What’s Hot: AtlantaWhat’s Hot: Atlanta

Andy Battaglia

30 Tables at the Glenn Hotel
110 Marietta St.
(404) 469-0700
www.30tables.com
Seats: 100.Cuisine: American contemporary with Southern influence.Specialties: North Georgia rainbow trout with charred tomato vinaigrette and green beans; wild mushroom meat loaf with patty pan squash, mashed potatoes and mushroom gravy; braised boneless short rib with pickled vegetables, herbed mash potatoes and heirloom cauliflower.Main courses: $10-$28.Chef: Daniel Chance.Owner: Concentrics Restaurants.

Bistro Niko
3344 Peachtree St. (404) 261-6456
www.buckheadrestaurants.com
Seats: 180.Cuisine: Parisian-style French.Specialties: White Gulf shrimp in thin pastry with lemon aïoli, artichokes, mushrooms and fingerling potatoes; Kobe beef cheeks braised in Burgundy wine with buttered egg noodles; veal osso buco “shepherd’s pie” with celeriacpotato purée and petite salad.Main courses: $18-$28.Chef: Gary Donlick.Owner: Buckhead Life Restaurant Group.

La Pietra Cucina
1 Peachtree Pointe (404) 888-8709
www.lapietracucina.com
Seats: 85, plus 25 on outdoor patio.Cuisine: Progressive Italian.Specialties: Prosciutto di Parma with house-made ricotta cheese, and pineapple mostarda; pasta with slow-poached farm egg, budding chives and braised rabbit; whole-roasted Carolina black bass with Sicilian caponata and lemon marjoram jam.Main courses: $18-$31.Chef: Bruce Logue.Owner: John Dewberry.

Pura Vida
656 N. Highland Drive (404) 870-9797
www.puravidatapas.com
Seats: 100.Cuisine: Latin-American tapas.Specialties: Coconut buns with smoked pilon sugar pork belly and tamarind sauce; slow-cooked goat with coconut broth and green banana mofongo; Colombian gold potatoes mashed with aji amarillo chile purée and yeast, topped with slow-cooked farm egg and toasted garlic chips.Tapas: $6-$10.Chef/owner: Hector Santiago.

Tuk Tuk Thai Loft
1745 Peachtree Road
(678) 539-6181 www.tuktukatl.comSeats: 150.Cuisine: Thai.Specialties: Miang Kham spinach wrap with roasted peanuts, toasted coconut, lime, ginger, onion and caramelized palm sugar; ba-mee moo daeng barbecue pork with egg noodles, crushed peanuts, scallions, cilantro and yu choy; kaiyang marinated chicken with fresh papaya salad and sticky rice; panang neua beef curry over jasmine rice with hard-boiled egg and kaffir lime.Main courses: $13-$16.Chef/owner: DeeDee Niyomkul.