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CityGuide - 9 places to experience a chef's tasting menu in Atlanta

Get ready for a parade of flavors with no decision-making required

Acg Local Three Magnum
Photo credit: Courtesy Local Three

Acg Local Three Magnum

For a decadent dining experience and an exploration of flavors and textures, no experience is as instructive as a chef’s tasting menu. Tasting menus can transcend the normal with of-the-moment seasonality of ingredients and clever presentation — these are not you average prix fixe choose your appetizer, entrée, and dessert menus. Many chefs pull out all the stops to dazzle and delight guests with a succession of usually small bites, often with elaborate and clever staging. No choices need to be made as the meal ebbs and flows and diners might try ingredients or combinations thereof that they otherwise might not select. It’s also a pretty impressive choice for a date with a surprise each moment as the menu unfolds. Hint, hint.

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After more than a decade, chef Riccardo Ullio's flagship restaurant is still at the top of its game. Elegant and unabashedly Italian, Sotto Sotto is one of the most consistently delightful upscale restaurants in the city. | more...

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The food at Restaurant Eugene has become brighter, bolder and more accessible. Chef Linton Hopkins is now on par with the absolute best chefs in the Southeast. Rather than choose the traditional appetizer and entree, guests are presented with a list of around 30 small plates organized under the head... | more...

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Aria is the third incarnation of the old Hedgerose Heights Inn, brought back to glorious life by chef Gerry Klaskala's contemporary cuisine and Kathryn King's delectably composed desserts. Expect respectfully prepared, seasonal accompaniments for classic luxury ingredients like lobster, foie gras an... | more...

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A modern and refined sushi bar in Buckhead. Chef Fuyuhiko Ito features items such as baked lobster tempura, sautéed foie gras, and black cod miso. Also find a selection of sake, cocktails, beer, wine, and Lamill coffee. | more...

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Chef Bruce Logue has transformed the former home of Sauced into a modern industrial scheme complete with rustic wood, gray walls, and white enamel fixtures. Expect old standards from Logue's former post at La Pietra Cucina, like his famous black spaghetti, as well as authentic new dishes featuring p... | more...

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Local Three is the shared vision of Chris Hall, Todd Mussman and Ryan Turner. The three met in the fall of 2005 when Hall was the chef at the Sundial restaurant and Todd and Ryan had just opened Muss & Turner’s, “The Little Deli that Could” in Smyrna. The three quickly became friends and over plenty... | more...

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At once modernist and classicist, the California-influenced cuisine of owner-chefs Clifford Harrison and Anne Quatrano is based on solid technique, simple presentation and fresh, first-quality ingredients. The spare industrial setting fits the food like beurre blanc on fish, while the service, wine... | more...

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Ford Fry's fifth Atlanta restaurant, St. Cecilia, opened in the former Bluepointe space in Buckhead in January 2014. The menu is influenced by traditional fare from the Southern European coast, including fresh crudo, wood-roasted fish, and delicate pastas. | more...



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