It’s all about the elements at this 100-year-old building that was formerly a Masonic lodge. Wood-grilled octopus, smoked bone-in short ribs, and bricked half chicken rule a menu crafted by Ryan Smith’s consistent kitchen (he shares a name with the chef at Staplehouse). 5394 Peachtree Road, Chamblee, baconsnobs.com
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This article originally appeared in our December 2014 issue.