Brunch at Hugh Acheson’s Midtown triumph is calmer than dinner or weekday lunch. It’s a time to appreciate the handsome space with its navy walls and woodwork fashioned from knotty heart pine and pecky cypress. If you’re celebrating, wine director Steven Grubbs’s list tempts with bubblies in a range of tastes and prices. The dishes overseen by executive chef Ryan Smith are constantly changing, but expect plenty of bacon, sausage, and pork belly: This kitchen loves its pig. Note, too, that the restaurant serves breakfast, including the city’s most seductive biscuit sandwich—go ahead, load it up with fried chicken, pimento cheese, and bacon.
ORDER THIS: Oyster stew; pork belly with grits and coddled egg.
999 Peachtree Street, 404-541-1105, empirestatesouth.com