Fried chicken, oxtails, seasonal ham hocks, turnip greens, peach cobbler: This survivor, open since 1947, serves the city’s finest soul food.
Led by Suzanne Vizethann, a caterer and personal chef who won an episode of Food Network’s Chopped, this converted house filled with old-timey knickknacks is pure charm.
Now in larger digs in Decatur Square, chef-owner Billy Allin is taking more risks, and the flavor combinations thrill. David Sweeney, formerly of Dynamic Dish, cooks brilliant lunches at the bakery next door.
Once predominantly a grocery, Robert and Sharon Carver’s meat-and-two has cleared away the canned goods so their many fans can sit and gorge on meatloaf, collards, cornbread, and other Southern-style favorites.
Chicken, lightly coated in a mixture of flour and hot spices and fried in canola oil, is of course the marquee dish, but the fried fish (whiting fillets) is even better.
Famed chef Hugh Acheson directs a talented crew who create a playground of ideas and an expansive vision of Southern food. Don’t miss the coffee counter, baked goods, and wine list.
The only way to be more literally farm-to-table would be if this restaurant set up tables in a pasture. You don’t just eat virtuously; you eat well. Chef Whitney Otawka trained under Hugh Acheson (and had a stint on Top Chef Texas).
Five & Ten put Hugh Acheson—and Athens—on the culinary map. He mingled the Southern lexicon (catfish over grits, Lowcountry Frogmore stew) with influences from France, Mexico, and Italy.
Classic and newfangled concoctions are made with equal care at Jerry Slater’s handsome bar and restaurant, housed in a former train depot in Reynoldstown.
The menu couldn’t be simpler: Chicken comes with fries and cole slaw, or choose wings, catfish, perch, gizzards, and liver. The sit-down environment may come as a surprise to those familiar with the Chicago fast-food institution.
Heirloom houses a takeaway market and does a brisk breakfast and lunch trade. Evenings and weekends the pace is slower, with a small but inventive dinner menu and standout brunch focused on local foods.
There is, of course, that famous burger, served at 10 p.m. and at Sunday brunch. But at its essence, Holeman and Finch exists to serve you pork.