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.
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.
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.…
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.…
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.…