Risotto ai Frutti di Mare at Sotto Sotto

This notoriously labor-intensive dish of tender risotto is studded with plump bay scallops, succulent shrimp, mussels, and clams. The result is » more

Raw oysters at the Optimist

For years, Atlanta's only oyster options were overpriced restaurant appetizers or low-priced specimens at questionable drinking spots. Thanks to the Optimist, » more

Omakase at Tomo

Maybe you've seen Jiro Dreams of Sushi, the documentary about an aged sushi master who offers a visually stunning, painstakingly precise, » more

NC trout at Cakes & Ale

A fresh whole trout, sourced from mountain streams not far from the restaurant, needs little else to be very good. But » more

Duck fat poached swordfish at the Optimist

Gently poached in glorious duck fat, this swordfish steak is all meaty and supple. Translucent sections of swordfish fall away with » more

Pan-fried octopus at LPC

LPC's pan-fried octopus is a masterful manipulation of sea and smoke and earth. Meaty chunks of octopus engage in a flavorful » more

Sapelo Island clams at Holeman & Finch

Clams may be the last thing to pique your interest at Holeman & Finch, but these Georgia beauties are not to » more

Butter-braised lobster with broccoli mousseline at Aria

Fresh lobster meat generously braised in butter is the cherry on top of this signature Aria dish. Served in a martini » more

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