A romantic dinner by a roaring fire is best enjoyed in a restaurant and not around the neighbor's emblazoned wicker man. Retain your amorous appetite with today's Groupon: for $19, you get $40 worth of upscale European fare and drinks at La Fourchette in Buckhead.
Luring culinary traditions from their hiding places across France, Italy, and Spain, La Fourchette combines Old World recipes with modern twists to craft its collection of inviting victuals. Chef Jeffery Wall cut his culinary teeth with traditional French training, bringing back authentic brasserie techniques and camembert mating calls mastered during the country's wild cheese hunts. Rev up abdominal engines with a watercress-wreathed endive salad ($9), or flex a fork muscle by diving into a plate of steamed mussels with saffron sauce ($13). Next, diners can bolster mealtime camaraderie with the beret-clad, peppercorn-sauced bistro steak frites ($25) or enjoy the culinary high kicks of the duck leg confit, served with lentils, jus, and glazed sweet potatoes ($24).
La Fourchette's wine list (starting at $7 per glass) was specially designed by sommelier Perrine Prieur, a gourmet gatekeeper who screens vintages for quality, taste, and unpaid vineyard parking tickets before allowing them inside. Diners can gaze at the fruits of Prieur's labor by peering into the bar's rustic wine cabinet, which adds a timeless touch to the otherwise contemporary dining room.
La Fourchette has earned plaudits as one of the most romantic restaurants in the city by Gayot, and the eatery received a nod from critic John Kessler for elegant profiteroles. Its intimate interior is home to a menu melded from traditional French, Italian, and Spanish cuisines. Behind the scenes, French-trained chef Jeffrey Wall helms the kitchen to produce plates of foie gras, fig-balsamic hangar steak with frites, and tender, briny steamed mussels. He also oversees the preparation of dynamic Sunday brunches from a rotating weekly menu. This culinary syllabus presents sweets and savories such as brioche french toast and duck confit joined by soft scrambled eggs. A wine list, thoughtfully curated by sommelier Perrine Prieur, features sip-worthy complements to meals and spill-worthy complements to boring white shirts in need of a festive blot or a corporate logo.