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111 West Paces Ferry Rd. (404) 869-0777. www.heretoserve Seats: 100. Cuisine: market menu. Specialties: fried green tomato and oyster BLT; crab cake with asparagus and lemon dressing; beet salad with dressed greens and peppered Italian goat cheese; curry-dusted monkfish in mussel broth with root vegetables; seared tuna steak, roasted carrots and harissa couscous with mint oil. Main courses: $22-$30. Chef: Thomas Catherall. Owner: Here to Serve Restaurants.


620 N. Glen Iris Dr. (404) 870-8707. Seats: 54 in dining room, 28 in loft, 6 at bar. Cuisine: new American. Specialties: white-bean soup; Mihoko’s daily macrobiotic plate; roasted salmon with grape leaves, five-grain salad and sweet curry emulsion; chorizo-crusted heritage pork chop with sautéed Swiss chard and candied sweet potatoes. Main courses: $13-$34. Chef-owners: Joe Truex and Mihoko Obunai.


1029 Edgewood Ave. N.E. (404) 577-4358. Seats: 70. Cuisine: American brasserie. Specialties: crispy Sardinian flat bread; chicken liver fettuccine with Marsala sauce; Parmesan risotto with hen of the woods mushrooms and black-truffle butter; chocolate brioche pizza. Main courses: $17-$28. Chef-owner: Shaun Doty.


1180 Peachtree St. (404) 815-3337. Seats: 170 in dining room, 90 in bar, 160 in private space. Cuisine: modern French. Specialties: wild sea bass with shellfish mousse and candied turnips; flounder Parisian with cauliflower, capers, lemon and herbs; châteaubriand for two with root vegetables. Main courses: $18-$33. Chef: Jeremy Lieb. Owner: Concentrics Restaurants.

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