If Fred Flintstone wanted meat, he’d order this juicy, dinosaur-sized cut glazed with chipotle molasses barbecue sauce. Served with warm tortillas and DIY fajita fixings.
Little Tart Bakeshop, $4
This caramelized sugar-glazed pastry looks like a puffy Danish, pulls apart like a croissant,
and channels the buttery intensity of a shortbread cookie.
Minute Steak Bowl
The steak—slivers of grilled ribeye—is better than any you’ve encountered atop a salad, in this case a pile of fresh pickled veggies, hummus, and creamy eggplant.
Brown Butter Almond Brittle
Jeni’s Splendid Ice Creams, $5.35 for two scoops
Creamy vanilla buttercream + sweet, nutty brown-butter-and-toasted-almond brittle = our favorite flavor now and forever.
The Cockentrice, $32
Ambitious chef-slash-butcher Kevin Ouzts pairs duck prosciutto, hot mortadella, and silky noisette with a wealth of pickled vegetables and tangy sheep’s milk cheeses.
’Shroom Shire Cheesesteak
Fred’s Meat & Bread, $14
Is this the best cheesesteak outside of Philly? Probably. Garlic aioli and Worcestershire mushroom sauce add finesse to a satisfyingly greasy classic.
Grand Champion BBQ, $9
Ask for the fatty cut (sliced to order), pour on the original sweet and smoky tomato-basil sauce, and inhale the smoked hickory goodness.
Zhong-Style Pork Dumplings
Gu’s Dumplings, $10 for 12
Even when you think you couldn’t possibly eat another bite, it’s hard to stop yourself from dragging one of these juicy dumplings through the pool of housemade chili oil.
Spicy Tuna Avocado Ball
Craft Izakaya, $10
Chopped raw tuna is spiked with Sriracha and sesame oil, wrapped in avocado, and topped with eel sauce. Paired with tempura-fried seaweed, it’s as addictive as chips and guac.
The Bon Appetit–approved food hall is crawling with The Walking Dead, The Originals, and The Vampire Diaries actors, not to mention Captain America: Civil War stars Robert Downey Jr. and Chris Evans. Also spotted: Sacha Baron Cohen (not to be confused with Bravo’s Andy Cohen, who has also visited).
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Photographs by LuAnn DeMeo
This article originally appeared in our November 2015 issue.