Elevation Chophouse is aptly named. With its glass wall of windows that stretches up two stories and cuts clear views of the runways at Cobb County's McCollum Field to its liquid-nitrogen martinis and margaritas, Elevation takes upscale dining to new heights. The restaurant is located next to the Atlanta Executive Jet Center and only several feet from the runway, allowing diners to devour classic chophouse creations while watching jets, helicopters, and small planes gracefully taking off, landing, and flapping their wings.
The chophouse prides itself on its steaks, which chefs hand cut, season with salt and pepper, and sear on an open pit of oak and hickory. Pacific rim and gulf shrimp swim onto plates beside classic sides such as loaded baked potatoes and steamed broccoli. Smoking, slushy-esque cocktails infused with liquid nitrogen line up beside spicy red wines and fragrant white wines at one of two bars, which host some of the restaurant?s myriad high-definition TVs. On Saturdays and Sundays, Elevation serves a brunch menu of southern favorites from 11 a.m. to 4 p.m.
Smashburger isn't just the name?it's the way chefs, otherwise known as Burger Smashers, cook every burger. First, they form never-frozen, 100% Certified Angus Beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. Each slab is then sandwiched in an artisan bun and is turned into one of an array of standard burgers or locally inspired specialties unique to each market.
This handcrafting approach typifies everything else the restaurant does, from blending handspun shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded from one restaurant in 2007 to 220 today, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.
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.
Generations-old Thai family recipes and established Japanese cooking techniques continue to inspire the cooks at Fuji Hana & Thai Peppers. Hibachi chefs man the dining room's six tabletop grills and sear entire orders of scallops or filet mignon right in front of transfixed guests. Hibachi-grilled lobster tail even makes its way onto the restaurant's sushi menu, which includes 12 specialty maki selections that attempt to elevate sushi with sriracha sauce, dried cranberries, or cleverly disguised helium balloons. The Thai menu items remain more grounded in familiar flavor combinations, such as spicy basil fried rice and panang curry with coconut milk and dried chilies.
The colorful cuisine stands in stark contrast to the deep, soothing earth tones that fill the dining room. Hand-laid mosaic tiles complement the dark leather booths, and a 31-foot oak bar surrounds the sushi chefs and bartenders as they dexterously assemble orders.
After 30 years of curating and perfecting recipes, founders Linda and Julie unleashed their culinary powers to create a Roly Poly menu of more than 50 rolls and sandwiches, plus a tempting selection of desserts. Slinging sandwiches for breakfast, lunch, and dinner, the sandwich artisans envelop a variety of inventive ingredients inside warm, floury tortillas, from pesto chicken to dill-seasoned tuna. Customized sandwiches may also be rolled to suit various diets, preferences, or carbo-loading competitive mimes. In keeping with the restaurant's commitment to combining delicious taste with low-calorie ingredients, Roly Poly caps off dinners with sweet spoonfuls of frozen yogurt, filled with wholesome live active cultures and topped with fresh fruit and nuts.
If you only came to Cafe Istanbul to eat, you'd be missing out on half the fun. Sure, there's a whole menu of savory Mediterranean dishes, including Turkish flatbreads layered with spiced meats, onions, and peppers. (In fact, the entrees are quite diverse, ranging from a casserole baked with rainbow trout to a mixed grill with meatballs and lamb chops.) But, as the festive decor indicates, there's plenty else happening here. Belly dancers regularly perform in the dining room beneath ceilings painted with flowers almost as colorful as their costumes. And a separate hookah menu lets guests partake in flavored tobaccos, filling the room with smoke that's almost as aromatic as the burps of a dragon who just ate potpourri.