This month, we take you on a tour of local restaurants stirring up seasonal dishes, pouring wine pairings, dreaming up NAcktails (no-proof drinks) 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!
Amasa Mexican Kitchen
amasamexican.com. IG: @amasamexican
15 Academy Street
Meet Juan Calle, owner
Fan favorites
I would start with our Baja fish taco. It is our house specialty and probably the simplest way to understand Amasa in one bite. It is rooted in the street food culture of Baja California, with fresh seafood, bright flavors and a lot of acidity. It has also already gotten a great response locally, winning Best Taste Entrée at the 2026 Taste of Alpharetta.
Our sweet corn esquites have also gotten a great response. The dish won Best Taste at Grand Tasting Midtown. We grill fresh corn and then use the cob itself to continue building flavor into the crema. It is a good example of our philosophy of taking the extra step, even with something that seems simple.
I would also include our California burrito. It is filled with carne asada and fries and represents the fun side of the Mexican and Southern California border culture that influences our menu. I think those three dishes work because together they show the range of Amasa. You have fresh coastal cooking, thoughtful ingredients and something a little indulgent and fun.
From the bar
Tequila and agave spirits are going to be a major part of what we do at the bar, and margaritas will obviously play a big role. But we do not want every drink to simply be another version of an overly sweet margarita. We are approaching the bar the same way we approach the food, using fresh citrus, herbs, chiles and seasonal fruit to create balanced drinks that work well with the menu. We are also excited about making tequila and agave spirits more approachable for guests. Tastings, tequila dinners and classes will give people a chance to learn more about what they are drinking without making it feel overly serious. We want the bar to be fun first, but there is a lot of craftsmanship behind those spirits and we want to share some of that story.
Giving back
For us, supporting the community starts with being part of it. We are planning programming that can connect us with local organizations, businesses, schools and neighborhood groups.
Graze Craze of Alpharetta
GrazeCraze.com/locations/alpharetta-ga
670 North Main Street Ste 107
Meet Sara McNabb, Owner/ Manager
Fan favorites
The favorite selection has to be our Large Charcuterie board that feeds 20. It is beautiful and colorful. Decadent and packed with so many delicious fresh vegetables and tasty meats and cheeses. It is truly a work of art. A close second is the Wine Pairing Picnic box. It is so versatile, beautiful, portable and fun. It comes in a convenient picnic box and heartily feeds four. It also comes with a wine pairing guide defining which wine to drink with each tailored bite. A picnic box makes a great dinner for four. It is the perfect way to get the kids to eat their vegetables.
Notable sides
One of my favorite homemade side items on the menu (that is a complete surprise to me) is the Beet Hummus. It is such a bright, smoky taste. I have never really had beets, but this is truly delicious and special. The most special cheese we offer is the Carmella Cheese. It comes in a massive, fantastic hand-painted wheel wrapped in wax. It has a nutty essence of Parmesan with the creamy goodness of Gouda.
Space matters
Graze Craze of Alpharetta opened in August. The previous business in this space was My Friends Place, which has been closed for 10 years. The entire space has been completely refreshed. The kitchen was expanded and appointed with a custom tile pattern, new appliances and tables to accommodate Charcuterie classes and event opportunities. The doors leading into the kitchen are 1920s Otis elevator doors retrofitted as swing doors. Although Graze Craze is delivery and takeout, we want the community to stay a while and enjoy what we have to offer. We have the unique opportunity of adding vendors to our selections. As a woman-owned and managed business, I have only included local women artisans in my retail space. We carry Biscotti, Gourmet Oils and Vinegars, Honeys (that are included on our premium boards), tea towels and jams.
Giving back
We have lived in North Fulton for 23 years. We have happily been involved in supporting various high school sports programs as well as Bert's Big Adventure and other fundraisers. We are excited that we can make a difference through such a small donation when the community supports us with such love and kindness.
NFA Burger (Avalon)
NFABurger.com IG: @NFABurger
3180 Avalon Blvd
Meet Kramer, Owner & Founder
Fan favorites
Billy’s Classic, a double-stacked cheeseburger with mustard, pickles and Sassy Sauce on a Martin’s potato roll, is how it all started and remains the most popular order on the menu. The Giving Kitchen Burger kitchen code name “Waffle House” is a distant second. NFA donates $4 to the Giving Kitchen for each smashed, scattered, smothered and covered burger sold. The Southsider, named in honor of my father who was born on the Southside of Chicago, is a beef tallow deep-fried all-beef Vienna Beef Polish sausage. “Marshall’s Way” is diced raw onions with mustard.
Family meal
As a fast casual restaurant, we don’t do a typical family meal. While our staff eats free, I’m cognizant of the fact that our staff can tire of eating NFA every day. To spice things up, we bring in pizza from Antico, quarter birds and beans from Pollo Primo, Philly wraps from Gyro Gyro, burritos from La Fondita, bagels from Brooklyn Bagel and doughnuts from Five Daughters and Dandy Donuts. Additionally, NFA will surprise area restaurants with burgers as a thank you for what they do in the community.
Giving back
NFA will donate over $100,000 this year in money, meals and auction items to various organizations throughout the metro area. Our beneficiaries include Giving Kitchen ($.25 for every burger), Bagel Rescue, Wish for Wendy, Project Open Hand as well as schools that feed into our locations. As we grow, so will our philanthropic efforts.
Lapeer Steak & Seafood
LapeerSteak.com/alpharetta IG: @LapeerSteak
12 N. Broad St
Meet Blake Hartley, Chef
Hot new dish
Look for a very traditional and classic take on an Italian-style risotto with local Georgia Corn, as well as a reduced corn purée. The risotto is then topped with U10 diver scallops coming out of George Banks off the coast of Boston. We then garnish the dish with a 15-year-aged balsamic and local microgreens coming from Ashland Farms.
Family meal
We often approach that daily on whatever available trim we have or are testing out. I work with our pastry team on some sweet treat bites and things that they have been developing, allowing the staff to taste and share feedback. We typically work on different sauces and condiments and then try to sit down as a team and eat together before busy weekend service. I find that this is a very intimate and personable time, enjoying fellowship around the table with the team in great conversation.
Menu refresh
We’re simply looking at the season forecast with our purveyors and farms. When something doesn’t become available because of Mother Nature, that’s when we know. A great example is that right now, we are in the thick of summer tomatoes. We will go through the month of September or even early October, and we will ride summer until they tell us we can’t serve tomatoes anymore!
Giving back
When it comes to supporting the community, for the past seven years, we have partnered with Kennesaw State University’s culinary arts program, and we have an ever-evolving rotation of culinary students that come through our doors on their externship rotations lasting anywhere from 4 to 6 weeks. This opportunity allows us to educate and dive into the next generation of chefs, giving a young cook the confidence of taking that next step in the food service industry. We have found it very effective, and it’s a great full-circle moment when we hire students!
Fan favorites
Lobster Fra Diablo, which is a take on a very traditional spicy Italian tomato sauce with garlic and fresh Maine lobster. Also, salt and pepper calamari, which basically stays on the menu year-round; we flash fry calamari with traditional Chinese five spice and aromatics with a salad of fresh Thai basil, cilantro and stems, as well as a savory onion and garnish with a lime wedge with togarashi chili. Developing our take on a very nice crab cake where we take fresh Jonah crab meat, a creamy imperial sauce for a binder and fresh ciabatta breadcrumbs. We serve this with grilled lemon, a seasonal green vegetable and a house-made remoulade sauce, keeping it very simple yet refined.
Look for a very traditional and classic take on an Italian-style risotto with local Georgia Corn, as well as a reduced corn purée. The risotto is then topped with U10 diver scallops coming out of George Banks
We are excited that we can make a difference through such a small donation when the community supports us with such love and kindness.