National recognition and a cult following have only fed their progress; plans for expansion are blazing away like the imported Acunto ovens that feed the masses. [Eater 38 Member]
Go for the pasta (the black spaghetti and the 20-yolk tagliatelle are popular choices), stay for the patio— and you can't go wrong with either wine or the craft cocktails.
Seasonal produce is spun into whimsical dishes with reverence and the wine list is a treasure trove for true wine lovers. [Eater 38 Member]
You don't order from the menu, but by taking dishes off of a tray or cart that's passed around by the chef who cooked the food. It changes often and has had pork skin risotto and a West Coast burger.
The farm egg baked in celery cream with grilled bread is a top ten Atlanta dish and the desserts will have you excited about ordering dessert again. [Eater 38 Member]
Named as one of Bon Appetit's six favorite izakayas in North America, Miso Izakaya also happens to be helmed by 2011 Eater Atlanta Award-Winning Chef of the Year Guy Wong. [Eater 38 Member]
