Lauren Raymond excels at creating unfussy southern-inspired desserts. Must order: "Almond Joy" ice cream sandwich. Read more.
There's a world of warm cocktails beyond the hot toddy - Order the Jaguar's Milk Punch created by Paul Calvert. It's the best hot drink on the menu! Click More Info for the full recipe. Read more.
Must Order: Griddled chicken made with heritage breed Poulet Rouge; the seasonal vegetable plate. Read more.
To enjoy their outstanding lobster roll served with slaw and fries takes a bit of planning—it's offered only at lunch on Friday and Saturday. Trust us, it's worth the wait... Read more.
Chef Blais's cooking tends to be experimental—so at his "fine dining between two buns" eatery, toppings include smoked mayo as well as kimchi & green tomato ketchups.
Some of the city's top restaurants serve chef Linton Hopkins's focaccia, mini baguettes, and brioche—all are available at several area farmers' markets like Peachtree Road and Dunwoody Green Market. Read more.
Try the rich, crispy pig's-trotter croquettes paired w/ luscious pig's-head salumi & bright chile-lime vinaigrette. The seared calamari & octopus bring char-grilled notes to spicy chorizo & clams. Read more.
The best dish isn't on the menu: Ask for the Heirloom burger, which has Époisses cheese worked into the ground sirloin. You won't be disappointed - Read more.
The food at this wine-country favorite is seasonal, and so too are the desserts, courtesy of Nicole Plue. Must order: butterscotch sundae. Read more.
All the breads—country-French style, semolina, pane integrale—are made with organic flours and sea salt and baked in wood-burning ovens. It doesn't get any more artisanal than that. Read more.
