Their brilliant riff on steak tartare replaces raw beef with chunky cured tomato, made possible by molecular gastronomy. A stunning carrot juice orb poses as egg yolk. You'll never miss the beef. Read more.
The menu consists of smaller, tapas-style dishes and larger racciones, created by Landon Thompson, from the restaurant group's other outpost, the Iberian Pig.
The hulking chuletón (a bone-in rib-eye for two) does the traditional Spanish steak dish proud. Weighing in at 2.2 pounds, it’s slowly cooked on the restaurant’s impressive wood-fire grill. Read more.
Despite being absolutely the best prepared and small batch deliciousness, prices are competitive with whole foods. You can whip together a gourmet meal on a moments notice
Alon Balshan’s bakery is more than just bread. The Israeli born chef has created a destination for prepared foods, grab and go bites, carefully curated cheeses, fancy deserts & more. [Eater 38 Member]
A slice of Alon's Midnight cake, one of CL's 100 Dishes to eat before you die, is reminiscent of sweetened cocoa powder and airy whipped cream. Read more.
Amazing wings, they are the best I've ever had. Great environment, too. There is a Games place in the front for kids. Total sports place!
The New York Steamer is a fantastic sandwich and worth a try. Don't forget to spice it up. A couple tasty GA hot sauce options are the Georgia Peach & Vidalian Onion or the Peach'n Pepper.
Ormsby's is a favorite of locals looking for an extensive craft beer list and a unique gastropub menu. There's also a downstairs game room with bocce ball, shuffleboard, billiards and more.
Head here for more than 40 bottled brews they're stocking that you typically can’t find anywhere in ATL, including Boon Geuze, Lefthand Sawtooth, and Corsendonk Brown. Read more.