Petit Chou is great for a number of reasons: the efficient, mostly female staff; the French-ish, Southern-ish menu of avocado toast with Boursin or grits with tomato concassé and sharp cheddar; the baby blue exterior that’s just so darn cheery. But perhaps the number one reason to return to this Cabbagetown cafe again and again is for chef Diana Presson Eller’s “the Whole Chou” salad. Types of greens and accompaniments change with the seasons—you might find apple slices in the fall or radishes and carrots in the spring—but more often than not there will be Georgia pecans toasted ever so slightly to coax out their nutty flavor. And no matter the month, the many colorful, crunchy elements come dressed with a light, clean-tasting vinaigrette. It’s simply the best meal-worthy salad. petitchouatl.com
This article originally appeared in our December 2017 issue.