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Indian Street Food: Chai Pani

Because it feels so hip and modern, it would be easy to assume that Meherwan and Molly Irani’s Indian restaurant in Decatur (an offshoot of their Asheville location) caters to Westerners. False.

BeltLine Pioneer: Kevin Rathbun Steak

Before there were fitness nuts running on a ribbon of concrete, there was Kevin Rathbun and his modern steakhouse luring crowds to the Old Fourth Ward with dry-aged rib-eyes and lobster tails.

Korean Barbecue: 678

You haven’t lived until you’ve grilled your own meat tableside over charcoal.

Home-Style Korean: Yet Tuh

It’s easy to get lost among the bustling shopping centers of Buford Highway, so look closely to find traditional Korean fare like barley bibimbap, seafood pancakes, and a hearty pork neck soup.

Ethiopian: Desta Ethiopian Kitchen

Vegetarians and meat eaters alike have long relished the wonderfully aromatic stews and vegetables (red lentils, collard greens, tomatoes) served with spongy injera bread in this Druid Hills staple.

Fourth Meal: Octopus Bar

Until Angus Brown, Nhan Le, and Duane Kulers opened a punk fine-dining spot on So Ba’s back porch, the only after-hours options available to chefs, musicians, and night owls were greasy fast food joints.

Restaurant: Restaurant Eugene

Few restaurants get better with age, but as Linton and Gina Hopkins celebrate the 10-year anniversary of their flagship venture, it’s clear that they’ve become an exception. In an intimate setting that exudes confidence and class, the ever-evolving menu is an exercise in Southern pride and original cooking.

Italian: BoccaLupo

Bruce Logue’s passion for pasta is impressive: He hand-cuts and extrudes his own and marries it deftly with Calabrian chiles, red shrimp and scallions, or wild mushrooms and Tuscan kale kimchi.

Fine Dining: Bacchanalia

Marriage proposals, anniversaries, graduation dinners—they all happen at Bacchanalia, where chefs-owners Anne Quatrano and Clifford Harrison remind us of the dying art of intuitive service and seamless pampering.

Seafood: The Optimist

Ford Fry’s empire keeps getting bigger, but we remain partial to the oyster bar at his Westside seafood spot.

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