Best Restaurants in Atlanta

Atlanta no longer competes with Charleston and New Orleans to be the “Culinary Capital of the South.” Atlanta restaurants are gripping the rope and pulling ferociously. Hotspots like Spring frequently top national lists of the greatest restaurants, while eateries like Sushi Hayakawa and Masterpiece are altering how the James Beard Foundation—and the rest of the world—view Atlanta cuisine. However, no one makes chicken and waffles better than this town, which has evolved into a culinary powerhouse where renowned chefs are showcasing their talents and demonstrating Atlanta’s readiness to compete. We hope that our ranking of Atlanta’s top eateries will serve as your starting point.

Miller Union

James Beard Award winner Steven Satterfield creates poetry out of fruit at Miller Union, a warehouse-turned-restaurant on the Westside. His farm egg appetizer, baked in a decadent celery cream and served with crusty grilled toast, is his most well-known dish and undoubtedly the most photographed. There are plenty of meaty entrées available if you’re a carnivore, but you should also try the seasonal vegetable plate, which may contain fried okra, pickled beets with ginger, and heirloom tomatoes with basil and local feta cheese. For dessert, I recommend the brown-butter bourbon cake to complete your meal.

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Lazy Betty

You’re going to hear a lot about Lazy Betty if you ask any Atlanta foodie about popular neighborhood eateries. Le Bernardin veterans Ron Hsu and Aaron Phillips started creating their menu with a series of pop-ups that were incredibly successful. The momentum grew when Hsu, a native of Atlanta, made an appearance on Netflix’s The Final Table and astounded viewers with his coolness under pressure. It therefore came as no surprise that Lazy Betty was an instant hit when it finally started greeting guests and serving its tasting menu.


Discard all of your presumptions about dining in restaurants: Favourite Top Chef contestant Kevin Gillespie has shattered the rules with Gunshow. The tapas bar in Glenwood Park offers diners cartloads of tapas to choose from or pass on. Half of the cocktails listed on the menu are prepared directly at the table. You can see straight into the walk-in refrigerator in the kitchen thanks to the fluorescent lights’ brightness, the hard rock music’s volume, and how close it is to you. Owner and chef Gillespie describes the ambiance as “extremely rowdy.” “It’s more like attending a concert than dining out.”


Bruce Logue has excellent restaurant credentials: Before receiving his Master Italian Cooking certificate and running La Pietra Cucina in Atlanta, the Atlanta native worked as a sous chef at Babbo in New York and as executive chef at the Park Hyatt Aviara in Carlsbad. The chef-owner of BoccaLupo, located on a residential street in Inman Park, demonstrates why The New York Times hailed him as the fief of his own “neighbourhood pasta kingdom.” Must-try meals include 20-yolk tagliatelle with wild mushrooms and Tuscan kale kimchi, as well as black spaghetti with spicy sausage, red prawns, and scallions.


Here we have a steakhouse in all its splendour. Since it first opened in 1979, Bones has established itself as a staple in Buckhead, and the traditional menu plays a significant role in this. Start with the platter of chilled, shareable seafood that includes lobster, crab legs and prawns. If you’re looking for something smaller, consider the velvety lobster bisque, which is worth the trip on its own. It has the perfect amount of spice. Order the dry-aged bone-in ribeye with sides meant to be shared like sautéed mushrooms and mashed potatoes with truffle butter.Finish your dinner with a warm slice of Georgia pecan pie with praline sauce and vanilla ice cream as a tribute to your surroundings.

Kimball House

Kimball House, a regular James Beard Award finalist, is well-known for its cocktails but also offers the following advantages: Thanks to Bryan Rackley’s hard work, the program is the city’s best, and some say the Southeast’s. Join us daily from 5-7 for discounted oysters.) Standout dishes on Chef Brian Wolfe’s main menu include delicate duck breast served with shishito peppers and okra and Georgia fish with fermented chile grits. And you must take one of Yesenia Justiniano’s popular desserts, like the frozen peanut butter bombe, with you as you leave.

Table & Main

Table & Main in Roswell reimagines Southern favorites with BBQ pork shoulder in a chive pancake and pimento cheese with chicken skins.Even so, he doesn’t go all cute with the traditional fried chicken, which many reviewers believe to be the greatest in Atlanta. Sour cream pound cake with honey-roasted Georgia peaches and lemon-basil sherbet is a delicious way to end a meal.


Many questioned if Angus Brown’s quirky, unconventional restaurant, 8Arm, would survive after he abruptly passed away in early 2017. 8Arm had only been operating for four months. With the introduction of Chef Maricela Vega in March of last year, that query was triumphantly addressed. Her bold menu—13 creative meals, the majority of which are meatless—has caused a commotion in the Atlanta food scene. Locals flock in large numbers to 8Arm’s modest white-brick structure, which is located in the Poncey-Highland district beneath Ponce City Market.


To make clear, crisp dishes, the workers at Umi, a see-and-be-scene hotspot in Buckhead, fly fish in from all over the world. Ask your server to complement your food with sake or wine after starting with a creative cocktail from bar manager Gabe Bowen, such as the gin-forward Tomu Kat O. Try the yellowtail appetizer with cilantro, ponzu sauce, and jalapeno peppers. Another Nobu reference? the delicious crispy rice with spicy tuna. Next, choose from a variety of nigiri, sashimi, and sushi rolls. Finish the evening with a sip of 12-year Yamazaki Japanese whisky. Come here to impress a date or look for one.


In 2016, chef-owner Gerry Klaskala gave Aria a facelift after more than 15 years in Atlanta. The goal was to attract casual diners during the week to the Buckhead restaurant, which was previously reserved for special events. When Klaskala revamped the menu, many Atlantans were relieved to learn that his most popular dishes remained. There’s still the classic short ribs served with potato puree, carrots, snow peas, and hakurei turnips.

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