This neighborhood staple for 33 years is perhaps best known for its brunch every Saturday and Sunday. Favorites include Georgia Shrimp and Grits served with a spicy andouille stew and a perfectly runny poached egg, and the signature honey-cured ham Benedict called Eggs T. Murphy.
But Murphy’s also provides one of the most consistent dining experiences in town.
Chef Ian Winslade turns out some fantastic dishes, particularly with his seafood. A plate of perfectly seared sea scallops comes mixed with smoky chunks of rich ham hock, polenta, pistachios and caramelized cauliflower, all sitting in a mandarin orange jus. And Winslade’s current rendition of the grilled North Georgia trout is a treat, the acid of the Meyer lemon and ricotta ravioli pairing beautifully with the sweet corn and piquillo peppers.
Pick up a bottle of wine in the adjacent wine shop on the way out.
Support real journalism. Support local journalism. Subscribe to The Atlanta Journal-Constitution today. See offers.
Your subscription to the Atlanta Journal-Constitution funds in-depth reporting and investigations that keep you informed. Thank you for supporting real journalism.