Bernie’s Social Bar
Boone’s
Overlooking the scenic Bobby Jones Golf Course along Tanyard Creek in Buckhead, Boone’s offers high-quality service and new American cuisine in an inviting atmosphere. Executive Chef Jason Stern creates changing, approachable menus defined by local availability and feature health-focused, sustainable ingredients. Guests can explore Boone’s curated and signature cocktails, a wide variety of craft beers on tap, and a distinctive wine-by-the-glass and bottle list from around the world.
Canoe
Chef Gerry Klaskala, Ron San Martin and George McKerrow opened Canoe on the banks of the Chattahoochee River in Vinings in 1995.
It has evolved into one of the best restaurants in Atlanta.
Falling Rabbit
Joey D’s Oak Room
Local Three Kitchen and Bar
Chris Hall, Todd Mussman, and Ryan Turner, the brains behind Local Three Kitchen and Bar, first met in 2005. At the time, Hall was a chef at Sundial restaurant, while Mussman and Turner had just opened Muss & Turner’s in Smyrna.
They soon developed the idea for Local Three.
Initially, they planned to open in 2008 in the Medici building across from their current location. However, the recession caused the government to seize the building, and progress halted. Over the next few years, the trio searched for a new space and eventually took over Joel Brasserie, formerly Joel Restaurant, in 2010.
With the help of local architects Ai3 and Tracy Hartley, they spent the summer and fall renovating the dining room. Local Three opened in December 2010 and has consistently ranked as one of the best restaurants in Atlanta, serving fresh food and boasting a top-notch bourbon bar.
Muss & Turner’s
Muss & Turner’s opened in Smyrna/Vinings in February 2005, aiming to be the type of place its proprietors, Todd Mussman and Ryan Turner, wanted to go to themselves.
Muss and Turner worked at The Food Studio, part of Fifth Group Restaurants. Turner left to be F&B Manager at East Lake Golf Club, while Muss became the Executive Chef at Sala.
In 2002, they decided to build a restaurant they wanted to go to, the first iteration of which opened in 2005. The second iteration opened the following year, and in 2010, they partnered with Chris Hall and launched Local Three Kitchen & Bar.
The third iteration of M&T opened in May 2012 with a renovated space and a hidden bar, Eleanor’s. Named after their friend, Eleanor’s represents all that is great about a remarkable woman.
“A big part of our premise was let’s remove this veil of pretense that exists around really high-end food,” Turner told Sightseers’ Delight in September 2023. “Even 20 years ago, if you go back to look at the restaurant scene, if you wanted to go get an elevated food experience, you had to go to a white tablecloth restaurant.
“…We said well, ‘Why can’t we bring all the elements of fine dining as far as how you source and how you cook and all of that and treat people with a high level of hospitality, but not wrap it with all the pomp and circumstance and not charge as much,’” Turner added. “And so that really struck a nerve, and it really more so got magnified during the Great Recession.”
Ray’s on the River
Roshambo
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Spring (Marietta)
Spring is a restaurant in the Historic Marietta Square serving New American cuisine. The restaurant is owned and operated by Chef Brian So and Sommelier Daniel Crawford, who are both friends. Its focus is on serving thoughtfully sourced dishes in season, accompanied by natural wines. Spring are committed to supporting and honoring local farmers, artisans, and winemakers who have dedicated their lives to their craft. Its goal is to provide guests with a memorable experience that they will cherish.