1 AIX THE TABLE Any of the intimate banquettes, designed by ai3 in partnership with chef and owner Nick Leahy. THE BONUS Wine bar Tin Tin is through a door, serving L'apero, fromage et charcuterie and more. WHAT TO WEAR Casual elegance; a French brand—naturellement—would fit right in. WHAT TO DRINK Choose from an excellent French wine list, a rotating cocktail menu, or just put your trust in the bartenders. MENU HIGHLIGHTSThe menu includes Leahy's interpretation of fois gras torchon with raisin jam and an elegant bouillabaisse with wild Georgia shrimp and Sapelo Island clams. WHY WE LIKE IT Nouveau French is having a moment, and it's artfully done in a beautiful setting at AIX. If you can't make it to Paris, this is the next best place. 956 Brady Ave., 770.838.3501, aixatl.com

2 LAZY BETTY THE CHEFS Aaron Phillips, formerly of Le Bernardin and Atlas; Atlantan Ron Hsu, formerly of Le Bernardin, Le Colonial and Netflix's The Final Table. THE LAST-MINUTE OPTION The lounge is reserved for walk-ins only and will be a la carte. WHAT TO WEAR Whatever you want. The team wants you to feel at home. WHERE TO SIT The 10-course tasting menu is available at the chef's counter. HOW TO GILD THE LILY Opt in for the caviar service and wine pairings for a truly special evening. WHY WE LIKE ITSupremely elegant yet playful food in a casual and relaxed environment—what's not to like? 1530 DeKalb Ave. NE, Ste. F, 404.975.3692, lazybettyatl.com

3 THE BRASSERIE AT BAZATI THE CONCEPTThis might be one of the few spots in Atlanta where you're encouraged to linger. It is adjacent to a vibrant collection of boutiques (selling brands such as Monocle and Taschen); a cigar shop; a flower shop; and even a wine store, Amphora, opening soon. HOW TO GET THERE O the BeltLine Eastside Trail is preferable; you can arrive by car o Ralph McGill Boulevard. WHAT'S UPSTAIRS A Miami-meets-Mexico joint called Estrella. WHERE TO SIT On the patio, bien sur, or at one of the banquettes reminiscent of a true French brasserie MENU HIGHLIGHTSClassics with a twist, such as trout meunière or moules frites. WHY WE LIKE ITBeltLine fare often gets a bad rap for being gimmicky, but this one is French you can feel good about. 550 Somerset Terrace, Ste. 102, 404.795.8342, bazatiatl.com

4 BANSHEE THE TEAM Chef Nolan Wynn and General Manager Peter Chvala—both formerly of Ford Fry (Wynn was a sous-chef at no.246 and King + Duke)—are branching out. THE DESIGN Award-winning firm Elizabeth Ingram Studio interpreted the intimate space. THE MUST-ORDER Fry bread served with pepperoni butter tastes like a childhood pizza party, made with the finest ingredients. WHAT TO DRINK Banshee partners and Bar Managers Katie McDonald and Faielle Stocco created the inventive cocktail list, and any of their concoctions are smooth and interesting. MENU HIGHLIGHTS The shareable small plates have myriad influences—everything is inspired. WHY WE LIKE IT Is it worth the drive? For James Beard Award-nominated Wynn, certainly. 1271 Glenwood Ave. SE, 470.428.2034, banshee-atl.com The interior of AIX, designed by ai3; Beausoleil oyster, apple mignonette and yuzu at Lazy Betty; sweet treats at The Brasserie at Bazati; seared cobia with dashi broth, enoki mushroom, tangerine, radish and Thai basil at Banshee. Opposite page: Madras-spiced duck rillettes, shaved root vegetables and orange crisp at Lazy Betty