The Optimist

About The Optimist

Ford Fry delivers his finest restaurant yet with this sophisticated seafood house. Fry and designer Smith Hanes outdid themselves with an elegant, subtly nautical redo of a Westside warehouse crowned with an evocative vaulted ceiling. Go heavy on starters and small plates—a platter of West Coast oysters, perhaps, followed by shrimp a la plancha doused with a creamy tomato sauce revved with arbol chile and lime. The adjoining oyster bar (which opens for dinner during the week and at 3 p.m. on Saturday and Sunday) serves the city’s most luscious lobster roll. 
Best of Atlanta 2013
Ford Fry’s finest restaurant appeals to every kind of seafood lover: the fish-and-chips old liner, the local-catch sophisticate, the peel-and-eat sensualist. Start with fried oysters or smoked whitefish chowder, and don’t overlook sides like “beignet-style” hushpuppies and basmati rice fried with smoked fish and egg. Lunch is ideal for power meetings, and dinner always feels like an occasion – the crowds never slow, even early in the week.


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