LAWRENCEVILLE
McCray's Tavern on the Square
One of the busiest restaurants in Lawrenceville, with a spectacular view from the rooftop patio, makes super-fresh bruschetta set off by a house-made whole milk mozzarella. Four crostini sit in a bed of spring mix dressed in lemon and white wine vinaigrette topped with Kalamata tapenade, fresh basil and marinated Roma tomatoes and mozzarella. The whole dish is drizzled in a sweet balsamic glaze. "I've never been a big bruschetta person, but I love this dish," says chef Steven Green. "It's marinated and tossed to order so it's very fresh tasting." Green has been onboard at McCray's for two months and is developing a few menu changes planned to debut next month, including his crab cakes and ribs.
$6.95. 100 N. Perry St., Lawrenceville. 770-407-6754, www.mccraystavern.com
GRANT PARK
Stella Neighborhood Trattoria
The all-organic building blocks in Stella's kitchen make the simple, barely seasoned bruschetta a good call when selecting an appetizer. House-baked Italian bread is toasted, rubbed with a garlic clove and topped with chopped Roma tomatoes, garlic and basil that's been tossed in extra virgin olive oil and a little salt and pepper. "You don't want to disguise bruschetta with a lot of spices," says Melanie Vaughn, partner with Homegrown Restaurants, "because you'd lose the flavor of those organic tomatoes." If you like the bruschetta here, you can order the same dish at another Homegrown restaurant, Osteria 832 at 832 N. Highland Ave.
$6. 563 Memorial Drive, Grant Park. 404-688-4238, www.stellaatlanta.com
ATLANTIC STATION
Dolce Enoteca
Two bruschettas vie for attention at this Dolce Group scene. One, a traditional version with diced tomato, Tuscan olive oil, basil and homemade mozzarella. The other, executive chef Don Diem's pick, incorporates the restaurant's signature burrata, which is a creamy homemade cheese. It's infused with truffle oil and perched on a crostini with a mushroom ragout over all.
261 19th St., Atlantic Station. 404-872-3902, www.dolcegroup.com/dolce
— Lynn Peisner,
