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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.

Try These Scrumptious, Shoes-Optional Seafood Shacks

 CABBAGE KEYPineland, FloridaAccessible only by boat, this eighty-acre, palm-lined island is home to an irresistible 1930s open-air tavern. Enjoy peeling fresh shrimp and cracking stone crab claws as gopher tortoises mosey past. Don’t miss...

Technique: Sotto Sotto’s Riccardo Ullio on making risotto

“People make more of a big deal about cooking risotto than it actually is,” says Sotto Sotto’s Riccardo Ullio, who’s eaten this luxuriously creamy staple of northern Italy his whole life.

3 Atlanta off-the-menu items you must try

Try these scrumptious secret meals from Seven Lamps, the Optimist, and Houston's.

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