Tag: seafood

Mission + Market is rigorous enough about its food for gourmands and glamorous enough for scenesters. It also allows an old-school chef to return to what he truly loves: seafood without fuss. Our review.

If Ugly Delicious had you craving Vietnamese-Cajun dishes, look no further than Buford Highway newcomer Kajun Crab, where you can get your hands messy with saucy crawfish boils and sip drinks that literally smoke and bubble with the help of dry ice.

When Nhan Le and the late Angus Brown opened Octopus Bar in 2011, they shook up Atlanta's dining scene, offering small plates rife with primo ingredients like oysters and uni but served in a loud, dark room.

Its dining room may look nondescript, but Noble Fin is one of our most assured, satisfying seafood restaurants.

Marc Taft is wooing fans with oysters and crab cakes at this modern two-story structure—definitely not a shack—plunked in the middle of the ritzy new Avalon extension last April.

This restaurant and bar, which will take over the former Luminary space, is the second for Matt Christison, Miles Macquarrie, Bryan Rackley, and Jesse Smith. They hope to open in 2018.

Ford Fry’s award-winning Westside seafood spot, the Optimist, has a new executive chef in the kitchen—its fourth since the restaurant opened.

Noble Fin, a new seafood restaurant in Peachtree Corners, looks bland and anonymous. But looks, you might have heard, can be deceiving. Noble Fin turns out to be the city’s most assured and satisfying fish house since Ford Fry’s the Optimist.

Over the course of three meals, I kept writing in my notes, “Doesn’t trust the ingredients.” However high the quality of the fish and seafood, Turbush seemed compelled to cloak it in a comfortingly familiar blanket. Yet it’s clear that there’s real expertise lurking in Drift’s uneven kitchen.

Fresh, plump sea scallops take well to all kinds of cooking methods: poaching, grilling, baking. But the most common approach is searing, a lightning-fast technique that’s easy to pull off if you know what you’re doing—and easy to screw up if you don’t.