The food choices in Atlanta never have been more varied — or more accessible.
Traditional brick-and-mortar restaurants now share the dining landscape with food hall stalls, food trucks, farmers market vendors, pop-up innovators and delivery-only entrepreneurs.
Combined, they offer a smorgasbord of creative, global flavors in everything from handhelds and messy finger food to sophisticated knife-and-fork fare.
For this Fall Dining Guide, our group of contributors is singing the praises of current favorite metro Atlanta dishes. We love them for the flavors, the ingredients and the care that goes into making — and, sometimes — plating them.
You’ll find picks for breakfast, lunch, happy hour, dinner — anytime the craving strikes. Some are menu mainstays, while others require a bit of planning to seek out. All but a few are highly affordable — and a couple are even free!
Here, in no particular order, are the dishes we crave right now.
Lobster banh mi from Lobster Banh Mi 
But, there’s more going on here than savvy branding.
The chef rises early to bake the soft-crusty sandwich loaves, whip up mayonnaise and prepare the mise en place for her 12-sandwich repertoire — everything from grilled pork and meatloaf to tofu and shrimp. Though traditional banh mi are crafted with scads of fresh herbs and veggies, and a modest amount of meat, Enoul knows that Americans tend to expect larger portions, so she and her team will double the meat for a reasonable up-charge ($5 for lobster; $4 for shrimp, crab and salmon; $3 for everything else).
The $4.95 French combo (imported liver pate and French jambon, locally made Vietnamese pork roll) — is a charcuterie lover’s dream, and a star in its own right. - Wendell Brock, Photo by Wendell Brock for the Atlanta Journal Constitution
Mr. Flintstone’s Turkey with Jamaican jerk sauce from Osha Farm Grill
Mr. Flintstone’s Turkey is so tender and juicy that it’s satisfying enough to gnaw it off the bone, like a voracious caveman. It tastes even better when you eat it in a slightly more civilized way: Pull off the strips and dip them into a Jamaican jerk sauce that incorporates flavors — ginger, garlic, Thai hot sauce and Thai chiles — from Chabchit’s Thai background.
Osha means “delicious” in Thai. It’s an apt description for this meat and sauce combo. - Ligaya Figueras, Photo by Ligaya Figueras
Le Big Matt from Emmy Squared Pizza
For me, though, the big surprise was the hefty burger dubbed Le Big Matt. Stacked with two local, grass-fed beef patties, and topped with melty American cheese, house “Sammy Sauce,” greens and pickles (you can add bacon, too), it’s served on a sturdy pretzel bun.
On the downside, you need to order Le Big Matt early, because it sells out most nights. But, Le Big Matt burger kits are available nationwide from online marketplace Goldbelly. - Bob Townsend, Photo by Mia Yakel for the Atlanta Journal-Constitution
Little Wok from Mamak Vegan Kitchen
While there’s plenty to keep both vegan and omnivorous diners happy, one of the most satisfying dishes is the Little Wok. The deceptively simple dish packs a hearty punch, with wok-tossed lotus roots, thick slices of carrot, snow peas, celery and red pepper, lightly sauteed so they retain a nice snap. Two kinds of mushrooms — the chewy woodear and the firmer shitake — provide an interesting contrast of textures.
The star of the show, though, is the sliced lotus root. Its pleasant crunch and pretty, lacy pattern make it a fine stand-in for the meat that you’d traditionally find in similar dishes — and that you almost certainly won’t miss. - Yvonne Zusel, Photo contributed by Mamak Vegan Kitchen
Cold-smoked scallop from Lyla Lila
Crudo is Italy’s version of sashimi, and chef-owner Craig Richards turns his into pure Italian poetry, adding spice and counterbalance with green harissa and petite dollops of cider aioli, and finishing it with Sicilian olive oil. Roe on top carries the refreshing flavor of the sea. Triangles of shatteringly crisp Sardinian flatbread flecked with herbs and spices are both a complement and a vehicle. - Angela Hansberger, Photo contributed by Lyla Lila
Ham, egg and cheese on an English muffin at the Chastain
Thin-sliced smoked country ham from Edwards Virginia Smokehouse, melted gruyere and a fried farm egg with a runny yoke are a fine trio of breakfast sandwich fillings.
And, I’ve yet to bite into a better-tasting English muffin than this oversized one made with DaySpring Farms whole grain organic flour.
This is the way to kick off the day. - Ligaya Figueras, Photo by Hannah Michelle Photography
Sweet and smoky wings from Heirloom Market BBQ
But, Heirloom is mostly for takeout, and one of the dishes your taste buds will have a hard time getting over is the pound of wings for $15. The smoky scent wafting from the bag sitting next to you in your car may tempt you to tear into the takeout container while driving. Resist the urge; that could get a little messy. Wait until you properly can dip each wing into the tangy kimchi mayo as the perfect complement to the tender, smoked chicken.
The wings are the product of 24 hours of marinating in gochujang, two hours of smoking, a dip in the fryer and a toss in hot sauce with vinegar, chile, ginger and garlic.
More than just spicy buffalo, a single order of these wings with dipping sauce and a bit of pickled vegetables gets you creamy, spicy, smoky, sweet, saucy and zesty. - Kelly Yamanouchi , Photo by Kelly Yamanouchi
The Combo from OK Yaki
This nifty feat is called the Combo, wherein a small order of stir-fried noodles is crowned with a large cabbage pancake and a topping of choice (steak, shrimp, chicken, portobello, kimchi, tofu, mochi and cheese or — our fave — crispy-chewy pork belly).
Irby’s Osaka-style pancake is killer all by its lonesome, but, with the noodle bedfellow, it soars to a different orb.
The okonomiyaki here is ideal for takeout, or you may devour it on the pretty patio, with an Asahi draft or can of Sapporo. - Wendell Brock, Photo by Ben Wills
Bread service from the Colonnade
Established in 1927, the Colonnade moved to its current location on Cheshire Bridge Road in 1962. Since then, it has become a fixture of Southern comfort food, and is known as a convivial place to sip a sturdy drink.
The gratis roll and muffin fits the restaurant’s notion of hospitality to a T. And, for many regulars, the yeast rolls are reason enough to return week after week. Burnished on the outside, and soft and fluffy on the inside, they are distinctively ... yeasty. The mini corn muffins, on the other hand, are buttery, a bit sweet, and a bit crispy. - Bob Townsend, Photo by Chris Hunt for the Atlanta Journal-Constitution
Coffee-dusted venison from the Deer and the Dove
Naturally lean and tender grass-fed venison tenderloin gets a browned sear on each side before a basting of butter and thyme. A robust sweetness reverberates from the dusting of Counter Culture espresso that coats the exterior of the soft, flavorful meat. Hunks of wood-roasted beets and beet puree add earthy richness, vibrant dots of carrot puree lend sweetness, and a flourish of crispy ribbons of carrot adds savory texture.
It’s both playful and a revelation of taste and texture in each bite. - Angela Hansberger, Photo by Chris Hunt for the Atlanta Journal-Constitution
Frontera mulita from El Tesoro
If you work up an appetite standing in line to order, the mulitas will go a long way toward filling your belly.
Described as a “supercharged quesadilla” on the menu, the dish sandwiches your choice of filling with creamy poblano and onion rajas and gooey chihuahua cheese between two corn tortillas. What truly elevates the mulita is the thin, cheesy crust created by adding a sprinkle of cheese to the outside of the tortillas as they’re griddled.
There are several options for fillings, but my favorite is the Frontera, a medley of mushrooms, squash and corn that gives the dish some heft without weighing it down. It’s best enjoyed on El Tesoro’s patio with a margarita in hand. - Yvonne Zusel, Photo by Ligaya Figueras
Jalapeno ranch dipping sauce on everything from Java Saga
However, the entire menu of affordable Taiwanese street eats by owner Alvin Sun is a delight to explore: egg rolls, fried salt and pepper chicken nuggets garnished with fried basil, and french fries cheekily dubbed “exotic,” because they get a shake of furikake seasoning.
All of it gets amped up when dipped into a side of jalapeno ranch sauce. Spicy, yet cooling, it’s the perfect complement to the fried fare — and one more reason to delight in cultural mashups. - Ligaya Figueras, Photo by Chris Hunt for the Atlanta Journal-Constitution
Veggie sandwich from Alon’s
I lust after this sandwich as much now as when I first sank my teeth into it.
The sandwich is presented on two slices of the freshly baked bread that made Balshan’s reputation. Many prefer the whole wheat. I like the country French.
Cradled inside are generous oblongs of mild, sweet roasted eggplant, roasted red pepper, velvety slabs of fresh mozzarella and wheels of cool tomato, tied together with a garlicky pesto-mayonnaise that goes on both sides of the sandwich. “I don’t want anyone biting into dry bread,” Balshan said recently.
The grass-green pesto peeks through the tiny apertures in the bread, serving as a preview of the flavors to follow. If you’re still hungry, which is unlikely, bring a Napoleon home with you. You’ll be glad. - Bo Emerson, Photo by Chris Hunt for the Atlanta Journal-Constitution
Biscuits and jam from Hutchinson’s Finest Biscuits
Hutchinson’s Finest pays tribute to Tharp’s Mississippi grandmother, and the recipe is an exercise in purity and restraint: White Lily flour, butter and whey, salt, and baking powder that Tharp mixes himself. The result is a moist, plump biscuit that begs for a swipe of butter, a drizzle of honey or — better yet — a dollop of Tharp’s masterful fruit preserves.
Inspired by seasonal produce — figs, pears, apples — Tharp’s jams and jellies are neither overly sugared nor overly cooked. They shimmer like jewels and taste of fruit that has ripened fully under a Southern sun. - Wendell Brock, Photo by Wendell Brock for the Atlanta Journal Constitution
Chop suey rice box from Mushi Ni
In fact, I’m addicted to the chop suey rice box, an umami bomb that I get with garlic fried rice, Manilla adobo chicken and lemongrass pork belly. There’s no extra charge for those two proteins, but if they don’t suit, you have a world of options — lobster hash, bulgogi, duck confit, veggies, Beyond Meat, eggs.
The dish is tossed with sauce and kale and topped with pickled veggies and crispy wontons. I like to get extra Sriracha mayo and bang sauce and drizzle it on, shamelessly. Add an order of Tokyo fries, a couple of bao or another snack to this hefty entree, and you have enough for two. - Wendell Brock, Photo by Wendell Brock for the Atlanta Journal Constitution
Breakfast sandwich from Kinship Butcher & Sundry
Every ingredient on this handheld — the only menu staple at the new shop in Virginia-Highland — is a labor of love. The pork sausage is made in-house by chef-co-owner Myles Moody and his whole-hog butcher buddies. Bacon comes from Edwards Virginia Smokehouse. Choose ‘em both! Then add a scrambled organic egg, melted Thomasville Tomme cheese from Sweet Grass Dairy, fresh arugula, red onion and Duke’s mayo, piled on a milk bun from baker Vivian Lee of Foodcation Forever and the forthcoming sandwich shop Leftie Lee’s.
Once you’ve tried this farmers market of a breakfast sandwich, you’ll think twice about hitting up the fast-food drive-through on your morning commute. - Ligaya Figueras, Photo by Ligaya Figueras
XXL fried chicken biscuit from Hen Mother Cookhouse
The chicken itself is a bodaciously large thigh that packs extraordinary crunch, thanks to the brining and frying wizardry. To elevate the dish to something that’s both sloppy and show-stopping, add two over-medium eggs, and let those runny yolks ooze into every nook and cranny.
Thigh me to the moon, then come bring me back down to earth with a bite of every spud lover’s favorite side: Yukon potatoes cooked until smashable, then roasted to a crisp. - Wendell Brock, Photo by Wendell Brock for the Atlanta Journal Constitution
Caviar and middlins from Kimball House
Rice grits cooked in cream and aromatics are finished with crème fraiche and chive — so velvety and reminiscent of chip dip in the best possible way. An egg yolk poached in olive oil glistens on top, waiting to ooze and be mixed in.
The cold, briny caviar not only is sheer decadence, but also delivers the taste of the sea in each pop of the teensy eggs.
It looks simple, but you’ll find shallots, bits of preserved lemon and perhaps the memory of a time someone cooked you a bowl of something out of affection. - Angela Hansberger, Photo by Angela Hansberger for the Atlanta-Journal Constitution
A box of baked goods from Just Bakery of Atlanta
Founded in 2017, the bakery is a nonprofit that helps refugees in their long-term resettlement process in the Atlanta area by providing them paid job training, professional certification and a living wage. Working out of a commercial kitchen in Stone Mountain, bakers produce scrumptious treats that range from sourdough bread to focaccia to cinnamon rolls to savory cheddar scallion scones. Good luck eating just one cheesy garlic breadstick or apple cinnamon pecan biscotti. Got a dietary restriction? Get the gluten-free blueberry almond cake or the marvelously moist vegan carrot cake muffins.
Just Bakery offers doorstep deliveries and neighborhood pickups through an online store, and pops up around the metro area. - Ligaya Figueras, Photo by Ligaya Figueras
The Bagel Palace sandwich from Dear Friend, Bagels
Donchey’s boiled and baked bagels (plain, salted, sesame, everything, Ceylon cinnamon-sugar, sumac-poppyseed) are delicious with nothing more than a schmear of cream cheese. But it’s the bagel sandwiches that keep us coming back — in particular, the Bagel Palace.
This knockout pile of lox, lemony dill labneh, pickled carrots, cucumbers and capers on a sumac-poppy bagel is heartbreakingly good. Because it pays tribute to the Bagel Palace, which made Toco Hills a bagel destination for many years, it’s a sentimental beacon, too.
Donchey offers bagels at the Toco Hills Spiller Park most Sundays, but, since he’s the only baker, if he’s out, you may find yourself maddeningly out of luck. Call or check the Spiller Park ordering platform before making a trip. - Wendell Brock, Photo by Rachel McCart
Boiling point peanuts from Bon Ton
The boiled peanuts soften in an old-school pressure cooker, along with Louisiana style-seafood boil, vegetable aromatics and the fresh whole spices of Vietnamese pho.
The flavors are unexpected and memorable, with a hint of heat and savory depth from the mingling of spices, including cardamom, star anise, cinnamon and cloves. Popping the soft, steaming-hot, bean-like morsels into your mouth is addictive. - Angela Hansberger, Photo by Angela Hansberger for the Atlanta-Journal Constitution
Pasticho from Arepa Grill
Among those specialties is pasticho, a Venezuelan take on lasagna. A hefty, tomato sauce-drenched slice holds layers of thinly sliced ham, and bechamel, instead of ricotta. It’s a worthy discovery for anyone in search of a different plate of pasta. - Ligaya Figueras, Photo by Chris Hunt for the Atlanta Journal-Constitution
Vegan combo from Chef Winnie’s Kitchen
While we’ve yet to try any of the Ethiopian classics she crafts from plant-based meat substitutes, we’ve taken quite a liking to her traditional vegan combo: stewed potatoes and cabbage, collards, red lentils, curried split peas, and a simple salad drizzled with her tomato-based dressing.
Displayed like dabs of paint on an artist’s palette, the veggies are beautiful to look at. And, when scooped up with Emory’s house-made teff injera, they are good for the soul, too. - Wendell Brock, Photo by Wendell Brock for the Atlanta Journal Constitution
Chengdu cold noodles from Gu’s Kitchen
The tender, thin egg noodles are tossed in a sauce that’s just a touch more spicy than sweet, then topped with a mountain of toasted sesame seeds and sliced green onions. The cold dish is perfect for cooling down on a hot day, but the warming effect of the chili oil in the sauce makes this a dish that can be enjoyed year-round. - Yvonne Zusel, Photo by Jennifer Zyman for the Atlanta Journal-Constitution
Happy hour burger from Aria
First, the large, long fries are dropped in oil in the kitchen until they’re golden and crisp.
Then, the burgers are seasoned and topped with paper-thin shaved onions. They cook in iron over fire, getting smashed for that deep brown, caramelized crust.
Buns are griddled. American cheese melts, while the burger and fries are plated next to lettuce, sliced tomato, red onion, pickles and fingerbowls of condiments.
Then, like the crash of a cymbal at a key moment in a musical movement, the plate arrives. And, it’s exquisite. - Angela Hansberger, Photo by Brandon Amato
Argentine beef empanada from Besties
From the menu of some 30 hand pies (with meat, without meat, vegan, sweet), the Argentine beef empanada is the undisputed star. A tender, buttery pocket is filled with crumbled ground beef, onions, peppers and scallions, still juicy but not so wet that it breaks down the dough.
For extra pizazz, dip each bite into Besties’ chimichurri sauce. - Wendell Brock, Photo by Wendell Brock for the Atlanta Journal Constitution
Halupki from Buford Highway Farmers Market
Order a trio of rolls in the Buford Highway Farmers Market food court. With that first bite, it’s easy to imagine someone’s grandmother filling oversized cabbage leaves and squeezing fresh tomatoes by hand.
A well-seasoned blend of ground beef and rice sticks together within a delectable coverlet. Braising the cabbage low and slow breaks it down to a tissue paper softness. It cooks in a thin tomato sauce with a sweetness that counters perfectly against the cabbage.
The experience is savory and robust. If the court is closed, or out of halupki, head to the deli in the Eastern European section for packaged rolls to heat up at home. - Angela Hansberger, Photo by Angela Hansberger for the Atlanta-Journal Constitution
Branzino di salo from Piastra
Italian restaurant Piastra in Marietta Square honors the whole fish with its simple preparation on the grill, topping it with a green sauce of blended parsley, lemon and pepperoncini, and accompanying it with sliced fingerling potatoes and green beans. The delicate task of lifting each morsel allows plenty of time to contemplate the contrast of the roasty skin and the succulent, tender interior of the fish.
Piastra’s dining room is open, with extra spacing between tables, but the branzino is just as much a treat via takeout or delivery through Doordash. - Kelly Yamanouchi , Photo by Kelly Yamanouchi
Classic double-patty burger with bacon from NFA Burger
The NFA magic is a blend of primo ingredients and thoughtful technique. Kramer’s studiously seasoned beef patties are fried and smashed on a griddle, dressed with French’s mustard, NFA’s Sassy Sauce (never ketchup!), American cheese and Mount Olive pickles, and situated on a Martin’s potato bun. I like the classic (two patties), but you can order a single, triple, or even a quadruple.
These NFA all-stars are designed so that you get the perfect mouthful with every bite, and nothing falls out. You know how tangled up a strip of bacon can get on its way to your gullet? Not here; NFA does the chomping for you — mincing crispy bacon into tiny pieces that minimize the mechanics of eating. This lets your brain concentrate on the pleasure of a singular hamburger. Add an order of tots, and you’re set. - Wendell Brock, Photo by Chris Hunt for the Atlanta Journal-Constitution
Breakfast burritos from Poco Loco
If you’re a fan of Austin-style breakfast burritos, it should be a go-to destination. A classic example features locally raised bacon and eggs, sweet pickled jalapenos and cheese and salsa, rolled in a house-made flour tortilla. The menu changes weekly, but always includes a vegetarian offering.
While you’re there, pick up frozen burritos to go, plus all sorts of house-made provisions, such as sausages, slow-simmered beans, salsa, agua fresca, cookie dough and, of course, tortillas. Poco Loco is open Thursdays-Saturdays. It has no phone, but online ordering is available for Saturday pickup. - Bob Townsend, Photo by Mia Yakel for the Atlanta Journal-Constitution
Salmon laap from Snackboxe Bistro
Served as tartare, the generously sized chunks of fish are tossed with toasted rice powder, chili pepper flakes and kaffir lime leaves. A dash of fish sauce adds a salty, umami pungency that’s balanced by the acidity of the lime. It’s a spicy dish, with deep flavors that satisfy like few other salads can.
Consider pairing the laap with one of the excellent snacks that owners Vanh Sengaphone and Thip Athakhanh rolled out during the pandemic — the crispy crunch chili and the pandan brownies are favorites. - Yvonne Zusel, Photo contributed by Snackboxe Bistro
Whole hog pork sandwich from Rodney Scott’s BBQ
The nearly 6,000-square-foot space, with four custom-designed wood-burning pits, has all the bells and whistles for smoking Scott’s signature whole hog barbecue, as well as ribs, beef brisket, turkey and chicken.
But, the whole hog pork sandwich, offering the smoked essence of Scott’s art, is dubbed by the restaurant as “king of the menu.” Served open-face on two slices of white bread, it’s topped with 6 ounces of perfectly rendered pork, vinegar-based Rod’s Sauce and crispy fried pork skins. - Bob Townsend, Photo by Chris Hunt for the Atlanta Journal-Constitution
24-Carrot Magic from Southern Belle
There’s the crunch of multicolored carrot coins that are scattered on the plate. A mound of frozen granita sits alongside cones made of thin sheets of pickled carrots, delivering acidity to the dish. Inside are roasted carrots, mixed with umami-rich scallops, the heat of charred jalapeno and creamy madras lime aioli. Dots of carrot gel provide sweetness, while herbs lend brightness. Thinly shaved fried carrots create a crispy crunch, and carrot tops become a frozen powder — verdant green and super cold “magic.” Gold leaf tops it all for punny fun. When there is a theme, chef Joey Ward goes all out.
While the carrots might not be on the ever-changing menu when you visit, you can expect seasonal vegetables with similar treatment. - Angela Hansberger, Photo by Angela Hansberger for the Atlanta-Journal Constitution
Bagels from Brooklyn Bagel Bakery & Deli
I’m one of those people, and I’m here to argue that the bagels from Brooklyn Bagel Bakery & Deli are a top contender in the Atlanta Bagel Wars. The Johns Creek bakery, which recently opened a location in Ansley Park, kettle-boils its bagels before baking them. The result is a bagel that’s fluffy inside, without being too chewy, and perfectly browned on the outside, without being too hard.
Pair it with one of Brooklyn Bagel’s schmears — I’m a veggie schmear with everything gal — and you’ve achieved bagel nirvana. - Yvonne Zusel, Photo by Chris Hunt for the Atlanta Journal-Constitution
Fried chicken from the Busy Bee Cafe
The menu at the restaurant, now owned and operated by Tracey Gates, features favorites such as oxtails, pork chops and the sublime fried catfish that Oprah Winfrey declared America’s best. Of course, there are veggies and sides, including crave-worthy mac and cheese, plus banana pudding and sweet potato pie for dessert.
The perfectly juicy-crispy fried chicken’s recipe is a Busy Bee secret, but Gates has explained a few of her tricks, including long hours of brining, a special mix of light flour and spices, and a pressure fryer to re-create the classic flavors and textures of cast-iron cooking more quickly. - Bob Townsend, Photo by Wyatt Williams for the Atlanta Journal-Constitution
Falafel from Aleppo Kitchen
But it’s their falafel that puts this pop-up on the map. The rounded chickpea balls, fried in sunflower oil, are addictively crispy and flavorful. If you dip them in Aleppo’s homemade tahini or hot sauce, you’ll polish them off so quickly that you’ll likely find yourself back in another long farmers market line, ready to buy more. - Yvonne Zusel, Photo contributed by Aleppo Kitchen
Paella from Botica
Paella makes an appearance at Botica every Wednesday, when Alboumeh whips up the famed rice dish and serves it, complimentary, to guests from 3 to 6 p.m. On the occasional Sunday, he can be seen on the patio preparing a rendition on a Big Green Egg, as he chats up customers. His show-stopping paella also always is available upon request — and worth the wait time.
Alboumeh’s version is a bountiful surf and turf mix. Seemly every creature of the sea — shrimp, cobia, octopus, calamari, mussels, clams and lobster tail — commingles with chicken, chorizo, peppers, peas and onion. Garlic, saffron, paprika, sherry and tomato inject each grain of calasparra rice with complex flavors, and a beautiful golden hue. A plate of rice can get boring after a few bites. Here, every spoonful is a fiesta. - Ligaya Figueras, Photo by Ligaya Figueras
About the Author