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The best restaurants in Atlanta 2009: Songs of the South

Abattoir's chicken liver and foie gras mousse/Credit: AJC

Abattoir's chicken liver and foie gras mousse/Credit: AJC

The lagging economy can’t stop Atlanta’s restaurants from setting a pace that’s continually being recognized nationally. We have great restaurants, and we’re not afraid to show it. With the entire ruckus, a brand new breed of regional cuisine has emerged. Restaurants that exude modernity while embracing what’s best about Southern cooking have blossomed as examples of what’s best about Atlanta dining now: farm-fresh ingredients, artisanal methods from cheese making to butchery and the love of preserving. Plus there’s always dessert, something these restaurants prove is at the top of any great Southern menu. These six restaurants exemplify what’s best about Atlanta restaurants now.


1170 Howell Mill Road, inside the White Provision complex, Atlanta, 404-892-3335

Atlanta’s most lauded restaurateurs, Anne Quatrano and Clifford Harrison, have created in Abattoir a personal statement that has already become, after recently opening this past summer, a benchmark in Atlanta dining. Much has been made of the meat-centric menu, created by Quatrano and chef Joshua Hopkins. But eating here is about so much more than offal, alternative meat cuts and innards. The vegetables, whether in a crisped salad of fresh farm lettuces crowned with a poached egg and bacon or in a pickling of cabbage served from a jar, are as much a reason to crow about Abattoir as the chicken liver and foie gras mousse laced with Armagnac. Add a weathered, modern farmhouse look, an excellent cocktail list and a staff that pleases, and Abattoir may be the best reason yet to embrace your inner carnivore while eating your veggies.

CAKES & ALE ****

54 W. Ponce de Leon Ave., Decatur. 404-377-7994

Chef-owner Billy Allin and wife Kristin have created in Cakes & Ale the perfect balance between farm fresh (the couple grows many of the vegetables on the menu in their back yard) and friendly. The menu, drawn nightly on a large blackboard, is part seasonal, part standard and all genius: My last meal here offered crisped spears of okra (soon to be gone, I’m sure), perfect in heat and texture, lightly battered with cornmeal to be dipped in house-made ranch dressing. Order your own; they are not to be shared. Ditto the hot orbs of arancini, laced with bee pollen and fennel, served in a papered cone like fair food. Fish is something Allin cooks better than most chefs in the city, even though the fresh corn and pole beans in brodo under a halibut steak could stand on their own. Desserts, from pastry chef Cynthia Wong, are playfully plebian: The soft, cream-filled “phatty cakes” have become city legend, and warm chocolate pudding with soft cream served in a pickling jar will conjure memories of mom’s apron strings. Editor’s note: If you’re noticing an extra star at the end of the restaurant’s name, that’s because there is one: No restaurant has proved its mettle more than Cakes & Ale since it’s opening, so it’s gone from a three- to four-star status.

4th & SWIFT ****

621 North Ave. N.E., Atlanta, 678-904-0160

The space is classic Atlanta: a roomy, cavernous affair drawn from the remnants of the Southern Dairies building; the stylish bar drapes one side of the massive room while a modern dining room is set on another. Both set the stage for chef-owner Jay Swift’s contemporary Southern menu. And from soup to nuts, Swift delivers – his soups are always a best start to a meal here, from creamy roasted corn to more fall-like inspirations of butternut squash with maple cream. A plate of Berkshire pork belly, loin, and house-made sausage has become a signature, served with the restaurant’s decadent macaroni-and-cheese. Swift’s hand is subtle, and it’s not unusual to see heirloom vegetables highlighted as nightly specials.


1198 Howell Mill Road, Atlanta. 404-355-2252

JCT Kitchen has, from the start, exemplified what’s best about modern Southern cooking. Chef-owner Ford Fry adds to fresh, well-sourced ingredients classical French technique and Southern sensibilities, creating a menu that turns our timeless notion of how we cook on its ear. From his otherworldly fried chicken (part crispy, part juicy) with mac-and cheese so rich and creamy it should have its own zip code to “angry” mussels spiced and peppered with serrano chile, bacon and a bit of onion in a broth that borders on creaminess, this kitchen offers a tasty take on all that’s right about the Southern dining now. Desserts set the bar high for other offerings; rarely do I find anything to argue about with milky, sugar-and-rum sopped tres leches topped with coconut, or soft gingerbread pudding cake with tart Meyer lemon curd. Barkeep Lara Creasy adds a sexy dimension to the cocktails, too: Try her “fields of gold” with Number 209 gin, chamomile-infused vermouth, local honey, lemon juice and fennel pollen.

Gingerbread pudding cake and lemon curd at JCT Kitchen/ Credit: AJC

Gingerbread pudding cake and lemon curd at JCT Kitchen/ Credit: AJC


620 Glen Iris Drive, Atlanta. 404-870-8707

Alluring Medjool dates wrapped with bacon and stuffed with marcona almonds notwithstanding, Repast’s menu has become a reflection of chef-owners and husband-and-wife team Joe Truex and Mihoko Obunai’s yin yang of talents and tastes. I’m not a fan of the all-Eastern selections, such as the congee-like lobster and king crab nabe yaki, but when these two put their heads together in the kitchen the results are a blessed meeting of East meets South. Stewed and curried okra with peanuts and dishes such as crab cakes “Repast style,” which are firmer and more purin pudding-like than their Western counterparts, marry Truex’s Southern roots with Obunai’s Japanese ancestry. And the truffled corn, creamed and served au gratin, is just plain mind numbing, no matter what side of the planet you’re on. Desserts are always special, and where Obunai’s touch is most appreciated, from a creamy olive oil cake with marcona almond ice cream to coconut cream in a crispy jasmine rice tart.

SHAUN’S ****

1029 Edgewood Ave. N.E., Atlanta. 404-577-4358

When chef-owner Shaun Doty’s eponymous restaurant in Inman Park opened in 2007, it was instantly to Atlanta what the Savings & Loan was to Bedford Falls: a genuine place to go and, in the restaurant’s case, eat. Since then, the East Village style chicken livers over toast, steak frites with fries “graisse de carnard” style and pork schnitzel with lemon and peanuts have become some of the best reasons to eat out in Atlanta. Doty cooks seasonally, so things change here as much as they remain the same, but let’s hope he always manages to keep the sticky toffee pudding on the menu, no matter the season. Its gooey, sticky butterscotch-y goodness gets my vote as one of the best desserts the city has to offer.

74 comments Add your comment


December 4th, 2009
2:07 am

Shawn’s and Cakes and Ale?? I’ve eaten at both a few times and I have had mediocre meals each time. I tried to give them the benefit of the doubt by visiting more than once, but 4 stars Meredith!!! Cafe Lily across the street is much better than Cakes and Ale!!

K.C. Munchkin

December 3rd, 2009
11:57 am

“I always love the OTP commenters..”

Dude, what the hell are you and your comrades talking about?

People like myself go out to EAT. If it sucks, and/or the service sucks, I DO try to work it out with the staff and if necessary the manager.

It’s common to get little or no customer satisfaction when you have a problem these days. Geography is not relevant.

If you can’t use your brain instead of making this another gay “OTP vs. ITP” thread, you need to fvck off.

r fusillo

November 5th, 2009
9:53 am

For Rodney, CC, and any other laid back types willing to give poor quality second chances. A fine restaurant does not have off nites, the food is consistent, the service is never off — they deliver their best at all times. There are such places, and they deserve their fame and costs. I suppose that one could go back if eating on the company dollar ( but why?), but I am not going to spend my own good money on a place that did not deliver the first time. I have choices.
A good critic is demanding. Ms Ford seems, from my experience, to be overly gentle — a case of “what can you expect in a town entirely surrounded by rural relatives?”


November 5th, 2009
9:18 am

Never been to Shaun’s, Cake and Ale was average – but I agree with the rest. They are top picks.

[...] The best restaurants in Atlanta 2009: Songs of the South | Table Talk October 29th, 2009 | Author: admin The lagging economy can’t stop Atlanta’s restaurants from setting a pace that’s continually being recognized nationally. We have great restaurants, The rest is here: The best restaurants in Atlanta 2009: Songs of the South | Table Talk [...]


November 5th, 2009
1:42 am

I would have added Agave to the list. The food is consistently delicious.

Steve Adam

November 5th, 2009
12:08 am

I finally found a good sushi place here in Atlanta. Platinum Blue located in dunwoody at Park Place. You guys need to check it out. It is amazing.. Enjoy.

becky guillory

November 4th, 2009
1:54 pm

I don’t care if Shaun’s serves the nector of the God’s – the service and attitude are F–. And while you didn’t put Floataway on your list this year, you clearly get much better food and service than their patron’s ever do. My experiences there were so poor the chef/ owner herself had to apologize that her husband “kenw the kitchen was going down and decided to hide out.” Maybe some less known personalities should be reviewing these restaurants.

Knowledgeable Food Fan

November 4th, 2009
1:37 pm

“Food Fan” is dead wrong about Repast. Service is the best we’ve experienced in Atlanta — skills and knowledgeable servers who offer great advice when asked. Joe Truex is anti-pompous! He is easy to talk to, unpretentious, and loves talking about food. If by “pompous” you mean he knows what he’s talking about, of course! The fish, to take but one example, is NEVER overdone–always incredibly fresh. The crab cakes are sublime. Repast deserves its continuing, increasing fame.


November 4th, 2009
1:34 pm

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