This month, we take you on a tour of local restaurants stirring up seasonal dishes, pouring wine pairings, dreaming up no-proof cocktails and sharing kitchen secrets. We hope next time you dine out, you'll check out these spots, armed with menu inspiration and local knowledge. Bon Appétit!
Carmel
CarmelATL.com IG @CarmelATL
3009 Bolling Way NE, Suite G130
Meet Tal Baum, Oliva Restaurant Group
Promising new favorites
Our three most popular dishes include Oysters, Caviar Fries and the Lobster Roll. Oysters are heavily tied to our identity, and nearly all guests can enjoy them with the many variations we offer. The Caviar Fries are a simple but decadent treat for the table and the Lobster Roll is offered in two classic styles.
When to hit "refresh?"
Deciding when to retire an item comes down to several factors, but we always consider the item's performance and sales trends as well as our overall menu composition. We want to ensure a balance of options.
Giving back
Throughout the year, we participate in community-supporting fundraising events and also provide gift cards to auctions, backing initiatives such as Chastain Park Conservancy, Meals on Wheels, Giving Kitchen and Emory ALS Center.
Le Colonial
LeColonial.com/Atlanta IG: @LeColonial_Restaurants
3035 Peachtree Rd NE
Meet Declan Nye, National Director of Operations, and Hassan Obaye, National Culinary Director
Promising new favorites
We're so excited about our new menu item, La Flamme. The delectable Baked Alaska, crafted by Marta Kantorowicz, combines salted caramel gelato and coconut sorbet with passion fruit, aged shoyu caramel and raspberry crème anglaise. It’s available exclusively during dinner service on Friday and Saturday nights.
Perfect pairings
For those who prefer a non-alcoholic option, we recommend the Lemongrass Spritz (NA), made with Seedlip Citrus Botanical, lemongrass syrup, yuzu essence and Q Soda. Meanwhile, for diners interested in a sparkling alcoholic option, we suggest the Gérard Bertrand Crémant Brut, France, ’21.
When to hit "refresh?"
We'll usually begin the process of retiring a menu item with an internal menu engineering analysis, which relies on guest feedback and whether an item is losing its popularity due to the season. Then, we'll create an alternative option that is up to par with whatever is in season. We also like to encourage our local chefs to hone their creativity by providing specials each month.
Chico Cantina
ChicoCantina.com IG: @ChicoCantina
705 Town Blvd Q310
Meet Chef and Owner, Mimmo Alboumeh
Fan favorites
Three standouts are the Taco Duo, Tamales and Empanadas. The Taco Duo features a Smoked Beef Barbacoa Taco and Braised Lamb Taco, both cooked on the Big Green Egg. Guests can also customize their tacos with options including Grilled Shrimp, Crispy Salmon, Carne Asada, Pork Pibil, Pollo Asado, Crispy Chicken or Smashed Gringo.
Where food comes from
Three of our favorite local purveyors are Pearson Farms, Châtel Farms and Springer Mountain Farms. Chatel Farms beef is featured in our Smoked Beef Barbacoa Taco.
Giving back
We offer 20% off meals to healthcare workers from nearby hospitals, including Children’s Healthcare of Atlanta, Piedmont Hospital and the Shepherd Center. We also host Grade School Spirit Nights, where a percentage of proceeds goes directly back to participating local schools. We were proud to provide meal sponsorships for the Brookhaven Police Department’s 2nd Annual Teen Academy.
Fox Bros Bar-B-Q Brookhaven
FoxBrosBBQ.com IG: @FoxBrosBBQ
4058. Peachtree St NE
Meet Owner Jonathan Fox
Hot new dishes
We have recently updated our weekly specials menu to align across all of our locations, including Brookhaven! If you want barbecue, we have you covered every day, but our new Chicken Tenders featured on Mondays are excellent, and the jalapeño avocado ranch that comes with them is the sleeper star of the dish! Our Fried Catfish and jalapeño hush puppies on Friday (Fry-Day!) are also worth a visit to try. Thursday Chicken Fried Steak special—a nod to our Texas home and a dish we grew up with—will provide the comfort you need! Tuesdays we are featuring Fox Bros Tacos, Saturdays feature our Pit Smoked Beef Short Ribs and Sundays feature our popular Brisket Burnt Ends.
Fan favorites
This summer we debuted a new flavor, the first in almost 20 years of operation! A nod to Atlanta, we named them "ATL Style" Smoked Wings. We have made a house-made Buffalo Wing Sauce and toss the wings in that sauce, then finish them with Lemon Pepper Seasoning.
Giving back
For 11 years, we have been working with a group called "Hogs For The Cause" to raise funds for Atlanta-area families with children battling pediatric cancer through Children's Health Care of Atlanta. The $1.5 million we have raised over this time goes to the families in the form of a grant to assist with financial needs like bills, rent, groceries, etc. We have hosted Spirit Nights for Woodward Elementary School, and coming soon is a giveback night for St. Martin Episcopal School.
The Perlant (private social club in Buckhead)
ThePerlant.com IG: @ThePerlant
Two Buckhead Plaza, 3050 Peachtree Rd NW Ste 100
Meet Jordan Sanchez, Chef
Hot new dish
The menu is always evolving. We work with a local forager who brings in some of the best wild foraged products I've come across. He'll send me a photo of beautiful mushrooms one week, then show up the next with a seasonal fruit we can fold into a dessert or a house-made ice cream.
When to hit "refresh?"
I actually love pulling things off the menu. It gives me something new to work on, and the funny part is, it usually comes back by member request.
Fan Favorites
First, our classic Caesar salad is a mainstay, made with oil-cured brown anchovies and fresh-grated Parmigiano-Reggiano. Our burger is such a favorite that we finally put it on the printed menu, because every ticket now has at least one. Both our roast chicken and market fish always impress because they change with the season, so members can come back every other night and find something new.
The Big Ketch Saltwater Grill
TheBigKetch.com IG: TheBigKetch
3279 Roswell Rd NE, Atlanta
Meet Executive Chef Luis Moreno
Hot new dish
We’re especially excited about the new Lobster Dip, our lobster-roll take on a French dip. It features a drawn-butter lobster roll served with warm lobster bisque for dipping. The Big Ketch has long been known for its lobster roll, and we wanted to create another lobster dish that felt uniquely ours and could become something guests really seek us out for.
Perfect pairs
Our top wine pairing would be the Stags’ Leap Chardonnay from Napa Valley. It has enough weight to stand up to the richness of the lobster and drawn butter, while the oak complements the sherry in the bisque. For beer, Allagash White is another great pairing. The orange peel and wheat complement the lobster while keeping the finish crisp and refreshing between bites.
Big news
The Big Ketch received a major refresh this summer, the most significant update to the restaurant since we opened in 2010. We wanted to give the space a fresh new energy while still keeping the laid-back coastal feel that has always been part of The Big Ketch. The dining room now features a custom mural by local artist Meg Mitchell, along with new artwork, vintage-inspired pieces and a photo wall. One of the more personal additions is a mounted tarpon over the bar, gifted by a longtime friend and guest of The Big Ketch. The patio also received new lighting, brighter colors and updates throughout. Overall, it’s a lighter, brighter and more playful version of The Big Ketch, while still feeling like the neighborhood spot guests have known and loved for years.
St. Cecilia
StCeceliaAtl.com. IG: @Stceceliaatl
3455 Peachtree Road Northeast
Meet Nate Boer, Executive Chef
Hot new dish
We intend to start serving brunch late fall. It will give us an opportunity to showcase seasonal produce and have a menu that is still true to our coastal Italian influences but with all of the fun brunch vibes.
Family meal
We are proud to provide a staff meal for our team every day. Camaraderie and being nourished are huge keys to successful service. Our team has a lot of favorites, but the standout ones are typically some variations of tacos and nachos.
The St. Regis Atlanta
StRegisAtlanta.com IG@stregisatl
88 West Paces Ferry Road NW
Meet Rohit Suvarna, Director of Beverage
From the bar
Our menu blends iconic luxury brands with modern beverage trends, featuring prestigious wines and Champagnes, inventive cocktails and a growing zero-proof program designed to deliver the same level of sophistication as traditional cocktails. My vision is to position The St. Regis Atlanta Bar among the Top 50 Bars in North America, creating a destination that is recognized alongside the best bars in the U.S. and Canada. To achieve that, we are focused on innovative cocktail and zero-proof programming, exceptional wine experiences, world-class service and industry-leading bar takeovers featuring acclaimed bartenders and bars from around the globe.
NAcktails
The future of beverage programming is about providing guests with the same level of creativity, craftsmanship and experience regardless of whether they choose alcohol. Our non-alcoholic menu is designed to stand alongside traditional cocktail offerings, featuring spirit-free beverages that are ingredient-driven, visually compelling and thoughtfully paired with the dining experience. The Pink London G&T is a sophisticated take on the classic gin and tonic. Crafted with Lyre’s London Non-Alcoholic Spirit and Fever-Tree Mediterranean Tonic, it is finished with a striking butterfly pea float that creates a vibrant color transformation in the glass.
Loving local
Three ingredients I am excited to work with are Georgia peaches, local honey and pandan leaf. I will incorporate Georgia peaches and local honey into seasonal cocktails and spirit-free offerings that celebrate the flavors of the South, while pandan leaf will reflect the vibrant Asian cultures and communities that contribute to Atlanta’s rich culinary landscape. Through thoughtful infusions, house-made syrups and curated beverage pairings, pandan will bring a unique aromatic quality and subtle vanilla-coconut character to select beverages, creating distinctive drinking experiences that honor both local ingredients and global inspiration while maintaining the luxury and sophistication expected at The St. Regis Atlanta.
Summit Coffee
SummitCoffee.com/Brookhaven IG:@summitcoffeebrookhaven
4001 Peachtree Rd NE
Meet Summit Coffee Manager Brianna Davis
Fan favorites
The drink from the menu we are most excited to release is the Cookie Butter Latte, which was an idea suggested by two of our baristas: Jarrett and Britney. They both love the flavor palette of cookie butter and thought that it could blend smoothly with our various coffee and espresso drinks.
Giving back
Previously, we've donated gift cards and coffee beans to schools and churches in the community and continue to do so. We were at the Sizzler 5k, which is organized by BreatheStrong CF and Big Peach Running Co., supporting and handing out coffee samples at the end of the finish line for the racers.
Petite Violette
PetiteVioletteRestaurant.com. IG: PetiteVioletteRestaurant
2948 Clairmont Rd
Meet Chef Anthony Gropp
Fall menu
We’re excited to add Bananas Foster back to the menu for our 52nd anniversary menu. It’s a classic French dessert that is simple in creation but extraordinary in presentation.
Team matters
Yesenia Nino is our head server/trainer, and she worked at Violette for about four years before we, as Petite Auberge, merged with Violette and became Petite Violette. Yesenia has been here 15 years total. She also assists with our catering at Brookhaven City Center and knows all the Brookhaven City Council members, Mayor, etc. She is well-loved by the entire community, and of course, the entire Petite Violette staff. What really makes Yesenia special is that she treats regulars and new guests the same, providing excellent service to everyone. She knows that sometimes people feel intimidated by fine dining, so she makes everyone feel comfortable and explains the menu and wine list in a very basic and friendly way.
Fan favorites
I would say Filet of Beef Wellington, Cotes D'agneau (Rack of Lamb), and Soupe à l’Oignon Gratinée (French Onion Soup) are our most popular/most ordered dishes, and our Pudding Au Pain (New Orleans Bread Pudding) is our most popular dessert. I think it’s because they are such classic French dishes and what many people are looking for when they come to our restaurant.