The Bandeja paisa has every creamy, greasy, meaty, sweet and salty craving satiated on one plate of food. Read more.
The beef rib s a hefty heaven, especially when it's paired with a bowl of creamy and tangy coleslaw. Read more.
This ain't your mama's chicken leg. It's a cleanly sculpted bone with a fat chunk of meat that's served in its juices, redolent of "cinnamon curry cardamom." Read more.
Chicken Mole sauce, to its lovers, is as controversial as barbecue is to its fanatics. All Mexican cooks have their own version. Zocalo's, the owners' own Mexican family recipe, has no equal in town. Read more.
With items such as the kashk-o-bademjan -- eggplant cooked down to its silky essence, topped with crispy shallots of cream and whey -- it may be better to forget about the falefel. Read more.
Busy Bee lets you know that it holds a hallowed place in Atlanta dining history, and fried chicken is a big part of that history. Read more.
Befitting its age and its old-school ambience, the Colonnade takes its time. The classic Southern fried chicken is cooked to order. Read more.
The Ginseng and chicken juk has bits of chicken and a pungent piece of wild-looking fresh ginger dot a large bowl of mild, smooth rice porridge. Read more.
The sam-gyup-sal, or honey pig, cracks and sizzles on the hubcap-like grill and runs its piggy juices into the kimchee, garlic cloves, and other goodies provided at this upscale Korean barbecue joint. Read more.
The Mac and cheese has fork-tender chunks of salty beef and soft carrots swim in a savory, beefy gravy that would make Gramma proud. Read more.
The Merguez sausage presents two merguez sausages, redolent of lamb and spices, over hearty, al dente lentils. Two meaty slices of grilled squash complete the dish, Read more.
The Pollo dorado salvadoreño has long crunchy curls of golden fried chicken look more like pork rinds than fowl. Read more.
This Rib-eye is pure meat nirvana: blood, fat and tang come together in one hulking slab of flesh. Read more.
A zillion barbecue joints have opened around town, but the spare ribs here remain unforgettable. Read more.
The Three little piggies ha velvety grits, a centerpiece of pork loin, the sweet/sour combo of pickled grapes, bitter greens, and chicharrón "popcorn" that literally snaps, crackles and pops Read more.
