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23 results

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Polished dining room and bar in the Georgian Terrace hotel. Modern American menu.
Bacchanalia

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At once modernist and classicist, the California-influenced cuisine of owner-chefs Clifford Harrison and Anne Quatrano is based on solid technique, simple presentation and fresh, first-quality ingredients. The spare industrial setting fits the food like beurre blanc on fish, while the service, wines and physical comforts leave little to be desired.
4th and Swift

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Located in the Southern Dairies' former engine room, 4th and Swift epitomizes industrial elegance. The Swift in the name refers to chef Jay Swift, who came to prominence as the chef at South City Kitchen. Here, he maintains his focus on Southern cooking, but with a more refined and personal touch — taste comes first, not aw-shucks gimmickry.
Parish: The Brasserie & Neighborhood Cafe

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Formerly known as Parish, the Inman Park restaurant helmed by chef Stuart Tracy, relaunched as the Brasserie & Neighborhood Café at Parish in August 2014. The Beltline-adjacent eatery at 240 N. Highland Ave. now offers simplified, familiar flavors in the form of dishes including goat cheese and beet jam on toast; corned duck leg with cabbage, potatoes, horseradish, and hazelnuts; and pistachio sausage with dijon potato salad and vinegar onions. Downstairs, the former Parish Market (branded anew as the Neighborhood Café at Parish) continues to serve coffee, breakfast pastries, sandwiches, wine, and other items. A casual patio is also available for all your relaxation needs.

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Chef Nick Melvin’s long-awaited Old Fourth Ward restaurant/music venue, Venkman's, opened its doors in September 2015. The eatery is a casual neighborhood spot that boasts live music seven nights a week. Expect dishes such as celery salad with Parmesan, smoked almonds, and burnt lemon vinaigrette; pastrami-wurst with ballpark mustard and Brussels kraut on a pretzel roll; honey-roasted chicken with bread crumbs and vinaigrette; and cornbread sundaes with crème fraîche gelato, preserved peaches, and pralines for dessert.
Serpas

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This is chef-owner Scott Serpas' first solo venture after stepping out from under the Concentrics umbrella where he worked for three years as chef at Two Urban Licks. Serpas has an upscale Southern menu, sometimes with a New Orleans twist. The restaurant itself is great on the eyes but hard on the ears when it's crowded. Reservations required for parties of eight or more.
Staplehouse

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Opened nearly two years after co-founder Ryan Hidinger passed away from cancer, Staplehouse specializes in prix fixe and à la carte new American cuisine, such as a chicken liver tart, blue crab with sunchoke, and cauliflower custard. The restaurant's net profits benefit The Giving Kitchen, a nonprofit that provides assistance to restaurant workers in crisis.
The Optimist

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Part of Ford Fry's restaurant empire that Esquire named restaurant of the year in 2012. Although the Optimist has been open for a few years, reservations for dinner at this seafood spot can still be hard to come by, but you can eat a full meal at the bar or just make a meal at the oyster bar.

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Take in a 360-degree revolving panoramic view of all of Atlanta while eating farm-to-table food at this Atlanta landmark. Located 700 feet in the air at the top of the Westin Peachtree Plaza hotel, the restaurant underwent a huge renovation and menu overhaul in 2013.

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Chef Linton Hopkins restaurant at the Atlanta Botanical Garden. Expect items such as a gratin with roasted baby carrots, glazed beets, kale, and fennel; poached egg and johnnycake with frisee, pickled green tomato, shallots, and buttermilk; and desserts, including a strawberry lemon curd tart and a chocolate pot de crème.
One Midtown Kitchen

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This stylish, see-and-be-seen restaurant helped catapult Bob Amick to citywide dominance.
Bar Margot

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A new dinner lounge separate from the hotel's Park 75 and conceived by Ford Fry and Four Seasons executive chef Robert Gerstenecker, Bar Margot features an intimate contemporary atmosphere and a menu focused on shared plates, cocktails, and desserts.

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Located within the Loews Hotel in Midtown, Saltwood combines locally sourced philosophies with French culinary traditions. The 190-seat restaurant (with 20-seat patio) also offers a charcuterie station, chef’s table, communal tables, mismatched seating, handcrafted cocktails, and local beers.
23 total results

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