In a tiny wooden house off a Marietta road is biscuit heaven. They're bafflingly light given their sturdiness and are ideal for scrambled eggs, crisp bacon, and American cheese. Leia mais.
Try the breakfast combo. There are scrambled eggs you can scoop up with injera bread; some chechebsa (flatbread seasoned with hot berbere spices); and kinche, cracked grains with olive oil. Leia mais.
The almond croissants are impossibly flaky and creamy in the middle from a spread of bourbon-infused frangipane, and they also benefit from a spritz of bourbon syrup. Leia mais.
Try the Ultimate Pancake. The only thing fluffier than the scrambled eggs is the flapjack it’s wrapped in. The local sausage and smoked bacon complement the Vermont maple syrup beautifully. Leia mais.
The cinnamon apple fritter triggers memories rooted so deep, it’s as though the recipe were written into the human genome. The jumble of cinnamon-laced dough is fried to a molasses color and glazed. Leia mais.
Inside the sweet, cloud-like pastry (think Hawaiian roll, but better) are layers of salty ham, white American cheese, and plenty of black pepper. Get it, savor it. Leia mais.
The Hot Brown starts with a sturdy slice of challah and piles on house-roasted turkey breast and sliced tomato until it’s the size of a youth football, then it's blanketed with Mornay sauce. Leia mais.
The best shake is an ode to Cinnamon Toast Crunch cereal: vanilla ice cream infused with butterscotch, cinnamon, and brown sugar. It's topped with whipped cream and cereal squares for good measure. Leia mais.
The chicken cordon BLY sandwich is a mind-boggling example of decadence piled on top of decadence that somehow manages to stay on the right side of over-the-top. Leia mais.
Need a little hangover relief? A fried chicken breast atop a huge biscuit smothered in sausage gravy might do the trick. Opt for topping it with a fried egg to add the luscious trickle of runny yolk. Leia mais.
Their cult menu item, a warm bowl of sticky toffee pudding, is a textbook example of decadence. The dense piece of sponge cake is covered in warm, buttery caramel sauce and vanilla ice cream. Leia mais.
To understand the chocolate chip whoopie pie, imagine a cloud of sweet buttercream nestled between puffy discs of chocolate-chocolate chip cookie cake. This Buckhead spot beckons like a siren's song. Leia mais.
The cake shake is literally a milk shake with an entire cupcake blended in. Whether you go for the chocolate-chocolate chip, red velvet, or flavor of the week, it's enough to make you drool. Leia mais.
The Opera cake features layers of almond sponge cake soaked in coffee syrup, decadent bittersweet ganache, and luscious espresso buttercream, mingling beneath a sheet of glossy chocolate glaze. Leia mais.
Sweet, salty, and tangy sensations meld together in the popcorn ice cream sundae. The velvety swirl is accented by the crunch of Cracker Jacks. Plus, check the scenic view of the Chattahoochee. Leia mais.
The outrageously good ice cream sandwiches feature a thick layer of homemade ice cream, sandwiched by chewy slabs of either blondies or brownies, and then wrapped in parchment paper like a sweet gift. Leia mais.
If the sippable chocolate were any thicker, you’d have to chew it. They won’t give up the secret mix, but the peppery Aztec spice that’s dusted across the top mellows the bittersweet chocolate. Leia mais.
The coconut macaroons are made with just a few ingredients, and they up the ante by partially dipping each on in dark chocolate. A bite through the crisp shell melts into a buttery-chewy experience. Leia mais.
For an inventive trio, go for the curry, clove, and turmeric Milk Chocolate Bombay; the graham cracker and smoked almond 7-layer bar; and Yazoo Sue loaded with almonds, cashews, peanuts, and pecans. Leia mais.
Like the bronze afternoon sun it resembles in its round ceramic dish, the crème brûlée at Kimball House is all about warmth. And vanilla. No chilly custard at Kimball House. Leia mais.
The Cremolatta, overflowing with ruby-red strawberries, succulent grapes, bananas, melon, and papaya, is the most decadent option. It's sweet, tart, crisp, and chewy. Leia mais.
Best BBQ, a stall inside the Great Wall Supermarket, stuffs two to three shrimp in each of its har gow, making these dumplings the sweetest, meatiest around. Leia mais.
The goat meat in the chivo taco is slow-cooked with chilies, tomatoes, and secret spices until it's fall-apart tender. Add a little cilantro, onion, and green salsa, and that hangover is gone. Leia mais.
The golden oolong bubble tea is possibly the most nuanced flavor ever. The secret to the perfect boba pearls is the honey coating, brushed on just after the bubbles have cooked and cooled. Leia mais.
Don’t rest until you find the counter peddling fresh-baked pirozhki. The turnovers look a lot like the typical dinner roll, but these golden beauties are stuffed with savory meats and vegetables. Leia mais.
The pabellon arepa features a cornmeal patty packed with shredded beef and fried plantains, topped with Venezuelan cheese, organic black beans, and cilantro sauce, and arrives hot off the grill. Leia mais.
These palm-sized half-moons come bathed in a mercifully mild chili sauce. Each delicate dumpling skin contains a meatball-esque center of savory pork filling that bursts with natural juiciness. Leia mais.
“Taiwanese Chicken Nugget” is code for stupidly addictive popcorn chicken. The most prominent flavor comes from Chinese five-spice powder, and they're cooked to order and served with wooden skewers. Leia mais.
Wrapped up in a steamed banana leaf, the roasted chicken leg features thyme, chili pepper, and what might be the best sticky rice in the world. Leia mais.
After rub and brown sugar are massaged onto the St. Louis-style ribs, the racks are smoked over hickory wood until the bones are easy to pull apart. Go ahead, lick your fingers in public. Leia mais.
If you go with the three-course Peking duck dinner, a server will carve the roast duck tableside. Next come the pillowy, white steamed buns in which you stuff slices of this crispy-skinned bird. Leia mais.
In the bulgogi nachos, tender beef is scattered over a bed of tortilla chips, loaded with jalapeños, cheese, black olives, corn, and lettuce, and topped off with a generous dousing of spicy gochujang. Leia mais.
The beauty of the Cantonese-style pork is not its lustrous red exterior, but instead, its versatility. Enjoy slices over white rice, plunged into broth with noodles and bok choy, or by the pound. Leia mais.
Whether you attack the Fryinstein corndog with a fork and knife or give it the Renaissance-Fair-turkey-leg treatment, cracking the corny, caramel-colored coating takes a little muscle. Leia mais.
This friendly café has been serving up crunchy, juicy, fried-chicken ecstasy since 1947. The birds soak in a secret marinade before getting a light toss in flour and a bath in hot peanut oil. Leia mais.
Before you reach for a bottle of barbecue sauce, taste the meat solo. The hickory-scented slabs are strikingly tender, tantalizingly smoky, and plenty good all on their own. Leia mais.
Fresh thyme and rosemary complement the already robust flavor of thick-cut beef chunks in the Steak and Stout pie. A subtle onion and mushroom combo confirms it: this pie is comfort-food central. Leia mais.
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. Leia mais.
The stellar riff on classic chicken parmesan has twirls of handmade pasta, cream in which Parmesan rinds were steeped, and braised collard greens folded in. Oh, and a boneless fried chicken breast. Leia mais.
The hand-rolled couscous with lamb has 'comfort food' written all over it: fall-apart braised meat, stewed carrots and turnips, and savory sauce. Leia mais.
Each towering hunk of pork in the confit of suckling pig is slow-cooked in its own fat, then deep-fried 'til golden. Leia mais.
If Chinese fried rice and Indian lamb curry hooked up, the lamb biryani would be their love child. Saffron tints the yellow rice, while the cilantro-flecked lamb hums with cinnamon and cardamom. Leia mais.
Falafel and shawarma here are exemplary, but the lesser-known lamb on hummus should not be missed. Spiced with oriental peppers, the ground lamb rests on hummus with olive oil, parsley, and pine nuts. Leia mais.
The vegan lunch buffet is packed with ingredients that you probably wouldn’t prepare at home. There’s typically a veggie burger, salads packed with antioxidant rich vegetables, and a soup. Leia mais.
The cauliflower-eggplant bánh mì is served on a crusty roll and includes cilantro, jalapeńo, pickled carrots, daikon, and spicy chili-lime mayo. It's the tastiest vegetarian sandwich around. Leia mais.
Start with the house-recommended Layla’s Falafel (with spicy zhug, hummus, pickled cabbage, fennel, labne, bitter greens, and tahini) then add or subtract as you see fit on later visits. Leia mais.
Lava-hot bowls of tofu stew arrive bubbling at your table, fresh on the heels of plates of banchan that easily stoke the taste buds. Crack open the raw egg and let it cook in the hot broth. Leia mais.
Japche, a heaping bowl of veggies and noodles made of sweet potatoes, is practically Southern by default, but this Korean Southern fusion is subtle and sublime. Leia mais.
Ottolenghi eggplant kati looks almost too beautiful to eat. A halved eggplant is scored, seasoned with the restaurant’s house blend of garam masala, and baked until it forms a caramelized crust. Leia mais.
It may be a meat mecca, but the "Our Study in Vegetables" is game-changer. The cornucopia of vegetables and cooking methods (roasting, pureeing, frying) is provocative, satisfying, and delectable. Leia mais.
Few foods are as enticing as melted cheese. It’s salty, gooey, buttery, and comforting. Bocado's grilled cheese sandwich uses Jack, comte, and fromage blanc; paired with a thick tomato bisque. Leia mais.
Order menu item B3, and say yes to spicy. Cubes of gently fried, chewy-in-a-good-way tofu come bathed in rust-colored peanut sauce and served over slick vermicelli noodles. Leia mais.
It’s shocking how much soggy, crumbly veggie burgers pale in comparison to the meatless black bean burger. A bite through the crust somehow yields a robust, earthy, almost-meaty experience. Leia mais.
The pizza here is made with dough aged just long enough to form a thin, crispy crust with bubbles and air pockets, yet sturdy enough to withstand the herby red sauce and stretchy mozzarella cheese. Leia mais.
Try the pad kee mow. Charred after a tumble in a hot wok, wide rice noodles are tossed with broccoli, carrots, mushrooms, tomatoes, bell peppers, basil, and a choice of chicken, beef, pork, or shrimp. Leia mais.
Start with the benchmark-setting margherita di bufala, but explore the rest of the menu, too. If a margherita pie and a New York pie had a baby, the Nana’s would be the result. Leia mais.
The short rib agnolotti is intense. The thick but delicate little purses of pasta contain braised short rib, cooked in red wine and chicken stock before being ground and mixed with Parmesan cheese. Leia mais.
Although it does have the requisite hunks of pineapple and Canadian bacon, what sets the Mai Pai apart from average Hawaiian pizza is the signature spicy red pepper sauce. Leia mais.
The flawless chow kway teow features a jumble of wide, flat rice noodles, tender squid and shrimp, and egg, all stir-fried with soy sauce and chile in a hot wok. Leia mais.
Chef Bruce Logue uses no fewer than 20 yolks from local, farm-raised eggs in every batch of his glorious tagliatelle. Combined with mushrooms and Tuscan kale kimchi, the dish is almost ethereal. Leia mais.
Anchored by that chewy, New Jersey-style thin crust, the Grandma pie is topped with garlic, slightly sweet marinara, fresh mozzarella and pecorino cheeses, and a pop of fresh basil. Leia mais.
The signature carbonara is one of the few perennially available dishes on the menu. Bucatini with heavy cream, garlic, and shallots is finished with a fresh egg yolk and Parmigiano-Reggiano cheese. Leia mais.
The strozzapreti alla salsiccia comes bathed in a bold-looking tomato and meat sauce fortified with garlic, white wine, sage, and a touch of cream. Leia mais.
If all salads were as addictive as the chopped salad here, the lunch line would be a healthier, happier place. It has crisp romaine, cherry tomatoes, cucumbers, fennel salami, and smoked provolone. Leia mais.
The vegetable crudités resembles a spectacular, heaping sundae made with delicious-looking vegetables instead of multicolored ice cream scoops. It comes with a tzatziki and a black olive dip. Leia mais.
Celery usually has a supporting role, whether in a basket of hot wings or chopped up as mirepoix, but in this One Eared Stag staple, celery is the star. It's tossed in a punchy peanut vinaigrette. Leia mais.
The smoked trout salad features silky lettuces, punched up with lemony-mustard vinaigrette and citrus crème fraîche. It'll leave you satisfied and refreshed. Leia mais.
The BBQ pork bánh mì, served on baguettes, are packed to the brim with sweet pickled daikon and carrots, a dollop of creamy aioli, and jalapeños and Sriracha should you dare to go “all the way.” Leia mais.
The secret behind the shrimp po’ boys is the shrimp; plump Georgia white shrimp, fried until crisp, but still tender. Add some Cajun mayo, and it might be better than the Louisiana counterpart. Leia mais.
The house-baked hoagie rolls set the foundation for a parade of provolone, mortadella, salami, and porchetta rubbed with chiles, fennel, and orange zest. This Italian sandwich is glorious. Leia mais.
The chefs take gochujang-marinated, hickory-smoked pork rib meat and place it over a potato bun with a pile of funky kimchi cole slaw in their Korean BBQ sandwich. It's sweet, smoky, and sassy. Leia mais.
The Beast on Yeast puts slow-cooked pot roast on butter-glazed rolls, and the result is a comfy, familiar experience. Add some zing with horseradish sauce, and wash it down with a Jack & Coke slushie. Leia mais.
In the cheese steak, the sliced meat is grilled until it forms those crispy edges. Along with some grilled onions, the sandwich is draped with melted American cheese, all on a "proper roll." Leia mais.
Although the proteins are ever-changing, you can count on a drizzle of Yummy Sauce in every taco, although the sauce’s ingredients are ever-changing, too. Feeling adventurous? Try an offal taco. Leia mais.
The Dirty Bird bao features crispy and moist fried chicken cutlet tucked into steamed buns that are firm on the outside and soft on the inside. The spicy wasabi aioli tops it all off. Leia mais.
The fried chicken taco only uses a few ingredients, so as not to overpower the chicken. Lime jalapeño mayo adds a stroke of brightness to each bite of the soft flour tortilla. Plus, they're cheap. Leia mais.
Their take on a classic Reuben is made with thick chunks of smoked corned beef brisket, but replaces the Russian dressing with a thin schmear of Thousand Island. Leia mais.
The savory viola panini stuffed with Genoa salami, speck, and mortadella is close to flawless. Between slices of ciabatta, the meats join melted provolone and a smear of salty olive tapenade. Leia mais.
For Jey Oh, every omakase menu is an emotional undertaking. The skilled Korean sushi chef is so exacting, and his descriptions so entrancing, you can feel the intricacy as much as you can taste it. Leia mais.
The spicy tuna crispy rice is extraordinary. The rice is lightly fried, then topped with spicy tuna tartare and jalapeño. The fresh fish, crunch, and spice all swirl into a heavenly bite. Leia mais.
Nowhere else in town will you find such dedication to nigiri. The live scallop, when available, epitomizes chef Nhan Le’s love of serving simple bites that channel the essence of the sea. Leia mais.
No one in Atlanta serves oysters like these. On any given day, the menu will list 20 or so varieties, impeccably sourced from waters near and far. Hit up oyster happy hour for a bargain. Leia mais.
Pomfret is known for its flaky, white meat; here, it's dusted with flour, fried, and served with electric-red sambal sauce for an explosion of umami. Leia mais.
When the platter of Hong Kong-style lobster hits the table, roll up your sleeves and dig in. Don’t be afraid to eat the battered and fried shellfish with your hands, just like peel-and-eat shrimp. Leia mais.
Cold mesquite-smoked New Zealand Langostinos look like giant shrimp, or tiny lobsters depending on your point of view. They're marinated in olive oil, thyme, and garlic before being smoked. Leia mais.
Superica, an ode to Tex-Mex, takes a scientific approach to nachos, piling each ingredient on top of thick tortilla chips coated with refried beans and buried in melted cheese. Leia mais.
Lusca has found a way to improve the trendy avocado toast: Pile sweet Maine rock crab on top. The base is a crusty, house-baked pain au levain, which is then topped with the creamy avocado and crab. Leia mais.
Whether they’re the intensely tart lemon pepper wings or the saucy buffalo variety, Jamal’s hot wings are fantastically crisp and tender. Leia mais.
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. Leia mais.
The Italian-inspired fried rice balls are a perennial fixture at Cakes and Ale. Break one of the bite-sized treats apart and watch pecorino fresco ooze from the center of a panko-crusted rice shell. Leia mais.
From the sides menu, try the mac & cheese made with sharp cheddar, Gouda, pimento, and spiral pasta; the chili-garlic bok choy; or the butternut squash and Brussels sprouts hash, sautéed in shallots. Leia mais.
Light, puffy morsels of popped corn are showered in salt and vinegar powder and scooped into heaping bowls, to be enjoyed with one of more than 800 beer choices. Leia mais.
Hollowed-out jalapeños are filled with cheddar and cream cheese, pulled pork, and spicy barbecue sauce. Then they're battered in seasoned flour and breadcrumbs and fried to order. Leia mais.
The paper-thin raw beef carpaccio is drizzled with olive oil and a zigzag of garlic aioli, and a salad of tangy balsamic and greens beneath Parmesan flatbread is placed in the center. Leia mais.
The heaping plate of homemade chips smothered in bleu cheese is hard to miss. It's littered with crumbled cheese and bacon, and finished with chipotle sauce, tomatoes, green onions, and cilantro. Leia mais.
Craft Izakaya makes the marriage of Japanese and guacamole work. Slices of avocado are wrapped around tuna tartare infused with sesame oil and spicy Sriracha, served with tempura seaweed chips. Leia mais.
You can customize the tonkotsu ramen filled with pork, bamboo shoots, green onion, and noodles any way you want. Is spice your thing? They'll add chili powder until the broth is red as an apple. Leia mais.
A bowl of rice-filled, Central American chicken soup is a sure-fire way to lift the spirit and soothe the soul. Each order comes with cilantro, onions, lime, rice, and a basket of thick tortillas. Leia mais.
Whether you go with simple pho tai with sliced eye of round steak or the everything-goes pho dac biet with chewy tendon, brisket, steak, and tripe, this Buford Highway standby does it right. Leia mais.
A steaming bowl of beef noodle soup is the ultimate Taiwanese comfort food. Here, hunks of tender, slow-cooked flank steak; plump noodles; pickled mustard greens; and veggies simmer in broth. Leia mais.
