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Best chef BOA Award Winner

Kevin Rathbun

Best Pastry Chef BOA Award Winner

Kathryn King
Not only has KATHRYN KING consistently turned out fantastic desserts at Aria for years, she also consulted on the dessert menu at JCT Kitchen, where the gingerbread pudding could be the best thing to happen in Atlanta desserts all year. Her capacity to meld traditional recipes and flawless techniquemore...
Not only has KATHRYN KING consistently turned out fantastic desserts at Aria for years, she also consulted on the dessert menu at JCT Kitchen, where the gingerbread pudding could be the best thing to happen in Atlanta desserts all year. Her capacity to meld traditional recipes and flawless technique with unexpected flavors - such as tapioca pudding with basil ice cream - make for unforgettable sweets. less...

Best Chef BOA Award Winner

Year » 2007
Type of Award » Oral Pleasures
Picked By » Critics
Arnaud Berthelier
ARNAUD BERTHELIER is deeply symbolic of the Ritz-Carlton’s tradition of bringing Atlanta its best chefs (Guenter Seeger and Joel Antunes also once held the head chef position there). Berthelier is cooking some of the best food this city has ever seen, and his technique is both bold and delicate.more...
ARNAUD BERTHELIER is deeply symbolic of the Ritz-Carlton’s tradition of bringing Atlanta its best chefs (Guenter Seeger and Joel Antunes also once held the head chef position there). Berthelier is cooking some of the best food this city has ever seen, and his technique is both bold and delicate. Dishes such as chilled Parmesan and bean cream with pesto ice cream show his boundless creativity at creating luxury with unexpected components. Put your palate in his hands for a special occasion and prepare to be delighted. less...

Best Chef BOA Award Winner

Year » 2007
Type of Award » Oral Pleasures
Picked By » Readers
Rathbun's

Best Pastry Chef BOA Award Winner

Year » 2007
Type of Award » Oral Pleasures
Picked By » Critics
Kathryn King
Not only has KATHRYN KING consistently turned out fantastic desserts at Aria for years, she also consulted on the dessert menu at JCT Kitchen, where the gingerbread pudding could be the best thing to happen in Atlanta desserts all year. Her capacity to meld traditional recipes and flawless techniquemore...
Not only has KATHRYN KING consistently turned out fantastic desserts at Aria for years, she also consulted on the dessert menu at JCT Kitchen, where the gingerbread pudding could be the best thing to happen in Atlanta desserts all year. Her capacity to meld traditional recipes and flawless technique with unexpected flavors — such as tapioca pudding with basil ice cream — make for unforgettable sweets. less...

Best Chef BOA Award Winner

Year » 2006
Type of Award » Oral Pleasures
Picked By » Critics
Guenter Seeger

Best Chef BOA Award Winner

Year » 2006
Type of Award » Oral Pleasures
Picked By » Readers
Rathbun's

Best Chef BOA Award Winner

Year » 2005
Type of Award » Oral Pleasures
Picked By » Readers
Kevin Rathbun

Best Chef BOA Award Winner

Kevin Rathbun

Best Chef and Best Resaurant When Someone Else is Paying BOA Award Winner

Year » 2005
Type of Award » Oral Pleasures
Picked By » Critics
Guenter Seeger at Seeger's
Hey, why didn’t anyone tell us before that there’s a picture of GUENTER SEEGER in the dictionary next to the word “genius”? Not that we’re at all startled. The man has been enlightening Atlanta with his profound, nearly philosophical take on food since hismore...
Hey, why didn’t anyone tell us before that there’s a picture of GUENTER SEEGER in the dictionary next to the word “genius”? Not that we’re at all startled. The man has been enlightening Atlanta with his profound, nearly philosophical take on food since his days at the Dining Room at the Ritz-Carlton Buckhead. A recent meal in May at his current home, SEEGER’S, included think pieces like Kumamoto oysters with curried cream and fennel pollen, farm egg custard with maple syrup and trout caviar, and Seeger’s chocolate dream with coffee granite, cardamom cappuccino and Utah mountain salt. Of course, the price of such exquisite pleasure, including wine, tax and tip, often rings in around $500 for two. If you’re not a captain of industry or a trust-fund baby, better create a momentous event to fete next time that wealthy relative swings into town. less...

Best Chef BOA Award Winner

Year » 2004
Type of Award » Oral Pleasures
Picked By » Critics
Guenter Seeger
Scientist, sensualist, savant of the kitchen - that's our GUENTER SEEGER. From his tenure at the Dining Room at the Ritz-Carlton Buckhead to his current culinary residence at his eponymous Buckhead bungalow, Seeger has been challenging and delighting Atlanta's dining public for nearly two decades. Amore...
Scientist, sensualist, savant of the kitchen - that's our GUENTER SEEGER. From his tenure at the Dining Room at the Ritz-Carlton Buckhead to his current culinary residence at his eponymous Buckhead bungalow, Seeger has been challenging and delighting Atlanta's dining public for nearly two decades. A respect for tradition and an intuition for innovation (how "does" he make his tomato mousse snow white?) puts him and his restaurant in a whole other stratosphere. For a taste of Seeger's Southern side, head to Aiken, S.C., where he's recently opened his second outpost in the Willcox Hotel. "111 W. Paces Ferry Road. 404-846-9779. www.seegers.com" less...

Best Chef BOA Award Winner

Year » 2004
Type of Award » Oral Pleasures
Picked By » Readers
Kari Smid-Gomez of Cafe 548

Best Chef BOA Award Winner

Seeger's
111 W. Paces Ferry Road 404-846-9779 http://www.seegers.com We sweat this category every year, since there are things we actually like more about Bacchanalia, like its more romantic ambience. But it's impossible to deny the utter genius of Guenter Seeger's cuisine. Where else in our city - or the worldmore...
111 W. Paces Ferry Road 404-846-9779 http://www.seegers.com We sweat this category every year, since there are things we actually like more about Bacchanalia, like its more romantic ambience. But it's impossible to deny the utter genius of Guenter Seeger's cuisine. Where else in our city - or the world - are you going to find sauteed foie gras on lavender-marinated kiwi or black grouper poached in duck fat with bok choy and garlic confit? There's also a brilliant vegetarian menu, flawless service and a classic dining room that would have been a perfect rendezvous spot for Coco Chanel. less...

Best Chefs BOA Award Winner

Year » 2000
Type of Award » Oral Pleasures
Picked By » Readers
Carl Nimmo, Gordon Biersch Brewery Restaurant

Best Chefs BOA Award Winner

Year » 2000
Type of Award » Oral Pleasures
Picked By » Critics
Anne Quatrano and Clifford Harrison
Like the culinary samurai of the Japanese TV series, the Iron Chefs of Atlanta take a bold approach in drawing from the best elements of different cooking styles, combining untraditional ingredients and observing special rituals. Former New Yorkers and Atlanta's culinary dynamic duo Anne Quatrano andmore...
Like the culinary samurai of the Japanese TV series, the Iron Chefs of Atlanta take a bold approach in drawing from the best elements of different cooking styles, combining untraditional ingredients and observing special rituals. Former New Yorkers and Atlanta's culinary dynamic duo Anne Quatrano and Clifford Harrison get extra credit this year for sheer pluck, tampering with their recipe for success at Bacchanalia by moving to a radically different space and location.Quatrano and Harrison are also chef/managers of Floataway Cafe, and the food of either eatery makes them worthy of inclusion on this list. Floataway's wood-oven roast chicken or piccolo fritto (calamari) are arguably the finest you can find, and even the lowly beet can become desirable after their ministrations. So, too, at Bacchanalia, where the citrus-enhanced crab fritter offers one of the best imaginable uses of the omnipresent crustacean. Bacchanalia offers a fixed-price menu that changes daily, and you chose one item among different categories. It's virtually the same method observed by Guenter Seeger of Seeger's and his replacement at the Dining Room of the Ritz-Carlton Buckhead, Joel Antunes. The approach helps you focus on the items themselves, not their individual prices, and the chefs often give their diners little micro-appetizers and experiments as evening treats. Seeger can be a minimalist in the size of his portions, but there's nothing scanty about their flavors, textures or artful presentation. Especially memorable is the poached snow dessert, which, like the most glorious marshmallow conceivable, dissolves on your palate as quickly as a sweet whisper. The menus change quickly at each chef's restaurant, so one of your favorites may be gone on your next visit, leaving only a memory.The Ritz-Carlton's Antunes has lived up to Seeger's standards while shifting more toward Asian styles, with his cooking being dubbed "progressive French Mediterranean with Thai influences." Antunes' approach can combine lemon grass, veal loin and chanterelles on the same plate, or soft-shell crab with tom yum sauce.Blue Pointe has become the new pearl of the Buckhead Life Restaurant Group, thanks in no small part to executive chef Ian Winslade and his approach to Asian fusion, which proves more forceful and friendly than the recently closed Fusebox. Despite the name, you should eschew oysters on the half shell for appetizers cooked with more finesse, like the ginger-accented lobster dumplings, while such entrees as diver scallops and miso cod are standouts among the seafood fare. If you have a hankering for simpler Southern cooking, consider the meals of Bill Greenwood, whose Greenwood's on Green Street in Roswell offers terrific, authentic home cookin', from the vegetables on the side to the thick-crusted pies at dessert. But Greenwood (who opened the BBQ joint The Swallow at the Hollow across the street) isn't averse to culinary adventures of his own, as you'll find with the sweet honey-pepper batter of the fried chicken or the boneless pork chops with sage butter. less...
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