Thirteen years ago, Five & Ten put Hugh Acheson—and Athens—on the culinary map. He mingled the Southern lexicon (catfish over grits, Lowcountry Frogmore stew) with influences from France, Mexico, and Italy. It became a precursor to the confluence of styles other Georgia chefs would adopt in the current resurgence of regional cooking. The menu still dazzles, and a move this year to more gracious digs in a Colonial Revival-style bungalow with a columned front porch makes the restaurant worth discovering anew. Don't skip desserts like bread pudding with bourbon hard sauce and mint sherbet: Under the direction of pastry chef Mike Sutton, they've never been better.