Our Atlanta editor Michelle Khouri and videographer Zack Daniel recently went behind the scenes with some of the city's top food writers to reveal some of Atlanta's best restaurants, top bars and eclectic dishes.
In the video below, go along with them--as well as food writer and photographer Chris Watkins, freelance food writer and author Kate Kordsmeier and Zagat Atlanta editor Christopher Hassiotis--to visit cutting-edge and hidden-gem restaurants including GRAIN, Better Half, Nam Phuong and FuegoMundo.
Latin fusion makes FuegoMundo restaurant a top stop in Atlanta.
While there are flavorful options across the menu, Khouri says you can't pass up a plate of churrasco--an Argentinian dish, right down to its exquisite chimichurri sauce--or the wheat-free, cheesy Pan de Yuca rolls.
Chris Watkins' favorite Midtown cocktail bar is GRAIN for what he says is a menu full of "seasonal goodies in snack-sized portions."
Besides the drinks, the foodie favorites at GRAIN include the nitro popcorn--liquid nitrogen is poured over a popcorn mix to freeze the savory snack. Watkins' tip for travelers? That would be that the best time to be at GRAIN is the oyster happy hour when oysters are $1 each: Monday through Friday, 4-6 pm.
Kate Kordsmeier--author of "Atlanta Chef's Table" cookbook--walked us step-by-step through the "Make Your Own: Barbecue Pork Spring Rolls" dish at Nam Phuong.
"It's my favorite [restaurant] because it's just outrageously delicious," said Kordsmeier. "Everything here is just so fresh, the flavors are so intense and you find dishes that you just cannot find anywhere else in the city."
As a Home Park area favorite, Better Half enjoys a lot of culinary attention. Christopher Hassiotis has his own reasons why Better Half is one of his favorite restaurants in ATL.
"There's a lot of reasons I love Better Half," said Hassiotis. Among those reasons: "the terrific food is always really creative," "the menu's always changing" and "the chefs are really thoughtful when they plate their food."
Hassiotis recommends watching the creative process in action at this locavore gem by grabbing a seat at the chef's counter. The intimate seating puts patrons right in front of the chefs so that you can watch them prepare the dishes, talk to them and be even more involved in the meal.
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