Botica | Buckhead
Chef & Owner: Mimmo Alboumeh
1820 Peachtree Road, NW
EatBotica.net and Chico Cantina | Town Brookhaven, 705 Town Blvd, Unit Q310
EatChico.com
The Ashford on Dresden
Owner: Aaron Gill
Chef: Jason Hall
1418 Dresden Drive, Suite 170
TheAshfordAtl.com
Boone’s Restaurant
Chef Jason Stern
2205 Northside Dr NW
BoonesAtl.com
Ecco Buckhead
General Manager: Richard Peterson
Chef: Olivier Reedholm
3586 Peachtree Rd NE
Ecco-Atlanta.com
Omakase Table
General Manager: Jypzi Suepongsa
3330 Piedmont Rd NE, Suite 22A
OmakaseTableAtl.com
Botica | Buckhead
Chef & Owner: Mimmo Alboumeh
1820 Peachtree Road, NW
EatBotica.net
Chico Cantina | Town Brookhaven
Chef & Owner: Mimmo Alboumeh
705 Town Blvd, Unit Q310
EatChico.com
Botica | Buckhead
Chef Mimmo is spotlighting Empanadas filled with fire-roasted eggplant, creamy goat cheese, and a rich tomato sauce. A perfect pairing would be the Spicy Sandia Margarita crafted with Don Julio Blanco and fresh watermelon. Botica has become a true neighborhood favorite - a community-driven restaurant where chef-inspired dishes and handcrafted cocktails are served in a vibrant, playful atmosphere.
Chico Cantina | Town Brookhaven
This season, guests can look forward to tamales stuffed with braised chicken mole, finished with salsa verde, salsa guajillo, and crema fresca. The Smoky Mango Margarita shaken with El Bandido Blanco and a rhubarb-ginger twist is as adventurous as it is refreshing and could complement the tamales and most anything on the menu. Though new to Town Brookhaven, Chico Cantina has quickly become a beloved gathering spot. Whether it’s cocktails at the bar, a lively family dinner, or a casual meal with coworkers, diners love the fun, welcoming vibe.
The Ashford on Dresden
We are introducing a new dish with Green Hill cheese from Sweet Grass Dairy, Thomasville, Georgia. (very close to our chef’s hometown.) The cheese is lightly warmed in the oven and served with local strawberries that have been preserved and toasted focaccia. One of the California Chardonnays from our wine list would be perfect. Our employees love it when we create new dishes for the menu, and they are the first to taste them. We always get comments about the vibe of The Ashford. It’s casual yet refined, with a warm and inviting atmosphere that’s perfect for a date night or simply connecting with friends.
Ecco Buckhead
We are very excited to be working with fresh eggplants and turmeric, both of which grow locally here in Georgia. We are highlighting these ingredients on our Lamb Sirloin dish, which is marinated in sumac, and served with turmeric yogurt, charred eggplant and a pickled onion mint salad. Pair with wine like Venus Universal "Dido" Garnacha, from Spain or Grenache blend from the Southern Rhône like our Roumieux Cotes du Rhone. Non-alcoholic? Try our Limoncello Spritz, which would offer cooling contrast against lamb and bright turmeric. Regulars would say it feels personal here, like they’re not just customers but part of a larger family. And that’s the real differentiator—food is the currency, but connection is the reward.
Boone’s Restaurant
Collards are a staple in fall. I braise them with a touch of brown sugar and apple cider vinegar, cooked down with bacon until they’re smoky and tender. I’ll roast parsnips, purée them, or fry them into chips for some crunch. Find butternut squash in a soup with yogurt and honey, folded into risotto, or pan-seared as a garnish. And carnival cauliflower, which comes in purple, yellow, and green, is pan-seared to add great color to the plate. Roasted cauliflower leans sweet, so I go in the opposite direction for a pairing with something crisp and slightly bitter, like an Albariño, or even a creamy sour beer. Squash dishes usually carry a lot of flavor, so they pair best with a big wine such as a Cabernet or Bordeaux, especially from Paso Robles. Parsnip chips are playful, and I like them alongside our non-alcoholic Fall Swing, made with orgeat and cranberry. I think regulars would say Boone’s feels like home. It’s refined but still easygoing, with food that’s rooted in local ingredients and a patio that’s hard to beat. It has that classic clubhouse feel but feels like your own favorite find, even on a first visit.
Omakase Table
Sanma, also known as Pacific saury, is a long, sleek fish celebrated for its rich and full flavor. This fish is a staple in Japanese cuisine during autumn, as its flavor peaks when the weather cools. I serve it in a nigiri form and top it off with our in-house-made ginger and scallion paste. To enhance the umami flavor of the sanma, I recommend “Kiku-masamune jumai taru” sake. Also known as the whiskey lover’s sake. Or, I would recommend a dry Riesling and our N/A Paloma, featuring a touch of Thai basil, respectively. We provide our staff with a family meal every day. One of their favorites is undoubtedly the “Negitoro” (chopped fatty tuna with scallions hand roll). It's not just one thing that makes us different; it's everything combined. From the food, service and ambiance, we take pride in ensuring that we create the best experience for our guests from the moment they walk through the door until they leave.