Serpas True Food – fried apple pie served with vanilla ice cream or banana cream pie with banana pastry cream and caramelized bananas

Village Tavern - key lime pie with a butter graham cracker crust

Ocean Prime – chocolate peanut butter pie with peanut butter mousse and bittersweet chocolate ganache

Southern Art – bourbon pecan pie

Table & Main | a Southern tavern – Made exclusively for the restaurant by The Pie Hole, Table & Main is offering a sinful white chocolate strawberry pie all month long for $7.

Abattoir – chocolate chess pie with pecan brittle and crème fraiche

4th & Swift - Valrhona Manjari chocolate pudding cake, spiced drinking chocolate, crisp meringue

eleven – hazelnut praline dome, dark chocolate crème brulee, caramel cream, hazelnut sponge, milk chocolate mousse

HD1 – chocolate cinnamon soft serve

FLIP – hot chocolate milkshake

The Melting Pot – variety of chocolate fondues with a variety of dippers including freshly baked brownies, fresh fruit and marshmallows

Wahoo! Grill – bliss cake, semi-sweet chocolate cake with hints of ginger, cinnamon, red wine, hazelnut whipped cream, chocolate ganache

Osteria 832 – cannoli, two cannoli shells with homemade chocolate ricotta filling

MARKET Buckhead- warm Valrhona chocolate cake with vanilla ice cream 

Latitude Food and Drink- chocolate tart, fleur du sel ice cream

Serpas True Food – white chocolate-cranberry bread pudding with Chantilly cream

Miller Union - chocolate-peanut praline cake with nocello creme anglaise 

Table & Main | a Southern tavern – chocolate pudding with Chantilly cream and ‘nilla wafers

Sotto Sotto – chocolate soup featuring an indelible mix of dark Belgian chocolate with hazelnut whipped cream and sugar croutons

Escorpion – housemade churros served with Mexican dipping chocolate

Abattoir – chocolate chess pie with pecan brittle and crème fraiche

Quinones Room – Valrhona chocolate with hazelnut and maple ice cream

Bacchanalia – Espresso, chocolate and sugar doughnuts

Village Tavern – St. Barth’s chocolate torte featuring rich and very moist French cake, French vanilla ice cream and chocolate sauce

4th & Swift – The Atlanta Journal-Constitution’s chief dining critic John Kessler features the wood-roasted venison as one of his favorite plates from 2011.  

Chuy’s – Writer Bob Townsend suggests the house-made chuychanga with a fried flour tortilla, roasted chicken, cheese, cilantro and green chiles in his “First Look” in The Atlanta Journal-Constitution.

Mood Lounge – Writer Austin Holt recommends the Thai tomato chip cocktail with Prarie vodka, tomato water, wasabi, sriracha, lime juice, soy sauce and Thai basil in Jezebel.

eleven – The Atlantan highlights chef Olivier Gaupin’s braised pork belly BLT with pickled okra in the 2011 restaurant issue.

HD1 – Food & Wine magazine’s Kate Krader has written about HD1 for national publications including the Huffington Post and praises Richard Blais’ chicken-apple sausage hot dog.

Yumbii – As Atlanta’s first food truck, Yumbii has received national fame for their “far-out” food. Their fish tacos have been mentioned in the New York Times, Yahoo! Travel and US News & World Report.

FLIP – Maxim magazine named FLIP the best lunch in the country and spotlighted the nutella + burnt marshmallow milkshake.

Doc Chey’s – Nation’s Restaurant News recognized Doc Chey’s assortment of delicious and authentic hot teas.

Miller Union – Chef Steven Satterfield’s succotash dish was featured as one of the Atlanta Journal-Constitution’s “Best Recipes of 2011” in the paper’s Food section.

Table & Main – this Rowell neighborhood restaurant’s meatloaf meatballs were selected by the Atlanta Journal-Constitution’s food critic John Kessler as one of the “best plates of the year” in 2011.

Serpas True Food – Creative Loafing touts this Old Fourth Ward gem for having the best pork belly in Atlanta. Chef Scott Serpas has perfected this mouthwatering main by braising the meat then placing it over a single raviolo stuffed with spinach, ricotta cheese and artichokes.

Bacchanalia – the restaurant’s cranberry soufflé with pink peppercorn ice cream was named one of the top nine dishes of 2011 by Creative Loafing’s food critic Besha Rodell.

Floataway Café – one of the city’s most charming dining destinations, Floataway Café was listed as one of the most lauded and successful restaurants by Jezebel, mentioning the menu’s wood-grilled Georgia quail, braised lamb ravioli and signature wood oven-fired pizzas.

Abattoir – Jezebel highlights Abattoir’s tripe stew with bacon and egg and potted chicken liver as “unforgettable” dishes in the publication’s 2011 “100 Best Restaurants” issue.

Sotto Sotto – chef-owner Riccardo Ullio’s Italian flagship restaurant was featured in the Atlanta magazine’s August issue as 10^th best restaurant in the city, mentioning the menu’s mantecato risotto and wood-roasted whole fish as highlights.

Escorpion – this Midtown tequila bar and cantina’s Paloma de Mezcal was chosen by the Atlanta Journal-Constitution’s food critic John Kessler as one of the “best plates of the year” in 2011.

The Atlantan Food and Drink Guide recommends Ocean Prime’s aged Wisconsin cheddar fondue – perfect for the whole group!

Where Atlanta magazine named chef Art Smith’s Addie Mae’s chicken and dumpling soup at Southern Art one of 30 things they love about Atlanta. Come on by to have a taste for yourself!

Love the tacos at INC. Street Food? Jezebel magazine raves about the seared ahi tuna tacos with jicama, pico de gallo, crispy onions and chipotle crema.

Chef Scott Crawford shared his recipe for chèvre apricot scones with the News & Observer, which praises Herons’ stellar reputation as a premier fine dining destination.

MARKET’s steamed shrimp salad with avocado and mushroom in a champagne vinaigrette has become their signature entrée salad.   

Latitude Food and Drink’s lamb burger with freshly ground lamb & beef, gruyere cheese, rosemary aioli and arugula is a best seller.

Ocean Prime – Chilean sea bass with glazed carrots and champagne truffle sauce

Chuy’s – veggie enchilada in a corn tortilla, boom boom sauce

The Melting Pot – each of signature creamy fondue can be made gluten free, including the Wisconsin trio cheese fondue and cookies ‘n cream marshmallow dream chocolate fondue.

Yumbii – tacos and burritos served in a corn tortilla or as a salad

Thumbs Up Diner – signature egg dishes including Portland scramble with three eggs, squash, zucchini, broccoli, mushrooms, black olives, banana peppers and feta cheese

FLIP burger boutique – order one of FLIP’s signature burgers in a lettuce wrap including the farmer burger with Gum Creek Farms grass fed beef patty, farm lettuce, tomato, grilled onions, white cheddar, b+b pickles and Coca-Cola ketchup

Table & Main – classic wedge salad with candied bacon, pickled onion, grape tomatoes and blue cheese buttermilk dressing and seared diver-caught scallops with sweet potato puree, caramelized leeks and bacon

Serpas True Food - cast iron-seared venison flank with local radishes, rutabaga, goat cheese, toasted pistachios and sherry-ginger vinaigrette

Southern Art – artisan hams and charcuterie

HD1 – waffled fries with maple-oy

INC. Street Food – cactus & yucca fries, chipotle pico and Latin remoulade

eleven – BBQ pulled pork sandwich, smoked Gouda, onion rings, sweet potato fries, corn cilantro salad, apple slaw

Serpas True Food – "Big Papa’s double beef patty" with smoked cheddar, red wine dressing, smoked bacon and house fries

FLIP – French fries, smoked mayo and sweet potato fries with chocolate salt, marshmallow foam

 Village Tavern – sweet potato French fries served with honey mustard dressing

Ocean Prime – parmesan truffle French fries

Fritti – Tagliata di Manzo Harris Ranch hanger steak with French fries

MARKET Buckhead – gourmet a la carte French fries

the Macintosh - pecorino truffle frites, usually paired with the house burger but delectable enough to enjoy on their own

INC. Street Food – sonoran hot dog, bacon wrapped hot dog, black beans, cucumber coleslaw, queso, chili lime mayo

Macintosh - Join chef Jeremiah Bacon on weeknights at the Macintosh bar from 5 to 7 p.m. for “Bacon Happy Hour.” Partake in the week’s $5 pork small plate feature accompanied by $5 liquor drinks, $5 wines and discounted draft beers.

Bacchanalia – Georgia Rainbow trout with Hakurei turnips, Asian broccoli and apple and bacon consommé

Floataway Café – Italian sausage pizza with hunter’s loop, prosciutto, pepperoni, bacon and san marsano tomato

Abattoir – maple crème caramel and bacon cookies

Herons – roasted venison with crisp bacon, Brussels sprouts, chestnuts and cinnamon

Village Tavern – bacon-wrapped scallops with Applewood-smoked bacon and a teriyaki glaze

Ocean Prime – creamed spinach with smoked bacon

HD1 – Dr. Bacon baked beans

Thumbs Up Diner – the skillet heap with bacon, grilled potatoes, green peppers, onions, cheddar jack cheese, eggs, bacon, multi-grain biscuit

MARKET – bacon wrapped shrimp, passion fruit mustard, cilantro

Salt Factory Pub – the roswell burger, chow chow, crispy bacon, American cheese

Osteria 832 – breakfast pizza, potatoes, tomatoes, onions, eggs, parmigiano, mozzarella, bacon

Wahoo! Grill – salmon BLT with maple bacon, local tomatoes, romaine and herbed mayo on multi-grain bread

CinéBistro - deconstructed peanut butter pie with graham cracker crust, malted chocolate sauce and roasted banana cream

Southern Art – bourbon pecan pie

Serpas True Food – fried apple pie with vanilla ice cream

Ocean Prime – chocolate peanut butter pie with peanut butter mousse and bittersweet chocolate ganache

Abattoir - buttermilk pie, honey pears, pear ice cream

Village Tavern – Key lime pie with butter-graham cracker crust

Miller Union – chocolate cream pie with caramelized bananas and hazelnut brittle

CinéBistro – “Green Lantern” appletini with Stoli Vodka, Apple Pucker, Midori and sour mix garnished with a sugar rim and a cherry

The Cocktail Club – “my new favorite fall cocktail” Makers Mark whiskey with muddled organic apples, fresh-pressed apple juice, Averna, lemon juice and maple syrup, touch of Decanter bitters and dusting of Vietnamese cinnamon.  

Bacchanalia – apple rouge with Lillet rouge and house-made apple soda 

Village Tavern – fall moon coffee with kahlua, amaretto, Bailey’s Irish cream and a splash of Bacardi 151

Ocean Prime – whiskey clover with Gentleman Jack whiskey, Hennessey VS, honey water and fresh-squeezed lemon and orange.

Southern Art – seelback with Black Maple Hill bourbon, sparkling wine, Paychauds bitters and Angostura bitters

Evelyn Paul – cider cocktail of bourbon, apple cider, freshly squeezed orange juice, Calvados apple brandy, agave necta

Eleven – ginger bliss cocktail of Absolut vodka, Domaine de Canton, Chambord, orange juice

Mood Lounge – cold spiced cider of Seraphin cognac, cinnamon, clove, rooibos “shot”

4th & Swift – the last waltz with Black Maple Hill bourbon, Chartreuse, Luxardo maraschino, lemon-lime, egg white

Miller Union – red cross made with Navy Strength rum, citrus, allspice dram and honey

Serpas True Food – shantytown wood made with Maison Prunier VSOP, African Nectar Tea, St. Elizabeth’s Allspice liqueur and cardamom syrup

Sotto Sotto – minuteman with High West Silver whiskey, Cocchi Americano, Dolin and Meletti amaro

Fritti – pignolo with Mount Gray rum, Domaine Canton ginger liqueur, Zirbenze pine liqueur, lemon juice, simple syrup and Fee Brothers orange bitters

Escorpion – apache sour with Sotol, Apple Jack, lemon, brown sugar and egg white

HD1 – pumpkin pie with Cruzan rum, pumpkin pie spice, Grand Marnier and orange juice

Osteria 832 – Tootsie Roll, Absolut vodka, organic chocolate liquor, triple sec

FLIP burger boutique – molé martini, 360 Double Chocolate vodka, Kahlua, mole bitters, chili syrup, peanut rim

Doc Chey’s – apple and cinnamon-infused hot sake

The Melting Pot – yin & yang, Godiva White Chocolate Liqueur, Stoli Vanil Vodka, ice cream, chocolate shavings

4th & Swift - creamy chestnut soup, apple Parisiennes, fennel pollen, crema, prosciutto

Eleven – roasted butternut squash soup, pomegranate reduction, maple croutons

Southern Art: Addie Mae’s chicken and dumpling soup

Ocean Prime: lobster bisque with a sweet corn fritter

Village Tavern: homemade New England clam chowder

Abattoir: tripe noodle soup with shrimp, pork and egg

Star Provisions: vegan apple fennel soup  

Miller Union: white bean stew

Sotto Sotto: chocolate soup with dark Belgian chocolate, hazelnut whipped cream and sugar croutons

Serpas True Food: seafood gumbo with shrimp, crabmeat and bay leaf rice

MARKET Buckhead - parsnip soup, coconut foam, lime, mint

Salt Factory Pub - 7 onion soup, onion, herbs, garlic croutes, micro-shaved comte

Doc Chey's - Thai coconut chicken soup, red peppers, scallions, mushrooms, vermicelli, lemongrass, coconut, chicken broth

Wahoo! Grill – fisherman’s stew of scallops, shrimp and fresh fish in a spicy tomato broth

Abattoir – tripe noodle soup with egg, shrimp and pork

Southern Art – three cheese mac n’ cheese

Ocean Prime – Sonoma goat cheese ravioli, golden oak mushrooms

Village Tavern – wood grilled chicken and penne with crispy pancetta, caramelized Bermuda onions and basil cream sauce

Floataway Café - pappardelle, pork sugo, braised artichokes

Star Provisions – lasagna with house-made sausage

4th & Swift - smoked PEI mussels “carbonara,” house made fettuccine, pearl onions, Hobbs bacon, pea shoots

CinéBistro at Town Brookhaven - penne fra diavolo with fresh tomato sauce, chilies and garlic, roasted tomato confit, basil, mozzarella and Parmesan cheese

Sotto Sotto - spaghetti del pescatore with spaghetti, mixed seafood and a spicy tomato broth

MARKET Buckhead – pumpkin ravioli, Parmesan, crushed amaretti

Doc Chey’s – spicy Thai basil, red peppers, bok choy, onions and rice noodles in spicy Thai sauce

Salt Factory, Inc. – goat cheese raviolis, tomato, basil, Parmesan

Osteria 832 – rigatoni rustica, Italian sausage, onions and roasted red peppers in spicy pomodoro

The Melting Pot – wild mushroom sacchetti

Wahoo! Grill – grilled chicken penne in a light tomato-herb cream with peppered bacon, goat cheese, fresh chives and local heirloom tomatoes