Fresh on the Scene: Fred’s Meat & Bread, Cooks and Soldiers, and more

Plus, 3 great date night ideas
Fred’s Meat & Bread
Fred’s Meat & Bread

Photograph by Gregory Miller

Fred’s Meat & Bread
The months Todd Ginsberg spent at the General Muir perfecting a glorious ribeye cheese-steak, spicy Korean fried chicken sandwich, and porchetta on ciabatta have culminated in a lively stall in Krog Street Market. Counter stools are prime real estate, and there’s a big demand for anything from a smoked catfish po’boy to an eggplant and cauliflower banh mi that’s remarkably meaty. Thick-cut french fries—served plain, dusted with herbs, or coated in Old Bay—are the perfect side. 99 Krog Street, 404-688-3733
— Christiane Lauterbach

Cured tomato tartare with carrot yolk at Cooks & Soldiers
Cured tomato tartare with carrot yolk at Cooks & Soldiers

Photograph by Caroline C. Kilgore

Cooks and Soldiers
The family behind the Iberian Pig, Double Zero Napoletana, and Sugo takes its latest inspiration from Spain’s Basque region, a province that practically breathes pinxtos (Basque for “tapas”) and glasses of Txakoli. At the corner of 14th and Howell Mill Road, this is easily the Castelluccis’ most rave-worthy effort. Toasted bread topped with crushed tomatoes, Ibérico ham, and garlic or brûléed figs with mint and goat cheese satisfy, but don’t miss the “tartare” of cured tomatoes crowned with a carrot “yolk” that looks (and tastes) like beef. The menu’s showstopper is the chuleton: a 2.2-pound, bone-in ribeye that’s deeply charred and gloriously rich. 691 14th Street, 404-996-2623
Christiane Lauterbach

Porchetta di testa with octopus terrine at Last Word
Porchetta di testa with octopus terrine at Last Word

Photograph by Caroline C. Kilgore

Last Word
Goodbye, P’cheen, and hello to this game-changing restaurant from Bernard Moussa, a former co-owner of Woodfire Grill; co-chefs Matt Palmerlee and Eddie Russell; and a host of investors. The cocktail-forward dining destination has a mind toward the spices of Lebanon. Soft beads of hand-rolled couscous with finely shredded goat or pork-head porchetta mingling with an octopus terrine are but some of the reasons to bet on this restaurant’s bright future. 701 Highland Avenue, 404-343-1274
— Christiane Lauterbach

Falafel with pita at Yalla
Falafel with pita at Yalla

Photograph by Caroline C. Kilgore

Yalla
Immediately next door to his Krog Street Market sandwich stall, Fred’s, is another success from Ginsberg, who’s rendering some of the best Middle Eastern food in Atlanta. Soft pockets of pita bread stuffed with shawarma and tender lamb kebabs rolled in flat laffa bread are stunners in this assembly-line setup where customers pick from a host of accoutrements and sauces. 99 Krog Street, 404-506-9999
— Christiane Lauterbach

Date night

  • Looking for the most romantic reservation in Atlanta? Try the table in the wine cellar at Aria in Buckhead.
  • Sharing a Caveman Ribeye in a dark, cozy booth at Paper Plane in Decatur isn’t too bad of a date idea either.
  • If you’re flying solo, you might find some good leads at the bar at The Painted Pin or Vine & Tap.
    — Evan Mah

This article originally appeared in our February 2015 issue.

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