On a New Year’s weekend in Atlanta, we visited old friends Steve and Barbara Parker, the High Art Museum, the spectacular Georgia Aquarium, and the World of Coca Cola. We sampled some excellent gourmet cooking as well as plenty examples of Southern comfort food including buttermilk batter fried chicken, fried catfish, fried green tomatoes, fried okra , and the traditional New Year’s Day dishes, black eyed peas and collard greens with ham. Our favorite restaurants included:

Eugene
New Year’s Eve with James Beard award winner Linton Hopkins was a special seven course tasting menu including she-crab soup with crab fritter, lobster and toasted corn risotto, a foie gras presentation including tourchon and a whipped foie preserved in Armenac for six years, and pheasant breast with Savannah heritage red beans and rice. The chocolate cake was served with a smoked espresso ice cream. The space was comfortable, cozy and very upscale. The service was impeccable and extremely knowledgeable. What a great New Year’s Eve!  Eugene; 2277 Peachtree Road, Atlanta; Ph: 404.355.0321

Bacchanalia
At one of Atlanta’s great standards, we enjoyed Kumomoto oysters with compressed cucumber and caviar as a stunning opening course. A gulf crab fritter was accented by a Thai pepper essence. The butter poached Maine lobster was served on risotto laced with lobster, parsnips, and tarragon. The Berkshire pork loin crispy pork belly and fresh andouille sausage were featured with antebellum grits, greens, and the local “pot licker” jus. Anne Quatrano and Clifford Harrison, the husband/wife team behind the restaurant won a James Beard Award in 2003. The contemporary American food is fresh and flavorful, and the softened industrial atmosphere with a fabulous bar facing the open kitchen is welcoming and pleasant. Bacchanalia; 1198 Howell Mill Road, Atlanta; Ph: 404.365.0410

South City Kitchen
Our brunch and dinner here included Southern style eggs benedict made with beef brisket, pickled jalapeños, and a mustard hollandaise, pan fried chicken livers with country ham, caramelized onions and garlic jus, and a molasses crusted barbecue pork sandwich. The modern style Southern cooking is comfort food plus.  It is in a nicely restored 1920’s bungalow with an attractive décor, great bar, and friendly staff with oh so nice Southern hospitality. South City Kitchen; 1144 Crescent Avenue Northeast, Atlanta; Ph: 404.873.7358