Restaurants in Marietta

Natural light streams through wide, white-draped windows, dappling the open, airy space of tables and booths at Nancy G's. While relaxing in the casual and friendly atmosphere, diners can peruse the menu for brunch, lunch, and dinner fare made with a mama's love and a traveling carnival's panache. Brunch, the Minotaur of the meal universe, is a simple affair. Try the classic eggs benedict ($8.95), the buttermilk pancakes ($5.95), or two buttermilk biscuits served with sausage gravy and two eggs any style ($7.95). Because breakfast has long been an excuse to eat dessert as a meal, Nancy G's crafts a delectable, homemade blueberry topping ($1.95) made from macerated blueberries and ricotta cheese to tastefully top waffles, pancakes, and French toast.

Food 101 enters its 10th year under the leadership of Executive Chef Justin Keith, whose passage through the Scottsdale Culinary Institute has inspired a passion for beautifully articulated food creations. Test your cravings against Chef Keith's seasonally-changing dinner menu, which starts with snack-sized portions of Marcona almonds and house-made pickles ($3 each), alongside appetizer rounds of citrus-cured salmon and Sonoma duck prosciutto ($4). James River cherrystone clams with artichoke hearts and Spanish chorizo ($12) and a study of beets, a trio of raw, salt-roasted, and pickled beets in goat cheese, orange oil, and mint ($7) continue the pre-feast. The entree bell sounds to the enticing aromas and tangible tastes of Georgia wild shrimp & grits, a heaping plate complemented by andouille sausage, okra, and caramelized onions in a roasted-tomato gravy ($17), while cylindrically inclined diners can bask in the geometry of the Kobe-beef-brisket burrito with cilantro-lime slaw and queso fresco ($18).

Taverna Fiorentina's authentic cuisine speaks passable English to taste buds of American descent, although its accent is strong enough to convey extreme deliciousness no matter what it's saying. Begin a romantic dinner on the sidewalk patio with an antipasto board for two ($22) before cranking up the Italirator with a pasta dish, such as the orecchiette with Italian sausage and broccoli ($16). Vegetarians can satisfy their green tooth with unmeaty offerings, such as the ravioli gnudi, stuffed with spinach and ricotta cheese, and served with cherry tomatoes and parmigiano cheese ($16). Meanwhile, diners terrified of iron deficiency can sate their savory side with a slab of rib eye topped with caramelized onions and served aside fried polenta and broccoli ($24). Unlike stodgy desert-island chefs, Taverna Fiorentina's chef will be happy to accommodate your dietary needs and restrictions, including gluten-free entree preparation, upon request.

We take root from an Eastern European creperie chain The 12 Months founded in 2002. We use high-quality ingredients that we wrap in our original crepes like a burrito but they're so much more flavorful and tasty that it adds a new flavor and a twist to any popular filling. Crepes are always fresh and made to order.

Robert Gayle, the executive chef at and owner of Chef Rob's Caribbean Cafe, combines his Caribbean background with a Culinary Institute of America education, gathering flavors from around the world to refine a menu of island comfort fare. After spending his childhood in Jamaica and the West Indies, Chef Rob relocated to the United States and began to develop his culinary lobe at age 13 by working as a steward in Brooklyn. His skills and prestige steadily increased over time, allowing him to eventually open P. Diddy's Atlanta venture, Justin's Restaurant, in 1997 and prepare meals for such celebrities as Jennifer Lopez and Akon. Chef Rob's mental rolodex includes recipes for curried goat, dry-rubbed spare ribs, and his signature spicy jerk seasoning, which he massages into mesquite-grilled chicken. For lighter nighttime fare, diners can convene in the newly opened Chef Rob's Upscale Lounge for hookah, top-shelf cocktails, satisfying tapas, and signature wines. The contemporary furniture completes the swanky atmosphere.

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.