Atlanta 50: 2014 Fall Restaurant Guide

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Atlanta 50: 2014 Fall Restaurant Guide

Long Island duck, Summerland Farm onions, preserved chanterelles and currants at Bacchanalia. (BECKY STEIN)

Boccalupo Ramen with collard/pork brood, poached egg and boiled peanuts at BoccaLupo. (BECKY STEIN)

Bone-in ribeye (34oz) for two, corn pudding and sauteed spinach at Bone's. (Beckysteinphotography.com)

Hog snapper baked in parchment with matsutake mushrooms, bok choi and "umami" mayo at Cakes & Ale. (Beckysteinphotography.com)

Grilled octopus with glazed artichokes, confit maitake mushrooms, puffed faro, crustacean emulsion, nasturtium and black locust blossoms at Five & Ten. (Beckysteinphotography)

The Reuben Sandwich at The General Muir. (Photo/Jason Getz)

Squid ink fettucini with lobster mushroom, butternut squash and walnut at Gunshow. (Beckysteinphotography.com)

Smoked beef tongue with salsa verde, mizuna, radish and turnip at Holeman & Finch Public House (Beckysteinphotography.com)

Ahi Tuna Poke with soy syrup, pine nuts and wasabi mayo at Kevin Rathbun Steak. (Beckysteinphotography.com)

Blue crab galette, citrus, celery and black pepper ghee at Restaurant Eugene. (Beckysteinphotography.com)

Nigiri sushi with botan ebi, shrimp aji, tuna, hamachi, uni and giant clam Sushi House Hayakawa. (Beckysteinphotography.com)

Striped bass, fresh black truffle and truffle vinaigrette at The Optimist. (Beckysteinphotography.com)

Sushi plate with amaebi, kohada, Japanese snapper and toro at Tomo Japanese Restaurant. (Beckysteinphotography.com)

Grilled wild salmon with crispy cheddar grit cake, smoked tomato vinaigrette, jalapeno jam, country ham chip and local greens at Antebellum. (Contributed by Becky Stein)

Lamb loin and leg with flavors of ratatouille at Better Half.

Three Kinds Dumpling at Bo Bo Garden. (BECKY STEIN)

Pork tenderloin at The Butcher, The Baker. (BECKY STEIN)

Vitello all a Fattoria with homemade veal meatballs in a San Marzano tomato sumo, served with rosetta at Campania. (BECKY STEIN)

Vegetarian Thali with Saag Paneer (spinach with garam marsala); Kala Channa Aloo (black chickpeas in onion marsala) served with basmati rice, deal, raita, roti, kachumber, and papadum at Chai Pani. (BECKY STEIN)

Tacos Al Pastor, four mini flour tortillas filled with chile and pineapple roasted pork, chopped onions and cilantro. served with green chile rice, guacamole and refried beans at Chuy's. (BECKY STEIN)

Flor de Calabaza, squash blossom flower quesadillas, at El Rey del Taco. (Beckysteinphotography.com)

Brisket plate with mac and cheese and green beans at Fox Bros. Bar-B-Q. (Becky Stein/SPECIAL)

Sorrento lemon chicken with fresh Amalfi-style lemons, garlic, wild oregano and olio di olive at Gio's. (Becky Stein)

Sampler Platter of pork, brisket, chicken, sausage, two baby back ribs, Texas Toast, coleslaw and green beans at Grand Champion BBQ. (BECKY STEIN/special)

Chongqing chicken at Gu's Bistro. (Photo/Jason Getz)

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Long Island duck, Summerland Farm onions, preserved chanterelles and currants at Bacchanalia. (BECKY STEIN)

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