Atlanta

Chefs Anne Quatrano and Clifford Harrison create vibrant, seasonal American menus that change daily based on whatever organic and small-farm produce is available. — Forbes Travel Guide

This Old Fourth Ward hot spot is a unique thing: a restaurant specifically in the service of a good cause — Tasting Table

Leon’s Full Service is still a fun spot to meet up with a group of friends, hang out on the patio, and have a few drinks. — The Infatuation

Iconic spot for Southern fare classics — Zagat

Chef/owner Linton Hopkins is devoted to local farmers and growers; his “tasting of seasonal vegetables” includes 10 or more just-harvested choices. — Where

Inspired by Brazilian churrascarias and dim sum–style dining, chef Kevin Gillespie's one-of-a-kind eatery features rolling carts of creative, ever-changing dishes and communal tables. — Travel + Leisure

Rustic Italian in trendy, high-energy setting. — Not For Tourists

This vibrant, urban hotspot specializes in wood-roasted meats and fish prepared in a wood-pit rotisserie tower — Where

Few restaurants combine the comfort of a neighborhood hideaway and the quality food of a top-notch restaurant. — On the Grid

"Hidden away" in an "off-the-beaten-track" Westside address, this "hip" New American set in a "cool" space lures "farm-fresh" fans thanks to the "brilliant" work of chef Steven Satterfield. — Zagat

Kimball House occupies Decatur's restored 1891 depot — Gayot

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

The General Muir is an upscale spin on the traditional New York deli. — On the Grid

Chef Linton Hopkins’ intimate 60-seat restaurant is known for its famous burgers, which inspired restaurants at Ponce City Market and Turner Field that are dedicated to serving the juicy dish — Where

There are three or four entrees on the lunch menu, but sandwiches are the thing here -- highly inventive and served on a variety of buttered, toasted breads. — Frommer's

Braised short rib of beef, sparked by five-spice powder, is as tender a meat as one could want. — Gayot

Awesome seafood and mezedakia (appetizers), marinated meat dishes, Greek wines and plenty of ouzo are served in one of Atlanta’s most beloved and beautiful restaurants. D (daily). — Where

The restaurant's tagline, "tucked away, not far away," is no joke—call for directions. — Fodor's

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