Thursday, December 17, 2009

Atlanta restaurants earn national attention

I’m always an advocate for Atlanta restaurants getting their fare share of the national food press, so I was pleased to see that as all of the publications have been doing their end of year round ups of the best places, Atlanta restaurants have gotten a few nods. Below are some of the accolades:

Where to Go Next: 10 Best Restaurant Dishes 2009 $12 and Under
From Food & Wine’s December 2009 Issue
By Tina Ujlaki, Kate Krader, Christine Quinlan, Patricia Sharpe, Jan Newberry, Kate Heddings, Ray Isle

Lamb Liver Fritters: Abattoir, Atlanta

I'm a confirmed liver hater, and apart from a few select foie gras pâtés, I avoid it. So I felt very brave when I chose the lamb liver fritters at Abattoir, the new meat-focused restaurant from local heroes Anne Quatrano and Clifford Harrison (F&W Best New Chefs 1995). Maybe I was emboldened by the setting—abattoir is French for slaughterhouse, which is what the building used to be. The fritters are irresistible: sausagelike patties of lamb liver and meat, with tart green-tomato relish alongside. There are three sizable fritters to an order for $8.50; maybe I can't afford not to eat liver anymore. —Kate Krader

The 10 Best New Restaurants in America
From GQ’s January 2010 Issue

By Alan Richman

10. Serpas, Atlanta
Serpas is a big, shiny, modern spot in the Old Fourth Ward, where old-fashioned manufacturing played out. It's so noisy our waitress had laryngitis from yelling at customers. And the cooking of chef Scott Serpas is just as raucous—a little messy and a touch out of control, but I love his passion and sense of place. He does mostly southern and New Orleans food—sweet, hot, and spicy, with a bonus of being endlessly inventive. The fried oysters come with rémoulade, classic enough, but he tops them with pickled chilies. His caramelized-onion-and-beef-short-rib soup with a single Brie-topped floating crouton—not so southern, come to think of it—is what French onion soup dreams of becoming. The desserts, entirely luscious, have unexpected finesse, especially the chocolate-peanut-butter parfait. And best of all, this is the South, not some show-off Yankee spot, so you won't have to worry about microgreens, sous vide, gels, or foams.

Restaurants Worth the Money: Southeast
Gourmet Magazine October 2009

A mature restaurant, but never a dowdy one, Bacchanalia remains Atlanta’s flagship fine-dining destination. For more than 15 years, founders Anne Quatrano and Clifford Harrison have mentored young talent, and chef Andy Carson, currently at the helm, has hewn an aesthetic that is southern but by no means antiquarian. That means country-fried sweetbreads with artichokes, as well as quail stuffed with mortadella. 1198 Howell Mill Rd., Atlanta (404-365-0410; Bacchanalia)

50 Best New U.S. Restaurants
From Travel & Leisure Magazine

Atlanta: Holeman and Finch Public House

Somewhat British, a little Mediterranean, soulfully Southern, and wholly awesome, this offal-centric, cocktail-fueled gastropub gets you hooked on the pleasures of headcheese, crunchy fried pigs’ ears, and bone-marrow gratin. Dinner for two $65.



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