Restaurant Reviews

The prime New York strip, accompanied by chanterelles, cipollini onions and béarnaise is a hearty pairing for a rich glass of red.
SHOP, SIP, & SAVOR
SOUTHERN STAR
HIGH PRAISE
STAR QUALITY
Sensational Surf & Turf
Crispy fried mushrooms in spiced chickpea batter with garlic-herb dipping sauce rank as the No. 1 biggest seller.
High-Flying Flavors
PIZZA POWERHOUSE
Maple-marinated duck breast balances savory with sweet in each juicy bite. Duck is a menu constant; presentations vary by season.
Vacation Vibes
Spirited Ambiance
Spaghettini tossed with San Marzano tomato and red wine sauce, tender pork, veal and beef meatballs, gooey mozzarella and fresh basil is beautiful in its simplicity.
Bella Vita
Choose among seven different versions of rice to pair with your entree. Baghali polo is ideal with lamb shank.
Poetic Plates
An ever-rotating selection of fresh, raw oysters come with a dramatic presentation thanks to dry ice.
Carnivore’s Paradise
Meaty wood-charred octopus sits atop couscous and peppers, dressed with bright romesco.
FIERCE FLAVORS
Crisp-skinned chicken paillard swims in a sauce that warrants plate-licking.
WESTSIDE WONDER
Fall in love with this seasonally inspired dish of tender smoked duck breast and Cotechino sausage, accented with roasted pumpkin, local mushrooms, soft apples and braised chestnuts.
Dancing Through The Seasons
Chamblee Hot Chicken gives the iconic Southern dish international flair with Szechuan-style heat and flavor.
Satisfying Southern
Cari ga (chicken curry) is an exceptionally executed dish, a bubbling hot bowl of pungent aromatics, finely diced sweet mango, yam, green beans and chicken.
Southeast Asian Sensation
Go all out with the sizzling, 22-ounce bone-in ribeye and a side of creamy lobster mac 'n' cheese.
CLUBBY AND CLASSIC
Tempting tacos of all varieties are the epitome of fresh, hot and south-of-theborder satisfying.
NO BONES ABOUT IT
Don't miss the pan-roasted whole branzino, stuffed with fresh rosemary and topped with shaved fresh fennel.
STORICO RISING
DAS BBQ Ribs and brisket
HIGH OFF THE HOG
With its crunchy fried shrimp and silky avocado, the dragon roll is one of chef Kim's signatures and a perennial customer favorite.
Showtime in Chamblee
Tender at the bone. The 16-ounce center cut veal chop is crusty and golden outside, pink and tender inside.
Old World, New Normal
From tacos to tequilas, maiz to mezcal, classic meets inventive on Casi Cielo's menu.
Seventh Heaven
Don't miss Chef Boyd Rose's wildly popular fried chicken with smoked bacon jalapeño gravy.
KITCHEN CONFIDENTIAL
Liquid chocolate truffles, orange creamsicle gelato, popped grains and Spanish crème anglais make up what the chef calls his "dessert moonscape."
Shape-Shifting in Chamblee
The veggie pizza—replete with broccolini, peppers, eggplant and 'shroomsis a gift to veggie lovers everywhere.
In Varasano Veritas
Focal point: Zafron's woodburning stone oven where pita is baked and served fresh throughout service.
A Thousand and One Nights of Persian Cuisine
The cowboy ribeye, wet-aged for 50 days, is beautifully marbled, tender and juicy. Don't forget to order a side of compound butter!
Bone-afide in Brookhaven
Flower Child’s decor is as light and fun as its food.
IN FULL BLOOM
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