Kobe beef carpaccio dish at Pacci Ristorante, photo by Clay Miller
Atlanta is rife with restaurants—there are hundreds, thousands, even. But at the very core of the available eateries at which to fill your belly are the crème de la crème. You know the ones. The restaurants where service is paramount; where culinary dreams are achieved with finesse, training and expertise; where the décor is just as important as the chef’s training; where dining is more of an exhilarating experience than just stuffing one’s face; where you’re proud to take your date; where you know you can order anything on the carefully crafted menu and feel happiness dance on your tongue. This was our criteria for selecting the 50 best restaurants in Atlanta for 2009. Bon appétit!
30 TABLES
WHY: Natural glow and modern design provide the perfect setting to experience Chef Daniel Chance’s American contemporary dishes that radiate comfortable, yet strong flavors. Playing with texture and seasonal ingredients, including fresh herbs cut from the 11 Stories rooftop garden, has smoothly succeeded in creating a hip destination for locals and travelers alike.
WHERE: 110 Marietta St. NW. 404-469-0700. www.30tables.com.
4TH & SWIFT
WHY: The food smacks of just-off-the-farm freshness, spiced with Southern charm and backed up with Owner/Chef Jay Swift’s culinary wisdom. Inside the industrial warehouse decked out in iron beams, glass, leather and handsome wood, dishes such as “Three Little Pigs,” made up of Berkshire pork loin, belly and house-made sausage, are devoured in delight.
WHERE: 621 North Ave. NE.
678-904-0160. www.4thandswift.com.
ABATTOIR
WHY: French for “slaughterhouse,” Abattoir aims to utilize every part of the animal—and with menu items such as lamb liver fritters, tripe and pork belly stew, chicharrones and an abundance of house-cured meats and charcuterie, it does just that. For vegetarians or anyone just too squeamish to go for the full Monty, Abattoir offers a variety of “normal” foods, too.
WHERE: 1170 Howell Mill Road.
404-892-3335. www.starprovisions.com.
AGAVE
WHY: This is where fine dining and Southwestern fare converge. Border-crossing dishes like crawfish pasta with a spicy chili cream sauce and chile-dusted, pan-seared Alaskan halibut are heartwarmingly delicious. It doesn’t hurt that the well-stocked bar continues to win accolades for its stellar margarita and tequila offerings. The Cabbagetown restaurant even hosts a monthly tequila-tasting dinner.
WHERE: 242 Boulevard SE. 404-588-0006. www.agaverestaurant.com.
AQUAKNOX
WHY: Located in the Terminus Building in Buckhead, this sleek, upscale restaurant focuses on hydrating your thirst for fresh, impeccable seafood in a luxurious setting. Amidst white banquettes awash in blue lighting is a floor-to-ceiling walk-in wine case. Go all in and order the seafood plateau, a spread of mussels, oysters, prawns, clams, ceviche, lobster, crab claws and ponzu oyster shooters.
WHERE: 3280 Peachtree Road NE.
404-477-5600. www.aquaknox.net.
ARIA
WHY: Owner/Chef Gerry Klaskala has impressed the Atlanta foodie community for more than a decade, and we’re impressed by his mastery of American cuisine at Aria. Latest fave? Organic Riverview Farms slow-roasted pork with sage and blue cheese polenta.
WHERE: 490 E. Paces Ferry Road.
404-233-7673. www.aria-atl.com.
ATLANTA GRILL AT THE
RITZ-CARLTON
WHY: Whether you’re a hotel guest or not, expect to be treated like royalty at the Ritz-Carlton’s Atlanta Grill. The stylish comfort and warmth of the restaurant suits the sumptuous menu of grilled steaks, chops and seafood along with Southern-inspired cuisine. When it’s warm, take a seat out on the veranda for fun people-watching on Peachtree Street.
WHERE: 181 Peachtree St. NE.
404-659-0400. www.ritzcarlton.com.
BABETTE’S CAFÉ
WHY: Situated in a remodeled 1916 bungalow in between the Inman Park and Poncey-Highland neighborhoods, Babette’s Café is an inviting European-inspired restaurant that’s perfect for romantic dates and family outings. The menu combines French, Italian, Spanish and Mediterranean cuisine with classical preparations overseen by Owner/Chef Marla Adams.
WHERE: 573 N. Highland Ave. NE.
404-523-9121. www.babettescafe.com.
BARAONDA
WHY: Generous portions of rich Italian flavor, presented with a basic yet appealing style, grace the table of this Midtown must. Ambience and service complement the cooking style, as you’ll feel at home amid scents wafting from the wood-fire brick oven. The dim lighting and earth tones supply the romance, making the meal more authentic and intimate.
WHERE: 710 Peachtree St. NE.
404-879-9962. www.baraondaatlanta.com.
BISTRO NIKO
WHY: The latest offering from the Buckhead Life portfolio of restaurants chefs up French classics with a lighter, approachable twist, such as the tournedos au poivre: twin beef tenderloins encrusted in cracked pepper, served with brandied cream mushrooms. From the sophisticated culinary offerings to the très bien cocktails, this Johnson Studio-designed bistro is destined for greatness.
WHERE: 3344 Peachtree Road NW.
404-261-6456.
www.buckheadrestaurants.com.
BLT STEAK
WHY: A melding of French and American revelations succeeds under Chef de Cuisine Jean-Luc Mungodin, who brings his flair for invention to each dish. Boasting a full raw bar alongside steakhouse staples, BLT Steak is full of opportunities for carnivorous indulgence.
WHERE: 45 Ivan Allen Jr. Blvd. NW.
404-577-7601. www.bltsteak.com.
BLUEFIN
WHY: A cosmopolitan destination with its sleek, wavy steel tables and sexy mood lighting, Bluefin offers an extensive menu of fresh sushi and creative entrees from master Japanese chefs. Quite often, the restaurant employs an acoustic guitarist to play soft, love-inducing tunes.
WHERE: 1829 Peachtree Road NE.
404-963-5291. www.bluefinatlanta.com.
BOCADO
WHY: This new farm-to-table concept serving lunch and dinner opened on the Westside in October. The brainchild of restaurateur Brian Lewis and Executive Chef Todd Ginsberg, Bocado (Portuguese for “mouthful”) is a homegrown-inspired restaurant serving palate-pleasing bites like flavorful stacked sandwiches for lunch, roasted brussels sprouts with thyme and lemon for a shared side and a Painted Hills sirloin for dinner.
WHERE: 887 Howell Mill Road.
404-815-1399. www.bocadoatlanta.com.
CAKES & ALE
WHY: A still relatively new Decatur spot, Cakes & Ale provides a way to go out and still feel at home. Balancing a welcoming staff and made-from-scratch daily fare makes for a pleasant gathering place. The industrial interior is warmed by the scent of deliciousness and the hum of satisfied customers. The desserts are a lovely strength instead of a necessary afterthought, and make for a sweet conclusion to the meal.
WHERE: 254 W. Ponce de Leon Ave.,
Decatur. 404-377-7994.
www.cakesandalerestaurant.com.
CANOE
WHY: Dining at Canoe produces the illusion of a getaway, as the restaurant is nestled on the banks of the Chattahoochee River. After a luscious feast of modern American cuisine from Chef Carvel Grant Gould, take a stroll along the scenic walkways that wind the restaurant’s rustic exterior. If you’re looking to make a night of it, Canoe will play to all of the senses for a tantalizing evening of escape.
WHERE: 4199 Paces Ferry Road NW.
770-432-2663. www.canoeatl.com.
CHOPS LOBSTER BAR
WHY: Indulgence at its finest awaits diners in this iconic steakhouse. You’ll be dazzled by the exquisite cuisine and the quality service offered in a wood-paneled paradise. The freshness of the seafood that’s flown in daily supplies a robust option to accompany the intense quality of the steak choices.
WHERE: 70 W. Paces Ferry Road.
404-262-2675. www.chopslobsterbar.com.
CRAFT
WHY: Craft is the epitome of simplicity and function. Free from superfluous design, the space is much like the food, comfortable and appealing. Chef de Cuisine Kevin Maxey values the freshness of each ingredient and focuses on highlighting the simple elements to create honest flavors.
WHERE: 3376 Peachtree Road NE.
404-955-7580. www.craftrestaurant.com.
DOGWOOD
WHY: Southern and sophisticated, Dogwood is a must-visit. Co-owner and Executive Chef Shane Touhy, who’s known for his seasonally driven cuisine, oversees the open kitchen and the preparations of star menu items like the pecan-dusted Georgia mountain trout with Carolina Gold rice grits, squash, dried figs and fresh thyme.
WHERE: 565 Peachtree St. 404-835-1410. www.dogwoodrestaurant.com.
ECCO
WHY: Blending inspiration and innovation, Ecco offers a sensual variety. Meats and cheeses make easy pairings with a wealth of selection on the wine list. Sharing is effortless with a variety of small plates packed with diverse flavors. Executive Chef Micah Willix brings reliability and creativity to the classic European fare.
WHERE: 40 7th St. NE. 404-347-9555. www.ecco-atlanta.com.
F.A.B.
WHY: Chef Steve Sharp adds an intricacy to his dishes, while maintaining the simple perfection that makes a brasserie. The lush interiors and grand spiral staircase fashion an elegant evening and create a magnificent, genuine atmosphere to experience the cuisine. Owner Fabrice Vergez is a native of France, adding to the knowledge and years of experience brought from managing Brasserie Le Coze to give Atlantans an intimate and upscale brasserie.
WHERE: 30 Ivan Allen Jr. Blvd. NW.
404-266-1440. www.fabatlanta.com.
HOLEMAN & FINCH
WHY: Staying true to the public house concept, Holeman & Finch provides a relaxed and cozy air to appreciate the layers of flavor that go into each dish. Share house-made cured meats while enjoying one of the many delicious cocktail options and soak up an atmosphere wrought with lightheartedness.
WHERE: 2277 Peachtree Road NE.
404-948-1175. www.holeman-finch.com.
IL MULINO
WHY: Il Mulino New York offers Atlantans an elegant place to indulge in classic Italian food accompanied by impeccable service. The menu, influenced by the Abruzzo region of Italy, boasts a variety of rustic yet refined dishes, including familiar favorites and a few adventurous items to boot.
WHERE: 191 Peachtree St. 404-524-5777. www.ilmulino.com.
JCT KITCHEN
WHY: This Westside market is a real gem in the way of afforadable Southern-style dishes, presented with originality in its homey interiors. The warmth and feel of the design complement the cooking style perfectly.
WHERE: 1198 Howell Mill Road NW.
404-355-2252. www.jctkitchen.com.
JOËL
WHY: The recently revamped French restaurant Joël is an established anchor in Atlanta’s upscale dining scene. The incomparable wine offerings and authentic French fare from Executive Chef Cyrille Holota are coupled with organic veggies, specialty farmed meat and wild fish.
WHERE: 3290 Northside Parkway.
404-233-3500. www.joelrestaurant.com.
LA TAVOLA TRATTORIA
WHY: The cozy charm of this Virginia-Highland restaurant is über-romantic and easily inspires intelligent conversation with friends or unabashed gazing into your lover’s eyes. The gregarious Executive Chef Craig Richards learned his way around the Italian kitchen by way of Pittsburgh’s Lidia Bastianich, acclaimed restaurateur and renowned first lady of Italian cuisine.
WHERE: 992 Virginia Ave. NE.
404-873-5430. www.latavolatrattoria.com.
LEON’S FULL SERVICE
WHY: Chef Eric Ottensmeyer brings simple invention to the menu, taking it a step above classic pub fare. The sense of community is felt from the bocce ball court to a seat at the bar, where bartender Miles Macquarrie shakes up creative cocktails to get the evening going. It’s a chill place to connect with friends, enjoy quality food and drink, and relish in the “everybody’s somebody” community vibe this place exudes.
WHERE: 131 E. Ponce de Leon Ave.,
Decatur. 404-687-0500.
www.leonsfullservice.com.
LIVINGSTON RESTAURANT + BAR
WHY: Located across the street from the Fox Theatre, the vintage-glam Livingston offers an innovative reflection of local flavor and history (the restaurant’s name comes from Atlanta’s mayor at the turn of the 19th century) set in the Georgian Terrace. The menu, set forth by Executive Chef Gary Mennie (Taurus and Canoe), draws inspiration from regional ingredients and focuses on straightforward yet refined American classics.
WHERE: 659 Peachtree St. NE.
404-897-5000. www.livingstonatlanta.com.
LUPE
WHY: A warm and inviting Mexican taqueria from Riccardo Ullio of U Restaurants, the newly minted Lupe serves bold, classic flavors and traditional dishes from a kitchen led by Acapulco-born siblings Darbelio and Maria Palma. The restaurant is housed in the former digs of Cuerno in the Midtown space next to Beleza. Though you’ll find tasty tacos on the menu, don’t be fooled into thinking this is as casual a place as the other taquerias in town. It’s laid-back, but definitively more upscale in décor, cuisine and service.
WHERE: 905 Juniper St. NE. 678-904-4584. www.urestaurants.net.
NAN
WHY: Chef Nan Niyomkul brings generations of Thai expertise to influence the careful balance of flavor on the menu, carried on by her daughter, Dee Dee Niyomkul, who recently assumed the role of executive chef. The years spent perfecting the exotic components that create authentic Thai cuisine will not be rivaled elsewhere. The menu offers sweet, sour, fire and curry in a way that can’t be duplicated.
WHERE: 1350 Spring St. NW.
404-870-9933. www.nanfinedining.com.
ONE MIDTOWN KITCHEN
WHY: A seamless start-to-finish evening begins upon entry into the opulent dining room at One Midtown Kitchen. Chef Drew VanLeuvan’s passion for his craft is apparent in his food, as familiar dishes are shaped with dynamic tastes. The staff can handle any questions with warmth, knowledge and enthusiasm, making diners feel comfortable and confident with their selections. Glam flows into sophistication, from the swanky violet entry to the expansive view of the skyline as a backdrop.
WHERE: 559 Dutch Valley Road NE.
404-892-4111.
www.onemidtownkitchen.com.
PACCI RISTORANTE
WHY: The Hotel Palomar houses Pacci Ristorante, an upscale Italian steakhouse with ultra-modern, feminine touches. Amidst all the Italian dishes on the menu is an impressive lineup of beef. Menu highlights include scrumptious house-made olive focaccia bread with house-made olive tapenade, Kobe beef and tuna carpaccio (the restaurant’s namesake dishes), short rib gnocchi, filet with cherry agrodolce sauce and the tiramisu trio: espresso, limoncello and banana cream.
WHERE: 866 W. Peachtree St. NW.
678-412-2402. www.pacciatlanta.com.
PACES 88
WHY: There are a thousand reasons to try Paces 88, and none why you shouldn’t. Housed in the elegant St. Regis, the swank restaurant appeals on all senses: taste (the expertly prepared cuisine is top-notch), smell (the aroma of savory delights is an indulgence all its own), touch (the supple ivory leather and pillows throughout are all about comfort), sight (the gallery of art is impressive) and hearing (the well-educated waitstaff knows their menu backward and forward).
WHERE: 88 W. Paces Ferry Road.
404-563-7910. www.paces88.com.
PARISH FOODS & GOODS
WHY: Experience the Big Easy in a bi-level New Orleans–inspired restaurant and market concept located in Inman Park. Chef Nick Melvin (the Farmhouse at Serenbe) dishes up creative offerings inspired by Creole and Cajun cuisines, such as mock turtle soup, house-made sausage, Big Easy fried chicken and Mississippi stuffed catfish.
WHERE: 240 N. Highland Ave.
404-681-4434. www.parishatl.com.
PARK 75
WHY: Park 75 sits on the second floor of the Four Seasons Atlanta, so it almost goes without saying that its mission is to be grand and elegant. With its fantastic entrance of a sweeping double staircase and a richly decorated dining room, it does just that. What’s more, Executive Chef Robert Gerstenecker continues to impress after five years of impeccable service.
WHERE: 75 14th St. NE. 404-253-3840.
www.fourseasons.com.
RATHBUN’S
WHY: Owner/Chef Kevin Rathbun’s signature items convey the passion behind the preparation, and his raw plates were among the first Atlanta had to offer. Rathbun’s has been named best restaurant several times over by a variety of sources since its 2004 debut, and its staying power speaks of the quality within.
WHERE: 112 Krog St. NE. 404-524-8280. www.rathbunsrestaurant.com.
REPAST
WHY: The atmosphere is a masterful example of comfortable elegance. The American bistro concept is shaped with Asian influence and urban panache. The chefs, Mihoko Obunai-Truex and Joe Truex, married after meeting in New York City and brought their talents south in 2002 to open Repast. Every dish, from the petite offerings to the entrees, reflects their backgrounds in French technique coupled with his southern Louisiana roots and her Japanese upbringing to deliver a powerful flavor palate presented with simple sophistication.
WHERE: 620 Glen Iris Drive NE.
404-870-8707. www.repastrestaurant.com.
RESTAURANT EUGENE
WHY: The care that goes into the ingredients of each dish, brought to the kitchen from local farmers and artisans, echoes in the sincere quality of the food. Boasting numerous accolades, including Wine Spectator Awards of Excellence in 2007 and 2008 and Best New Chefs by Food & Wine Magazine in 2009, the talented team continues to be a source for good eats in the community.
WHERE: 2277 Peachtree Road.
404-355-0321. www.restauranteugene.com.
RI RA
WHY: Irish pubs don’t tend to be really upscale establishments, and we’re thankful Ri Ra bucks the trend as a chic gastropub with heavy influences of the Emerald Isle. Ri Ra blends old and new by filling the expansive space with antiques, an array of Irish memorabilia and oversized paintings of famous Irish-Atlantans. Genuinely friendly Irish servers take care of you with authentic cuisine while live Irish music plays.
WHERE: 1080 Peachtree St. NE. 404-477-1700. www.rira.com.
ROOM AT TWELVE
WHY: Though Room is located within Twelve Hotel & Residences Centennial Park, you’d never know it once you step inside the sleek and modern restaurant. Far away from the concierge desk is a bevy of activity by servers, cooks and Chef Terry Koval, working hard to satisfy a diverse crowd. The steak-and-sushi menu has never failed to disappoint our palates, nor has the varied offerings of modern libations.
WHERE: 400 W. Peachtree St.
404-418-1250. www.roomattwelve.com.
SERPAS TRUE FOOD
WHY: Serpas True Food in the Old Fourth Ward neighborhood lives up to its name with a menu that surpasses the ordinary. The industrial ambience of concrete floors, stained ceiling beams and a soaring brick wall create a modern space suited for the contemporary Southern cuisine, such as Texas crab toast, boneless short rib topped with a dollop of horseradish cottage cheese, eggplant hush puppies and eggs Benedict with fried oysters.
WHERE: 659 Auburn Ave. 404-688-0040. www.serpasrestaurant.com.
SHAUN’S RESTAURANT
WHY: Owner/Chef Shaun Doty has sharpened his skills around the globe, which he enthusiastically applies to the simply prepared contemporary fare at his eponymous bistro. As the focus is on farm-fresh ingredients, the menu changes often, but if you go for brunch, don’t miss the fried chicken and waffles.
WHERE: 1029 Edgewood Ave. NE.
404-577-4358. www.shaunsrestaurant.com.
SOTTO SOTTO
WHY: Adherence to Italian inspiration reveals itself in the details of Sotto Sotto. The wine list is strictly Italian, and the food will make you want to rub your tummy in approval. Go ahead, we won’t judge you. It’s one of the most quintessential Italian experiences Atlanta has to offer.
WHERE: 313 N. Highland Ave. NE.
404-523-6678.
www.sottosottorestaurant.com.
SOUTH CITY KITCHEN—MIDTOWN
WHY: If you’re trying to sell a friend from the North on Southern cuisine, this is a great place to start. It’s real, home-style Southern with the polish of a gourmet restaurant, and the service will warm the heart as much as the savory dishes, like the chilled low-country pickled shrimp coated in spicy barbecue vinaigrette.
WHERE: 1144 Crescent Ave. 404-873-7358. www.southcitykitchen.com.
TAVERNA PLAKA
WHY: This flashy festival of tradition and exuberance will shakeup your routine. Exotic belly dancers, Grecian cuisine, cocktails and Mediterranean beats make for a cost-effective way to escape the ordinary. Revel in the culture; it’s a celebration, and you’ll leave with a smile.
WHERE: 2196 Cheshire Bridge Road NE. 404-636-2284. www.tavernaplakaatlanta.com.
THE IBERIAN PIG
WHY: A new Spanish restaurant in historic Decatur Square in Sage’s old digs, the Iberian Pig features an array of eclectic dishes, such as traditional cured meats, cheeses, tapas and cocas (flatbreads) and main plates that include the Iberian burger with American Wagyu beef, and cabrito carbonara (slow-roasted goat with chittara pasta tossed in a carbonara sauce) for dinner and late-night dining.
WHERE: 121 Sycamore St., Decatur. 404-371-8800. www.iberianpigatl.com.
THE OCEANAIRE
WHY: Executive Chef and Operating Partner Adam Newton knows what it takes to run one of the best seafood restaurants in town. He flies fish and crustaceans directly from Alaska and the Northwestern region of the United States daily. The restaurant, which is designed to look like a stately ocean liner, employs a refined waitstaff and is a must when the goal is to impress in-laws or clients.
WHERE: 1100 Peachtree St. NW.
404-475-2277. www.theoceanaire.com.
WATERSHED
WHY: Combining its Southern-style cuisine with a dining room filled with a vibe of love filtering from the kitchen works in this Decatur neighborhood find. The space retains an artistic, chic design while keeping an effortless charm. It’s down-home with elegance, and it just feels good.
WHERE: 406 W. Ponce de Leon Ave., Decatur. 404-378-4900. www.watershedrestaurant.com.
WISTERIA
WHY: Owner/Chef Jason Hill’s wit and imagination materializes in the rich flavors of his dishes. The American cuisine has a true Southern flair with distinctive confidence. The staff brings the experience together with personality, insight and genuine hospitality. There’s a reason this eclectic locale has thrived in the Inman Park neighborhood since 2001, and it’s visible in the contented expressions of its patrons.
WHERE: 471 N. Highland Ave. 404-525-3363. www.wisteria-atlanta.com.
WOODFIRE GRILL
WHY: Though Michael Tuohy is long gone from Woodfire Grill, his legacy of “farm to table” before there was such a term lives on with new owners Bernard Moussa and Nicolas Quinones of Loca Luna and the restaurant’s Chef de Cuisine Kevin Gillespie of “Top Chef: Las Vegas” fame, who work tirelessly to carry on the original vision: using simply prepared seasonal ingredients. And they do so marvelously.
WHERE: 1782 Cheshire Bridge Road. 404-347-9055. www.woodfiregrill.com.
ZAYA BISTRO AND BAR
WHY: Billed as a Mediterranean restaurant, the fare at Zaya pulls from all sides of the sea, with influences from France, Italy, Morocco and Greece. More than three-fourths of the menu items are authentic Lebanese dishes, many derived from the owners’ family recipes. Expect tabbouleh, dolmas, spanikopita, tender kebabs and juicy shawarma at this friendly neighborhood joint.
WHERE: 240 N. Highland Ave. 404-477-0050. www.zayarestaurant.com.
By Kirsten Ott Palladino and Katie Gallagher
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