Fall in love with food all over again this autumn. From refreshed classics to new creations, the following five restaurants in Buckhead are sure to pamper your palate with flavorful dishes.
The Café: Executive chef Franck Steigerwald of the Ritz-Carlton, Buckhead just debuted the restaurant's new fall menu, which incorporates garden fresh herbs and dynamic European flavors. New offerings include butternut squash soup with parmesan and a slow-poached egg; a tortellini dish featuring house-made spinach and basil dough pasta filled with eggplant and goat cheese mousse and salmon caviar; and Loch Duart salmon with northern white beans, tomato, basil, Swiss chard and leek foam.
Tin Lizzy's Cantina: This popular chain restaurant recently introduced a beer-battered lobster taco featuring honey chipotle sauce and bacon-cilantro slaw.
Genki Noodles and Sushi: All three locations—Virginia Highland, Buckhead and Prado—have new menu additions. Diners can now dive into new appetizers including a thinly sliced yellowtail with fresh jalapeño drizzled with ponzu sauce as well as ceviche featuring fresh shrimp, scallops and red snapper with avocado, red onions and jalapeño. There's also a bevy of new rolls too, which includes panko-crusted shrimp and avocado topped with shredded crab salad; shrimp tempura and spicy tuna topped with steamed shrimp, avocado and spicy mayo; and the smoking dragon, shredded crab salad with lemon zest topped with smoked salmon, avocado, and spicy mayo.
F&B Atlanta: Recently appointed executive chef Gabriel Capo offers a new roundup of dishes, including a warm kale salad dressed with grilled Georgia peaches, beets, candied pecans and lemon crème fraiche as well as goat cheese tart topped with caramelized onions, sundried tomatoes, arugula and truffle vinaigrette. Chilly months call for comfort dishes and Chef Capo does not disappoint, offering a shrimp risotto with red and brown rice, leeks, fava beans and basil.
Buckhead: Fado Irish Pub: The pub is catering to the season with pumpkin spiced wings tossed in a sweet and spicy pumpkin glaze, sprinkled with green onion and sesame seeds. Corned beef flautas served with shredded lettuce, fire salsa, sour cream, radish and cilantro was also added.
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