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City & State or ZIP Tonight, this weekend, May 5th...
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City & State or ZIP Tonight, this weekend, May 5th...
City & State or ZIP

Chef’s Favorite Dishes from a Few of Atlanta’s Finest

Floataway Cafe's orecchiette with broccoli rabe and sausage

Floataway Cafe's orecchiette with broccoli rabe and sausage

Chefs spend hours in the kitchen – one minute they are peering over the shoulder of a line cook to ensure quarter-inch cuts for each carrot, the next they are garnishing a plate of grass-fed ribeye with a pinch of microgreens. It’s understanding that chefs don’t spend a lot of time dining out when they are surrounded by meals that many people only eat on rare occasions. But at the end of the night when the white apron is tossed aside for cleaning and the knife blade is wiped cleaned, a chef’s stomach grumbles for the satisfaction of someone else’s cooking. We asked five of Atlanta’s prominent chefs what dishes they seek out when they have a chance to dine out. What do you think of their picks?

“F & B chef Phillipe Haddad’s serves an incredible braised lamb shank served over wild mushroom risotto. Not only does it taste great but I like the way Haddad finishes the risotto with parsnip puree instead of heavy cream and butter.”

-Pano Karatassos Jr.,  Buckhead Life Corporate Chef & Executive Chef at Kyma

“Because I eat so much in my restaurants, I usually eat light at home when not at work. I crave a VERY OTP spot when I have a day off. Zeb Dean’s BBQ in Daniesville, GA has been is business longer than I have been alive, and they only serve one plate- hickory smoked BBQ pork, “hash”(what we call Brunswick stew where I grew up) and slaw. Loaves of Sunbeam on the tables, pitchers of sweet tea, and the best vinegar BBQ sauce this side of the Carolinas. As I’m writing this, I’m wondering when I can get away again!”

-Ted Lahey, Executive Chef & Co-Owner at Osteria Mattone

“Everything is always good at any of Anne Quatrano’s restaurants, but I feel that Floataway Café is the best hidden gem in the city. I had a pasta that seemed deceptively simple, but the orecchiette with broccoli rabe, fennel sausage and pecorino was literally bursting with flavor in every forkful. Each little ear of pasta was perfectly coated with a garlicky olive oil sauce and the bitterness of the rapini mixed with the sharp and tangy pecorino and the spicy fennel sausage was the perfect meal for a chilly spring night.”

-Steven Satterfield, Executive Chef & Co-Owner at Miller Union

BoccaLupo's octopus

BoccaLupo's octopus

“I think that all of Bruce Logue’s food at BoccaLupo is exceptional, but the octopus and mortadella spedini in particular is special because of the various textures of each ingredient. The dense octopus is in juxtaposition to the soft and almost melty mortadella. Pair it with a ragout of fresh shell beans for vegetal contrast and you have an amazing bite of food!”

-Kevin Gillespie, Executive Chef & Owner at Gunshow

“The spring vegetable plate at Miller Union is a colorful mix of spring’s offerings. I completely trust Steven Satterfield’s gentle and respectful management of all the lovelies of spring- allowing each offering to shine.”

-Anne Quatrano, Executive Chef & Owner

-By Alexa Lampasona for the Food & More blog

15 comments Add your comment

count_schemula

March 31st, 2014
5:03 pm

Thank you for Zeb Dean. That sounds like a road trip.

Homer

March 31st, 2014
5:27 pm

All I need is a chili dog and onion rings at the V. Who needs a Zagat rating after
all?

moist dawg

March 31st, 2014
6:45 pm

i know its not fancy but i love some breaded wings from hooters hot with ranch. best in town. i could eat those every day and never get sick of them. i could never eat octopus or broccli every day.

domin8er

March 31st, 2014
7:18 pm

Taqueria del Sol on Prince in Athens.

ATLdiner

March 31st, 2014
9:22 pm

What a coincidence that Steve Satterfield gives some love to Annie Quatrano’s restaurant, Floataway Cafe, and vice versa!

low and slow

April 1st, 2014
7:02 am

best dish i’ve had lately was the sliced brisket sandwich at greater good bbq on hugh howell in tucker – killer

CandyKane

April 1st, 2014
7:44 am

moist dawg, nobody does ranch dressing w/ wings! It’s blue cheese dressing or the highway. They don’t even sell ranch dressing in Buffalo and you go to jail trying to bring it into the city.

moist dawg

April 1st, 2014
9:04 am

candy, buffalo is a dump and id rather dip my wings in vomit then blue cheese.

SamA-1

April 1st, 2014
9:48 am

Fish Tacos and Guacamole at Taqueria Del Sol – preferably Howell Mill location.

Lizzy

April 1st, 2014
10:02 am

blue cheese is for adults; ranch dressing and the word vomit come under the heading of 8 year olds who haven’t been taught any etiquette…..CandyKane’s post was unoffensive – yours was gross and uncalled for. Please google blogs for misbehaving children’s favorite foods.

CandyKane

April 1st, 2014
10:26 am

moist dawg, this may not be the right forum for you. Adult at play here!

Baltisraul....

April 1st, 2014
12:07 pm

moist dawg……hate to disagree with a fellow Dawg fan but you really missed the mark. Like you, Candy Kane has the right to her taste opinions. But most folks around this country would rather put a sharp stick in their eye than put ranch on Buffalo Wings. The only reason some establishments serve ranch over blue cheese is to cut overhead food costs. I can see you have never been or not recently been to Buffalo. In the last 20 years that town has done a great job changing their look. A population of middle class people that come back from sub zero cold and lake front weather deserve better than to be called a dump. If it were not for Gen Sherman, Atlanta could have had the same well worn look. One of my all time favorite dining places in the USA was in Buffalo, ‘The Cloisters’! Georgian’s would have been proud to have it near them. So if you come on here again, have some consideration for those that are ‘regulars’ and know a little of what they speak. You can poke the tiger’s cage but do it w/ some class and etiquette.

Ned Ludd

April 1st, 2014
1:27 pm

Well said Balt— (except the dawg part) One reason Ranch became popular is to widen the appeal of chicken wings. Certainly they were birthed as a blue collar, dive bar, beer and good time treat. Many establishments that didn’t fall into this category began offering Ranch to separate them from this ‘undesirable’ element and become a ‘classy’ dish. Perhaps it goes better with white wine this way. Don’t agree and pity the po’ fool who enjoys them with anything other than Blue Cheese and cold beer. Anchor Bar in Buffalo is definitely on my bucket list.

Edward

April 1st, 2014
2:46 pm

I crave a really good phở tái, either from Nam Phuong or Pho Dai Loi #2.

Baltisraul....

April 1st, 2014
3:13 pm

I crave wings all the time. Alton Brown has a great, easy and traditional wing recipe. They are steamed first then baked. I get enough fried w/ my chicken and fish. Gotta cut back someplace.

Vietnamese Fish Sauce Wings are to die for!!! When the girls come home, that is what they request first. No blue cheese required with these babies! They are stand alone wonderful.