The Resy Hit List: Where In Atlanta You’ll Want to Eat in June 2025

Miller Union’s Steven Satterfield and Neal McCarthy have another hit on their hands with the new wine bar and restaurant they opened with Dive Wine’s Tim Willard. Folks have been fast to smash the Notify button since its opening, and the jury’s split between whether the small plates or the big glasses should take top billing. Shareable dishes range from light to less light; a poulet rouge and creamy potato gnocchi are as big as plates get. McCarthy and Willard are both esteemed sommeliers, and thankfully, their excitement to share their knowledge means a choice of roughly two dozen wines by the glass. Once you grab a seat, just follow our Dish by Dish recs and let that be your guide.

Delbar may be nicely settled into their newest digs, and Fares Kargar’s third location has shown no signs of slowing down. Lunch and brunch are in full swing now, in addition to the always-on-Notify dinner service. Validated two-hour self-parking makes this city central location even more convenient, and you’ll want to linger in the high-glam, convivial space, savoring shared plates like pomegranate molasses-drizzled red pepper muhumara spread (featured in our Rundown) and — perfect for spring — a strawberry- and currant-accented salad of peas four ways. Try the herbaceous sabzi polo rice with tahdig and frizzled onion with savory adana kabob to make the house soft serve and ice cream feel all the sweeter after.

Together with Paul Gutting, Leonard Yu of Omakase Table is leveling up Atlanta’s omakase expectations. At this new, intimate 10-seat counter in the historic Abrams Fixtures buildings, raw and rare seafood shares equal billing with cooked small plates and big flavors. On a daily changing menu, luxury ingredients such as abalone, hairy crab, and A5 Miyazaki wagyu beef are showcased along with grilling, steaming, and smoking, curated to represent different regions of Japan … and Yu’s multifaceted culinary career. For example, a miso and crab capellini pasta dish are a nod to his time working in Italian cuisine. Pro tip: Don’t skip the sake pairing option, where the pours are not only generous but also staff favorites, and often not on the menu.

With West African music rustling the hot pink blossoms overhead and vibrating through the artifacts on the display wall, this Ghanian export was designed for nightlife. But don’t dance on an empty stomach when you can grab dinner first; the menu is a fun combination of food from that part of the world, including Asian street flavors popular there. For instance, try braised oxtails with jollof rice, a whole grilled hen with Berbere glaze, but also tamarind pork ribs with green papaya salad. Take your time over a West African take on South African malva pudding, a cream sauce- and custard-covered treat, and a moment to appreciate what a global city Atlanta is that they’ve chosen to make this their first American outpost.

Offering perhaps the only cocktail tasting menu in town, this a 60s-era, fur-trimmed, red-lit vintage tour bus is limited to 18 seats. Bites from co-owned Muchacho next door are paired to enhance four rounds of drinks over 80 minutes; add-ons are coursed accordingly. The current “Karate Kid” theme — call it hot Asian fusion, if you must — is waxing off for the last time, but in its place as of May 9 is “Pulp Fiction.” Two paths, Vincent and Jules, feature creative drinks named after key moments in Quentin Tarantino’s movie. Think ingredients like cherry tomato shrub, green chile-infused vodka, and more. Resys open up only every other Tuesday, so set a Notify to lock down your spot. 

Atlanta has plenty of steakhouses; every city does. But one of the best beef purveyors here has a steak cellar — who else can say that? Leave the wheels with the free valet, descend into the stone-walled space, and don’t let the surroundings fool you. They’ve got all the fancy stuff and do those dishes well, from oysters Rockefeller to a martini that Atlantans have sworn by for decades. Hickory wood-grilled steaks and slow-roasted prime rib are the classic orders, and come with a side for value. But with bread from Alon’s (a Hit List favorite), Georgia-grown ingredients, and fun takes on classics like a grilled meatloaf and bacon bourbon baby back ribs, there’s no one formula for a knockout meal here. 

Choose your own three-course adventure with Kevin Gillespie’s prix fixe menu, which offers plenty of opportunities to see how hearty Scottish fare can be given a contemporary Southern and New England twist. For instance, Georgia-grown wagyu culotte grilled on wood comes with barbecued sweet potatoes and Scotch ale mousse and Maine peekytoe crab is accompanied by brown-butter yuzu and a tattie scone. Or just let Gillespie navigate your “way of nature” with a six-courser freshly updated for the season. New winter riffs feature smoked mussels with hard cider cream and duck confit with spiced quince. Warm up further with a dram from his private whisky collection — just the right drink to feel like a laird in his lodge.

True New York-style bagels — boiled and baked to doughy chew, crispy crust, and towering heights — are delightfully overstuffed at this farmers market sensation that found a permanent home in Chamblee. With flavors like bacon cheddar jalapeno, honey fig, and scallion garlic for double allium oomph alongside deli classics, you’ll be glad the cream cheese schmears are generous. Other flavors found only here: pumpernickel everything and cinnamon without raisins. New Jersey natives will appreciate seeing Taylor pork rolls as an option to top the fluffy baked eggs on the sandwiches; house-cured pastrami provides a beefier alternative good for breakfast or lunch. Pro tip: Order online to go, as the wait can be long and seating in the NYC-style (read: compact) dining area is scarce. 

No reservations. More info here.

There’s nothing like open-flame cooking, and with a lion like chef Julio Delgado manning the flames? It’s worth the trip OTP. Spanish flavors seemingly dominate the menu — think deviled eggs with Iberico ham, albondigas, tortilla espanola, paella — but look closer and you’ll see he heads west. Latin America’s represented in dishes like ceviche, adobo wood-roasted chicken, rum-maple glazed salmon, and birria-style lamb shank barbacoa. Peeks of the chef’s Puerto Rican heritage add a personal touch. For instance, compare croquetas to sorullos, or patatas versus yucas bravas. Post up at the outdoor counter seats for prime people- and performer-watching as live music returns to the patio.

Filipino flavors are on fire right now, and this local favorite has been generating both local and national accolades. Plus, next year’s upcoming expansion is hotly anticipated as Resys fill up ever faster with the growing recognition. Book a kamayan-style feast as a private event for the most memorable spread in town, or design your own with an array of lumpia ranging from pork or Filipino sausage to jalapeños and cheese, then chicken adobo, and sisig with pork belly cheek, snout, and pate. Ube fans won’t want to skip the desserts, as the purple yam takes three forms.

An airy, summery bistro with a coastal, southern Mediterranean feel, this newcomer by chef Kevin Maxey is beautiful watercolor blend of his venerable cooking experience under celebrity chefs like Ford Fry and Tom Colicchio: a proper New York/New Jersey-style (read: monster-sized and extra cheesy) chicken Parm, Southern chicory reimagined as carbonara with honeyed bacon vinaigrette, Gulf shrimp scampi that references his upbringing in Texas, appetizer-sized wood-fired new-age Neapolitan pizzettes, and Venetian-inspired spritzes. Dine family-style, starting with a luscious beef tartare with shaved egg and ending with an enormous goblet of tiramisu, which pairs perfectly with the creamy, coffee liqueur-tinged dessert cocktail. For details on everything else in between, here’s what to order.

Chef Santiago Gomez’s urbane oasis remains one of Atlanta’s hot spot fixtures, but that’s never kept innovation off the table here. Bar director Orestes Cruz is new to the team, infusing cocktail offerings with fresh fruit and herbaceous twists — often literally. Also new: Taco Tuesday, with a la carte gourmet tacos that let you mix and match proteins such as birria and double-fried pork belly with sauces like salsa macha and molcajeteada with toppings like beans, guac, and pickled radish. Pro tip: some drinks are exclusive to the rooftop or dining room (drinks upstairs are designed to pair well with the Japanese light bites offered there), so make your Resy accordingly.

Speakeasies and secret bars have been all the rage for some time, the likes of Propaganda recently joining the ranks of Jojo’s Beloved, Roaring Social, Irie Mon Bar and Lounge, and others. But Richard Tang’s done it a little more traditionally, his pocket-sized hidden lounge still below most radars. Many guests don’t even know of its existence, distracted as they are by dishes like brussels sprouts with Chojan and XO sauce, blackened mahi-mahi with Thai creamed corn, and Southern comforts such as meatloaf with braised collards and fried catfish. After all, with cocktails like the gold-dusted Velvet Vixen and Kung Fury with Thai chile citrus honey available at the bar, why not take the first seat you see?

Recently reopened with chef Robert Butts (formerly of Twisted Soul Cookhouse and Pours) and Tregaye (Fraser) at the helm, this Angel has definitely earned new wings. A revamped menu features dishes whose flavors match the polished but unabashedly bold décor of the jewel-toned, historic space. For instance, roasted cauliflower topped with toasted sunflower seeds surprises with a succotash emulsion that packs secret heat in the finish. Then mains like meaty lobster ravioli with Creole bechamel and smoked lamb chops with spicy pepper jam and chimichurri made with collard greens make global dishes distinctly Southern and soulful. Don’t skip dessert or the cornbread by Megan Brent as she flexes her pastry chops. Pro tip: Charcuterie lovers will want to book a Resy for Thursday’s Grazing Hour.

Erika Council just dropped a bomb at the Larkin, the new address of her nationally acclaimed breakfast and brunch spot, moving a few blocks and due to reopen. The menu will be slightly abbreviated (for now!) but foundational favorites remain. Lemon pepper chicken biscuits, maple butter chicken and waffles, sausage and cheese biscuits, cinnamon rolls, and more – along with daytime cocktails and locally roasted coffee – are on deck. And speaking of decks, outdoor seating as well as indoor, plus an hour earlier opening time than at its last location, might make it a teensy bit easier to lock down that Resy. And a takeout area further increases your odds of getting blown away by these biscuits. So if you think you’re feeling luckier these days, you are.

If you’ve never found yourself heading toward Mableton, pitmasters Robert Owens (Grand Champion) and Bryan Hull (Secret Pint BBQ) are certainly giving us reason by the pound. Two enormous smokers filled with locally sourced oak and parked right outside show they mean business, but the results prove they know their craft. Order the brisket, the gorgeous pink smoke ring broken only by rivulets of fat that lace through fall-apart meat and well-seasoned bark. Unspeakably tender turkey, oversized ribs, and thick, juicy sausages that split with the tightest of snaps are also musts. The house-pickled accoutrements are no afterthoughts; nor is dessert. If you see the whipped pudding with the three-cookie crust, grab it with both hands — you won’t want to share.  

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