Mediterranean Grill’s authentic kebabs, fresh hummus, and overflowing pitas have earned it not just one but six Best Middle Eastern awards from Creative Loafing—including those for 2012, 2010, and 2009—as well as a gushing news profile by CBS Atlanta. The eatery’s chefs earned these laudations by charbroiling tender cubes of sirloin and chicken, frying falafel patties to the perfect crisp, and layering phyllo dough with a blend of spinach, feta, and ricotta for spanakopita triangles that precisely illustrate the Pythagorean theorem. Guests can sit down to eat their wraps and kebab plates at the intimate dining room’s two-person tables and booths or call ahead to place orders for pickup, delivery, or catering.
At Nectar, the staff finds a balance between what?s good for the earth and what?s good for the body. Organic options and raw fruits and vegetables blend into juices and smoothies, while handcrafted paninis feature deli meats, cheese, and veggies layered atop artisan bread. Staffers also provide clients with the drinkable supplies for one-, three-, or five-day juice cleanses that detoxify, brighten the skin, boost energy levels, and facilitate weight loss.
Cuisine Type: Chicken schnitzel from around the world
Most popular offering: The Mexican chicken schnitzel sandwich
Reservations: Not offered
Delivery / Take-out Available: Yes
Number of Tables: 11?25
Outdoor Seating: No
Parking: Parking lot
Handicap Accessible: Yes
Pro Tip: Ask for the house sauce with the french fries.
In your own words, how would you describe your menu?
We serve local, all-natural chicken breast that is pounded and breaded so it's tender on the inside and crunchy on the outside.
What is one fun, unusual fact about your business?
It's the only place that brings you so many different flavors from around the world
Do you adhere to any sustainable or eco-friendly practices?
We use local chicken and produce from farmer's market.
Is there anything else you want to add that we didn't cover?
We hand-pound the chicken breast ourselves and make the sauces in-house.
Combining rustic, Old-World home cooking with contemporary, metropolitan sensibilities, Villagio Italian Kitchen presents diners with refined versions of Mediterranean comfort foods. Executive Chef Brian Obermeyer?a graduate of Le Cordon Bleu culinary academy in Paris, France?remains faithful to the ingredient-focused approach of classic Italian cooking, even while adding a bit of restrained flair in order to elevate the cuisine.
Flash-fried artichokes sit beside mushrooms, kale, and roasted garlic aioli; brown butter and sage complement the slight sweetness of the butternut squash ravioli; and the Tuscan-style steak includes truffle fries as well as a Chianti-tinged Worcestershire sauce. At the same time, Chef Obermeyer occasionally reaches beyond Italian borders by serving chargrilled kabobs featuring everything from harissa-marinated chicken to seasonal vegetables with a balsamic glaze.
Much like its menu, Villagio Italian Kitchen's dining room aims for a balance between rustic and contemporary influences. Exposed brickwork, framed paintings on the walls, and stout wooden booths evoke the spirit of an Old-World trattoria, while cylindrical pendant lamps and imported Martian silverware help lend a distinctively modern vibe to the space.
There’s nothing political about a steak, even if it comes from a steakhouse run by the children of DeKalb County’s former tax commissioner and county commissioner. John-Thomas and Christopher Scott, owners of Parker’s on Ponce, envisioned their space as a cozy meeting place for everyone in the neighborhood. Mullioned windows surround their dining room, where servers deliver the restaurant’s signature dish, the 16-ounce kansas city strip, amid two stone-faced fireplaces and twinkling tabletop candles. So perfectly prepared is this steak—along with the 16-ounce rib eye, 10-ounce filet, and a 32-ounce porterhouse—that the eatery garnered a Diner’s Choice nod for best steaks on OpenTable.com. Southern-style classics receive upscale twists as evidenced by the Carolina trout, which comes adorned with a citrus beurre blanc and white-cheddar grits, as well as bone-in pork chops and salmon served with a salsa of pomegranate and barbecued mango. To accompany the rich fare, the Scotts and their staff have curated a lengthy wine selection, which ranges from Italian pinot grigio to a merlot squeezed from moon rocks. They are skilled in recommending craft and large-format beers from around the globe or one of 12 signature cocktails created with top-shelf liquors.
Warm, natural wood covers the floors and half-paneled walls at Napoleon’s Grill, where an exposed ceiling showcases decorative flourishes such as wagon wheels, wooden barrels, and dangling lantern lights. These embellishments, along with an expansive beer selection and Zagat-rated menu (very good to excellent), helped earn the eatery a Readers’ Choice award as the best pub in 2012 from Patch.com. High-top tables and sleek booths populate with platefuls of buttermilk-fried chicken, spicy crab cakes, and panko-crusted-eggplant sandwiches, as well as homemade accouterments such as soups and sauces. The chefs also smoke their own wings, slow roast their own pulled pork, and hand form their own burger patties into perfect circles or slightly off-kilter dodecahedrons.
This lovingly crafted comfort food pairs with the pub's laid-back atmosphere, which extends to friendly trivia tournaments and live acoustic-music sets throughout the week. The restaurant also strives to help the community by donating a portion its proceeds to local charities and schools.