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3 results
Imperial Fez

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Take off your shoes, lounge on floor pillows, and eat a multicourse, prix-fixe Moroccan meal. While you enjoy sweet-and-savory b'stella and fragrant tangine, belly dancers undulate about you, candles balanced on their heads.
Restaurant Eugene

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The food at Restaurant Eugene has become brighter, bolder and more accessible. Chef Linton Hopkins is now on par with the absolute best chefs in the Southeast. Rather than choose the traditional appetizer and entree, guests are presented with a list of around 30 small plates organized under the headings of fish, vegetables, and meat & game. Hopkins' love for ingredients is front and center. The crisp kale is fried just long enough to turn the leaves into shattering chips of musky, smoky flavor with a refreshingly bitter aftertaste. Other dishes are all about showcasing the freshness of the season.
Fogo de Chao

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Skewered meats, sliced at the table churrasco-style — by costumed gauchos wielding gleaming knives — are the centerpiece of the upscale Brazilian import. Beef and lamb shouldn't be missed. Prices are fixed, portions unlimited. The salad bar features asparagus, hearts of palm, fresh cheese, and similarly luxurious items. Even desserts (which cost extra) are worth the calories.
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