They do potatoes well. The mashing happens in house, and you can choose from both baked regular and sweet potatoes. Daha fazlasını oku.
Doesn’t quite hit the Greek/Mediterranean button as well as I’d like, but it could be useful when lunch needs to happen in a reasonably tasty manner without too many calories or fat grams. Daha fazlasını oku.
Porky but limp greens, heavily breaded okra, sweet potato casserole so processed and sweetened that you can’t find the real sweet potato in there. Daha fazlasını oku.
Get a Caesar salad: many shreds of mild cheese, not too much dressing, romaine that’s clean and crisp. Daha fazlasını oku.
You must find the driveway to the semi-empty retail center that houses it, descend a hill and keep driving around the building clockwise until you find Yet Tuh (if not Jimmy Hoffa) hidden in the back. Daha fazlasını oku.
I enjoy the dry-fleshed but gorgeously crisp-skinned half chicken that had been roasted then fried to a crackle. Daha fazlasını oku.
Our family of five decided to go for the full-on beef experience rather than ordering à la carte. It costs $99 and supposedly feeds three-four people, but we found it ample. Daha fazlasını oku.
The po’ boys are classics — dressed with care, easy to assembled and eat. Daha fazlasını oku.
I best liked our entrees. This oil-crisped piece of fish paired nicely with its bed of celery- and carrot-studded farro. Daha fazlasını oku.
The crunchy, orb-like crab fritter with its yielding ultimate-crabcake center now gets a base of slick, marinated zucchini with a few threads of pickled red onion. Daha fazlasını oku.
Our favorite was a “Bronx cheer” pizza, which had a nicely chewy crust and a topping of roasted peppers and basil. Daha fazlasını oku.
Pasta is BoccaLupo’s calling card. Unlike other restaurants that hew to a repertoire of classic recipes and a pantry full of imported ingredients, the cooking here is modern Italian American. Daha fazlasını oku.
We loved our starter. Here’s a ball of Vermont burrata with sweet grilled zucchini, peppers and onion, a drizzle of aged balsamic and a side of grilled bread. Daha fazlasını oku.
We liked our generous starters, which included a roasted beet and goat cheese salad with frisee and arugula. Daha fazlasını oku.
John Kessler's go-to spot when someone asks “Where can I go for prime rib in Atlanta?” Daha fazlasını oku.
My advice would be to go for whatever sounds companionable with the drink in your hand. Daha fazlasını oku.
Behold, friends, the best lunch in Buckhead. It is yours for about $7, tax and the generous tip you’ll want to leave for the good people at Cafe Agora. Daha fazlasını oku.
Lovely as it is, this is a hard space to relate to. The cooking during these early months isn’t helping matters much. Daha fazlasını oku.
The award-winning lamb shank still brings its A game — tender, fatless, with that silky, shreddy texture that shows an experienced hand in the kitchen. Daha fazlasını oku.
In terms of quality, selection and preparation, the sushi ranks a solid notch above most neighborhood sushi-Thai joints. Daha fazlasını oku.
And so HD1 remains a restaurant that puts care and creativity into its cooking, and yet never manages to hit the hot dog button quite right. Daha fazlasını oku.
Try the canh ga chien nuoc mam, chicken wings glazed in fish sauce. The food gods must have been looking out for me when this caught my eye. Daha fazlasını oku.
If I may speak freely, here’s what the menu really features: Old guy stoner food. Daha fazlasını oku.
Potted shrimp with tasso ham and green onion butter is, as you can see a perfect fat delivery system. Those dry toasts sit and beg for saturation. Daha fazlasını oku.
