Atlanta's Must-See, Must-Eat Over-The-Top Treats

Inspired by JEZEBEL’s art issue, we’ve rounded up six over-the-top edibles that are more than a treat for your taste buds—they’re a feast for your eyes.

Smoke and Mirrors

When it comes to edible artwork, few do it better than Lazy Betty. Chef Ron Hsu and beverage director Carl Van Tyle Gilbert know more than a thing or two about perfecting the presentation. Case in point: the Duck Off made with fat Rabbit Hole bourbon, oleo, walnut bitters and port. The smoky masterpiece is presented tableside with a rosemary-scented smoke bubble that is popped to reveal a cranberry ice cube. You’ll want to have your Boomerang app ready for this one.

Cloud Nine

While there are dozens of gorgeous dishes served up at Monkey 68, it’s this whimsical concoction that caught our attention. Served in a martini glass and topped with candy floss, the Rooster in the Clouds evokes memories of our favorite childhood sweet. We find it’s paired best with an equally instagrammable plate of sashimi.

Taste the Rainbow

The Southern Gentleman makes it easy to eat your greens (and pinks and yellows). This delicious caramelized beet salad, made with endive and pears and topped with spiced honey and a brown butter vinaigrette, looks so good you’ll forget you’re eating your veggies.

Neon Lights

By now you’ve probably heard about Delbar. The Inman Park newcomer has generated quite the buzz thanks to its chic atmosphere, expansive outdoor dining area and authentic Middle Eastern fare. Equally impressive is the resto’s beverage menu, which features colorful cocktails like the Party in Beirut. Made with gin, bianco vermouth, thyme and cucumber, the cocktail tastes as good as it looks. One snap will have your Insta followers green with envy.

Birds of a Feather

Our list wouldn’t be complete without at least one tiki tipple. If you want the best of the best, Golden Eagle is your joint. The vibey restaurant and bar is midcentury modern done right. On the menu you’ll find plenty of masterfully mixed drinks like the mai tai, made with light and dark rums, orgeat, lime, bitters and Créole Shrubb and decorated in true tiki fashion.

Phone Eats First

It’s no secret that we have a soft spot for Gypsy Kitchen. There’s a reason the patio is always packed and the bar is always buzzing. This dish made with tuna crudo, harissa aioli, cucumber and smoked salt, and decorated with squid ink tuile, is a standout on both the menu and on our feeds.