Last Dance
Avondale Estates
@lastdanceatl
They say too many cooks spoil the broth. At Last Dance, four chefs (all co-owners) prove the opposite, creating what co-owner Kathryn Fitzgerald calls “a blissful entanglement.” Opened in the former Rising Son space, the room seduces first: a disco ball overhead, a mirrored bar, velvet-and-chrome seating under moody paintings, and hand-sewn fabric covering sconces and chandeliers.
Start with the martini plate ($21), which comes with its namesake cocktail and a snacking tray of olives, nuts, and cheese, built for lingering over executive chef Joshua Fryer’s menu. Pairings click in ways you don’t expect. Cold, spicy okra tossed in chili crisp. Smashed potatoes in bright Peruvian herb sauce. Pastry chef Chris Marconi’s house hot dog bun cradling a Fripper’s dog ($12) with creamed roe, arriving on a silver tray. Don’t miss the bronzed roast chicken ($25) with gyoza sauce or the whole fish in Caribbean sofrito, both shareable. End with an ice cream sandwich—on one visit, mixed-berry ice cream from co-owner Patrick Daugherty’s garden, with basil ice cream inside blondies.
Photograph by Martha Williams
This article appears in our October 2026 issue.
