Monday, March 25, 2019
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Neighborhood gem: Brine Seafood Shack

Marc Taft is wooing fans with oysters and crab cakes at this modern two-story structure—definitely not a shack—plunked in the middle of the ritzy new Avalon extension last April.

It’s official: Kimball House team will open a casual seafood restaurant at Krog Street Market

This restaurant and bar, which will take over the former Luminary space, is the second for Matt Christison, Miles Macquarrie, Bryan Rackley, and Jesse Smith. They hope to open in 2018.

Pat Pascarella is now executive chef at the Optimist

Ford Fry’s award-winning Westside seafood spot, the Optimist, has a new executive chef in the kitchen—its fourth since the restaurant opened.
Noble Fin

Review: Noble Fin offers sophistication without pretension

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.
Drift Fish House & Oyster Bar

Review: At Drift Fish House, chef Doug Turbush is finding his sea legs

Over the course of three meals, I kept writing in my notes, “Doesn’t trust the ingredients.” However high the quality of the fish and seafood, Turbush seemed compelled to cloak it in a comfortingly familiar blanket. Yet it’s clear that there’s real expertise lurking in Drift’s uneven kitchen.
Scallops

Technique: Local Three’s Chris Hall on how to sear scallops

Fresh, plump sea scallops take well to all kinds of cooking methods: poaching, grilling, baking. But the most common approach is searing, a lightning-fast technique that’s easy to pull off if you know what you’re doing—and easy to screw up if you don’t.
BeetleCat

Review: BeetleCat proves Ford Fry needs to slow down

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.

9. Skipper’s Fish Camp, Darien

There’s something satisfying about eating shrimp and grits (make that blackened shrimp with cheese grits and bacon) with a fleet of shrimp boats docked right outside the window.

17. Coastal Kitchen Seafood and Raw Bar, St. Simons Island

Sometimes all you need is a strong drink, lobster nachos, a pretty view, and an 80s soundtrack.

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