The opening of TydeTate Kitchen this spring marked two big milestones: it’s the first full-service restaurant for the Chattahoochee Food Works stall and the first restaurant to open along this revitalized stretch of Mitchell Street in a block of century-old storefronts. Owners and siblings Sai Untachantr and Bank Bhamaraniyama use many family recipes to create the dishes for TydeTate Kitchen, including the basil chicken, chicken curry puffs, crispy basil tofu, ka nom jeeb, and pad Thai. Look for the menu to continue to expand, offering more soups, street foods like chicken satay and cho muang, and papaya salad. Sip on cocktails like the Red Cheeks made with vodka, lychee, elderflower, and tajin and the Passion Fizz mixed with rum and passionfruit nectar. People attending concerts or games at Mercedes-Benz Stadium nearby can easily walk to the restaurant via the Nelson Street pedestrian bridge.

After opening her flower bar and plant shop last year in the South Atlanta neighborhood of Joyland, Quianah Upton just launched the next phase of the business, a restaurant incubator serving coffee, tea, and juices and a mostly vegan menu of Caribbean and Southern dishes from local pop-ups and chefs. Currently hosted on the weekends, find pop-ups like Meraki Soul and the Power Plant serving food alongside coffee and espresso drinks from pop-ups Recuerdos, Tan Brown Coffee, and Rainbow Calypso. Over the next year, Upton plans to continue offering residencies at Nourish Botanica to local food pop-ups, chefs, and bartenders who want to experiment with sustainable food and vegetarian and vegan dishes and drinks centered on Caribbean and Southern flavors. Hours will likely expand beyond the weekends later in the year and the permanent cafe and greenhouse dining room could open by the end of 2023. Follow on Instagram for pop-up updates.

Carmel is the latest restaurant from restaurateur Tal Baum (Aziza, Atrium, Bellina Alimentari,) with food and drinks taking inspiration from the coastal communities of California, the Yucatan Peninsula, and Baum’s upbringing near Mount Carmel, Israel. Expect dishes from Acapulco native chef Luis Guevara Salgado like ceviche and tuna tartare, lobster cannelloni, Bacalaito crab fritters, and snapper a la talla roasted in the restaurant’s wood-burning oven. Make sure to also try the milk buns with togarashi butter, roasted octopus in chile broth with salsa macha, and the braised lentils and turnips mixed with guajillo jus. Cocktails continue the coastal theme using base spirts of rum, mezcal, and pisco, while wines by the bottle and glass prioritize organic and sustainable farming practices and vineyards found throughout the Pacific Coast. Open for lunch, dinner and weekend brunch. Reservations highly encouraged.

Snap Thai Fish House comes from the team behind Atlanta Thai restaurant institution Bangkok Thai. Located at Modera Prominence on Lenox Road, the same complex as Lebanese restaurant Zakia, owners chef Pattie Lawlertratana, Jason Adjanasuknart, and Yai Siripetamorn promise a “culinary journey to the coast of Thailand” with dishes featuring sustainably raised and wild-caught fish, cold water lobster, and oysters. An entire section is dedicated to lobster in dishes like a Thai lobster roll, lobster pad Thai, and a lobster burger made with lobster and wagyu brisket topped with Thai slaw and smoked Thai barbecue honey sauce. Expect specials on the menu each week, too, such as Thai crab cakes, braised beef short rib atop Thai yellow curry, and a whole crispy snapper. Champagne, rose, and sparkling wines are meant for pairing with the seafood-heavy menu, as well as cocktails using Thai ingredients. Reservations encouraged.

Atlantans are notoriously skeptical of celebrity chefs swooping into the dining scene to open restaurants. Few have succeeded. But chef Marcus Samuelsson, the restaurateur behind NYC’s famed Red Rooster Harlem, may have bucked that trend with the opening of his first Atlanta restaurant, Marcus Bar and Grille on Edgewood Avenue. The menu is built around Southern comfort food, with a light-hearted dining room decorated with vinyl records and roller skates. Led in the kitchen by Atlanta chef Hannah Young, expect dishes like smoked beef biscuit over fries with ‘bama sauce, deviled eggs with hot sauce and chicken cracklins, and shrimp ceviche with roasted carrot and avocado. Order the bread pudding or red velvet lava cake for dessert. Open for happy hour, dinner, and weekend brunch. Reservations highly encouraged.

Celebrated baker Erika Council relocated her popular biscuit stall to the former Field Day space on Highland this past fall. Now open as a full-fledged restaurant, Bomb Biscuit Co. continues to offer Council’s fluffy buttermilk biscuit sandwiches, including her signature Glori-Fried chicken biscuit and breakfast standards like the BEC topped with American cheese. Not into biscuits? Order one of the scrumptious cinnamon rolls or trio of B’Onuts (deep-fried biscuit dough balls coated in cinnamon sugar). Council eventually plans to expand the menu, offering catfish and grits and pancakes made from biscuit dough. She’s also considering launching Sunday brunch in the future, with dishes styled after those found on menus at restaurants frequented by parishioners after church. Order takeout at the counter or asked to be seated in the sunny dining room beyond the kitchen or on the back patio.

La Semilla flexes the flavors of Cuban and Mexican dishes on a menu rooted in veganism and family recipes. And for owners Sophia Marchese and Reid Trapani, La Semilla (or the seed) is just the beginning of a new chapter in their restaurant careers. Forged from a pop-up launched just before the pandemic, La Semilla is a flavor-packed triumph of vegan dishes, like meatless versions of vegan chicken tamals steamed in banana leaves served with a punchy ancho sauce, croquetas de jamon stuffed with seitan ham Tranpani makes himself, and bistec de palomilla made with Lion’s Mane mushrooms. Start off with sikil pak (spicy pumpkin seed and tomato dip) served with fresh tortilla chips. And don’t skip the chochoyotes (masa dumplings filled with corn puree) served atop a thin layer of coconut-corn broth topped with a poblano-corn sofrito and matcha oil and fried tortillas for scooping. A zero food waste policy means unused ingredients are incorporated back into sauces and salsas for dishes at La Semilla or made into tinctures or syrups for riffs on classic cocktails. Reservations highly encouraged.

Located in a former Moe’s Southwest Grill, the Wurst Beer Hall is a refreshing addition to the restaurant and bar scene along Ponce. Backed by longtime Atlanta chef and owner of Bantam and Biddy, Shaun Doty, the Wurst is where people can indulge in sampler platters of Patak sausages and sauerkraut, giant Bavarian pretzels served with brown ale mustard, and entrees of currywurst, smoked Patak pork chops, and chicken schnitzel. Fans of Ayinger beers will find the brewery’s Bavarian pilsner and Brau-Weisse on draft here, along with local and other imported beers, which can come served by the pint or liter. Inside offers seating at high-top tables and the bar, with additional seating on a front deck facing Ponce and behind the building at picnic tables. The Wurst Beer Hall also resides next door to Doty’s new sandwich shop, aptly named Best Sandwich Shop. Head in for bacon, egg, and cheese sandwiches and hash browns in the morning, followed by cold and hot subs in the afternoon, like the Enzo with city ham, spicy soppressata, and mortadella and the chicken parmesan dressed with San Marzano tomato meat sauce and Cappella mozzarella.

Laotian pop-up So So Fed (2022 Eater award winner for best new pop-up) is now in residency on Sunday and Monday evenings at OK Yaki in East Atlanta. With a name inspired by the storied Atlanta record label, this pop-up is a culinary love letter dedicated to family recipes and foods often cooked by Molli Voraotsady’s late grandmother. Comforting bowls of red pork curry served with sticky rice are laden with vegetables like Thai eggplant, zucchini, and bamboo shoots beside tender chunks of pork shoulder swimming in aromatic chili broth. Subtle spice radiates from the crispy skin of the Hat Yai fried chicken, enhanced by sides of fragrant jasmine rice. Heat from chilis in the Lao papaya salad are balanced by warm fermented flavors that build with each bite. Look for cocktails created by former 8ARM general manager and bartender Joshua Fryer during the pop-up, too. Follow on Instagram for updates.

Owned by the team behind Banshee, Bona Fide Deluxe is serving up seriously legit sandwiches. Some say these sandwiches might be the best in Atlanta right now. The name of this restaurant certainly isn’t hyperbole, especially when it comes to sandwiches like the chopped chicken stuffed with muhammara potatoes, feta cheese, olives, and arugula dressed in zhoug mayo encased in a soft hoagie roll or the vegan banh mi with sweet and sour shiitake mushrooms, jalapenos, and julienned carrots and cucumbers. Looking for a total indulgence? Order the bread bomb, which sees a toasted hoagie roll split down the middle, then slathered in garlic butter and topped with cheddar cheese, bacon, and scallions. Cocktails, beer, and wine are also available.

Owned by Wynter Lii and her daughters Ashante, Neirah, and Kenecia, Mobay Spice is already a hit with residents of Toco Hills, bringing the neighborhood fresh takes on traditional Jamaican dishes and other Caribbean fare. Start the meal off with salt fish fritters, beef patties, or a trio of oxtail tacos topped with a tropical fruit salsa fresca, before diving into brown stew chicken, slow-cooked curry goat over rice and peas, or bowl of rasta pasta. Be sure to ask about the soup of the day and to order one of the restaurant’s fresh-made juices. Mobay Spice also offers a separate bar food menu and there’s a Jamaican-American-style brunch on Sundays, featuring a jerk burger topped with bacon and a fried egg, ackee and salt fish bowls with fried plantains, and cinnamon French toast.