Wyatt Williams reviews Gu's Dumplings for the Atlanta Journal-Constitution, awarding the Krog Street Market stall two out of four stars. Williams says Gu's is elevated by its neighbors in the market:
By itself, Gu's Dumplings feels like it is missing something, but to put it in a vacuum is to miss the point. It's part of this grand, weird, sometimes maddening food hall trend that means every stall happens to also have 60 craft beers on tap, top-notch ice cream for dessert, and a butcher that'll sell you a dry aged rib-eye on your way out. How many Szechuan restaurants in America can claim that? I'm thinking only one.
Over at Creative Loafing, Angela Hansberger takes a first look at Little Bacch, Anne Quatrano's latest venture in Westside Provisions District. Hansberger believes the tiny restaurant is another hit for Quatrano:
Little Bacch pairs its refined ambiance with beautiful, well-executed food. Like everything Quatrano has a hand in, attention to detail is principal. [Executive chef Joe Schafer's] menu radiates polished simplicity and lends credence to the old adage "good things come in small packages."
THE ELSEWHERE AND THE BLOGS: Fried Chicken Lips visits the just-opened Mason Tavern and says it's too early to make a judgement. Fresh ATL says Bartaco in Buckhead is a standout taco joint. Bella Vivere is a huge fan of Chicken Salad Chick in Alpharetta. Marie, Let's Eat! says Diner isn't mind-blowing, but is serviceable. ATL Food Snob finds quality Vietnamese cuisine at Le Fat.