Photo gallery: Atlanta's 2020 James Beard semi-finalists

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30 food and drink photos from Atlanta’s 2020 James Beard Award semi-finalists

Food and drink photos from the metro Atlanta restaurants, chefs and bartenders named semi-finalists for the 2020 James Beard Awards.

In the Creamsicle from Lazy Betty, a vanilla semifreddo is encased in a white chocolate shell and placed over a narrow sweet biscuit, and it comes with blood orange sorbet and orbs of kumquat gelee. CONTRIBUTED BY HENRI HOLLIS

Lazy Betty's will open later this year. / photo courtesy of Lazy Betty's

A cucumber cannelloni with horseradish panna cotta and borscht is an interesting way to start to start a seven-course tasting menu at Lazy Betty. CONTRIBUTED BY HENRI HOLLIS

Cardinal smoked sardines with piri piri and pickle, dude egg, and crostini. Photo credit- Mia Yakel.

Root Baking Co.’s roasted chicken sandwich layers chicken salad, harissa-pickled carrots, and a lot of herbs on sorghum bread. CONTRIBUTED BY MIA YAKEL

A few of the offerings from Root Baking Co. (clockwise from center bottom): chocolate-citrus shortbread, kefir coffee cake, grit bread, sweet corn financier. CONTRIBUTED BY CHRIS HUNT / SPECIAL

The Fraise With Benefits dessert from Tiny Lou’s pairs several strawberry elements with honey chèvre and crumbled citrus shortbread. CONTRIBUTED BY KRIS MARTINS

Crepe Suzette Cake dessert with thin French crepes, orange cream, warm beurre suzette, and citrus. Photo credit- Mia Yakel.

Creme De Fraises dessert with strawberry mousse, black pepper crumble, basil-lime sorbet, and strawberry consomme. Photo credit- Mia Yakel.

One of the specialties at O-Ku Atlanta is smokey sake with smoked and lightly seared salmon, grilled avocado, scallion and citrus honey vinaigrette. CONTRIBUTED BY KELSEY SCHULZ

Japanese concept O-Ku is located at in Midtown’s Westside Ironworks building at 1085 Howell Mill Road. Photo credit: O-Ku Atlanta.

Braised Pork Belly with Pickled Okra and Fried Egg Puree from Oak Steakhouse. CONTRIBUTED BY HENRI HOLLIS

The Bechamel Comte Crepe with Sorghum Vinaigrette and Pistachio Oil at Tiny Lou’s is from chef Jeb Aldrich. He has an appreciation for classic sauces such as bechamel. CONTRIBUTED BY HENRI HOLLIS

Depth Perception cocktail with Neisson rhum agricole blanc, lemon juice, ginger root syrup, Yellow Chartreuse, and tiki bitters. Photo credit- Mia Yakel.

Special bar glassware washer at Kimball House.

Platter of oysters, half grilled and half raw, at Kimball House in Decatur. CONTRIBUTED BY: Kimball House

The apple brandy and rye-based Electioneer from Kimball House. Courtesy of Kimball House

The Five-Minute Egg Gold Rice at 8Arm comes with plenty of components to mix together. CONTRIBUTED BY HENRI HOLLIS

Green-strawberry aguachile is an example of how executive chef Maricela Vega can wow patrons at 8Arm. CONTRIBUTED BY HENRI HOLLIS

Zephyr zucchini bruschetta with pink lady peas, cabbage, pistou and spearmint at 8Arm. CONTRIBUTED BY HENRI HOLLIS

Pitmaster Bryan Fuhrman smokes pork ribs and pasture-raised whole hogs at B's Cracklin' BBQ.

Ribs with hoe cakes and collard greens at B’s Cracklin’ Barbecue in Riverside. CONTRIBUTED BY MIA YAKEL

A full array of meats and sides at B’s Cracklin’ Barbecue in Riverside. CONTRIBUTED BY MIA YAKEL

This whacked-out version of a Bombay street snack contains fresh roasted corn, corn flakes, cucumbers and tomatoes in a cumin-lime sauce. It’s that rare healthy dish that hits the salty snack spot with perfect aim. (406 W. Ponce De Leon Ave., Decatur. 404-378-4030, chaipanidecatur.com)

At Chai Pani in Decatur, you can find Sloppy Jai — spiced lamb hash simmered with tomatoes, ginger and spices; it’s garnished with onions and cilantro, green chutney and sweet yogurt and served on toasted buns. Samosa Chaat — served with garbanzo bean stew topped with sweet yogurt, tamarind and green chutneys. Sev Potato Dahi Puri — puffed flour crisps stuffed with potatoes, onions, cilantro and crunchy chickpea noodles.

Offerings from the menu at Botiwalla at Alpharetta City Center.

Heirloom Market BBQ's tacos are made with smoked, gochujang-marinated pork and dressed with kimchi slaw, jalapeno, cilantro and spicy Korean barbecue sauce.

Korean influences go into what otherwise looks like a traditional tray of barbecue at Heirloom Market BBQ in Atlanta. MUST CREDIT: Jang Choe, Heirloom Market BBQ.

Korean Sloppy Joe With Okra Kimchi from Jiyeon Lee and Cody Taylor of Heirloom Market BBQ in Atlanta. Reprinted from Koreatown.

Classic Atlanta steakhouse Bones opened in Buckhead in 1979.

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In the Creamsicle from Lazy Betty, a vanilla semifreddo is encased in a white chocolate shell and placed over a narrow sweet biscuit, and it comes with blood orange sorbet and orbs of kumquat gelee. CONTRIBUTED BY HENRI HOLLIS

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