Tomahawk chop your way to the Braves Museum in left field. Among other artifacts, you’ll find Hammerin’ Hank's record-breaking 715th home run bat and ball.
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. Leia mais.
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. Leia mais.
Must Order: Griddled chicken made with heritage breed Poulet Rouge; the seasonal vegetable plate. Leia mais.
Pool table and live music upstairs. Old bar with a classic feel. Atmosphere is unbeatable. -Tracey Bloom, Top Chef
You have got to get a burger here, it really hits the spot after a few beers. A cool crowd of folks. -Tracey Bloom, Top Chef
Ask for J.B. he is a great bartender. Super friendly and they have great pub food. -Tracey Bloom, Top Chef
Very homey, local feel, great beers and food. Some of the staff have been there over 20 years. -Tracey Bloom, Top Chef
Great seafood dive bar. Go to the one on the west side and sit on the rooftop for the best view of Atlanta. Order some spicy “rat toes” also! -Eli Kirshtein, Top Chef
The best pizza in town. I love to have the margarita pizza, and the bresola and arugula pizza. Can't try only one here! -Hector Santiago, Top Chef
This is a unique "burger boutique" by Atlanta Top Chef Season 4 Chef Richard Blais.Best fries in town (yes, I said it), fun burgers, and ice cold, no I mean, nitro cold milk shakes. -Hector Santiago,
When I feel like a carnivore, I indulge in this array of slow charcoal grilled meat. Out of all the rotisserie places in town, this is the best. I go for a Malbec or a Cabernet on the side. -Hector
Abuelas making tortillas by hand takes any taqueria to the top. Bonuses: A festive atmosphere, exceptional taco fillings, amazing salsas and open 24/7. [Eater 38 Member]
Colorful salads, perfectly seasoned meats & soft warm bread are only half of what’s great about this restaurant. Owner Al Ozelci brings the other half: fatherly charm & hospitality. [Eater 38 Member]
