You’ll find an omelet du jour—impossibly soft, butter-slicked, topped with grated Parm and minced herbs—that would make Jacques Pépin weep with joy, plus textbook steak tartare and roast chicken. Read more.
Ryan Smith's dishes—silky-smooth chicken liver topped with tart Meyer lemon jelly, fried-chicken skins with honey and whipped sauce, red snapper in fermented-shrimp broth—are technical and intricate. Read more.
The only thing better than sinking your teeth into an epic grilled cheese with applewood-smoked cheddar? Rocking out to a live band at this Atlanta music venue while you’re doing it. Read more.
Open since 1976, the menu features delicious French and Russian dishes, the décor is gorgeous and the panoramic views of the Atlanta skyline are the perfect background for important business.
Build 100% grass-fed beef burgers (dry-aged two weeks and ground daily) with 30 toppings (brisket chili, oxtail marmalade, fried farm eggs). Read more.
Ibiza's a bright red mobile kitchen kicking out Latin/South American/Deep South eats. Read more.
This place earned itself a spot on our list of game-spots thanks to 50 TVs/beers, a skee-balled game room, eats running from Texas Roadhouse chili burgers to lemon caper tilapia, and weekly specials. Read more.
The soupy, satisfying mac and cheese typically comes as a side, but we think we'll order four next time. Read more.
Located in Buckhead's St. Regis Hotel, Atlas is a critical darling. Christopher Grossman is reviving American fine dining cuisine, and the restaurant has received four stars from Creative Loafing. Read more.
Executive chef Landon Thompson was named as a James Beard Award semifinalist for his take on Basque cuisine, and Cooks & Soldiers was tabbed as Eater Atlanta's Restaurant of the Year for 2015. Read more.
In Ponce City Market, Chef Hector Santiago is serving sandwiches and snacks with Latin American flavors, and you can't go wrong with a Cuban mixto. Read more.
From the Decatur spot's signature street food dishes to the North Indian thalis and the chef specials, which range from well-researched historic dishes to contemporary comfort food favorites. Read more.
Kevin Gillespie and executive chef Andreas Müller are turning out fried chicken, cornbread, pole beans, and more, all with the intention of reminding diners' of a meal at their grandmothers'. Read more.
