Lure excels at straightforward dishes such as salty fried calamari and flaky fish and chips covered in a flavorful sourdough batter. Daha fazlasını oku
OysterSliders from chef David Bradley feature two to three cold water oystersdipped in buttermilk and coated in a mixture of yellow corn meal, rice flour, all-purpose flour and ground corn flakes. Daha fazlasını oku
The bottled cocktails are refreshing and bright, though the Bali Hai with St. Germain and grapefruitbitters tasted a bit too much like Ocean Spray Ruby Red. Daha fazlasını oku
Explore Challah, Babka, Coffee Cake & Rugelach and how these breads and pastries symbolize great moments with family in the South at Atlanta Food & WineFestival May 29-June 1 with Chef Wolitzky. Daha fazlasını oku
The sea bass is good but bland. The swordfish was tough because it was brought out well done They should ask you how you what temperature on the swordfish. Apples in Paris drink was GREAT!
Lure is participating in Midtown Restaurant Week! Across Atlanta brunch, lunch and dinner menus will be offered at $15, $25 and $35 prix-fixe pricing tiers. Details: http://wp.me/p1t9ft-d8k
This being a fish house, the menu is heavy on the seafood, and you’re going to find some of the freshest fish in the city in Lure’s kitchen. Daha fazlasını oku