The Resy Hit List: Where In Atlanta You’ll Want to Eat Right Now

Chef Steven Satterfield is one of the city’s treasures, and still very much in charge of the kitchen of this celebrated gem. He and co-owner Neal McCarthy have been racking up recognition since they opened in 2009, including multiple James Beard awards (two alone for their wine program, which pours a dozen glass selections daily). But enough about their star-studded résumé. It’s their commitment to sustainability, relationships with local growers and producers, and an inventive menu that have put Miller Union at the epicenter of Atlanta’s culinary growth. Everybody knows about the farm-baked egg in celery cream, but housemade charcuterie and dishes like roasted oysters with fennel Pernod cream go just as well with fresh Osono Bakery sourdough. Pro tip: Pastry chef Claudia Martinez makes sure you finish your meal in style, with, say, fried apple pie with butterscotch ice cream.

Around the corner from Miller Union is J. Trent Harris’s moody, sexy-glam omakase restaurant – one of the hottest tickets in town. It’s a Notify must with only four seatings per evening. A daily-changing menu depends entirely on what’s flown in directly from Japan, which is then given a modern edomae treatment, transformed into a series of small plates and progression of nigiri. But of course, this wildly understates an experience that pays such homage to the sanctity of ingredients that the chef respectfully requests guests not wear perfume or cologne, so as not to distract. Plated on varied dinnerware that is often an equal work of art, this is one restaurant where being fully present is unavoidable.

Completing the Westside trifecta of fine dining is what’s been called the most preeminent restaurant for Atlanta’s visibility on the national culinary stage, now in new(ish) digs in a light-filled, glamorous former industrial space. Most recently earning Michelin stars for merit and for eco-friendly principles, this 1993 establishment founded by Anne Quatrano and Clifford Harrison just keeps growing better. How could it be otherwise, when they continue to allow the bounty of their local farm, Summerland, to guide their farm-to-table approach? Their format of a four-course prix fixe menu is the only thing that remains the constant; course offerings vary each evening. You might findcrab fritters made remarkable with citrus and avocado or steak tartare with a twist of lime, toasted rice, and chile. And the cheese course, too, goes well beyond the usual selections.

One running theme across the city’s top restaurants is the element of seasonal surprise. This is the case with Ron Hsu and Aaron Phillips’ passion project, which continues to evolve and push the envelope. Their seven-course tasting menu is a full sensory experience with sumptuous ingredients, and warm, relaxed service thanks to gratuity-included pricing. That menu presents time-honored ingredients in the most modern of New American ways. For instance, grilled Maine lobster gets topped with charred tomato miso; braised wagyu beef cheek is served with “chewy carrot” and sheep’s milk yogurt. Add-on courses, wine and mocktail pairings, and caviar service invite guests to linger and live even more unhurried, per the Lazy Betty ethos.

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.

Well into her 50^th year in a pro kitchen, Bangkok-born chef-owner Nan Niyomkul has seen every twist and turn in the evolution of Thai and Thai American cooking. More than anything, Niyomkul’s food remains a study in how classic Thai standbys can find new verve. If you love pad Thai, try it with a crispy lobster tail or jumbo tiger prawns. If you’re a big fan of Panang curry, prepare to taste it in high-def with slow-braised short ribs. More modern dishes like barbecue lamb chops with papaya salad, honey glaze, and coconut sticky rice will become new favorites, while a roster of labor-intensive “secret” royal dishes like chor muang, the rose-shaped dumplings that seem too beautiful to eat, show the true caliber of the kitchen at this Atlanta icon.

Call 404-870-9933 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 Sushi is a haven of golden serenity distinct from the “scene” just outside. Its dining room manages to remain warmly intimate yet bright. Thoughtful sound dampening absorbs the squeals that are evoked by chef Jason Liang’s commitment to precise perfection and extraordinary techniques. 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 by pastry master chef Ching Yao Wang,  presented on a darling cart.

Don’t be deceived by the surface simplicity of the menu of Drew Belline and Ford Fry’s “red sauce joint” – there’s nothing understated about the flavors this kitchen pumps out to boistrous crowds of diners. Small tables fill up with generous old-school portions, especially when starting with garlicky cheese bread blistered and sizzling from the wood-fired oven, or a pizza topped with fior de latte. But don’t fill up. Housemade “macaroni” is still to come: luscious spaghetti with meatballs, or dreamy black spaghetti with chopped Gulf shrimp fra diavolo. Chicken entrees are classic (Parmesan, Milanese, Limone, and the butteriest, most mushroom-packed Marsala) and come spread out across a platter in a show of comfortable decadence.

Call 678-399-8246 for reservations.

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.

When a menu opens with a funny anecdote about how foreign the native French founders, Luc and Danielle Beaudet, found the American concept of “French” toast, there’s no doubt that you’re in for the real Gallic deal. One bite of their oversized, buttery croissants, an exceptional croque madame on béchamel-drenched pain de mie, stuffed eclairs, or gorgeous cakes, and the linkage to the old country is clear. Now under the stewardship of Melissa Ward and Jonathan St. Hilaire, the confectionery case remains infinitely appealing. And the cozy but never crowded dining room has gotten a farm-chic update, too. Yet much of the menu has been preserved, and any losses might be considered a fair trade for cocktails like blood orange spritzes, or a riff on an Arnold Palmer: an Arnaud, made with local Renegade lemonade and tea. Sweet of course, to match the service.

No reservations. More info here.

Chef-owner Bruce Logue’s award-winning concept is often classified as Italian, but it’s the a tongue-in-cheek “ish” added to the end that’s the buried lede. It’s guided by Italian principles like seasonality, local sourcing, and of course, pasta, pasta and more pasta. But traditional expectations end there. Chicken Parm is Southern fried and comes with creamy collards. Agnolotti is filled with sweet potatoes, veal minute steak and preserved bok choy. A caprese salad comes with burrata, but also marinated peas. The jaunty red umbrellas and  Juliet balcony-style railings ensure there’s no mistaking an Atlantan sense of place. And  Jason Furst’s cocktail selection, with its names and (lack of) descriptions — the Tiger Balm “will soothe your soul,” while No Soup for You! just says, “I got you, baby girl” — add to the wild, only-in-the-A ride.

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.

Not judging a book by its cover also holds true for storefront restaurants. So don’t be fooled by Twisted Soul’s unassuming plate glass façade, residential building location, or homey, eat-in-kitchen ambiance. It’s a humble backdrop for chef and cookbook author Deborah VanTrece’s modern, global spins on soul food. Kick things off with a unique bread service that includes sweet potato biscuits and cornbread; use that to sop up sauce from salted bourbon caramel wings with roasted pecans, and chicken and grit dumplings. Go for her version of familiar dishes like fried chicken and stewed pork neckbones, or step out with duck that gets dry-aged then flavored with brown butter, while oxtails get an East Asian twist with hoisin sauce and ginger garlic bok choy.

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.

The flavors of the Levant have been on a hot streak in Atlanta, and a healthy portion of the credit for that goes to Bellina Alimentari founder Tal Baum’s return to her Israeli roots with this Westside Provisions anchor. Fresh, layered flavors are a signature here, from light, romantic cocktails like a spritz with celery gin, orange blossom water, and Moroccan tea liqueur to salatim like smoked labneh brightened up with pomegranate and honey. Even more complex is what comes out of the woodfired oven, like the new family-style Al Ha’esh, an array of skewered meats of the moment, served with roasted vegetables or a cauliflower tagine that can make accidental vegetarians of any of us. Per the highly social Israeli dining style, sharing is suggested.

Call 404-968-9437 for reservations.

Once just a booth at various farmers markets, Little Tart’s not so little anymore. They’re still a staple on that circuit, but this French-“ish” (as they say!) fave by Sarah O’Brien, opened in 2011, has found more than one permanent home. We love the Krog Street Market and Summerhill locations, but the original is the keeper: Set in the Jane, a refurbished warehouse, enormous loft-style windows drench you in sun and plants hanging off soaring wood-beamed ceilings give an urban coffee café vibe. Take time with savory turnovers like sweet potato curry, a superlative croix bun with cheese and onions, and flawless croissants. A full kitchen means grain bowls, soups, salads, and thoughtful warm sandwiches, like one made with souffléd egg and Thomasville Tomme cheese on a housemade English muffin. Pro tip: Don’t let the setting sun stop you; Fridays are pizza nights and worth a stop.

No reservations. Find more info here.

Surrounded by trees, set on the edge of gorgeous Chastain Park, the dining room here evokes a dinner party at the contemporary home of a fancy friend of a friend. The Chastain takes local to a new level, starting with their regenerative garden and continuing with the menu, which harnesses the garden plus what’s available from local farms. House-baked, double fermented sourdough provides a humble teaser for pastry chef Christian Castillo’s deep talents. And then, chef Christopher Grossman’s mains: crown roasted Green Circle chicken with potato gnocchi; a smoked tomahawk pork chop with pan-roasted apples; and pastas like mushroom campanelle, blessedly available in half portions to help you save room for desserts like an Italian pine nut tart with meringue.

Between the tricky parking lot and the often hourlong wait, it can be tough to get into this Mexican diner. At first glance, folks wonder why. It’s nothing fancy, even after recent design updates. But it is down-home and delicious. The vibrant menu runs through seemingly endless options for tortas and preparations for shrimp and tilapia; plus sizzling fajitas and grilled specialties almost comically smothered with bacon and cheese. But obviously, get some tacos, namely one of their many al pastor options, along with lengua, cabeza or buche. Steer in further with a quesadilla filled with squash blossoms, nopales, chicharrones or huitlacoche. There’s ample time to explore: Service extends to 2 a.m. on weekends and 1 a.m. on weeknights. Just order the jumbo margaritas well before last call. You’re gonna need an extra order of those hand-rolled tortillas.

No reservations. More info here.