The Resy Hit List: Where In Atlanta You’ll Want to Eat in April 2024

Omakase is hot right now, but not everyone is ready to fully relinquish control of their meal, nor do they want to share their experience with a bar full of strangers. And according to Justin Lim and Sean Park, that’s more than OK. So at NoriFish, omakase as well as chef’s nigiri tasting are available at private tables that keep an evening intimate. Better yet, guests are welcome to create their own adventures, using the not-so-secret omakase menu as a guide to mix and match nigiri, sushi, and sashimi – all flown in from Japan’s Toyosu fish market. Fun, modern Japanese dishes with tapas flair – spicy tuna with rice chips for this “dip,” and exceptional yuzu honey ponzu oysters with blood orange and a serrano relish  – offer zest and pop in spades, adding lightness to the dramatic red-and-black palette that dominates the dining room.

This window-walled, moody former industrial space – shared with casual, counter-service sister Star Provisions – sets the stage for some of Atlanta’s most show-stopping cuisine. This 1993 establishment founded by Anne Quatrano and Clifford Harrison just keeps growing better. Take that as a metaphorical and literal reference to their local farm, Summerland, whose production continues to guide their farm-to-table approach. Because of that, their format of a four-course prix fixe menu is the only thing that remains constant. One night you might find crab fritters made remarkable with citrus and avocado, or steak tartare with a twist of lime, toasted rice, and chile. And if your Notify didn’t pan out for that special occasion, just go during the day and grab a Bacchanalia-quality lunch or a pastry from Star Provisions while you hunt for an artisan “I’m sorry” gift. It’ll be a nice taste of what’s to come when your Resy comes through.

Back from a series of unfortunate events, this Krog Street Market favorite is without a doubt better than ever. First of all, reservations (on Resy, natch) are available. Next, the mixed drink menu by the pioneers of Atlanta’s craft cocktail movement has more than doubled. Yet things we loved — the Signature Ticonderoga Cup, their version of a mint julep; and health insurance for their employees — remain. Set a Notify to claim one of the stools at the bar for casual dining, or a table for a full meal. But for special occasions, book the Captain’s Table for up to 12 to get a peek at what’s up those mysterious stairs. Then order the Chuck Wagon, a 48-ounce Black Angus chuck roast cooked to medium only (don’t even try; they know what they’re about) with sides and accoutrement for a cool — and honestly, pretty thrifty — $200 for up to six.

We’ve known all about chef-owner Jared Huck’s uniquely international, seasonally driven cuisine, inspired by a seven-year intercontinental sojourn, for a while now. Huck’s travel memories — still unfaded — include sweetbreads with his signature sweet chili sauce and oysters with galangal and lemongrass to honor two years in Thailand. Tortellini stuffed with yucca and butternut squash “bolognese” pay homage to two hemispheres united in pasta.

It’s best to let the kitchen guide your journey. Make a Resy for the seven-course tasting menu (pro tip: come hungry; the Alden is generous with amuse-bouches) for a privileged seat at the stage-lit chef’s counter. Or go with Huck’s five-course tasting menu takeover the first Thursday of every month.

Atlanta mourned the closure of chef Ford Fry’s beloved JCT Kitchen, but that grief has turned into cause for celebration with its replacement. A tribute to Edith Piaf, the songbird sweetheart of the French boxer Fry’s steakhouse Marcel takes its name from, this Art Deco-ish brasserie exudes Parisian grace. With chef Bob Ryan in the kitchen, expect an onion soup dripping with Gruyère, crispy-edged poitrine de porc lightened up with fennel and apple, and thrice-fried beef tallow frites with tableside skillet raclette. This and pommes aligot might tempt you to fill up on potatoes, but bear dessert in mind, namely the (also tableside) chocolate soufflé and the Basque cheesecake. To drink? A refreshing Genepy Highball with lime cordial goes down easy.

Call 404-355-2252 for reservations.

Set directly by the train tracks and buried away from the main foot traffic of Marietta’s charming square, this hidden gem by chef Brian So and sommelier Daniel Crawford is one of those places where chefs go on their nights off (which incidentally inspired their soon-to-come second venture Bōm, which also means “spring,” in Korean). Moreover, it’s where chefs dine when they want to be consistently impressed. The frequently rotated menu exhibits restraint by offering literally no more than three exquisite options per category. The dining room is equally minimalistic, with simple table settings, unadorned brick walls and lofty ceilings. But the kitchen’s work needs no fanfare. And Crawford’s wine list is a showcase — diverse and generous, with half bottles to help keep you on your feet for an after-dinner walk to charming Glover Park around the corner.

Now fully settled into its new, larger home in glitzy Buckhead Village, Brush is a haven of golden serenity distinct from the scene just outside. Its dining room manages to remain intimate yet bright. Thoughtful sound dampening absorbs the squeals that are evoked by chef Jason Liang’s commitment to precise perfection and extraordinary techniques – traits that earned it a spot in our Atlanta sushi guide. Case in point: the delicate snow crab chawamushi, or the silky, seared Aburi Japanese A5 wagyu nigiri with grated garlic and Ossetra caviar. But don’t miss Liang’s more experiential options: the Negitoro Ikura Box, a fun DIY temaki kit; miso duck breast served in a dome of hay smoke; and matcha four ways in one dessert, flamed tableside as you snack on filled cube croissants and truffle madeleines, selected off a darling cart, by pastry master chef Ching Yao Wang.

Every meal starts with a complimentary bruschetta of the day and a spritz to set a leisurely all-night tone, but the best way to keep the good times going is to order La Panarda’s Group Feast – a seven-course prix fixe served family-style for four or more. Just give the restaurant advance notice that you want the full feast when you make your Resy.

Dark urban glamor is a defining trait at chef Santiago Gomez’s modern Mexican restaurant, from the bookended showpieces of a double-arched bar to the full-watt lighting of the open kitchen. Between them, tables filled with dishes that offer similar levels of drama – cauliflower roasted whole over the wood from which Palo Santo takes its name, made extraordinary with miso caramel and fried shredded leeks as fluffy as the agave-fiber chandeliers overhead. Order anything with the heirloom corn masa – the duck carnitas tlacoyo or tuna tostadas for dinner, berry-topped blue pancakes for once-monthly brunch – and look for local ingredients like Georgia mushrooms. Tequila and mezcal aficionados laud the specialty cart; espresso martini lovers should try the excellent tableside Santo Carajillo presentation. Both go well with sweet-savory desserts like burnt cheesecake with preserved tomatillos … and with rooftop views from the bar, where a DJ spins into the wee hours. 

The shiny new Alpharetta location has gotten a lot of attention lately for its big, bright spaces, but the original Delbar has no intention of fading into the background. More convivial, urban, and intimate, the heart (the meaning of “delbar”) is certainly captured by a dream of a lamb shank stew, and a ribeye with a walnut pomegranate marinade cut for sharing. Accompany that with adas polo, a buttery showstopper of a rice dish that hides pops of sweetness from buried raisins and is piled high with frizzled onions. But don’t fill up, as tempting as it may be. The pistachio lava cake with molten white chocolate and ginger date cake with toffee and roasted tahini mousse blend the best of Middle Eastern and Western sensations. Same with well-considered cocktails such as the Dubai Drift – an intriguing blend of ginger, maple, soy, and apple brandy.

James Beard-nominated chef Billy Allin knew he was leaving his last outpost in good hands when he sold it to Demetrius Brown and Brandon Blanchard last September. After all, they were no strangers to this kitchen, where they’d already executed Caribbean and Afro-American Heritage Supper Club pop-up events with aplomb. Now half a year in, they’ve found the balance between honoring Allin’s legacy and their own. Brown’s daytime menu preserves the traditional French style that made B&B so popular: soft-scrambled eggs, shrimp crepes, croissants, mini eclairs. But as with all Atlanta transplants, once the sun (and wine) goes down, out comes your natural accent. Here it’s a Haitian lilt, transporting diners to a more tropical mental state. Roasted chicken is prepared with peanuts, sweet potato, and plantains; beignets come with a litany of Caribbean fruit flavors, and Elljay mushrooms move aside to make room for Haitian ones.

It’s almost a shame to be seated right away in this lofty dining room, as that deprives you of a chance to ogle the goodies at the little prepared food and wine market up front. But onwards — to excellent cocktails, from a seasonal drinks list. (For winter, we agree with the aptly-named Mezcal Sounds Fun Tonight.) And then crisp Spanish octopus, accompanied by housemade chorizo and fingerling potatoes, a returning favorite from FSE’s Roswell days; or confit pork ribs with pickled red onions; or anything from the excellent pasta menu. No matter what you do, plan ahead for dessert – the ever-changing fruit tarts on sable crusts are outstanding – and set a Notify since weekend bookings have been known to fill up two weeks in advance.

Tucked below a nondescript building on a busy stretch of Buford Highway, this is more than a hidden gem – it’s a local treasure. The ambiance is unabashed old-school Buford: tablecloths protected under plate glass, drop ceilings and fluorescent lights festooned with red lanterns. But the best feature is the equivalent of Chinese aunties deftly wrapping dumplings at the kitchen’s edge. These traditional, thick-skinned jiaozi are what many trek out to Doraville for; eight varieties are available fried or steamed daily. And so begin your choices from a novel-sized menu: A long list of northern specialties encompasses savory stuffed buns, hot pots, cumin-spiced charbroiled meats, and more. And don’t let the name fool you: There are popular Sichuan and Shanghainese dishes, too; try the mapo tofu and crab-roe-and-pork soup dumplings, respectively. Friendly suggestions are offered on request; dessert isn’t.

No reservations. More info here.

Those who live northwest of Atlanta proper rejoiced when this Buford Highway staple opened up on the perimeter of Kennesaw’s Town Center mall. This outpost follows the same format as the original: a no-nonsense contemporary dining room; expeditious service; and especially a kitchen window that keeps diners rapt, able to stare at the noodle pullers magically whipping blobs of dough into miraculous, chewy noodles. Pro tip: get these stir-fried spicy, with cumin, and with the House Special variety pack of proteins — including a fried egg. Or enjoy them in soup, as is traditional in the Gansu Province city that gives LanZhou its name. Don’t miss out on lacy-skirted dumplings, either — or, for that matter, dishes from other parts of China, like Sichuan-style dry-fried string beans, spicy beef tendon, and tripe in chile sauce.

No reservations. Find more info here.

Kimball House has a preternatural ability to charm. Is it the setting, in a renovated rail depot, inspired by an Atlanta landmark, the Kimball House Hotel? (An old hotel menu became the foundation of the menu.) Whatever it is, the excitement quickly extends to the particulars of the menu, starting with a selection of around 20 oyster varieties, and refined modern cocktails such as a ponzu martini or green apple Negroni. No bad seats here, but for a full meal, make a Resy for one of the tufted leather booths in the classically elegant dining room. You’ll want the table space for updated classic dishes; ravioli en consomme comes with venison; the osso bucco is lamb; grilled oysters have kimchi butter and the opera cake is Earl Grey. And in true local spirit, don’t miss the lemon pepper chicken skins as an app.

Two vibes — quaint European city market and American farm country charm — merge beautifully at the original predecessor of its polished Phipps Plaza sister. And the more rustic feel somehow adds to the casual, hearty fare being served. Deli cases of prepared dishes highlight inventive salads and boldly seasoned grilled meats. But go for broke, and go for bread. Pastry chef and owner Alon Balshan is the talent behind the baked goods of much of the city’s best restaurants and coffeeshops, and his pastry counter tempts all day. Don’t miss the creative croissants (keep an eye out for the viral filled version inspired by NYC’s Lafayette) and gelée-shiny patisserie treats. Sandwiches are just as exciting. We’re partial to the house-roasted lamb with red onion marmalade on country French bread, which nods to the chef’s Israeli roots. 

No reservations. More info here.

Before team Michelin gets wind of The Dining Room, we’re scooping it first as a great reason for a field trip. This 36-seat fine dining restaurant in historic Madison’s town square sparkles in every way, from crushed velvet seating to dishes inspired by farms down the road. Led by chef Russell Hays, its à la carte selections and a three- and four-course prix fixe with paired wines changes weekly. Find roasted halibut with potato pavé and saffron mussel jus, or plump spinach gnocchi with lobster knuckles and curried lobster cream. And count on the perennial local cheese plate with apple red wine jam for dessert. Traditional sweet endings, including complimentary petits fours, are by renowned pastry chef Edouard Fenouil, another former Atlantan making country life steps above simple. 

This may be the Atlanta offshoot of the James Beard Award-winning Asheville original, but as chef de cuisine (and Atlas alumna) Sahar Saddiqi was named a semifinalist for Best Chef Southeast title just last year, Decatur’s version of Chai Pani is more than holding its own. The big patio is a perfectly appropriate way to remember that Chai Pani celebrates the intricate, bold flavors and textures of Indian street food. Start with the signature matchstick okra fries seasoned with chaat masala and lime while you wait for savory rice and lentil-batter crepes called uttapam. Or go for multi-culti fun with opportunities like Hakka-Chinese fusion Chilli Chicken from Kolkata and street “burgers” in griddled soft buns, both great nods to the diversity of Indian culture. 

No reservations. More info here.