Sure, we love cooking at home, but now and then we deserve a break, to be pampered, fed and inspired. These restaurants and a home chef are waiting to do just that.
We inquired about seasonal ingredients, hospitality and the dishes that the staff recommends.
PRU Thai Kitchen
Chef Ong Satangmongkol
Seasonal features: This fall, I am most excited to highlight the Pomelo Salad topped with Foie Gras. Pomelo is a prized local fruit in Thailand, known for its refreshing citrus sweetness and delicate texture. When paired with rich, buttery foie gras, the flavors balance beautifully—the light, juicy pomelo cuts through the richness, while roasted coconut, chili, and fresh herbs bring layers of complexity. This dish is a perfect example of how we bring together premium ingredients and seasonal Thai produce to create something truly special.
Perfect pairing: Pair this dish with either a Pinot Noir or a Riesling. A light-bodied Pinot Noir offers bright red fruit notes and gentle acidity that complement the richness of the foie gras without overpowering the delicate pomelo. On the other hand, a crisp, aromatic Riesling—with its lively acidity and touch of sweetness—beautifully enhances the citrus notes of the pomelo while balancing the buttery foie gras. Both wines create a refined and harmonious pairing.
Inside tips: During our break time, we always cook and share a meal together as a team. A typical family meal is a set of stir-fried dishes and a soup served with steamed rice—simple, comforting, and a favorite way for the staff to recharge before getting back to service. Two dishes that our team especially enjoys are the classic Thai Omelet (Khai Jiao), crispy on the outside and fluffy inside, and Pad Krapao, a flavorful stir-fry with holy basil that is always satisfying.
What diners say: Our regular diners often say that PRU Thai Kitchen feels like home—where warm hospitality meets authentic Thai flavors. What makes us special is the care we put into every dish, staying true to traditional recipes while adding thoughtful, seasonal touches. It’s comfort food with a fresh twist, served with heart.
2685 Old Milton Pkwy #150
PruThaiKitchen.com
Creation Social House
Chef Tejaswi Indroj
Seasonal features: Shrimp Bisque soup, made with all the fresh ingredients with sherry for the luxury touch, Butter Poached Lobster and mix grill combo.
Perfect pairing: A must-try would be our speciality smoked cocktails.
Seasonal features: Our employees are welcome to have any dish and also I cook some home meals as well, however for a gathering I would highly recommend mix grill combos along with mix dips which is great for sharing.
What diners say: They like peaceful mornings and evenings and party nights during the weekend, late nights as well. We offer a homely feel and freshly made delicious food.
11500 Webb Bridge Way
CreationSocialHouse.com
Private Dining with Chef Philippe Haddad
PGH Hospitality Group LLC
Seasonal features: As the seasons change, it’s the perfect time to gather around the table without the stress of planning or cooking. This fall look for Roasted Lamb Loin with Wild Mushrooms, served alongside herb-infused roasted beet risotto and caramelized cipollini onions, roasted garlic sauce.
What diners say: Chef Philippe Haddad is an acclaimed Belgian-born chef with over 40 years of global culinary experience. Based in Atlanta, he creates unforgettable fine dining experiences for private clients, luxury brands and distinguished communities. A mentor and philanthropist, he blends European technique with heartfelt hospitality. Chef Philippe is now accepting private dining dates for fall and winter 2025. Whether you're hosting a small gathering, a special celebration, or simply want to enjoy a restaurant-quality meal at home, he’ll craft an unforgettable experience, start to finish. Menus are tailored to your tastes and the season, featuring signature dishes and luxurious touches.
ChefPhilippeHaddad.com
Rumi’s Avalon
COO + Wine Director Stephen Kaplan
Chef Ali Mesghali
Seasonal features: This fall, we are rolling out a dish at certain locations called 'Borani Kale'. This is a house strained yogurt mixed with crispy kale and fried onion. This is a play on a classic Persian dip called Borani Spinach. Our spin uses kale instead of spinach. The spinach version usually has the spinach mixed in, which makes it kind of soggy. Our version keeps the kale crispy, and we mix it in at the last second to create the variation in crunch as you eat it!
Perfect pairing: Because this dish uses a thick, rich yogurt, a wine or cocktail that can cut through the richness is ideal. A lean white wine, like Gruner Veltliner or Riesling would work well, or a higher acid Blanc de Blancs Champagne. The Leitz non-alcoholic Riesling would be a great nonalcoholic pairing.
What diners say: I think our regular diners come to Rumi's over and over again for two main reasons: (1) The food and experience is consistent. You can always count on your favorite foods tasting the same each time you come. And (2) we have an incredible staff that really makes connections with our guests.
7105 Avalon Boulevard
RumisKitchen.com