Atlanta Restaurants Cheryl’s Restaurant Picks Features
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Features  |   May 01, 2002
Atlanta Restaurants
Author Notes
  • Cheryl Russell, is ASHA’s director of Convention and meetings.
    Cheryl Russell, is ASHA’s director of Convention and meetings.×
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Cultural & Linguistic Diversity / Features
Features   |   May 01, 2002
Atlanta Restaurants
The ASHA Leader, May 2002, Vol. 7, 6. doi:10.1044/leader.FTR2.07102002.6
The ASHA Leader, May 2002, Vol. 7, 6. doi:10.1044/leader.FTR2.07102002.6
Cafes, bistros, sports bars, ethnic food, fine dining—Atlanta has it all. Here are just a few of the hundreds of good restaurants from which to choose. We also will have a restaurant reservations desk at the Convention Center to help you plan your dinners and talk to people who can offer advice about the best places to go.
City Grill
50 Hurt Plaza
Downtown
404-524-2489
The City Grill is considered one of Atlanta’s most architecturally beautiful spaces. Originally the Federal Reserve Bank for the Southeast built in 1912, City Grill’s dining room has the feeling of grandeur often found in old, established clubs. You can choose between a three-, four-, and five-course dinner starting at $45 per person. City Grill has consistently received AAA’s Four-Diamond Award.
Dailey’s
17 International Blvd.
Downtown
404-681-3303
Located in an old two-story warehouse, Dailey’s features brick walls, greenery, antiques, and carousel horses. The menu is American/Continental and includes fish, steaks, chicken, and pasta. The average dinner is about $35 per person. Dailey’s is noted for its martini and cigar bar Downstairs, featuring unique cocktails with a light appetizer menu. Known also for its friendly Georgia-born bartenders, Dailey’s Downstairs is the only nightspot in downtown Atlanta with live entertainment seven nights a week, starting during the cocktail hour with smooth jazz featuring the Obie Jessie Trio, and heating up to dance and cabaret with Atlanta Blaze. Karaoke is featured on Sunday nights.
Miss Pittypat’s Porch
25 International Blvd., NW
Downtown
404-525-8228
Since its opening in 1967, Miss Pittypat’s Porch has been the downtown restaurant to visit while in Atlanta. Specialties include mint juleps, Savannah Crab Cakes, Coastal Venison Pie in Souvenir Skillet, Twelve Oaks BBQ Ribs, homemade breads, Pittypat’s Famous Homemade Southern Salad Sideboard, and homemade desserts made in their in-house bakery. Pittypat’s has a full bar, live entertainment, and hostesses in hoop skirts. This restaurant takes you back to the “Gone With the Wind” era.
Harvest
North Highland Avenue
Midtown
404-876-8244
Set in a turn-of-the-century arts and crafts bungalow in Virginia-Highland, Harvest is a chef-owned and -operated American restaurant. Chef Justin Ward creates seafood, pasta, and meat dishes complemented by fresh, organic vegetables. Dinners run about $20–$35 per person.
The Varsity
61 North Ave.
Midtown
404-881-1706
The Varsity has been slinging drive-in fare such as hamburgers, chilidogs, onion rings, French fries, and frozen orange drinks since the 1920s. A famous diner-type restaurant very popular with Georgia Tech students. Cheap.
Fratelli Di Napoli Ristorante
2101 Tula St., NW
Buckhead
404-351-1533
Fratelli’s features southern Italian cuisine served family-style with huge portions that feed 2–3 people easily. A special five-course menu is available for groups of 10 or more. You can make reservations if you have six or more individuals. Specialties include calamari, rigatoni with vodka sauce, roasted rosemary chicken, and veal Genovese. Meals are $25 –$35, but you can cut down on the price by sharing the large servings.
Tamarind Thai Cuisine
80 14th St., NE
Midtown
404-873-4888
This restaurant is a treat with vibrant flavors, lovely presentations, and a wait staff unerringly attentive. Specialties include Pad Thai, coconut-chicken soup, roasted duck salad, oriental basil. Dinner is $15–$25.
Veni Vidi Vici
41 14th St.
Midtown
404-875-8424
Hearty, flavorful Italian cuisine with excellent service. Specialties include wood-grilled calimari, sautéed shrimp in crushed tomatoes on cheese polenta, handmade pastas, and rotisserie-roasted meats including pork, lamb, duck, and chicken.
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May 2002
Volume 7, Issue 10