For fine-but-casual dining, try any restaurants from renowned regional chefs Anne Quatrano, Hugh Acheson or Ford Fry. In the morning, sample any of Atlanta’s biscuit-laden brunch hotspots. Take a trip to Buford Highway to find authentic Korean, Vietnamese, Cantonese and Sichuan. Start casual, and wander the halls of the big eating houses in Ponce City Market or Krog Street Market. Southern culture has always had food at its heart, and regional cuisine has been rethought and refreshed through Atlanta’s dining scene. Wherever you wander, you’ll find something to enjoy. For nightlife, explore the Highlands, Edgewood or Atlanta’s quirky “EAV” or East Atlanta Village. For great eats, try Old Fourth Ward, Kirkwood, Decatur or Atlanta’s Westside. Start your stay in Midtown, home to many of the city’s hotels, Georgia Tech University and the city’s tree-filled Piedmont Park. When you fly to Atlanta, you will find a patchwork of neighborhoods, many dotted with Atlanta’s signature early to mid-century homes.
Always changing, the city’s experiencing a vital stage of growth - with jobs and people rushing into the city’s neighborhoods, each one with its own unique feel. There’s many ways to describe Atlanta, and much more to see. Order ahead for pickup.Unexpected, artsy, urban, Southern, a little quirky, real, still finding its identity. The namesake biscuit dish features roasted and soaked pecans, and maple butter sauce. More than a dozen breakfast and lunch biscuit options are filled with prime ingredients (including Conecuh bacon), and jellies and nut butters made in-house. Buttermilk and butter for the biscuits come from pastured cows. (The Alabama Biscuit Company/Facebook) Alabama Biscuit Company (Cahaba Heights)įor something completely different, the café-restaurant scratch-makes its buttermilk biscuits using flour from sprouted whole-grain spelt, an ancient form of wheat that has a nutty flavor and health-benefiting properties. Signature touches include sausages made from chicken, “moon-dusted” potatoes, and “creamy dreamy” grits. The signature “fluffy flying biscuit” is front and center for both vegetarian and omnivorous dishes, but the restaurant also serves pancakes, waffles, and breads like French Toast. The original Flying Biscuit opened in a hip Atlanta neighborhood in 1993 now the biscuits are flying in six states at more than two dozen locations, each of which bakes 5,000 of them daily. It’s closed on Sundays, but the store sells pans of frozen biscuits to thaw and bake at home that special morning. The self-styled Biscuit Lady, Krista Olley, makes more than 100 varieties with sweet and savory toppings and flavors, “sammiches” using rolled-out biscuit dough, and dough-encased snacks like pigs in a blanket. No place does more things with biscuit dough than The Biscuit Shop. At the Belly, Bonuts are biscuit “doughnut holes” sprinkled with cinnamon sugar and served with chocolate gravy or bourbon cream cheese frosting. The Boomer is dosed with mushroom gravy and crispy mushrooms. There’s the Edgy Veggie (fried green tomatoes, mushroom gravy), Boozy Bird (bourbon maple syrup add a shot of whiskey for $5), and Go Goetta (goetta is a German-style meat-and-oats loaf, akin to scrapple). Reading the names of dishes on the menu might give you a belly laugh at this Kentucky-based chain with two locations in Alabama. (Biscuit Belly: Huntsville/Facebook) Biscuit Belly (Huntsville, Hoover) The Extreme B&G bridges both, with a maple sausage meatball, eggs, and shiitake gravy straddling a pair of biscuits. Billing itself as “comfort food with a modern twist,” some of Maple Street’s biscuits come with the familiar breakfast toppings others funky choices like shiitake mushroom gravy or goat cheese.
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The biscuits at Cracker Barrel’s hipper step-sibling get their distinct flavor from the maple syrup that is added to the dough. Maple Street Biscuit (Homewood, Mobile, Madison) The Princess biscuit pays tribute to the original Nashville Hot Chicken invented by Prince’s restaurant. Breakfast biscuit options include eggs, country ham, and even an Elvis-worthy version with peanut butter frosting, fresh bananas, and pretzel crunch, served atop chocolate gravy. The dough is also used for Bonuts (think biscuit-dough beignets) and The B-roll cinnamon roll. The distinctive cube-shaped buttermilk biscuits at this Nashville-based chain are suitable for breakfast or brunch. At some, like Biscuit Love, you can even order a batch to be shipped to your home. Here are a handful of places to sneak out early to on National Buttermilk Biscuit Day to bring home for Mother’s Day, or treat Mom to brunch. Any southern cook worth his or her salt will tell you the two most important ingredients for light and flaky biscuits are flour from soft red winter wheat (like White Lily) and buttermilk. Buttermilk biscuits feed the soul of the South.
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