Small Plates

Farm egg with Carolina Gold Rice at Empire State South

The farm egg at Empire State South is chef Ryan Smith's Southern take on a dish of crispy rice and sour » more

Funghi Fritti at Fritti

Slices of earthy cremini and portobello mushrooms are lightly battered in rice flour, deep fried, and served with a zesty garlic » more

ESS charcuterie plate at Empire State South

Empire State South's charcuterie program - crowned the winner of CL's Charcuterie Smackdown - is executive chef Ryan Smith's passion » more

Fried artichokes at KR SteakBar

The bracing tang of vinegar surprises when you first bite into the creamy center of these beautifully prepped artichokes, their edges » more

Mortadella mousse at Seven Lamps

Is it an appetizer? Is it charcuterie? Is it dessert? Who cares? Chef Drew Van Leuvan's silky mortadella mousse comes sandwiched » more

Farm egg in celery cream at Miller Union

"Iconic" is the first word that comes to mind when thinking about this dish. It's comfort food on crack. A single, » more

Bone marrow with tuna tartare and fried quail egg at the Spence

This starter showed up on day one at the Spence and thankfully hasn't left. Bright tuna tartare is piled over a » more

Blue crab fritter at Bacchanalia

Few dishes have remained on the Bacchanalia tasting menu as long as this ball of lightly fried crabmeat, and for good » more

Boudin balls at Crawfish Shack

Boudin, a distinctly Acadian-style pork and rice sausage, is a pleasure that is almost nonexistent outside of a small corner of » more

Fried goat cheese at Ecco

There is a special alchemy that happens when goat cheese is warmed and drizzled with honey. At Ecco, balls of the » more

Pimento cheese at Star Provisions

In a word: addictive. Made with mayo, paprika, and sharp white cheddar, Parmesan, Gruyère, and pecorino cheeses, Star Provisions' homemade pimento » more

Poutine with pastrami at the General Muir

Thick chicken gravy draped over chunks of housemade pastrami and melting cheese curds, all dusted with minced parsley, make an already » more

Que Wraps at Daddy D'z

Snap, crackle, and pork! These pig-packed wontons fried to a toasty, golden crisp deliver a crunchy bite wrapped around a soft » more

Prime beef tartare at Kevin Rathbun Steak

The pleasure of raw steak is not lost Atlanta's reigning king of red meat. He trusses it up with a bit » more

Meatball at No. 246

Yup, it's just one meatball. One tender, juicy, crave-inducing meatball made with veal, beef, and pork, set on a blanket of » more

Bacon at Pine Street Market

How did Rusty Bowers manage to build a devoted following for his little butcher shop on a far-flung side street in » more

Veal brains at Holeman & Finch Public House

You may need a couple of cocktails to muster the courage to order this baseball-sized delicacy, so it's a good thing » more

  • Pin It

© 2014 Creative Loafing Atlanta
Powered by Foundation