Searching for the most highly coveted new spots in Atlanta? Look no further than these newly debuted eateries, offering everything from Japanese Kobe beef to micro melon-topped tiger prawns.
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159 Northside Drive NW / Website
This newly debuted Italian fine dining destination, helmed by executive chef Jeuel Ortiz, offers traditional Italian dishes, including pasta, pizza and antipasti, with exquisite plating and high-caliber ingredients. Visit to try menu staples like the duck ravioli filled with foie gras, the whipped ganache-topped cannolis and the bistecca alla florentina, made with 32oz tomahawk steak, which has been dry-aged for 60 days.
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201 W. Ponce de Leon Ave., Decatur / Website
Since its grand opening on April 23, this spot has already generated major buzz for its traditional Mexican cuisine and indulgent mixology offerings. Dine for dinner to sample specialties like the birria empanadas with tender marinated beef, chiles, spices, pickled onions and salsa; the raw filet mingion beef tartare with salmon caviar, chile de arbol aioli and jicama; and the pan-seared ahi tuna with strawberry and habanero emulsion, tomatoes, onions, capers, cilantro and sesame seeds.
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1186 N. Highland Ave. NE / Website
With Mediterranean, Greek, Moroccan, Turkish and Israeli-influenced cuisine, this new addition to the Highland Avenue market—located in the former Original El Taco space—presents multi-cultural signature dishes, fresh ingredients, assorted mezze and a selection of craft cocktails, spirits and wine pairings, all led by executive chef Darragh Dudley. To start, try inspired options, including the baby eggplant with pomegranate, walnut and fermented tahini and grilled artichoke with lemon and garlic aioli, then dig into mains like the lamb kofta burger with pickled cabbage, goat cheese, roasted peppers and harissa aioli and the char-grilled tamarind-date pork Adana-style kebab with green tomato kosho.
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4600 Roswell Rd., Sandy Springs / Website
Sandy Spring’s Chastain Market has welcomed the first solo restaurant from Ford Fry’s chef Kevin Maxey, Italian eatery Pendolino. Located in the former 4,500-square-foot Santorini Taverna space, the eatery offers sunlit patio seating, a wood bar, a wood-burning oven and a private dining space in an inviting, contemporary atmosphere. Visitors can sample signature offerings like ricotta ravioli with roasted zucchini, basil and parmesan; Alaskan halibut with crispy artichokes, butter beans and an herb salad; and New York strip steak marsala with roasted mushrooms and Yukon potatoes.
See also: 9 Best And Most Exclusive Tasting Menus In Atlanta
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1777 Peachtree St. NE / Website
This Ardmore eatery presents an immersive culinary experience celebrating Mexican culture, heritage and cuisine—drawing inspiration from chef Octavio Ruiz’s birthplace of Jalisco, Mexico. The spot’s signature dish, “Aguachile De Carne Encenizado,” combines beef, portobello mushrooms, habanero ashes, rosemary and chile tatemado lime sauce. Or, opt for a seafood-oriented staple like the “Mejillones a La Maximiliana,” with flamed raicilla mussels, scallops, octopus and chipotle thyme garlic crema.
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1029 Peachtree St. NE / Website
One of Midtown’s newest fine dining spots, Prime on Peachtree, is home to a multi-course selection of menu items, featuring everything from yellowtail sushi with crispy rice and spicy mayo to short rib ravioli. Sample an array of ultra-extravagant offerings like the “Cote De Beouf” meal for two, the A5 certified Japanese Kobe beef New York strip steak and the lobster, topped with spicy butter and red roasted potatoes. Don’t forget to pair your meal with the eatery’s tempting cocktail offerings, like the “24 Karat” with Hennessy, vanilla-infused Cointreau, apricot and Blanc de Blanc or the “Blue Lychee” with grapefruit and rose-flavored vodka, lychee liqueur, Island Pucker and lychee boba.
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300 Martin Luther King Jr. Drive SE / Website
This reservation-only dining series, helmed by Jared Warwicks (Octopus Bar) and Ben Skolnick (BoccaLupo), incorporates locally sourced ingredients from purveyors like Micro Much Farm, Riverview Farms and Southern Cap Mushrooms to cultivate ever-changing, innovative culinary offerings. Previous selections have spanned poached tiger prawns with micro melons, compressed jicama, W&N hot sauce and melon leche di tigre; foie gras mousse with romanesco, Marcona almonds and pickles EVOO; and stuffed morels with Frisco crisp and vichyssoise.
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Photography by: istock
