The Street Queso is a great start to your meal - two kinds of cheese, served bubbling hot with soft & fried corn tortillas. Just enough heat for the perfect bite!
These are Cali-quality tortas east of the Mississip', along with a to-die-for tequila-based cocktail list. Read more.
The cocktails are all Prohibition-era or variations on such. Try the Aviation - my new fave!
*Remember: Cafe Jonah (like Souper Jenny) is cash or check only!
Get the fried pickles (they're spears instead of chips) with the horseradish sauce - delish!
My favorite pizza on the menu (also at Baraonda) is the Specialita: diced tomatoes, mozzarella, goat cheese and arugula. Light, fresh, perfect to share...or keep all to yourself! :)
Try the Black Bean Cakes with eggs & grits - spicy goodness, perfect for breakfast or anytime!
Best pasta in Atlanta. Tasty stuff. Fantastic new addition to the Atlanta dining scene. Great place to get a whole lot of small plates to share with a group. -Eli Kirshtein, Top Chef
Amazing vegetarian pizza options! Artichoke + mushroom, spinach + red onion + feta, and this one (pictured) spinach + tomato +garlic! All fresh!
A European experience in the heart of Midtown. Pick & choose from an incredible selection & create your own meat & cheese board. Pair it with their award-winning wine list. Voila! Perfecto! More info: Read more.
An Atlanta Classic. Fun--even with the yuppie crowd, and you can get a decent steak until midnight. -Hector Santiago, Top Chef
The biscuits smothered with chicken sausage gravy can only be described as “just south of heaven”. READ FULL REVIEW >> Read more.
What you may not know about the world's largest drive-in and Atlanta landmark is that all your favorites are made from scratch! Upload a pic of yourself in a cool paper hat, sipping on a F.O.! Read more.
Great food + excellent service + relaxing, comfortable place = bliss for brunch in the ATL. READ OUR FULL REVIEW! Read more.
This is my favorite breakfast spot in town. I usually go by on my day off for awesome Macchiato, pancakes, bacon, and sunny side ups. -Hector Santiago, Top Chef
