Atlanta Georgia

100 Signature Dishes

There's no denying Atlanta loves to dine out, and with so many "Only in Atlanta" options from which to choose, it comes as no surprise we spend so much time exploring the city's culinary offerings. To celebrate the centennial anniversary of the Atlanta Convention & Visitors Bureau (ACVB), a group of restaurant industry leaders have listened to the nominations and selected 100 Atlanta Signature Dishes to highlight throughout the year. So sit back, relax and take in some of the city's favorite entrees, side dishes and appetizers. How many will you try in 2013?

Sort By:
4th & Swift
Crispy Brussels Sprouts & North Georgia Apple Salad
Served with crème fraiche, apple cider reduction, and rosemary toasted Pistachio


4th & Swift
Three Little Piggies
Wood grilled Berkshire pork loin, crispy fried pork rinds and cotechino sausage served over a pool of creamy stone ground grits with wilted baby spinach and pickled grapes.

Vietnamese Shaken Beef
Cubed marinated beef tenderloin sautéed with scallions & red onion served over a bed of watercress & fresh heirloom tomatoes. Accompanied with a side of salt & pepper lime juice.

Chef Marlyn's Vietnamese creation creates the most unique explosion of flavors in your mouth.

Alma Cocina
Fried Avocado Taquito
Fried avocado taco with crispy queso cotija, poblano pesto, roasted tomato.

It has been our top-selling taco since we opened in 2011.

Antico Pizza Napoletana
San Gennaro Pizza
Salsiccia, sweet red pepper, bufala, cipolline

Aria Restaurant
Butter Braised Lobster
Butter braised Maine lobster with broccoli mousseline and black truffle potatoes.

This menu item is iconic to the Aria menu and has been on there since day one. It would be impossible to take off the menu!

Article 14 (Legacy Restaurant Partners)
Angel Hair Pasta
Butter poached lobster, caramelized shallot, chervil sauce and Americaine creme fraiche caviar

No menu item at Article 14 speaks better to the unique surprises than the Angel Hair Pasta. Patrons are astonished to find that this dish includes a hardy helping of butter-poached lobster, derived from hard-shell North Atlantic lobsters cooked daily.

Atlanta Fish Market
Hong Kong Style Chilean Sea Bass
Fresh steamed Sea Bass in a sherry, soy, ginger & scallion sauce. Served over steamed spinach on sticky rice.

This recipe was originally recommended by a long time employee of the Buckhead Life Restaurant Group from mainland China. The recipe was adapted by BLRG founder, Pano Karatassos, and has been copied by dozens of restaurants across the country.

Atlanta Fish Market
Stuffed 1.5 lb. Maine Lobster
1.5 Lb Maine Lobster loaded with stuffing filled Maine Lobster knuckle meat. Served with side of whipped potatoes and thin green beans.

This recipe is one of the reasons the Buckhead Life Restaurant Group imports more than 3,500 fresh East coast lobsters every week. The stuffing is Pano's interpretation of an Old Savannah crab stuffing recipe.

Bistro Niko
Coquilles St. Jacques
Sauteed Georges Bank Sea Scallops, asparagus, white Wine sorrel nage, pomme puree.

The dish itself is very light with the freshness of the scallops and the lemon citrus notes of the white wine sorrel nage, the sweetness of the scallops really pop. It's a very classic French dish.

Bistro Niko
Moules "Gilbert"
Prince Edward Island mussels, white wine, shallots, cream and parsley.

Original chef of Le Bernadin, Eric Ripert, made the preparation of the mussels famous at his restaurant. Atlanta Fish Market Executive Chef Robert Holley worked under Eric Ripert, and taught the preparation to Bistro Niko Executive Chef Gary Donlick.

BLT STEAK-Bistro Laurent Tourondel
Braised Short Ribs
An iconic and highly requested BLT dish, the short ribs are prepared to your liking and served with your sauce of choice.

Short ribs prepared with red wine.

Bocado Restaurant
Bocado Stack Burger
2 patties of house -ground beef, American cheese, house made b&b pickes, h&f bun.

Atlanta's best burger - Atlanta Magazine, Creative Lofting, AJC, Blissfull Glutton,

Bone's Restaurant
Mixed Grill
Filet Mignon, lamb and pheasant sausage

Buckhead Diner
Warm Maytag Blue Cheese Chips
Homemade chips drizzled with warm Maytag Blue Cheese and Blue Cheese crumbles.

Famous since 1987, the Blue Cheese Chipsd have been on Buckhead Diner's menu since its inception. A must-have for any first time diner or frequent guest.

Buckhead Diner
White Chocolate Banana Crème Pie
Made with bananas, banana liqueur, white chocolate banana pastry cream and topped with shaved Callebaut Belgian White Chocolate in a homemade flaky pastry crust.

1994 James Beard Award Winner. The James Beard Awards are considered the "Oscars" of the food world.

Cassis Restaurant (Grand Hyatt Atlanta)
Smoked Duck Mac n Cheese
The Smoked Duck adds a wonderful finish to an old favorite. The Gouda cheese helps give a great richness to the dish and is great any time of the year, whether on a cool Fall or Winter day or after a busy day during the spring and summer.

Chops Lobster Bar
"Signature" Cold Water South African Lobster Tail
Over 3/4 lb. Cold Water South African Lobster Tail, thinly crisped, flash fried, honey mustard & drawn butter on the side.

Original to Pano & Paul's, Buckhead Life's flagship restaurant, the Cold Water South African Lobster Tail has been on Chops Lobster Bar's menu since day one.

Chops Lobster Bar
Chops Steak Au Poivre
8 oz. cracked pepper crusted Filet Mignon with brandied green peppercorn sauce, mushrooms, port braised shallot served on potato confit.

The filet is Allen Brothers Black Diamond Prime Beef and specially prepared in a manner like no other steakhouse, hence the name Chops Steak Au Poivre.

Corner Cafe & Buckhead Bread Company
Signature White Chocolate French Toast
The bread is baked with white chocolate in the dough and then sprinkled with white chocolate sugar and maple syrup.

Since day one, this dish has been on the menu, and the regulars don't want it tampered with.

Zinfandel Short Ribs
Creekstone Farms short ribs basted in blackberry BBQ sauce and topped with Bleu Cheese crumbles.

Created by Dantanna's Executive Chef/Partner Tim Williams, the Zinfandel Short Ribs are a Dantanna's "Signature" dish that have been on the menu since Dantanna's opened 8 years ago.

Davio's Northern Italian Steakhouse
Braised veal, beef, pork in a tomato sauce served with tagliatelle pasta.

Overall crowd favorite! 790 The Zone's Mayhem in the AM favorite. Always a hit at every tasting event.

Der Biergarten
Der Biergarten sells about 450 pretzels a week during Oktoberfest- just one of the restaurants many signature German festivals throughout the year.

It is literally the size of your head! Maintaining authenticity, the pretzel and all three mustards served on the side are sourced from Germany.

Donlan & Greenbaum's New York Prime Restaurant
14oz. Prime Filet
Aged a minimum of 4 weeks for extra flavor, NY Prime uses a Pittsburgh-style cookery that employs extremely high heat, turning out meats coated with a black char yet beautifully tender inside.

Our prime filet is barrel cut only – no gristle, no chains (the thin piece of meat hanging on the side of the filet). We are one of the very few steakhouses in the U.S. that uses only barrel cut prime for filets.

Donlan & Greenbaum's New York Prime Restaurant
Banana Cream Pie
This classic dessert is made of buttery walnut shortbread crust, light banana cream filling and is topped with fresh bananas, whipped cream and white chocolate shavings.

It's a guest favorite!

Fried Goat Cheese with Honey & Black Pepper
Breaded goat cheese fried and dipped in honey and black pepper

It was voted the "Best Unusual Fried Thing" in Atlanta by the readers of Atlanta Journal-Constitution

Fado Irish Pub
Steak & Black Pudding Boxty
Flamed in brandy with onion and mushroom, topped with a green peppercorn sauce. *Boxty - savory potato pancake cooked on a griddle.

The traditional boxty is associated with rural setions of Ireland.

Farmhouse Restaurant, The
Chocolate Bourbon Pecan Pie

FLIP burger boutique
Flip Burger - Classic
Bibb lettuce, pickled onions, sliced tomato, ketchup, FLIP sauce, b&b pickles

Fox Bros. Bar-B-Q
Frito Pie
The Fox Bros. Frito Pie begins with a bag of Fritos (that's right – you eat right out of the bag). The ingredients include corn chips, smothered in brisket chili, covered with cheese & onions - A perfect side dish to the Fox Bros. famous Brisket Burger.

Fritti Restaurant
Ananas e Gorgonzola
Gorgonzola cheese, mozzarella, fresh pineapple, 12 year old Balsamic vinegar

Gladys Knight and Ron Winans' Chicken & Waffles (Stonecrest)
Midnight Train
Four Southern fried jumbo wings and one orginial waffle.

This southern sensation is named after Gladys Knight's hit song, Midnight Train to Georgia.

Glenn's Kitchen
This dish is sure to make you feel like you're right at home!

Under the culinary vision of Chef Matt Rainey, Glenn's Kitchen offers American comfort food with southern flair. The Glenn's Kitchen Shrimp-N-Grits serves as a perfect example, made with sweet corn, cheddar grits, rosemary and Cajun butter.

Swordfish au Poivre
Cracked pepper seared swordfish with herb goat cheese whipped potatoes, grilled asparagus and cognac cream sauce.

A spin on a classic dish Steak au Poivre. We use Swordfish which holds up to the cracked pepper and the cognac cream sauce. It works well and is a very popular dish at Goldfish.

Gordon Biersch Brewery Restaurant - Midtown
Gordon Biersch Garlic Fries
French Fries tossed in fresh chopped garlic with salt, pepper and fresh parsley.

Garlic fries were created when Dan Gordon was studying brewing at the Technical University of Munich.

Hal's of Atlanta
Hal's Center Cut Filet
12 oz. center cut Filet Mignon seasoned wtih Hal's house spices.

Hal's of Atlanta
Lobster Lebeaux
5 oz. Maine lobster tail lightly battered, flash fried and served with Jumbo Lump Crab meat and a lemon beurre blanc sauce.

Highland Bakery - Old Fourth Ward
Cilantro Corn Pancakes
Served over black beans and topped with two eggs fried medium, sour cream, salsa, shredded cheese and cilantro.

Highland Bakery - Old Fourth Ward
Peanut Butter French Toast
Challah bread filled with peanut butter, dipped in batter, encrusted with bran flakes and topped with caramelized bananas.

Horseradish Grill
Jumbo Shrimp and Logan Turnpike
Caramelized onions, fired roasted red peppers,is a lightly spread sherry sauce, send over Logan Turnpike Grits

Chef Dave Berry's First appetrizer 18 years ago still going strong. Our most popular appetizer saved here at Horseradish Grill

Horseradish Grill
Kentucky Oatmeal Spice Cake Served
Spicy oatmeal cake, caramelized and crunchy top, served with cream and home made caramel ice cream.

Spice Cake has been a tradition at Horseradish Grill since our opening 18 years ago.

Jim 'N Nick's Bar-B-Q
Cheese Biscuits (2)
Cheese muffins, crack biscuits, cheese cupcakes; but most often they're called delicious! Saveur magazine even put them on their "Top 100 Things to Eat Before You Die" list. So, visit us and check that box.

Jim 'N Nick's Bar-B-Q
Pulled Pork Sandwich
A whole pork shoulder slathered in our signature rub. Then it's all up to time, experience, and hickory smoke to do their thing before we hand pull it to pork-fection.

Joey D's Oak Room
Corned Beef Sandwich
The overstuffed corned beef sandwich consists of hand cut corned beef, shipped direct from the Carnegie Deli, crusty rye bread and a spicy pickle on the side.

Kevin Rathbun Steak
Dry-Aged Steak for Three
A 36-ounce Dry-aged porterhouse steak from Allen Brothers of Chicago that is seared to perfection, laid to rest and then sliced and served to you in its own juices. The results of dry-aging is a very earthy and flavorful steak.

This style of steak that is served in New York was the inspiration of Chef Kevin to bring this cut and serving style to Atlanta and serve it at Kevin Rathbun Steak.

King of Pops
Chocolate Sea Salt Pop
Dark chocolate with a hint of salt

Grilled Octopus
Grilled octopus served with pickled red onion salad and red wine vinaigrette.

Kyma's Grilled Octopus is prepared simply in traditional Greek style. Chef Pano attributes part of the dishes popularity to the highest quality octopus available which is provided exlclusively to Kyma and flown in fresh daily.

Light, airy donuts deep-fried to a golden brown then drizzled with Greek honey and sprinkled with cinnamon.

An ancient Greek dish, Loukoumades is the original donut. Originally only made during the ancient Greek Olympic Games, Loukoumades were presented to the winning athletes.

La Tavola Trattoria
Spaghetti with Tomatoes & Basil
Spaghetti with tomatoes, basil and veal meatballs.

It was voted one of the "100 Dishes To Eat In Atlanta Before You Die" by Creative Loafing.

Legal Sea Foods Restaurant and Oyster Bar
New England Clam Chowder
Thick, rich, hearty crème-based chowder, chock-full of Cape Cod clams.

It's a bi-partisan favorite - served at every Presidential Inauguration since 1981.

Livingston Restaurant
Georgia Mountain Trout
Dutch potato, tasso ham, crawfish butter

Marlow's Tavern (Northlake)
Infamous Fish Tacos
Blackened Tilapia, shredded Romaine, black bean corn salsa, smoked chili cream all wrapped in warm tortillas.

These have long been one of the most popular dishes at Marlow's. They're something different and unexpected on our menu - the perfert crowd-pleasing, burger alternative.

Mary Mac's Tea Room
Tomato Pie
Tomato Pie is the most requested item on Mary Mac's menu.

Max Lager's Wood-Fired Grill & Brewery
Lamb Sliders
Three wood-grilled lamb sliders, mint aioli, green apple chutney, served on house made brioche buns.

House spiced patties. House made brioche buns.

Meehan's Public House
Devils on Horseback
Devils On Horseback – Applewood Bacon wrapped Medjool Dates stuffed with Goat Cheese, Roasted Golden Beets and Red Wine Reduction.

Miller Union
Homemade Ice Cream Sandwiches
Pastry chef Pamela Moxley's homespun ice cream sandwiches feature seasonally inspired flavors and innovative ingredients.

Murphy's Restaurant
Eggs Virginia Highlands
Made from scratch foccacia, spinach, mushrooms, poached eggs & sundried tomatoes hollandaise.

Murphy's Restaurant has the best brunch in Atlanta and our Eggs Virginia Highland was created to pay our respects to the wonderful VaHi community we have enjoyed serving for 33 years.

The Samosa is a crispy pastry shell stuffed with potatoes, peas, onions, and Indian spices such as coriander, cumin, turmeric, and chili. Ours is served with a sweet Apple-Tamarind Chutney and a spicy Coconut, Mint, and Cilantro Chutney.

The Samosa is a classic Indian staple enjoyed in every home and as street food. We make each samosa by hand and from scratch. Our recipe comes from our mother and won the bronze medal at the Los Angeles Street Food Festival in 2011 for People's Choice.

Nikolai's Roof (inside the Hilton Atlanta)
Piroshkies with Sauce Bearnaise
Trio of Piroshkies filled with Beef, Cornish Hen and Rock Shrimp served with Sauce Béarnaise and garnished with Red Ribbon Sorrel.

No Mas! Hacienda & Cantina
Camerones Alambres
Jumbo shrimp grilled on a sugar cane skewer, atop a homemade masa cake, with sweet fried plantains and exotic tamarind sauce.

Ocean Prime
Ten Layer Carrot Cake
Ten layers of carrot cake w/ cream cheese icing and pineapple syrup.

Each moist layer is the perfect cake to icing ratio, and the pineapple sauce adds another dimension of flavor.

Oceanaire Seafood Room, The
Chesapeake Bay Style Crab Cakes with Creamy Mustard Mayonnaise
Cheaspeake Bay Style Crab Cakes with a creamy mustard mayonnaise.

This is an original Oceanaire Dish that has won awards around the country and has created more Oceanaire fans than any other dish. "Jumbo Lump crab with just enough love to hold it together."

B & B Lobster Roll
Fresh pickled lobster, lemon mayo, celery, fries

Hailing from New England, Chef Bernie McDonough's culinary roots shine through in the creation of the B & B Lobster Roll. The dish is made with hard shell North Atlantic lobsters that are cooked off daily and is dressed lightly with homemade sauce.

One Midtown Kitchen
ONE's Steak Frites
Chargrilled Angus Hanger Steak, parmesan-herb fries, red wine sauce. Blue cheese optional.

This dish is special as it is cooked on ONE's famous large woodfire grills and paired with perfectly crisped and parmesan embellished fries.

Original El Taco, The
Fried Chicken Taco
Fried chicken taco with Mexico City grilled corn in chili-lime mayo, crumbled Mexican cheese, flour tortilla.

It has been our top-selling taco since we opened in 2008.

Park Tavern
The Piedmont Roll

Paschal's Restaurant
Paschal's Famous 1947 Fried Chicken
The real secret to making the best fried chicken are the ingredients used for the breading. Paschal's Atlanta has some of the best fried chicken in the city, but the recipe, created by the Paschal brothers in the 1940's, is still a secret.

Pittypat's Porch Restaurant
Chef Dave's Award Winning Chicken 'n Dumplins

Braised Beef Short Rib Ravioli
Braised beef short ribs, buttery natural braising jus, roots vegetables with homemade ravioli made with local organic eggs and double zero flour pasta.

The dish originates from the Piemonte and Lombardi regions in Italy, originally called "Ravioli di Brasato." The dish is one Executive Chef Piero Premoli grew up with and is a third generation family recipe handed down from his grandmother.

Linguini Frutti di Mare
Mussels, clams, shrimp, calamari and scallops on a fresh campari tomato sauce, light garlic and fresh chiles, prossecco wine, and fine herbs with artisanal linguini from Naples.

This dish is inspired by the Ligurian region in Italy and was made for Executive Chef Piero Premoli for the first time when he was a child in the town of La Grazi in Cinque Terre at a restaurant called Pietro Il Palombaro.

Prime Restaurant (Lenox Square)
Wood Grilled Salmon
7oz of wood grilled salmon, steamed curly spinach tossed in a sweet chili sauce over pepper jack cheese grits baisil oil and cheves.

This is one of our signature dishes created by owner and Master Chef Tom Catherall. It has been a top selling dish for fifteen years.

Banana Peanut Butter Cream Pie
Rathbun's signature dessert is a pastry shell covered with peanut butter and lined with sliced bananas then topped with pastry custard and toasted meringue.

Lobster Soft taco
Chunks of Lobster melted with cascabel cream sauce and roasted poblano peppers. Served in a warm flour tortilla and topped with tomato pico de gallo and sour cream.

This is a signature Entrée dish that Chef Kevin has had on the menu since the opening of the restaurant. It is significant because he had a loyal following of the dish in an appetizer form at a different restaurant.

Rosebud Restaurant
Pimento Cheese with Rosebud Saltines (3)
Housemade Pimento Cheese with Spicy Saltines.

Ruth's Chris Steak House/Centennial Park
Barbecued Shrimp
Jumbo shrimp sauteed New Orleans style in reduced white wine, butter, Worcestershire, garlic and Creole seasonings.

A staple on the Ruth's Chris menu since Ruth Fertel founded the restaurant in New Orleans in 1965, aficionados know to ask for extra piping hot French bread to soak up the very last drop of the savory sauce.

Serpas True Food
Flash Fried Oysters
A crispy appetizer whose pickled chiles and mirliton topping melt in your mouth.

It's reflective of the chef's New Orleans roots and a unique twist on a Southern classic dish.

Shed at Glenwood, The
Housemade Ding Dong
Devil's Food Cake with a layer of vanilla mousse and covered with chocolate ganache.

One of our signature dishes on an ever changing menu. It's nostaligic quality makes it special to every customer in a very personal way. Everyone loves childhood memories.

Shout Restaurant
Grilled Pork Chop with Cheese Grits & Braised Turnip Greens
Bone-in 10 oz grilled Niman Ranch Pork Chop served with cheddar jack cheese grits and Sweetwater 420 braised southern turnip greens.

What makes this dish so special is the local Atlanta brew, Sweetwater 420, used to sweeten the braised turnip greens. Sweetwater Brewery uses the cities water source, the Chattahoochee River, to make Atlanta's local brew.

Sotto Sotto
Risotto Mantecato
Camaroli rice, caramelized onions, 12 year Balsamic, Reggiano

South City Kitchen
Buttermilk fried chicken
Buttermilk fried chicken with garlic collards, smashed bliss potatoes and honey-thyme.

It has been on our menu since we opened in 1993 and continues to be our top-selling item.

South City Kitchen
Fried Green Tomatoes
Fried Green Tomatoes with goat cheese, basil and red pepper coulis.

Southern Art & Bourbon Bar
Addie Mae's Chicken and Dumpling Soup
The Chicken and Dumpling Soup showcases simple ingredients - chicken, onion & celery seasoning includes fresh herbs, chives and terragon.

The soup is named after chef-owner Art Smith's mother and showcases his southern heritage.

Steel Restaurant & Lounge
Signature Chilean Sea Bass
Sea bass marinated in milo & sake and baked to perfection.

People come to Steel just for this wonderful dish. It is our #1 seller for 5 years!

STK Atlanta
Mushroom Pot Pie
Sautéed mushrooms (criminals, white buttons, oysters, king trumpets) chilled and mixed with mushroom cream sauce (sautéed criminals, cream, onions), truffle oil, then topped with pot pie dough (flour, butter, water) and baked until golden.

Sway (Hyatt Regency Atlanta)
Buttermilk Fried Chicken
Half chicken served in a large cast iron pot and complemented with a side of mashed potatoes and turkey gravy in miniature cast iron pots.

It's a recipe that takes 24 hours to perfect. Sway brines its chicken overnight and then marinates the pieces in buttermilk. Just before dinner, the chicken is dredged in seasoned flour, fried crisp and served hot, crunchy and covered in fresh herbs.

Taco Mac (Metropolis)
Taco Mac Buffalo Wings
Oven roasted or fried, Taco Mac's Buffalo Wings come in a variety of sauces and rubs.

Order the wings with your favorite sauce.

Tavern at Phipps, The
Pastrami Reuben
This NYC classic, the Carnegie Deli Reuben consists of seasoned pastrami, sauerkraut, Russian dressing and is served with a kosher pickle.

The Pastrami and crusty rye bread are shipped direct from the Carnegie Deli!

Ted's Montana Grill
Ted's Bison New Mexico Burger
Hand crafted to order, the New Mexico burger is freshly ground bison or beef, seasoned and grilled. It is then finished with grated pepper Jack cheese, roasted Anaheim pepper, homemade guacamole and spicy tomato jam. Presented on a corn dusted Kaiser Bun.

The New Mexico burger is a classic meal close to the hearts of our founders, Atlanta hometown heroes, Ted Turner and George McKerrow Jr.

The Pecan
Tybee Island Crab Cakes
Sauteed lump Crab Cake served with spicy creole aioli.

Thrive Restaurant
Pork Belly Steamed Buns
Braised pork belly steamed buns, purple cabbage, kimchi and yuzu pickles. The pork is braised in house along with the kimchee and yuzu pickles. The pork is then glazed with a sweet soy Teriyaki.

It is a variation on a Korean dish. Made famous by Chef David Chang of Momofuku. A Michelin starred restaurant in NYC.

Tin Lizzy's Cantina
The Korean BBQ Pork Taco
It's the perfect combination of sweet and spicy. The Korean Pork BBQ Taco is made with pulled pork and topped with Asian slaw and a spicy chili salsa.

We noticed an up-and-coming trend of Asian fusion cuisine and decided to put a Tin Lizzy's spin on the popular dish. By adding the restaurants' non-authentic southwestern flare and using this fad to create a new taco.

Trader Vic's Mai Tai Bar (Hilton Atlanta)
Indonesian Rack of Lamb
Singapore noodles, grilled pineapple, roasted garlic

TWO Urban Licks
Salmon Chips
Short smoked salmon, chipotle cream cheese, capers, red onion

Very popular and represents "new" southern cuisine.

TWO Urban Licks
Shaved Calamari
Sweet and spicy, cilantro, wasabi aioli

Varsity, Inc., The
Slaw Dog and Onion Rings

Veni Vidi Vici
Ravioli filled with rotisserie meats and Fontina cheese in a brown butter, sage and pecan sauce.

Chef Jamie perfected this dish while living in Italy and adapted it to Veni Vidi Vici's wood burning rotissierie. A food writer once referred to Veni Vidi Vici's Agnolotti as, "the best thing I have ever eaten."

Veni Vidi Vici
Maialino (Roasted Suckling Pig)
Slow roasted Suckling Pig served with Savoy Cabbage.

Veni Vidi Vici has one of the only fine dining rotisseries in the city of Atlanta. The Roasted Suckling Pig is slowly cooked for 8 hours which Chef Jamie claims "is the only way to do a pig justice."

Watershed on Peachtree
Fried Chicken
Only available Wednesday evening, diners line up for this chicken that takes three days to prepare in a traditional Southern method.

Watershed on Peachtree
Very Good Chocolate Cake
Served in a jar.

White Oak Kitchen & Cocktails
Duck prepared 2 ways – the crispy duck leg and the roasted duck breast along with sweet potato bacon terrine and red-eye ham gravy.

Crispy confit duck leg is fantastic. The combination of the bacon jam and the sweet potatoes with béchamel cream in the sweet potato terrine makes the dish unforgettable!



Atlanta Convention & Visitors Bureau - All Rights Reserved. Copyright © 2014
233 Peachtree Street, NE   Suite 1400   Atlanta, GA 30303   (800) ATLANTA / (404) 521-6600