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Century House Tavern.
Century House Tavern.

14 of Atlanta's New Springtime Dishes

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Century House Tavern.

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 it in the comments.


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Cardamom Hill

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Asha Gomez's Cardamom Hill plated a green masala roast chicken with cardamom-scented rosematta rice, and Norman Farms pickled ramps and fiddleheads.

Bacchanalia

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Chef Daniel Chance prepared dumplings with lemon, ricotta, and fava beans for Bacchanalia. [Photo: Star Provisions]

Abattoir

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Last weekend, chef Hector Santiago offered a gochujang-sherry halibut with asparagus panna cotta and vidalia onion kimchi. It looks like this.

The Optimist

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This seared hamachi from Adam Evans at The Optimist comes with springtime ingredients like peas and fiddleheads. [Photo: Adam Evans]

Better Half

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Springtime dishes are definitely present on the ever-changing menu at Better Half, including this griddled quail with fried quail egg, pickled ramp potato salad, watermelon radish, and tamarind honey.

Spotted at Bocado is this dish with grilled asparagus, ramps, a poached Many Fold Farm egg, and parmesan.

BoccaLupo

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At BoccaLupo, chef/owner Bruce Logue is serving a variation on a springtime panzanella with English peas, sugar snaps, bread soaked in meyer lemons and San Marzano tomato juice, and a charred ramp and fennel vinaigrette right now. Here's an early dish.

Wrecking Bar Brewpub

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Find a White Oak Pastures goose egg with Blue Ridge Mountain ramps and cured goat prosciutto on the menu at Wrecking Bar Brewpub this weekend. [Photo: Terry Koval]

Fox Bros Bar-B-Q

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The fried okra side at Fox Bros. Bar-B-Q— sold only when the vegetable is available fresh, never frozen— is back on the menu. [Photo: Justin Fox]

The General Muir

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Until the end of ramp season, head in to The General Muir for this panisse with ramp aioli, miner's lettuce, and urfa-marinated mushrooms. [Photo: Todd Ginsberg]

Paper Plane

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This spring, head to Paper Plane for this plate composed of pate de campagne, pistachio, miner's lettuce, fava beans, asparagus, nasturtium, Hakurei turnips, and spring mustard.

Kimball House

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Spring dishes (and drinks) abound on the menu of Kimball House. Pictured here is a smoked catfish fricassée with English pea tortellini, beets, radishes, sea beans, mint, flowering chervil, and shellfish bisque. [Photo: Jeff Wall]

Century House Tavern

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At Century House Tavern in Woodstock, order the hailbut with cornmeal polenta, crispy bacon, grilled ramps, bacon jus, and micro sorrel. Be sure to stay for the seasonal strawberry and rhubarb desserts. [Photo: Chris Hornaday]

5 & 10

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Chef Jason Zygmont's sorghum-glazed pork belly with green garlic broth, butter beans, lovage, preserved kumquats, and miner's lettuce can be found on the menu at Athens restaurant 5 & 10.

Cardamom Hill

Asha Gomez's Cardamom Hill plated a green masala roast chicken with cardamom-scented rosematta rice, and Norman Farms pickled ramps and fiddleheads.

Bacchanalia

Chef Daniel Chance prepared dumplings with lemon, ricotta, and fava beans for Bacchanalia. [Photo: Star Provisions]

Abattoir

Last weekend, chef Hector Santiago offered a gochujang-sherry halibut with asparagus panna cotta and vidalia onion kimchi. It looks like this.

The Optimist

This seared hamachi from Adam Evans at The Optimist comes with springtime ingredients like peas and fiddleheads. [Photo: Adam Evans]

Better Half

Springtime dishes are definitely present on the ever-changing menu at Better Half, including this griddled quail with fried quail egg, pickled ramp potato salad, watermelon radish, and tamarind honey.

Bocado

Spotted at Bocado is this dish with grilled asparagus, ramps, a poached Many Fold Farm egg, and parmesan.

BoccaLupo

At BoccaLupo, chef/owner Bruce Logue is serving a variation on a springtime panzanella with English peas, sugar snaps, bread soaked in meyer lemons and San Marzano tomato juice, and a charred ramp and fennel vinaigrette right now. Here's an early dish.

Wrecking Bar Brewpub

Find a White Oak Pastures goose egg with Blue Ridge Mountain ramps and cured goat prosciutto on the menu at Wrecking Bar Brewpub this weekend. [Photo: Terry Koval]

Fox Bros Bar-B-Q

The fried okra side at Fox Bros. Bar-B-Q— sold only when the vegetable is available fresh, never frozen— is back on the menu. [Photo: Justin Fox]

The General Muir

Until the end of ramp season, head in to The General Muir for this panisse with ramp aioli, miner's lettuce, and urfa-marinated mushrooms. [Photo: Todd Ginsberg]

Paper Plane

This spring, head to Paper Plane for this plate composed of pate de campagne, pistachio, miner's lettuce, fava beans, asparagus, nasturtium, Hakurei turnips, and spring mustard.

Kimball House

Spring dishes (and drinks) abound on the menu of Kimball House. Pictured here is a smoked catfish fricassée with English pea tortellini, beets, radishes, sea beans, mint, flowering chervil, and shellfish bisque. [Photo: Jeff Wall]

Century House Tavern