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Better Half restaurant review, Atlanta

Costa Rican milk truffles (credit: Becky Stein)

Costa Rican milk truffles (credit: Becky Stein)

In tomorrow’s AJC I have a review of Better Half, the new supper-club-turned-restaurant funded by a Kickstarter community funding campaign. I gave it a grade of 3 stars.

Better Half is one of our city’s newest casual fine dining spots. You’ll find the kitchen on full display right in the dining room, the absence of a liquor license (but it’s coming), and a place where the best seats are at the bar. While Better Half doesn’t adhere to formal dining traditions or ostentation, the kitchen performs with the exceptional skill and efficiency of one that does. With such artistry and precision, the food coming out of this kitchen could only be considered fine.

Vibrant colors and contrasts mark chef/owner Zach Meloy’s artistic plating style, with items like the pork belly served alongside small cylindrical sopes placed catty-corner and filled with plugs of brilliant orange carrot puree. Consider items like the seared yellowfin tuna paired with cow-pea-and-bacon stew and diagonal squares of sweet onion flan melting into the swirl like pats of butter.

The restaurant’s parting gift is a tin of cajetas de coco (Costa Rican milk truffles). I’d buy these homey caramel-coconut treasures by the case.

Subscribers can read the full review on myajc.com.

–by Jenny Turknett, Food and More blog

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