With patio season in full swing in Atlanta — pollen-covered patios, that is — this month is marked with a good amount of freshness at restaurants. Seafood is at centerfold, with vibrant ceviches, huge portions of snapper, and the most velvety salmon you’ve ever had. Along with the seafood, are cocktails and margaritas galore. Here are the best dishes I ate around Atlanta this month.
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/25943584/IMG_2825__1_.jpg)
Poached salmon with many sauces, circles, and squares at Atlas
I can’t get over this new salmon dish by chef Freddy Money from Atlas. The fish is poached to velvety perfection, and it’s topped with a parsley gelee, and sits on top of a mirin sauce, with several components of ponzu, pickled onion, leeks, and tarragon. It’s an artsy affair, and it’s hidden on the menu. Here’s how to order it. Pair the salmon with a 2022 Eyrie Vineyards Trousseau or 2020 Oremus Petracs Furmint.
White rum and tonic and panisse at Madeira Park
Yes, the hottest new wine bar in Poncey-Highland, Madeira Park, has a fantastic wine list, including rare reserve wines by the half-glass, but don’t sleep on the cocktails by bar manager Philip Weltner. Any vermouth and tonic is a win, but the white rum and tonic is a revelation. It is smokey and rich with enough vibrancy with the effervescence to make it the perfect patio sipper. Be sure to order the panisse (chickpea flour fries) and the ham and cheese beignets — fried snacks and bubbly beverages are a no-brainer.
Octopus at Foundation Social Eatery
Out in Alpharetta, chef Mel Toledo of Foundation Social Eatery knows good octopus. It is cooked in sous vide first, making the octopus super tender, and then flash-fried with a thin batter. It’s served with fingerling potatoes and chorizo, nestled on top of a butter and lemon sauce, making it a classic dish. Pair it with the Graham Beck sparkling rosé from South Africa, available on the wine list.
Red snapper Sikil Pak at Chicheria
Chicheria at The Works has a gorgeous new red snapper dish (a massive portion, mind you) that is served with a sauce that should really come bottled. Chef Juan Hormiga makes this with pumpkin seeds, tomatoes, and red onion, making it earthy and yet vibrant with a good amount of acid. The snapper ceviche is also a standout in coconut leche de tigre with mangoes and spicy red pepper oil. Mexican wines are worth trying on the menu here, and the organic margarita is a win.
