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Taka Sushi Cafe

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Obscure dishes and new flavor combinations offered at the Buckhead Japanese sushi joint. Skip the rolls and opt for the pristine cuts of fish nestled onto sticky sushi rice. Check out the list of specials on the whiteboard out front for goodies like shoyu ramen, and the beef curry with magenta oshinko. Looking for something a little more familiar? Try the menchi katsu burger, made with a hand-chopped hamburger patty, and loaded with shredded lettuce, mayo, and topped with a fried egg.
Holeman and Finch Public House

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Holeman and Finch Public House has changed the face of Atlanta's dining scene since opening in 2008. From the outset, H&F's cocktail program set off a citywide race to blend obscure spirits into crowd-pleasing tipples. The 10 p.m. off-menu cheeseburger established a widely imitated gold standard. The house charcuterie program, once a unique feature, has inspired a whole league of competitors. The menu is unapologetically meat-centric with an extra focus on offal dishes and Southern-inspired small plates. Even after all these years, H&F's carefully crafted cocktails continue to be destination-worthy on their own.​
King and Duke

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Ford Fry's 24-foot-open-hearth restaurant. Experience locally sourced dishes cooked in front of guests.
Buckhead Diner

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Chrome on the outside, wood-paneled booths on the inside, this clubby Buckhead Life diner has been packing them in for 20 years.
Eclipse di Luna

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Lunch features delicious sandwiches, soups and quiches; evenings offer a tapas menu that is the best in town. Little Spanish-style marinated ribs, grilled octopus, skewered prawns and luscious Manilla clams are among the offerings.

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The bright yellow exterior of what was formerly a Vietnamese spot seems to have been given a face-lift, but the menu is strange. Calamari a la Provencal is classic and well-prepared. Some missteps included a bowl of mussels so over-steamed they'd lost their form and a strongly fishy bass with fried fennel and leeks. Service is great.

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The original Davio's in Boston is almost universally loved, and its owner and founder Steve DiFillippo is one of those rock-star restaurateurs in whom people seem to place a lot of faith. Let’s start with what is to be loved: those honkin' steaks. But steak isn't exactly where creativity and nuance make or break a cook. And much of Davio's menu beyond steak lacks just that -- creativity and nuance. Service can be of the condescending, pushy, jokey variety. This bald-faced selling-out wouldn’t be a problem if the core aesthetic -- to cram in as much salt, cheese, fat and crowd-pleasing sluttery -- didn’t seep into the rest of the menu. There's no heart here at all.

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Dark-stained tavern offers reprieve for super-shoppers and happy hours for 9-to-5ers.
8 total results

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