Abattoir

The latest dining venture by chefs/owners Anne Quatrano and Clifford Harrison, Abattoir is French for “slaughterhouse” and is an American chophouse specializing in the use of locally-raised proteins to produce high-quality, affordable food.

What to Drink: The food takes center stage, but the bar is the restaurant's secret weapon. Cocktails are hand-spun and thoughtful, and with mixer ingredients like homemade grapefruit soda, it's a notch above the rest.

Parking: There is self-parking in the White Provisions deck, or those in a hurry can go the valet route.

It's time to update the Eater 38, your answer and ours to any question that begins, "Can you recommend a restaurant?" This highly elite group covers the entire city (inside the perimeter, loosely), spans myriad cuisines, and collectively satisfies all of your restaurant needs. Every couple of months, we'll be adding pertinent restaurants that were omitted, have newly become eligible...

Spring has announced its arrival with the presence of non-stop pollen dish after dish incorporating seasonal greens like ramps and fiddleheads. Over the last week, chefs and restaurants took to Instagram to highlight some of their springtime specials; below we've rounded up some of the best and brightest. Do call ahead as many of these are subject to availability. Have another favorite? Leave...

Mihoko Obunai has a posse. Her loyal fans have followed her from Repast to Joli Kobe to Mibo Love Ramen at So Ba, and they are anxiously awaiting her arrival at Southbound in Chamblee (set to open next month). Obunai's rep is based on culinary skills she's developed since childhood in Japan, where her mom whipped up ten-course family meals, then as a student in New York, and even as a Peace...

Q: What was the biggest dining surprise of 2013?
Bob Townsend, Atlanta Journal Constitution:
I wouldn't call it a surprise, but I'm still in awe of the way the restaurant community came together to create Team Hidi, continue the dream of Staplehouse, and found The Giving Kitchen.

Sonia Chopra, Eater Atlanta editor:
Hector Santiago to Abattoir, followed by Hector Santiago announcing that Super...

One of the most talked-about restaurants in Atlanta's dining scene, Abattoir is focused on locally sourced whole-animal cuisine. In fact, Abattoir is French for "slaughterhouse." It's only fitting that the restaurant is housed in a former meatpacking plant. Honoring the old-fashioned tradition of wasting as little of the animal as possible, the restaurant's menu features a variety of dishes...