Atlanta

Bacchanalia's edgy and sophisticated space in a meatpacking plant on the outskirts of an industrial area takes first-time diners aback, but just for a second. — Frommer's

Whether you swing by the first-come, first-served oyster bar or go for a full meal at the barrel-vaulted main restaurant, it's clear that chef Adam Evans knows seafood. — Travel + Leisure

New American dining for a charity — Zagat

"Everything's just right" at this "spectacular" New American in South Buckhead, an "adult" exercise in "quiet sophistication". — Zagat

At this charmingly boisterous eatery, chefs plate their freshly made creations on trays, stopping by each table to explain and offer the dish. — Where

Sotto Sotto means "hush hush" in Italian. How ironic: The food is divine here, but the noise is incredible. — Frommer's

Especially good are the salmon chips, a signature item, or the Thai tuna tartare, made just hot enough with some Serrano chili. For mains, try the lightly grilled, huge sea scallops. — Gayot

In a neighborhood flush with craft beer options, Leon's introduced an inventive specialty cocktail menu... the food menu is full of fun snacks to share while drinking. — Fodor's

Local celebrities and ordinary folks line up for the country-fried steak, fried chicken, and fresh vegetables here. — Fodor's

Miller Union's farm egg baked in celery cream with rustic bread is one of the best dishes in town. — Fodor's

Romantic venue with California and Italian influences. — Not For Tourists

Located in a turn of the century train depot, Kimball House is the best spot in Atlanta for oysters and cocktails. — On the Grid

House-cured meats hang about. Adventurous diners grab sweetbreads, and dip fried pork ears, fatback and tails in barbecue sauce. — BlackBook

Still serves the original’s legendary fried chicken, but the rest of the Southern-inspired menu has been updated to include more seasonal ingredients and creative techniques. — Zagat

Calling on the best Jewish deli traditions, this Emory Point spot is making them its own — Condé Nast Traveler

At Aria, owner and executive chef Gerry Klaskala crafts inventive Nouveau American fare such as Niman Ranch slow-roasted pork shoulder and Zinfandel-braised beef short rib. — Travel + Leisure

I challenge you to find a better pizza anywhere in this city. — Frommer's

Southern ingredients get the fine-dining treatment without the pretension at celebrity chef Hugh Acheson's Midtown favorite. — Fodor's

If you're looking for some of the boldest, most adventurous cooking in town, One Eared Stag delivers in droves — Tasting Table

Sourced from Chicago's Allen Brothers, the dry-aged steak, of course, is the name of the game, and these come very large indeed---with price tags to match. — Gayot