12/21/2023 0 Comments Samba brazilian steakhouse food22.īacchanalia has become the most celebrated restaurant in Atlanta, a rare five-star gem that has garnered national and international attention for its elegant yet easygoing attitude. Seasonally accented Hudson Valley foie gras and heirloom Bulls Blood beets with goat cheese have become signatures, and fresh Georgia mountain trout is always interesting, though the able, seasoned staff will steer you toward the slow-roasted pork. Wine by the glass from wine director Andre Loaiza was perfectly poured, and the desserts from Kat King - a light lemon panna cotta with Bing cherries and her signature warm chocolate cheesecake with its familiar swirl of chocolate through the center are precious and wonderful - easily among the best in the city. ![]() From perfectly fried soft shell crab with a tangy napa slaw to smoked salmon served with classics of capers, minced red onion, creme fraiche and a crispy, light potato pancake, everything here is perfect. Why? Because chef-owner Gerry Klaskala always has had the ability to cast finesse into even the simplest of dishes, striking a synchronistic chord between hip and comfortable. Eating here is as visual as it is visceral, and it's become a perennial favorite among Atlanta foodies and food neophytes alike. Lovely Aria beckons with beaded curtains, bejeweled dogs and colossal chandelier that looks like a neon mosquito is landing in the dining room. Desserts seem a little old hat, and often lack the presence other courses here possess, so enjoy another super Tuscan from the formidable wine list and settle back for a pleasant evening. A chiffonade of rucola, served with shards of Parmigiana Reggiano, snaps with flavor, and there is always a fish of the day. Scallops have become a signature dish, sweetly seared and placed over a bed of savory chickpea puree as well as the duck ragu, with tender pulled meat, served over anything from tortelli stuffed with ricotta and spinach to farfalle. But it's the rustic Tuscan food that keeps this restaurant's reservations booked. The waiters are of the camp of seasoned professionals who call you "milady" and bring you sips of Muscato at the end of the meal. ![]() But this kitchen cooks up great Tuscan meals from owner Marco Betti. The big yellow house on East Paces Ferry is the city's biggest exception to the unspoken Atlanta rule of rarely renovating an old house into a restaurant. Mondays-Thursdays 5:30 p.m.-midnight Fridays-Saturdays 5:30-10 p.m. Rarely does a restaurant open with as little fanfare as 4th & Swift - in June, it seemed it was suddenly just here, nestled into its large space (the only conspicuous thing about it) as if it had always been: a born natural. And what a blessing that is when it comes to summery sweet corn soup, where cream and corn collide in a bowl of velvety wonder, without ever getting heavy or overwrought, bedecked with a crispy fried oyster. Swift's seemingly sudden gentle touch with seasonings - especially salt - could make him the subtlest chef in the city. First runner-up? Daintily seasoned braised lamb shoulder layered with sheets of house-made pasta and mushrooms with buttery-flavored ricotta cheese. It's ridiculous to tout signature dishes of a restaurant that opened in mid-June, but Swift's Three Little Pigs is destined for that fate: a generous slice of pork loin alongside mild, German-style house-made pork sausage and a fat, juicy, succulent strip of pork belly, the three blissfully joined by a helping of rich, creamy, old-fashioned macaroni and cheese. Nothing is affected everything is fresh, simply prepared and arrives happily at the table from a young, eager staff ready to please. He offers a farm-to-table concept with a tiered menu that starts with seasonal daily specials such as a chanterelle mushroom and garlic tart in a light, sweet maple-shallot dressing and moves to small plates of local heirloom tomato salad served with tangy, super creamy Vermont feta, olive oil and a sprinkling of pink Himalayan salt. In the dairy's old engine room, this chef has created amid concrete beams and exposed brick a restaurant as open and interesting as the breadth of its space. ![]() Jay Swift made his mark on Atlanta's dining scene as the executive chef of one of the city's most beloved Southern enclaves, South City Kitchen on Crescent Avenue. Add a burgeoning neighborhood trying to make a comeback and a chef with a popular Atlanta pedigree and a restaurant is born: 4th & Swift. The old Southern Dairies building behind City Hall East (which used to be Sears and Roebuck) - unlike the rest of Atlanta - boasts real loft space, and it's prime real estate for a restaurant the B Building has sweeping space, loaded with room and character, and it's big enough for a bulldozer.
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