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Noble Fin, a new seafood restaurant in Peachtree Corners, looks bland and anonymous. But looks, you might have heard, can be deceiving. Noble Fin turns out to be the city’s most assured and satisfying fish house since Ford Fry’s the Optimist.
Canoe's menu constantly changes to take advantage of local flavors, but the smoked salmon is a permanent fixture. “That’s the one dish that has always been exactly the same,” says executive chef Matthew Basford. “It’s been on the menu the same way for 21 years.”
Cocktail-fueled crowds are standard when dining with Ford Fry, whose interiors are never anything less than stunning. But at some point, you will need to eat—calories to balance the booze. This is where BeetleCat starts to sink.
Doug Peterson sells the last thing anybody would expect from a college professor working in rural Georgia: caviar. But just outside Chattanooga—three hours northwest of the University of Georgia, where he works as a professor of fisheries and aquatic sciences—Peterson produces the state’s only sustainable caviar at a 5,000-square-foot facility in the town of Cohutta.