Restaurants in Conyers

The chefs at Borage Grill craft authentic Mediterranean classics using homemade sauces and fresh ingredients to sate the appetites of meat-eaters and vegetarians alike. Break in bibs with dishes such as falafel ($6.95), beef chappali kebabs ($6.95), and succulent seared lamb chops garbed in a rosemary-herb marinade ($7.95). Diners looking for lighter fare can dig into salads and wraps ($6.95–$7.95) or dive into ocean-dwelling delicacies, including calamari ($5.95) and coconut shrimp ($5.95 starter, $7.95 platter). Sidekick suppers with add-ons, such as stuffed grape leaves ($3.95), and a smattering of hot and cold drinks including coffee ($2.45) and lassi, a refreshingly chilly yogurt-based drink ($2.45).

Serving American favorites and Old World classics in a comfortable, chalet-style restaurant, Seven Gables crafts a refined menu of palate-pleasing seafood, pasta, poultry, and steak dishes. Harmonize both land and sea with a filet mignon and lobster tail duet (market price), or plunge face first into the savory chicken wellington stuffed with tasso Louisiana ham, risotto, and asiago before being swaddled in a flaky pastry ($14.95). Meat masticators can enjoy their lamb romarin roasted with a rub of fresh-roasted garlic and in-house garden rosemary ($22.95).

The Yontz Family of Glenn's Bar-B-Que prepares its slow-cooked, hickory-smoked meats without sauce, using time-honored family recipes for superlative grilling. Antique street signs and farming tools rest atop the restaurant's large picture windows as pairs or quads of diners peruse Glenn's equally timeless menu, picking a basket of chicken fingers ($5.65), cheese stix ($6.25), or fried pickles ($5.85) to begin their repast. After flipping fried pickles airily into mouths, diners can lounge in elevated, cloth-backed booths and feast on dinner plates of smoked pork, chicken, or other meatstuffs, paired with sides such as homeade barbecue beans and cole slaw ($4.75/pt, $7.45/qt). A half-pound ($11.75) or full pound ($13.75) of ribs rests its framework upon large plates before feeding meat-loving fingertips and bibs their evening supper.

Growing up, brothers Ken and Jimmy Chen never wanted to be part of the restaurant business. Their dad was a chef, other family members were restaurateurs, and they wanted to do something different. But as they got older, they couldn't help but take stock of what they would do differently or better if they had their own restaurant, and lo and behold, they grew into the profession themselves. After helming a few restaurants in Connecticut, they relocated to Georgia to open Rice Box, a casual eatery that celebrates pan-Asian cuisine and the fine art of chewing.

Even the appetizer selection is diverse, including everything from Japanese edamame to thai coconut soup. The entree list even more so—Singapore noodles entangle eggs and veggies, green onions color Mongolian beef, and spicy thai basil comes with a choice of beef, shrimp, chicken, or tofu. Though new to town, Rice Box has already proved to be a conscientious part of the community: Ken and Jimmy donated proceeds from their grand-opening raffle to the Snellville organization Give Hunger the Boot.

Smell is the sense most closely tied to memory. Perhaps that's why Mise En Place Georgia works to cultivate a sense of place through freshly cooked food. Owner and chef Chris Britton draws from more than 30 years of restaurant-industry experience to craft custom meals for everything from private dinners to small-scale events. He plans every menu and shops for all the necessary ingredients, buying all his produce the day of to ensure freshness and to keep the other chefs from raiding his pantry. Though each menu is unique, Britton has created spreads of herbed fish and pork, lasagna, and jambalaya as well as enticing dessert pastries.

Chefs and servers at Summits Wayside Tavern specialize in pairing pub fare and frothy brews—partnering more than 140 drafts of beer with made-to-order burgers, salads, flatbreads, and sandwiches. Chefs make patties of prime beef, short rib and Kobe among others for made-to-order burgers smothered with add-ons spanning from applewood-smoked bacon to fried calamari. They also prepare fajitas, fish and chips, asian noodle stir fry, traditional ramen, kimchi fries, and buffalo chicken wings. Though the taps may vary from location to location, bartenders have recently poured brews from Pabst, Lagunitas, and Dogfish Head. In addition to their montage of frosty brews, Summits Wayside Tavern pours 20 different wines by the glass and boasts a large collection of spirits.