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Featured

Perfect Order

It happens to us all from time to time. You sit down, open the menu, and suddenly everything looks amazing. How do you choose one appetizer over another? How can you contemplate rejecting an entree simply because you can’t buy all of them? But don’t stress out — we ask chefs what the highlights of their menu are so you can order with confidence.

Wes James – Fat Matt’s Rib Shack

Get yourself a half-slab with collard greens, brunswick stew, and mac n cheese. Finish up (if you have room) with a slice of sweet potato pie.

Jeremy Turner – Oak Grove Market

Once you’ve taken in the atmosphere of the store, get the sausage or bacon (if you’re in a breakfast mood). For lunch, pick up a sandwich (any sandwich) made with Boar’s Head meats.

Nick Oltarsh – ONE Midtown Kitchen

What’s really awesome is when a chef just jumps in and gives us a decisive answer without hesitating. That’s what Nick Oltarsh does. He thinks you should order cauliflower soup and then duck. The bird, not the dodging maneuver. Problem with that is that ONE uses seasonal produce, so if it’s not the right time of the year for cauliflower, and it’s wabbit season rather than duck season, you’re not going to be able to order those. Instead order hanger steak and griddled goat cheese, because they’re year-round dishes.

Joe Truex – Watershed on Peachtree

Pimento cheese toast with smoked ham hock. It even sounds decadent. Or try the Georgia shrimp wrapped in country ham — surf ‘n’ snout spiced up with gremolata and calabrese peppers.