Table 1280
Occupying a soaring Renzo Piano-designed glass space inside the Woodruff Arts Center, this hip, minimalist brasserie has what may be Atlanta's most dramatic dining room. High Museum visitors and tourists gather here at lunchtime, and Chef Todd Immel pleases them with a relatively tame lunch menu (chicken Caesar salads, crab cakes, and Flatiron steaks). At night, though, the restaurant is a hub for hip foodie locals—and Immel kicks things up a notch with more creative à la carte choices (foie gras trochon with brioche and quince-orange jam; mint tagliatelle with a savory lamb ragu). There's also a frequently changing lineup of tapas dishes—great for nibbling alongside selections from the excellent, globe-spanning wine list.
Tip: Save room for dessert. Some of the most innovative dishes on the menu are sweets: try the Meyer lemon cake with tarragon ice cream and a dollop of pillowy meringue.
As Featured In...
From Food & Wine, Jul 2006
“Chilled Vidalia onion soup with crayfish and Asian pear from chef Shaun Doty, formerly of MidCity Cuisine....” MORE>>
lastArticle = 7/2006 and lastAward =
