10-17. Our dream meal

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Based on the dishes he’s savored over the last year, this would be the feast that dining editor and restaurant critic Bill Addison would request if he could gather Atlanta’s greatest chefs under one roof.

Amuse-bouche A small plate of warm cheese gougères at Floataway Cafe.

Appetizer King crab rice grits with fried crab, padron pepper pickle, and tarragon at Restaurant Eugene.

Salad Any of the daily-changing leafy wonders at Dynamic Dish, preferably with ripened Bûcheron cheese melted on top.

Fish Whole-roasted trout with winter squash, currants, peanut chutney, baby kale, and arugula at Cakes & Ale.

Pasta Black spaghetti with rock shrimp, scallions, and hot Calabrese sausage at La Pietra Cucina.

Meat Grilled bobwhite quail with roasted Seckel pears, creamed Brussels sprouts, and crispy sunchokes at Woodfire Grill.

Cheese Prairie Breeze cheddar with plum compote and young mâche at Bacchanalia.

Dessert Kathryn King’s toasted lemon pound cake with vanilla-roasted plums and ginger ice cream at Aria.

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