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Best Restaurants In Atlanta
Staplehouse
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Staplehouse is a fine-dining experience as innovative as it is unfussy. That makes it Exhibit A in the argument that Atlanta is finally ready for the kind of cutting-edge restaurants that flourish in other cities: ambitious, purposeful, personality-driven food served in irreverently casual dining rooms instead of on white tablecloths.
The eight to 10-course menu, which shifts a little from night to night and more dramatically from season to season, features delicate interludes of decadent proteins, from an early course of king crab mingled with Cara Cara orange, fennel, turnip, sunflower, and sorrel to a subsequent one of cobia poached to the consistency of the butter, topped with delicate lettuces and accompanied by curls of crispy sunchoke. But most impressive is what the kitchen, helmed as of January by chef de cuisine Jake Pollitz, does with vegetables.
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At Miller Union, a warehouse-turned-restaurant on the Westside, James Beard Award winner Steven Satterfield makes poetry from produce. His most popular dish—and certainly the most photographed—is the farm egg appetizer, baked in a rich celery cream and served with crusty grilled bread. If you’re a carnivore, there are plenty of meaty entrées; still, you should try the seasonal vegetable plate, which can include heirloom tomatoes with basil and local feta cheese, crispy fried okra, and pickled beets with ginger. The brown-butter bourbon cake is the perfect way to end the meal.
Fire Stone Chinese Cuisine
For fans of chef Peter Chang and his original Tasty China restaurant, Fire Stone Chinese in Kennesaw is a true gem. The kitchen is run by a longtime Chang associate and former Tasty China chef, Wen-Qiang Huang. Head here for Sichuan classics and try dishes like the dry-fried eggplant, red chile oil wontons, braised fish in red chile oil, and dry-fried shredded pork with a choice of spice level.
Spring
The critically acclaimed restaurant, owned by chef Brian So and partner Daniel Crawford, reopened for curbside takeout last summer. Seasonally-inspired eating at this Marietta establishment still reigns supreme, even with a pared-down menu and limited seating in the dining room. So’s takeout-only menu changes often and typically includes ready-to-eat dishes like its decadent cheeseburger, duck salad, fried chicken feast, and desserts such as an in-season fruit tart or gianduja (chocolate-hazelnut) custard with preserved cherries. Spring also offers meal kits to create at home, including lasagna bolognese and lobster bisque. Make sure to grab a bottle of wine, too. Wines at Spring lean into food-friendly naturals and biodynamics.
Little Azio
Little Azio is a good alternative to traditional full-service restaurants. Their goal is to offer their patrons generous portions of modern Italian food at affordable prices in a fast, yet casual and friendly atmosphere. Stop by and enjoy a crisp, green salad, or match your favorite pasta with a ‘made-from-scratch’ sauce. Bring your friends and family to build a pizza with all of their favorite toppings on Little Azio’s thin and crispy crust, baked in a real brick oven. You won’t want to leave without trying a grilled sandwich on freshly baked focaccia bread.
L T’s Wings
Atlanta knows wings, and the city’s wing eaters have slowly come to terms with the fact that it’s impossible to agree on which restaurant offers the best. However, LT’s Wings on Fairburn Road in southwest Atlanta might be the one to beat. During a panel discussion at the 2018 A3C hip hop festival, renowned writer and Atlanta native Rembert Browne and the city’s mayor Keisha Lance Bottoms agreed LT’s is an Atlanta wing institution. The Wings here rely on down-home simplicity and are fried and tossed in lots of sauce. The house’s special wing sauce blends sweetness and heat and regulars to the shop often order the Cajun lemon pepper wings, too.
Virgil’s Gullah Kitchen & Bar
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The Gullah- and Lowcountry-inspired dishes at Virgil’s, owned by Gee Smalls and Juan Smalls, are not to be missed. Order the she-crab soup or Gullah egg rolls stuffed with red rice, cabbage, and shrimp; the crab rice mixed with sautéd bacon, onions, and peppers; a side of greens; and the brownie-based Chucktown Chewie sundae for dessert.
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