Tex-Mex, margaritas, and a bevy of taco options. Good rooftop patio.
Jeff Varasano, software engineer, Rubik’s cube champion, and self-made pizza guru, has a lot to live up to when his restaurant opened. Previously, Varasano had been holding pizza parties in his Buckhead home that attracted hoards of foodies, as well as the New York Times. His pizza is, for the most part, blatantly delicious. The crust is thin — crispy but not cracker-like. The bottom is kissed by a mottled black patina, which makes the chewy-to-crispy ratio just right.
Located in Krog Street Market, the Cockentrice is the first full-service restaurant from the Spotted Trotter owner chef Kevin Ouzts. Expect plenty of local ingredients and an array of interesting, meat-centric dishes. Highlights include Southern-smashed noisettes and mushroom custard with bone marrow.
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At owner David Robert's (of Marietta's Sam & Dave's) Community Q table runners pinch your kids' cheeks, seem genuinely concerned whether you're enjoying your meal, and just "get" what it means to make someone feel at home in an establishment. And the food definitely doesn't hurt the impact. Pleasantly imperfect hand-cut french fries with slivers of skin left on are fried to a golden brown before being showered with a savory, sweet and smoky seasoning.The meat is tender and moist with that ethereal ring of pink and a nice coating of blackened bark. Brisket is so fork-tender it only takes a mere tug of the teeth to cut it.
Through her newest venture, the Indian-inspired bakery/cafe Spice to Table, chef/owner Asha Gomez invites guests to expand their knowledge of Indian food (an ancient, geographically vast, and incredibly diverse cuisine) beyond buffet tikka masala. The cafe serves lunchtime offerings that change daily. Expect a few varieties of kati roll, or Indian flatbread, roasted and spiced vegetables, and baked samosa pockets (as long as they haven't sold out). Gomez's beloved chai tea, available hot or iced, is always available. Try it with her signature carrot cake.