BBQ can have many meanings to many different people. We will not even begin to dissect the many different styles and regions often cited in BBQ conversations. Instead we will simply state that Atlanta offers almost every style of BBQ known to man, and most are exemplary. There are shacks burning hardwood for over half of a century, and there are glistening new shrines burning wood chips and cooking in huge metal boxes with rotating racks and more sensors than the space shuttle. We are most certainly proponents of "old school" as long as food prep and handling is safe and clean. But as always, QUALITY is job one, and we will endure significant failure in all other areas of experience if the product quality exceeds (our ridiculously high) expectations.

A recently new entry into the "sauce" is L5P's Fox Bros BBQ. Twins, Justin and Jonathan, began serving pulled pork sandwiches between band sets at Smith's Olde Bar in Midtown Atlanta. Cult status soon followed, and a location on Dekalb Ave was transformed into their first restaurant. Fast forward an entire 12 months, and we find Fox Bros packing in the crowds from open to close, winning numerous "best of" awards, being a featured product in Whole Foods, and creating some unbelievable hype.

In the case of Fox Bros, where there is hype, there is smoke. Hickory smoke to be precise. Located on Dekalb Ave, just outside of L5P proper and bordering Candler Park, Fox Bros consists of two buildings - the main, and the shack. With all of the traditional fare, Fox Bros steps up the game immediately with creative and delicious appetizers. Smoked chicken wings definitely make the list with sloppy wet buffalo/bbq sauces that hits on all notes. House made blue cheese dipping sauce is the perfect compliment to these smoky, spicy, sweet, and toothy wings - some say the "best of" Atlanta.

The bbq cheese fries are also outstanding. Topped with cheddar cheese, chopped beef brisket, fresh jalepenos, bbq sauce and served with a side of ranch, these fries will satisfy even the most demanding eater. Tater tots, and various other meat, sauce, starch combinations are available and the pimento cheese (all the rage in Atlanta) is made in house.

There are racks of baby back ribs, smoked chicken halves, ubiquitous chopped pork sandwiches, and Texas style smoked brisket. All of these are excellent variations, and the brisket is the best we have had outside of Texas. Our favorite menu item is the "burger" (pictured). This is a pile of all that's good at Fox Bros. First chopped brisket is piled onto a big sesame bun. Next follows the house made pimento cheese, thick sliced bacon, pickles, tomato, and a generous slathering of jalepeno mayo finishes this masterpiece. One hundred times over your lifetime will surely add to your cholesterol problem but the occasional "burger" is nothing short of bbq brilliance.

Fox Bros is seemingly always crowded and this keeps the food hot and fresh. Saturday's feature a Flinstone sized smoked beef rib that sells briskly - go early! Sides are large and well made, the bar is fully stocked. The brothers Fox are relatively newcomers to the Atlanta food scene, but we believe they are here to stay and a bbq force to be reckoned with.

(404) 577-4030
1238 Dekalb Ave NE
Atlanta, GA 30307

Atlanta is extremely fortunate to have the chef duo of Anne Quatrano, and Clifford Harrison. This husband/wife team have given Atlanta some of it's best food destinations. They also combine an unrelenting pursuit of all things local; being one of the first chefs in the country to use their own farm just south of Atlanta to supply their flagship restaurant Bacchanalia and provision market, Star. Star, is an everyday market allowing the average diner to purchase arguably the finest list of ingredients in the Southeast. Bacchanalia on the other hand, consistently rated and voted the #1 restaurant in Atlanta, is a fine dining destination ideal for any special occassion.

Relocating on the westside of Midtown back in the late 1990's, Bacchanalia set the stage for what is now considered a full fledged neighborhood with eateries, shopping, and residential. Housed in an old supply warehouse, the interior is stark and minimalist. Entering through the market, the hostess greets you by name and the occassion specific salutation. With just a few free standing tables, the majority of the restaurants seating is along a beautiful banquet running the length of the rear wall. The bar area is backed by a glass wall showing the entire kitchen and staff with 8 bar stools that stayed ghostly empty.

On the night of our visit we saw owner and chef, Ms. Quatrano, expiditing food from the kitchen. We always like to see the proprietor on premise - shows committment to the concept. The rest of the staff were exceptional as well. Cocktails came mere minutes after ordering and were mixed perfectly and measured generously. With no bar customers to tend, the bartender did not have much volume to maintain and therefore had plenty of time to manage the dining room's orders.

And then there is the food. Using seasonal products, the menu changes accordingly and is designed to be ordered prix - fixe (priced fixed) for $75. Wine  pairings are also available for each course and priced separately. One of the best things about Bacchanalia is that you can also order all items separately. This is the same of the wine pairings - order one glass, or each recommended pairing - whatever suits your tastes. The staff is very knowledgeable, and will mix and match food items and wine choices to your specific desires all with an unpretentious approach that is refreshingly unexpected in this type of setting.

Bacchanalia must have first dibs when it comes to the food chain in Atlanta. No other restaurant seems to get the most perfect cut of fish, meat, or cheese that Star/Bacchanalia seems to procur. The Ahi tuna appetizer was so fresh and buttery that it only needed a crispy pickled radish slice to accompany. The kuomoto oysters were briny and cold, topped with beluga caviar. Again simplicity reigned supreme, with the food being the star of the show.

TFL has eaten at restaurants from NYC to Paris to Rome, and Bacchanalia delivers one of the finest meals anywhere. The tasting of locally raised heritage pork was umami heaven. Creamy stone ground grits served as a base for grilled pork tenderloin, house made andouille sausage, and braised belly. The sausage was smoky and spicy with a creamy texture never before experienced in a standard nitrate filled andouille. The tenderloin was clean in flavor, and with light seasoning. The belly was bliss - smoky bacon flavored with mouth melting crackling skin. Enjoying each bite of protein with a spoonful of cheesy grits was by far the highlight of the meal.

The repeating theme of a meal at Bacchanalia is quality. The finest ingredients are sourced as regionally as possible and there is no tolerance of inferior products. The menu will be changed before integrity is relented. The lamb chops were the perfect example of locally raised minimally processed food. With very little gamey flavor, cooked to perfection, and again lightly seasoned - this was one of the best lamb preparations every sampled. Pure and clean lamb with little fat or greasy aftertaste.

With everything being prepared in house including the charcuterie and all baked goods, Bacchanalia delivers on every bite. The bread and deserts are phenomenal - and also available every day through Star Provisions. TFL usually singles out the top five items not to be missed at each specific restaurant. Unfortunately this time, every item sampled was worthy of the top five. When you have the privilege of dining in a restaurant of this caliber, one should trust the vision of the proprietors and follow one's preferences. Sometimes prix fixe menus are conceived to maximize profits; at Bacchanalia the menu is designed based on balance of taste, flavor, and satisfaction. Like driving the finest built automobile, a meal at Bacchanalia will transport you to a higher level of satiation.

In the end, this is truly a restaurant for that special occassion. Flawless from start to finish, Bacchanalia serves ethical food that should only be enjoyed on occassion. Rich and luxurious, the meal hits on all tastes without experiencing gluttony.

TFL Ranking 4.8 out of 5 Stars.

Page after page of 2k+ calorie dishes and the menu is still in the starter section. With entrees big enough to share between 2-3 people, Cheesecake Factory is just what one would expect at America's highest grossing restaurant chain. How they expect diners to actually order dessert requires a scientific miracle of displacement. There is however several alternatives to gluttony that will keep you just this side of pigging out and maybe even save room for cheesecake!

With so many choices, picking just one dish is always challenging. On our last visit, we went during lunch, and wanted to make it back to the office without stopping at Brookstone for 30 minute siesta in the massage chairs. Clearly we needed to avoid the heavyweights like the shepherd's pie, and any of the pastas. The salads are big enough for two, and offer several choices including chicken, salmon, and vegetarian options. With loads of healthy ingredients, we chose the BBQ Chicken salad. While this dish appears in many various forms on dozens of menus, The Factory makes one of the best, and includes large pieces of avocado, and tender BBQ'd chicken.

One of our favorite dishes anywhere, the Thai Chicken Lettuce wraps here are simply perfect. Chicken tenderloins are marinated in thai coconut spices and grilled. Served with whole boston lettuce leaves for taco like wrapping, the plate also includes perfectly marinated cucumbers, mung bean sprouts, julliened carrots, and sesame rice noodles. They serve the dish with three sauces, and fresh cilantro. While difficult to assemble and eat without wearing, the combination of all these ingredients creates a crispy, savory, rich and fresh lettuce wrap that is tasty and healthy - a rare find in Cheesecake Land !

Overall, The Cheesecake Factory makes some darn good food - especially for a factory! While the portion control here is non-existent, the quality control hits the mark on most meals. The cheesecakes are all very good, and the cocktails are equally humungous.

Here are our top five Cheesecake Factory Faves:

5. The fudge brownie cheesecake. Chocolate, cheese, and fudge never combined so tasty.
4. Salmon. Always fresh, and cooked to perfection - all preparations deliver.
3. Chicken lettuce Wraps. Healthy, savory, and plentiful (see picture).
2. Lunch Portions. Manageable sized portions of the Factory Favorites.
1. Avocado Egg Rolls. Hot and creamy, served with spicy sweet cilantro sauce - unique combination.

TFL Ranking 4.0 out of 5.0 Stars

Atlanta's own Iron Chef competitor and victor, Kevin Rathbun, still holds court in the cozy neighborhood of Inman Park. With his version of tapas, Krog Bar, now having bottle service and Rathbun Steak being the new powerbroker gathering place one might assume the flagship restaurant would lose some luster. Nothing could be farther from the case with Rathbuns.

Still serving up the favorites and not to miss; Mussells, Eggplant Fries, Lamb Scallopini, and the Day's open Ravioli. The tuna is always a raw plate option, and we recently discovered hand cut fries with blue cheese cream - cooked crispy to perfection.

The menu is always seasonal, with ingredients being sourced locally when possible. Short ribs appear in the winter months, brisket when the days become long and hot. Do not skip the grilled Veal Chop with charred local sweet corn and smoked gouda cheese.

The Executive Pastry Chef, who is also a partner, creates some of the most affordable plates in town. Most less than $5, and three to be had for $10, make sure you ALWAYS get the Peanut Butter Pie. This is sure a tribute to Elvis.

The first year Rathbuns was open, Esquire magazine named the restaurant as top destination - Nationally ! Since then, the food and service have been seemless and consistent allowing Keving to continue building his Empire. If you have never visited his first and namesake restaurant you should do so. This truly is one of Atlanta's finest dining destinations.

TFL Ranking: 4.6 out of 5 Stars

H.D. Pappas emigrated from Greece to America at the turn of the 20th century. Like most immigrants he brought a commitment to quality and service that provided the core and strength of our United States. 100 years later, his great-great grandsons still carry on that tradition in monster corporate style. With over 50 restaurants around the country, encompassing 6 or more different concepts, this family run company does it better than most. 

Pappas restaurant Pappadeux in Norcross is sure to be one of their most proud achievements. Located on the urban sprawl of thoroughfare Jimmy Carter Boulevard, Pappadeux’s Seafood Kitchen brings in the masses, serves impeccably fresh seafood, and seems to hardly slow down between meals to tidy up. The wait can often extend beyond 45 minutes, the parking lot must hold 200 cars, and the restaurant itself must seat 350 at a time. They pack it out every night on a street littered with suburban sprawl, half vacant strip malls, Lavenderia’s, and Auto parts retailers. Clearly most patrons drive from afar to come to this Cajun style seafood mecca. TFL thinks when originally locating on JCB, the Pappas family saw a different future. No matter, this place brings in the +/- $30 a plate customer by the thousands. 

With all of this, one might believe at some point the food and service would be compromised. Not true at any turn. The fish is exceptionally fresh, prepared to perfection (nothing worse than over/under cooked fish), and served in massive portions. The prices are similarly massive in price, but once you see the size of the meal, few ever complain of being overpriced. The menu is deep and diverse with Lincoln log like cheese sticks and huge specialty drinks bringing Bourbon Street to middle America. 

At TFL, we put quality over all else. We would rather wait for two hours, sit on an IKEA bar stool, and bring our own cutlery to enjoy the best quality food available. We do not discriminate between Chain and owner operated, white tablecloth and finger licking BBQ or hand prepared cuisine and mass produced foods. We only want GOOD. With Pappadeuxs, fresh seafood, consistent quality and big fruity/festive drinks are the order of the day, and this place does it better than most. 

With out further ado, here is Pappadeux’s top five:

5. Oysters. If you like ‘em fresh, big, and cheap – this is your place. You can get a dozen raw oysters on the half shell for under $8. They make them fried (perfectly cooked), Rockefeller’d, Po’ Boy’d, and in traditional Gumbo.

4. Salads. The Caesar Salad topped with shrimp or oysters is fantastic. Tangy and smooth. The star of the salad options is the Greek (appropriate!) – 11 ingredients mixed right at your table, house made dressing, and salty feta cheese topped with a crunchy greek pepper is the best rendition we have ever seen !

3. Toppings. Several of the daily specials and regular menu items are topped with some sort of rendition of a cream based, cheesy mushroom/spinach/shrimp/crawfish/oyster combination. Try any of them – never disappointed.

2. Cedar Planked Salmon (pictured above). We know you have seen this at every seafood, steak, or grill type restaurant, but few do it better than Pappadeux. Topped with fresh herb butter, cooked to a perfect medium rare, and garnished with a roasted lemon – this is salmon heaven.   

1. Shrimp and Crawfish Fondue. Every successful restaurant does something better than anyone else. Here it is this $14 appetizer. Served with toasted garlic bread, and their ubiquitous cream sauce – this is a dish to NEVER miss. Order as your entrée, or split it with your table. This dish makes comfort food a destination!

TFL Overall Rating  4.2 out of 5 stars. 

When beef is raised and slaughtered properly, graded USDA Prime (see picture), little else needs to be done to prepare a perfect steak. A little salt and pepper, perhaps some butter, au jus, or a splash of lemon after cooking. Conversely, when beef is raised poorly, much needs to be done to enhance and create tasty flavors. At Stoney River steakhouse, they take their seasonings seriously. The house featured steak is, get this, coffee cured filet mignon. Coffee you say? Correct. Furthermore, this chain seasons their standard steaks with a house blend which tastes like salt, pepper, garlic. When you go, they do give the option of a seasonless steak - which is for the bland palate. 

TFL has patronized Stoney since it first appeared on the Atlanta food scene roughly over 10 years ago. The menu used to boast of Prime beef, an extensive and deep wine list, seafood and other non meat items to entice the ever expanding vegan audience. Recently it appears, the menu has changed and so has the product. Now all steaks are listed as "premium" beef (not USDA grade or terminology), and the Menu is no longer bound in leather but instead is the one page large posterlike that is done to perfection at Houston's. There is still the house cured coffee filet, and lobster tails to be added to any entry for $16.99, and a strong wine selection. The entrees are no longer a la carte, but the prices seemed to have gone up. Interesting position in our recession mired economy.  The appetizers hover around the $10 mark, and most of the cocktails appear on the check at a similar price. The rolls are still delicious donut like orbs served with honey butter - just don't eat to many otherwise you will miss out on the food you actually have to pay for.

The bottom line Stoney delivers solid food, good drinks/wine, and great atmosphere - at top shelf prices. The locations in Atlanta continue to pack the rooms, and business does not seem much different than several years ago. Quality food always keeps them coming back in Atlanta even though the check can resemble a luxury car payment. 

Here is TFL's top 5 from Stoney River: 

1. The Shrimp - They have not lowered their shrimp standards - Jumbo Gulf shrimp are available in the classic cocktail, panko fried, and our favorite, Whiskey Shrimp served on french bread toast garnished with fresh tarragon.

2. The Sides - Stoney goes over and above when it comes to side dishes; Velvety mashed potatoes with carmelized onions, creamy sweet potatoes with honey butter, freshly sauteed spinach, or huge baked pototoes with all the toppings.

3. The Seafood appetizer platter - Often done, but few are as tasty as Stoneys. You can pick and match any appetizers on the menu, but we suggest all shrimp options, scallops, crabcakes, and do not miss the lobster tail.

4. The Lobster - while about $10 more than Outbacks, these coldwater tails can be prepared in numerous fashions, but the tempura style is an Atlanta signature, first created by Panos at the Fish Market.

5. The steaks - We always judge a steakhouse by their NY Strip, and here it is prepared to perfection, and house seasoned. The Filet is also exceptional, and all cuts appear to be center cut. While they have foregone the USDA Prime graded beef, they do age and handcut all beef in house which ensures a consistent and good looking steak every time.

TFL Overall Rating  3.6 out of 5 stars.

Food wars are nothing new to the industry. Ever since the beginning of the modern restaurant, there have been competitive and often tragic battles over popularity, and whose food is the best. McDonalds and Burger King, Chili's and Applebees, ChicFilA and ... well nobody there yet. TFL recently opined on the saturation of burgers, and would now like to address the parallel universe - Pizza.

Calling Pizza ubiquitous would be a disservice. As the picture above shows, even in the deepest parts of Asia, Italy's food ambassador has made it's way. Here in our beloved city Atlanta, Pizza has become a flat out armeggedon. Of course we have a plethora of Dominoe's, Pizza Huts, and Papa Johns, but who outside of a university campus (age) truly enjoys these fast food renditions. We also have adult chains, California Pizza Kitchen and several others that offer grown up toppings fired in wood burning ovens. Recently, however, there has been a flood of entries into our favorite category, the independent operator.

The hype on Atlanta Pizza reached an ear deafening crescendo with Antico Pizza Napolitana. This place must have the most brilliant PR firm seizing on all things social media. APN has had over 400 people extole their opinions on Urban Spoon alone. Their pies are ridiculously expensive (20-28$) and must either be carried out, or consumed in the kitchen tables, or one communal table outfitted with those over achieving brown paper towels one usually finds in the rest area rest rooms. Their claim to fame is noteworthy; authentic wood fired ovens reaching over 800 deg F, ingredients sourced directly from Italy, and certification from Italy's most prestigious pizza authority. Their website is even in Italian with an Italian domain (.it). San Marzano tomatoes are supposedly used, and buffala mozzarella is brought in fresh from the motherland. And the Pizza? Certainly authentic. When TFL first visited, the pies were delicious and cooked to perfection. Subsequent visits have revealed the restaurant is eating it's own hype. Word on the street is the fresh imported buffala has been replaced by a frozen domestic product, and the pizzas have become soggy and seemingly undercooked. We guess when the line is out the door, customers eager to drop $25 on a pizza and some branded bottled from the N GA mountains, you better move the product through the kitchen as fast as possible.

In the past year, there has been many other notable entries into the pizza war:

Varasanos. This guy made pizza in his home oven for ten years before opening his first restaurant. Again authentic, but the overuse of fresh mozzarella creates a soggy pie.
Max's of Atlanta. This is from the conglamerate Concentrics. Coal Fired, unique for sure, and great for our downtown scene.
Hearth. This is brought to you from the team that created Azios to be a more family friendly place (read suburbia).
Maddios. Again another location created by fast casual phenoms behind Moe's Southwest Grill. A Good Pie, that is made fast and fresh right in front of you.

We at TFL, have had a favorite pizza place that has remained unchanged for the past 5+ years.... Baraonda. This place is run by an Italian husband, and a Dunwoody wife (insert your own punchline here). We believe this is the best and most authentic pizza in Atlanta. The crust is always charred just right, crispy on the crust, toothy in the center. The sauce is perfection, light enough to not overpower, balanced perfectly between sweet and acidic. While the cheese is not buffala, it is a well made product. The salads and sandwiches here are great, but the pizza is the star! This same owners have recently opened Publik attached to the Fox Theater, and will soon open Baroni in Wolfgang Puck's old Express location in SoBu (South Buckhead). If they continue to offer the simple, fresh, and authentic fare in the new places as they have done at Baraonda, then success will surely follow.

FYI: TFL judges all pizza restaurants by tasting the simple cheese pizza (usually referred to as Marghareita), and several of the house created combinations.  We feel this gives insight to the authenticity, while allowing the creativity of the individual operator to appear.

There was a time in the restaurant world that it seemed as every corner had a steakhouse, and there was no such thing as too big. The mother of all big, Fogo de Chao, will serve you pound after pound of gaucho steaks until you surrender your Brazilian "Poker Chip" to red and roll yourself to the valet. Then came the Steak/Sushi combo, the Steak/Game style, and let's not forget the ubiquitous Steak/Lobster(with crusteceans the size of a small automobile). While some of these have come and gone, others have come and will soon be gone, and then others have barely seen a blip in their year to year sales.

Here at TheFoodList, we prefer our steaks old school - we call this the Steak/Privilege category. There is no better example of Steak/Privilege than Bone's on Piedmont Road. For the past 30 years, Bone's has been serving up Prime Steaks, and dayboat fresh seafood like no other. In 2009, the restaurant's 30th year, Bone's was named best Steakhouse in the United States by Zagat.

It all starts at the door and the service. Returning customers are almost always greeted by name. Bartenders address you by surname, and your drinks and tab are always carried over to your table. The waiters (all male) wear tan jackets embroided with their name, and again address you by name. The wine list is sick: deep, extensive, current, and reasonably priced.

And then there is the food. The Steaks are hand cut daily, and aged USDA Prime. Finished with a spoonful of stock. The seafood is the freshest you can find in Atlanta, and the produce is sourced locally daily. After sampling everything on the menu several times, TheFoodList has narrowed it down to the can't miss. Start with the Lumb Crab cocktail and the Shrimp cocktail - ols school style, and spot on. Next move to the Ceasar or the house salad with granny smith apples and blue cheese(pictured). For the main course, Steak is king here, and there is no better cut than the NY Strip. Here they offer two sizes; both are cut and prepared to perfection, and the large size is plenty for two. The Crab legs are an excellent alternative, but why come to steakhouse? To complete the meal there is nothing better than the southern pecan pie with vanilla ice cream wisely outsourced from Nancy Cole's bakery in Decatur.

Once you try the best, those other fads and trends come and go hardly noticed. The best of the best do not get to the pinnacle of the chain without reason - same can be said for cruising through the recession with little or no apparent loss of business. Just as the Porsche 911 was hardly changed for 25 years, Bone's continues to dominate the Steakhouse food chain.

There are burgers, and then there are Burgers. Does anyone even remember who this ad was for from this picture (left)? We remember it was Paris Hilton. We believe it was for Hardee's - they do have a thing for sexy women eating burgers. But alas, this is only a burger.

Recently in Atlanta, there has been a blossoming trend of burger joints. You first had Top Chef, R. Blais with Flip - Danile Boulud meets frozen nitrogen. Then there is Whataburger, Five Guys, Canyon something, and of course the bigs - Burger King and McDonalds. Let's not forget Ann's Snack Bar and the ghetto burger - to much extras for TFL, but R. Sokeil at the Wall Street Journal named Ann's the best burger in America - right here in Atlanta !!!  Just has there has been for decades, burgers can be found on most restaurants menus, and a few (Houstons) really get it right. Most do not.
 
One of our favorite websites is from NYC, and called Hamburger Today. These people travel the country searching for a better burger. They do come across some tasty looking morsels, and also some ridiculous combinations. They have been to Flip, they have been to Ann's and even Vortex - all very good burger destinations. They have yet to visit Grindhouse, Atlanta's newest entry to the burger war.

This restaurant was opened by a lawyer, come real estate developer, come restauranteur Alex Brounstein. Working for the Sweet Auburn Curb Market, he saw a perfect low cost opportunity to dip his feet in the food biz. Fast forward 6 months, and Alex is rumored to have bought a building near the Piedmont/Cheshire Bridge corridor. Do we need to say, this is a good Burger? Smashed, grilled on a flat griddle, and perfectly fresh, Grindhouse makes a classic. Onion rings, fries, and sweet potato chips round out your meal and extra thick milk shakes will finish you off.

The Burger is the star here. Stick with the classic beef, and build it any way you want, or choose one of the Grindhouse combos. The french fries here are crinkle cut and of the frozen variety but perfectly seasoned and well cooked (crispy - nothing worse than limp french fries). The prices are reasonable (read: $10 avg), and the service is your typical intown attitude, with the owner hovering for nearby for any rescues and recoveries. Counter seating is available in two places, and parking is validated.

Never visit the Auburn Curb Market without checking everything out. This is one of the only places in Atlanta you can find tongue, offal meat, Fred Flinstone short ribs, and more collards and pigs feet than you could eat in a year. Of course this comes with all of the character of old school Atlanta, with Asian vendors next to Carribean, next to Polish - all offering unique and hard to find items. Go visit Grindhouse today, and be sure to pick up some smoked turkey wings for the commute home !!!