Travel

Occupying the old Miller Union Stockyards, this is one of Atlanta’s most celebrated restaurants—early on, they had a review in the New York Times and were finalists for a James Beard Award—but even the most cynical locals will tell you that the food lives up to the hype. Co-owners Neal McCarthy (the general manager and sommelier) and Steven Satterfield (the chef) have an extraordinary commitment to sustainability, so the menu changes daily, but you can always count on fresh vegetables, including the Southern vegetable plate, to be crowd-pleasers. The wine list, made up of exclusively organic and biodynamic bottles, is one of the city’s best.

You may also like