Blue Ridge Grill

About Blue Ridge Grill

In 1994 Susan DeRosa and Richard Lewis, who also own Bone’s, opened this restaurant whose timber and stone interior evokes a mountain lodge. It has become a perennial Buckhead power spot, one of those critic-proof hangouts that doesn’t get much press but does steady business thanks to its moneyed clientele.

Despite the rustic look, the food isn’t so much Southern as New American, with a diverse menu that incorporates Asian-themed tuna tartare and pappardelle tossed with braised lamb among familiar dishes like crab cakes and short ribs. A sense of regionalism shows up most in the steakhouse-like sides, which include mac-and-cheese, field peas, corn souffle and turnip greens. Listen for fish specials, which are often highlights from a kitchen that can be uneven on execution.

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