A cozy, red-brick neighborhood hotspot, Grant Park Coffeehouse serves up piping-hot or frosty iced cups of java alongside a packed menu of savory breakfast turnovers, healthy wraps, and freshly baked pastries. Stamp taste-bud passports with the piquant punch of European-inspired brews such as the espresso ($1.95–$2.25), or perform daring high dives into a frothy cappuccino ($2.75–$4.50). The homebrew ($1.50–$3.50) brims with classic flavors, and the pumpkin-spice latte ($3.50–$4.50) puts palates in mind of autumnal romps through raked leaves. Turn punches into lunch fare like a wizard during a boxing match with the three-cheese grilled-cheese sandwich ($4), welling with cheddar, swiss, and provolone, or keep lunch fare company with a chips and large drink combo for $2.
Decorated like a float that just escaped the Mardi Gras parade, Just Loaf'n Food Truck is the mobile sibling of the brick-and-mortar restaurant Just Loaf'n. The food truck bops around to locations that include food festivals, farmers' markets, and late-night drag races, stopping in to serve up New Orleans–style po' boys, jambalaya, and 25 flavors of sno balls. The chefs stay true to their theme by using authentic NoLa ingredients such as Patton's hot sausage, Leidenheimer french bread, and Gulf Coast shrimp.
Raw, steamed, stewed, fried, grilled, or baked—at Six Feet Under, you can get your seafood prepared exactly how you like it. The raw bar serves up three types of oysters, a perfect prelude to warmer meals of steamed mussels, blackened catfish, or crispy fish and chips. Chefs fully embrace traditional Southern flavors with their oyster po’ boys and fried green tomatoes, and they also dip south of the border to whip up tacos filled with catfish, shrimp, calamari, or chicken.
At Six Feet Under, you can find your big-name standbys—Budweiser, Coors, Miller—but only by the bottle. The restaurant’s roughly two-dozen taps are reserved almost exclusively for local, domestic, and international craft beers, many available by the pitcher. This strikes a nice balance between the beer connoisseurs and the happy-hour crowds, a harmony that extends to the cocktail list's eclectic roster of margaritas, top-shelf martinis, and bawdily named oyster shooters.
Everything on the menu pairs well with views of the twinkling Atlanta skyline, which is visible from the rooftop bars at both locations. The two spots were collectively named some of America’s Best Outdoor Bars by Travel + Leisure magazine. Views of the historic Oakland Cemetery, built in 1850, might sway you towards the original Grand Park location—and clue you in to the origins of the pub’s macabre moniker.
Strings of hot-pepper-shaped lights hang over the bar at Mezcalitos Cocina & Tequila Bar's main location, where they're accented by colorful toy parrots and bullfighting posters. This lively decor helps distract from the lurking menace behind the bar: a housemade 10-pepper tequila known as Devil's Water. Adventurous sorts can gulp it straight as a shot, and more timid diners can take its spicy edge off by blending it with one of the restaurant's other signature tequilas. It's a tradition so popular that Mezcalitos has carried it over to their newly opened Grant Park location, too.
When it comes to the food, everything on the menu is made from scratch, from the hand-rolled tamales to the cilantro-infused rice and mole sauces. Chipotle-cheese grits complement grilled ribeye steak, and oranges and cinnamon add an unexpected sweetness to the slow-cooked red pork mole. Vegetarians and vegans can fill up on tofu tacos or salads piled high with pumpkin seeds, grilled zucchini, and roasted red peppers.
Jack Sobel was homesick?and a bit hungry. He'd recently left New Mexico for Atlanta, and often found himself prowling streets lined with pizzerias, taco shacks, and international restaurants, hoping to find the southwestern dishes he'd grown up on. Memories of sweet yellow Navajo corn sauce and fiery chorizo lingered at the forefront of his mind, but most potently missed were the Hatch green chiles so integral to southwestern cooking. So after searching in vain, he decided to take matters into his own hands. Agave Restaurant was born.
Every week, Jack has fresh green and red chiles shipped directly to his open-air kitchen from Hatch, New Mexico. He combines these with locally sourced ingredients to craft contemporary southwestern specialties lauded by media outlets ranging from Creative Loafing to USA Today. Pulling from his years working alongside Mexican and Navajo chefs, he whips up smoky blue-corn chicken enchiladas, tender green-chile meatloaf, and crawfish pasta showered in spicy red-chile cream, all washed down with the specialty margaritas named as some of the finest in the city by CBS Atlanta. The margaritas' secret? Freshly squeezed lime juice and 100 different varieties of tequila.
As Jack and his chefs labor in the kitchen, diners await meals out in the airy bi-level dining room, where colorful paintings, vibrant tapestries, and rustic crosses speckle the sand-colored walls. The restaurant is housed in a historically important building?the original General Store for the Fulton Bag and Cotton Mill, which once peddled groceries and essentials to shoppers in exchange for pennies and magic beans.
Part tapas restaurant and part upscale lounge, bar ONE offers a sultry retreat from Atlanta's daily bustle and peach-avalanches. The lounge's ivory sofas, artful semi-nude photos, and mirror-polished surfaces create a chic background, no matter where or how guests choose to situate themselves. The best foreground, however, is a spread of small plates that blend the classic flavors of southern food with the spices and fruits of the Caribbean. Coconut curry shrimp, for instance, shares the spotlight with sweet potato waffles, and jerk chicken is folded into quesadillas. That combination of tastes is personal for Chef Natasha Wong, who draws on culinary know-how gleaned from both her years of cooking professionally in the states and her childhood spent in the Virgin Islands helping out in her parents' kitchen.