Restaurants in Atlanta

With churrasco steaks, grilled red-snapper fillets, and shredded flank steaks rubbed with Cuban spices, it's hard to tell which dish earned Papi's Cuban & Caribbean Grill the tile of Best Cuban fare in 2010 and 2011 from the readers of Creative Loafing Atlanta. It could have been owner Rey Regalado’s recipe for pork marinade passed on from his father. Brought to America in a harrowing tale of escape from oppression, the signature sauce now trickles beneath layers of smoked pork, ham, swiss cheese, and dill pickles on the cuban sandwich or traditional masitas de puerco made with tender cubed pork. Selecting from a stash of family recipes, chefs fill plates with bold flavors and cap meals with such sweet treats as coconut flan and rice pudding. As the sun falls out of the sky on Fridays and Saturdays, live salsa music populates the dining room with toe-tapping beats and digestion-aiding rhythms.

Creative Loafing Atlanta declared Chin Chin the city's best Chinese restaurant in 2012; that's a title the eatery has held for the better part of a decade thanks to the skill of the chefs there. Diners catch glimpses of those chefs chopping vegetables, braising tofu, and glazing breasts of duck through a large pane of glass that separates the kitchen from the dining room. Rice soup simmers, and dumplings open blossoms of steam near plates of pork ribs covered in honey like the world’s wealthiest bear.

Under the glow of lotus-shaped white chandeliers, plumes of steam ascend from aromatic Thai dishes laden with lemongrass, coconut milk, and tangy tamarind paste. The menu showcases a traditional spread of curries, noodle dishes, and grilled fish and meat entrees. The authenticity and tastiness of the recipes won praise in 2010 from the Cynical Cook, who called the thai beef jerky "addictive" and the chicken larb "everything you could want … Each bite was juicy, meaty, and a satisfying mixture of peppers, limes, and salt." Thai statues and artwork dot the dining room, which opens to a white-curtained patio available during warm months to feed hungry breezes.

The simple description of Fishook Grille’s cuisine is “South African,” but since the country's culinary influences come from around the globe, that term doesn’t quite capture the diverse flavors that spring from each dish. The spices are Portuguese, the cooking techniques are Bangladeshi, and the entrees themselves—tilapia, salmon—are reflections of the coastal country’s prominent fishing industry. The eatery also features an abundance of health-conscious dishes, including entrees that are grilled instead of being fried in oil or injected with cream filling. The restaurant’s two locations pay homage to South Africa in other ways, too; artwork from the country lines their walls, and their moniker derives from the small fishing village of Fish Hoek.

El Porton Mexican Restaurant has sated cravings for fresh, healthy ingredients for more than two decades, serving up authentic Mexican lunches and dinners that complement the bar’s array of 85 tequilas. Amid golden walls that evoke a warm afternoon in a tropical cantina, guests kick-start stomachs by watching chefs craft lime-infused guacamole tableside. From the kitchen, beef and shrimp fajitas sizzle, wafting aromas of onion and bell pepper that transform into cartoon hands to lure in noses. Warm days open El Porton's patio, where sunshine heightens the flavors of make-your-own combo platters spread with chile rellenos, tostadas, and burritos, as well as USDA steaks aged a minimum of 21 days. Tequila shots arrive in flights or individually, and customizable margaritas in flavors such as mango and classic lime pour forth from salt-rimmed glasses to accentuate entrees and fuel conversations about Mexico's hidden agave rivers.

Siam Square is to Bangkok what Times Square is to New York—a place full of trendy shops, four-star hotels, and gourmet food. The folks at Siam Square Thai Cuisine want to bring the essence of that spot into their restaurant, but they don't rely on the chic decor or panoramic photographs of the square that hang around the dining room to do it. It's the menu's contemporary take on traditional Thai dishes that truly embodies Siam Square's hip, urban vibe. Chefs grill freshwater prawns to top with Pa-nang curry reduction and sprinkle with kaffir lime leaves, or they roast half-ducks, fry the skin to make it crispy, and apply a tamarind sauce galze. All their curries and stir-fries can be made with chicken, tofu, pork, beef, or shrimp, and there are vegetarian options upon request. Noodle dishes include traditional pad thai, spicy drunken noodles, pad-woon-sen (stir-fried clear noodles), and pad-see-eew (wide rice noodles served with broccoli and egg).

To handle the heat of a spicy curry, diners can order red and white wine and sake, or pick from a beer selection that includes SweetWater brews as well as Thai and Chinese imports. Diners can also sip thai iced tea or coffee as they linger in the modern dining room, which features red accents that pop against cream walls.