560 Dutch Valley Road. (404) 888-1890. www.allegroatlanta.comSeats: 120.Cuisine: Central Italian, mainly from the regions of Tuscany, Umbria and Marche.Specialties: Il tonno—tuna carpaccio with Ligurian olives, roasted garlic cloves and micro arugula; risotto with jumbo shrimp, scallops, mussels and clams; La Milanese—classic Italian-style breaded veal chop with grilled vegetables; tirami sù al limoncello.Main courses: $18-$32.Chef-owner: Jose Rego.Owner: Alberto Fedeli.
Kevin Rathbun Steak
154 Krog St. (404) 524-5600. www.kevinrathbunsteak.com .Seats: 145 in dining room, 38 at bar, 20 in wine cellar, 50 on patio.Cuisine: steaks and seafood.Specialties: steak for two; half-portions of steak; scallop tamale; Mrs R’s Parfait.Main courses: $18-$64.Chef-owner: Kevin Rathbun.Partners: Clifford Bramble, Kirk Parks and Melissa Rathbun.
Terminus Building, 3280 Peachtree Rd. (404) 892-9292. www.h2sr.com .Seats: 220.Cuisine: Italian.Specialties: antipasto bar; lobster white pizza with roasted peppers and peperoncino; sogliola Livornese—sole with tomatoes, olives and white wine; 8-ounce center-cut filet with cannellini beans, sautéed spinach and Tuscan potatoes; osso buco with saffron risotto; gelato cart.Main courses: $12-$25.Chef: Martin Burge.Owner: Tom Catherall of Here to Serve Restaurants.
1180 Peachtree St. (404) 347-2220. www.tapat1180.com .Seats: 120 on patio, 85 in dining room and 45 on second floor.Cuisine: seasonal comfort food.Specialties: Old Bay chick-peas; pint of pineapple with chile salt; stuffed “shrooms,” braised beef, onion and cornichons; Buffalo-fried calamari tossed with blue cheese; Salmon Creek pork chop, summer corn ravioli, wild mushrooms, “rocket pesto”; organic chicken and artichoke stew; brown bread ice cream; stout ice cream and oatmeal cookie sandwich.Main courses: $11-$20.Chef: Todd Ginsberg.Owners: Bob Amick and Todd Rushing of Concentrics Restaurants.
1180 Peachtree St. (404) 815-3337. www.trois3.com .Seats: 170.Cuisine: modern French.Specialties: “Toad in a Hole”—tuna tartare, brioche, brown egg, wasabi caviar; duck “sousvide”—duck breast, confit brick, green papaya and mango salad; bread-crusted yellow-tail snapper with saffron rouille, olive tapenade, bouillabaisse; braised beef oxtail with roasted scallops, butternut squash, Thumbelina carrots, pecorino; warm chocolate “clafouti”—mint chip ice cream, chocolate sorbet, spiced cherries.Main courses: $18-$31.Chef: Jeremy Lieb.Owners: Bob Amick and Todd Rushing of Concentrics Restaurants.