Photos: A look at Endive Publik House in Atlanta

Arts and Culture

Large, diagonally-cut chicken breasts encrusted with cornflakes weep moisture and beg to be dragged through the accompanying house made cider-and-honey-laced whole grain mustard.

On these tiny triangles of tortilla-crusted duck pizza, the oppressively sweet fig jam gives color contrast to the mild blue cheese and crispy white crust.

The black truffle cremini mushroom dip, an indulgently French onion-y cream cheese mixture, could almost serve as a centerpiece. Curled-edge strips of malanga root, lotus root and boniato in pale hues stand tall in a piped-ruffle cloud of the dip.

Sumptuous miniature wonton tacos stuffed with soy-sherry-marinated chicken and ginger-studded slaw are one of the best starter options.

In this trio of dips including sun-dried tomato hummus, lentil and the cremini mushroom dip, the chunky lentil offered the most nuanced flavors.

Crusty-seared wedges of pork topped with Endive’s signature root nettle snuggle into a peach sauce that’s as savory and unctuous as it is sweet.

Presentation remains a priority with entrees. Both the pork and the well-seared beef tenderloin come adorned with a crispy crown of tangled root vegetables for visual interest and textural variation.

The Korean barbecue-glazed beef roast provides an artfully stark contrast in color. The nearly black pool of sticky glaze surrounding the chunks of tender meat juxtaposed with two delicately poised, glossy white and deeply dense steamed buns.

Endive Publik House, the new restaurant arm of Endive Catering. is nestled back in the Loring Heights area, just a stone’s throw from Atlantic Station in Midtown.

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Large, diagonally-cut chicken breasts encrusted with cornflakes weep moisture and beg to be dragged through the accompanying house made cider-and-honey-laced whole grain mustard.

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