Chef

Brandon Frohne

"This is the absolute best spot in town to take my children for pizza. All the pizza is cooked in a wood oven, the pies are massive, the crust is crispy and airy, and the service is the best!"

"Chef Trey Cioccia takes me back home to Florida with this dish. Mad respect for him and his team because they only source locally grown produce, have a great in house charcuterie program, grind their own grits, and a whole heck of a lot more. A true farm to table philosophy, not just a fad here."

"I love Maneet’s creativity, the love she puts into her food and the amazing spices and heat! A fried puri crisp is filled with potato, onion, chickpeas and spices and served with a shot of cilantro mint water to pour into the puff before you eat it."

"Perfectly textured octopus with a nice crispy char makes this a winner. I’m a fool for octopus, and the Sunday supper here has a great vibe!"

"Decadent, smoky marrow spread on toast with an acidic red onion salad is a perfectly balanced, heavenly dish. Crack open a bottle of wine and it’s the ultimate date night eat. Chef Hal and his team do an amazing job featuring products from local farms. A laid back atmosphere, killer service and killer food = a true neighborhood gem."

"This is what I call comfort! Banh mi pho me. Banh mi pho you! #banhmi #pho #sogood #atlanta #eats #locallove"