven Satterfield gathers every misguided notion about Southern food and tosses them in the compost heap. The restaurant did not start out as an intentional crosscultural melange of cuisines. Five years after they opened , the team behind the now-iconic Decatur oysters-and-cocktail depot launched a second concept. The food is as unorthodox as the hours, and every bite is worth staying up late for. The 28-ounce porterhouse is as well-aged as the servers, 10 of whom have been on staff for at least a decade. Seasons 52 is a comfortable and stylish fresh grill and wine bar offering a refreshingly balanced approach to dining. When chef Robert Phalen opened , Inman Park was a far sleepier place.
Want to learn how Hernandez does it? The most impressive thing about the fairly brief menu is the staggering proportion of dishes unique to chef Nolan Wynn—an accomplishment that earned Wynn a from us in December. But Tasty China currently is in superb—if not quite Changian—form, churning out stellar dishes including confit-like fish filets in chili oil and velvety, mild chicken with three types of mushrooms. The eight to 10-course menu, which shifts a little from night to night and more dramatically from season to season, features delicate interludes of decadent proteins, from an early course of king crab mingled with Cara Cara orange, fennel, turnip, sunflower, and sorrel to a subsequent one of cobia poached to the consistency of butter, topped with delicate lettuces and accompanied by curls of crispy sunchoke. Found one torrent link on KickAss but of course it was voiced over in Spanish or some foreign language. A late winter dish of local squab got its mineral depth from pan-roasted duck liver, its earthiness from Harukei turnip, its sweet-tart pungency from dried cherries, and its fragrant surprise in the form of lavender. The city of Lanzhou is the noodle capital of China, and Buford Highway strip-mall joint LanZhou Ramen is the noodle capital of metro Atlanta. If or when Luda and company decide to expand the franchise beyond Hartsfield-Jackson, and members of the general public have an easier time getting hold of the short-rib mac and cheese, it will be even clearer that this food holds its own against restaurants far beyond Concourse D.
Smoking is allowed in the outdoor area, so we chose to dine indoors. Behind the scenes and on the plate, Miller Union is a vision of an evolving South. Inspired by the bright flavors they encountered on a trip to their native Laos, husband and wife Vanh Sengaphone and Thip Athakhanh craft street food—inspired dishes vibrant with heat and acid, including a peerless laap a spicy and tart meat salad more commonly known by its Thai name, larb and a sinus-clearing bowl of khao poon its curry broth, rich with coconut milk, clings to long rice noodles. The is a tiny, highly original operation that transcends genre and remains in tune with its offbeat surroundings. Both locations of Nam Phuong are worthwhile starting points to explore the joys of Vietnamese cuisine beyond pho and banh mi, though the Jimmy Carter Boulevard outpost has a bit of an edge on the Buford Highway one. For better or worse, smoke and fire are integral to. And in addition to barbecue, there are homestyle dishes, such as beef japchae stir-fried clear noodles , and trendy ones, including Korean fried chicken, served spicy or soy-seasoned.