30 Tables at the Glenn Hotel
110 Marietta St.
Seats: 100.Cuisine: American contemporary with Southern influence.Specialties: North Georgia rainbow trout with charred tomato vinaigrette and green beans; wild mushroom meat loaf with patty pan squash, mashed potatoes and mushroom gravy; braised boneless short rib with pickled vegetables, herbed mash potatoes and heirloom cauliflower.Main courses: $10-$28.Chef: Daniel Chance.Owner: Concentrics Restaurants.
3344 Peachtree St. (404) 261-6456
Seats: 180.Cuisine: Parisian-style French.Specialties: White Gulf shrimp in thin pastry with lemon aïoli, artichokes, mushrooms and fingerling potatoes; Kobe beef cheeks braised in Burgundy wine with buttered egg noodles; veal osso buco “shepherd’s pie” with celeriacpotato purée and petite salad.Main courses: $18-$28.Chef: Gary Donlick.Owner: Buckhead Life Restaurant Group.
La Pietra Cucina
1 Peachtree Pointe (404) 888-8709
Seats: 85, plus 25 on outdoor patio.Cuisine: Progressive Italian.Specialties: Prosciutto di Parma with house-made ricotta cheese, and pineapple mostarda; pasta with slow-poached farm egg, budding chives and braised rabbit; whole-roasted Carolina black bass with Sicilian caponata and lemon marjoram jam.Main courses: $18-$31.Chef: Bruce Logue.Owner: John Dewberry.
656 N. Highland Drive (404) 870-9797
Seats: 100.Cuisine: Latin-American tapas.Specialties: Coconut buns with smoked pilon sugar pork belly and tamarind sauce; slow-cooked goat with coconut broth and green banana mofongo; Colombian gold potatoes mashed with aji amarillo chile purée and yeast, topped with slow-cooked farm egg and toasted garlic chips.Tapas: $6-$10.Chef/owner: Hector Santiago.
Tuk Tuk Thai Loft
1745 Peachtree Road