It’s safe to say, I ate good this month. July is no joke in Georgia when it comes to the heat, so my focus was on eating light and bright dishes, and cooling off with a martini, of course. Here are the top dishes from this heat-wave of a month of dining around Atlanta.
Talat Market took the cake in wow factor. Run by chefs Rod Lassiter and Parnass Lim Savang, the duo represented Atlanta at the James Beard Awards this year as finalists for Best Chef: Southeast. Their staple crispy rice salad is a masterclass in balanced flavors and textures. Though, it was the hamachi crudo that stood out. Perfectly silky bites of fish were dressed in plenty of acidity and heat, served over Georgia peaches, fermented chili, and shallots. The green curry with half a trout, dragon tongue beans, and Thai eggplant was another scene-stealer. Pair it with sticky rice and a cold martini, and you’ve got yourself the perfect summer dinner.
Easy, breezy Persian restaurant Yalda in West Midtown (with another location in Sandy Springs) is a great place for shareable bites and instagram-worthy backdrops. Build your own mezze platter with hummus, labneh, beet borani (a yogurt and beet dip) and crispy duck leg. The standout was the well-seasoned and tender “chicken bites” — chicken koobideh (kebab) over naan, topped with pickled red onions, harissa, zhoug, and veggies.
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Boho115 in Decatur continues to serve the best tinned fish offerings in the city. You can’t beat the “tin to table” menu with sardines, octopus, razor clams, and fresh oysters. A squeeze of fresh lemon and a cold glass of cava are all you need for this snack. The seafood tacos, crab cakes, and spicy tuna steak are heartier options.
Dolo’s Pizza in Underground Atlanta has made a name for itself for the iconic Black Pizza. The base is made with a charcoal pesto (delicious), spinach, roasted tomato, and mozzarella. Stone Mountain native and Howard University graduate Alyson Williams teamed up with restaurateur and chef Yusef Walker (Negril Village, Ms. Icey’s) to open Dolo’s. Order pizzas topped with marinara, cheese, plantains, and jalapenos to pies topped with jerk chicken, honey, and blue cheese or callaloo, roasted tomatoes, and Jamaican ackee sauce.
