Weekdays
9:30AM
Saturday
7:00PM
Sunday
10:30AM
Perfect Order

Perfect Order

You know how it is: you go to a new restaurant based on a recommendation from a friend (or maybe a TV show you saw one Saturday), you open the menu and…bwaaarggghhh! What on earth do you order when it all looks so good?

Wouldn’t it be nice to have recommendations from the chef who created the menu to guide you through the appetizers, entrees, sides, and desserts? Well, hey, guess what…

Robert Holley – Atlanta Fish Market

For a quarter century, Chef Holley has been creating some of the most amazing fish dishes, from delicate appetizers to hearty feel-good food. He’d kick off with a dozen oysters, or maybe tuna carpaccio, before moving on and getting a nice firm fish like grouper on his salad. And since he opted for salad he gets to choose dessert: bread pudding sounds good…

Chas d’Huyvetter – Moxie Burger

If you’re going to do it, do it right: go for a Moxie Burger or a Blue Ribbon burger. If you’re feeling adventurous order the Cadillac (lamb) or the Gobbler (turkey) — neither of which will disappoint. For sides you’ve probably never tasted anything like the zucchini fries, pimento cheese plate, or the onion straws, so add that to your tab.

Marc Taft – Chicken and the Egg

The Chicken and the Egg prides itself on its locally sourced breakfasts, which means that you’re not getting ingredients from a can. When green tomatoes are in season, Chef Taft thinks you should get an order of them (fried, of course), because they serve it on cheese fondue with tomato jam, and then they go and put bacon on top. And since this is the South, fried chicken and waffles or shrimp and grits are a must for someone in your party. If you have room for dessert (and we suggest you save some), take a mason jar of banana pudding.

Ian Winslade – Murphy’s

No hesitation here: bam! Get the flatbread and salad, because the salad dressing is made with madurai dates, passion fruit, and tangerine purees. Follow that up with red fish with polenta cake, roasted beets, and bruschetta.