Each month, Rough Draft’s dining team, Beth McKibben and Sarra Sedghi, share their favorite restaurant dishes to try, along with a few restaurant discoveries and cool pop-ups to put on your radar. Check out their recommended dishes for 2026 below.
Where should Beth and Sarra eat next? Send your restaurant and dish recommendations to beth@roughdraftatlanta.com.
January • February • March • April • May • June • July
July
Shrimp manti at Bey Mediterranean (pictured)
Roswell
While typically a meat-filled dumpling found in countries like Armenia, Uzbekistan, and Turkey, Bey chef and co-owner Marc Mansour packs these dough pockets plump with savory minced shrimp and fresh herbs. Five fat manti arrive atop the restaurant’s creamy, house-made tahini, each garnished with zesty, aromatic Aleppo tomato ragout with just a touch of heat.
Tasting menu at Bovino After Dark
West End
Operating out of Hop City Beer & Wine, Bovino After Dark promises a five-course tasting menu for $84 per person from former Gunshow Chef Chris McCord, with optional wine pairings for an additional fee. Expect laidback vibes at this chef’s counter, along with dishes like kadhi with green strawberries over a bay scallop pakora. Beth’s favorite dish from a recent Bovino menu was Alabama crab. Sweet crab came studded with fresh corn and bits of yellow corn tamale. Complemented by a yellow corn tamale sauce, the crab is finished with a bright, herbaceous tomatillo salsa and garnish of popcorn.
12-inch vegetable quesadilla at La Suprema Bakery & Panaderia
Marietta
Located on Cobb Parkway in Marietta, La Suprema Bakery & Panaderia features not only cases of freshly baked pan dulce, but a small grill churning out made-to-order tacos, quesadillas, and tortas. (Try the chocolate concha and an oreja, or ear-shaped, rolled puff pastry coated in cinnamon and sugar.) For $24 (with tax), Beth ordered two tacos with arrachera steak (similar to skirt steak) and well-seasoned spicy chicken, cradled in double corn tortillas. She also ordered a generously sized bean, cheese, and grilled vegetable quesadilla, adding grilled corn and jalapenos. Sources tell Beth the chilaquiles are worth the drive for breakfast.
Doubles at BARA ATL
Various locations
Sarra first tried dishes from this Trinidadian food truck last year at Smorgasburg Atlanta. She still highly recommends ordering the doubles from BARA, a classic Trinidadian street food made from puffy fried chickpea batter. Try doubles topped with curry chicken. An herby cucumber chutney on top brings a cool burst of freshness, especially paired with BARA’s sorrel drink.
Seasonal smash salad at Last Dance
Avondale Estates
Cantaloupe, squash, and cucumbers are the key ingredients in this smash salad. Sarra finds it a brilliant trio, especially when combined with fresh cilantro, hoja santa, scallions, mint, chervil, and fennel seeds to tie it all together. Last Dance tops the salad with peanuts for crunch. Expect the smash salad to remain on the menu, but change with the seasons.
Amistad Coffee
Midtown
Coffee: Espresso drinks, seasonal and special lattes
411: Latino-owned coffee shop across from Arts Center Station; open at 7 a.m.; closed Sunday and Monday
Drink this: Classic espresso drink like cappuccino; horchata latte
Eat this: Pan dulce, including sizable conchas made locally
Seating: Indoors; natural light; plugs; conducive to working
Entre Dulce y Salado
Doraville
Cuisine: Venezuelan street foods, desserts, smoothies
411: Parisian Avenue complex on Buford Highway; counter-service; breakfast available; Spanish-speaking; online ordering
Eat this: Pepito el coqueto (sandwich with beef or chicken, layered with ham, cheese, shredded potatoes, tomatoes, and sauce); ham and cheese empanada; parripapas (loaded fries with protein of choice)
Drink this: Mango smoothie
Seating: Indoors
Cocina De La Tia
Marietta
Cuisine: Mexican; tacos; gorditas; tortas
411: Family-owned, operated; next door to Season; open daily; breakfast available; online ordering; counter service
Eat this: Chilaquiles breakfast; gordita de queso (chicharrón en salsa roja, marinated pork); steak huarache; choriqueso dip
Drink this: Daily agua fresca
Seating: Indoors
January • February • March • April • May • June • July
June
Pancit sotanghon at Kamayan ATL
Chamblee
A stone bowl arrives with sauteed mung bean vermicelli topped with tofu, roasted halal chicken, Chinese sausage, and pork belly, along with a vegetable medley of broccoli, red cabbage, mushrooms, and carrots meant for tossing together at the table. Crispy chicken skins provide extra crackle to noodles already layered with soft, chewy, and crunchy textures.
Cuban at Pan American Bakery
Chamblee
Traditional Cuban bread dough incorporates lard, providing it with a soft, velvety texture and a thin but crispy crust when baked. The dough is then shaped into baguettes. Pan American kneads its bread dough by hand, which further activates the gluten and improves the texture. Traditional Cuban bakeries also place a palmetto palm leaf atop the loaf before baking. When baked, the leaf gives the loaf that signature split down the middle. order the traditional Cuban sandwich here, with ham, pork, and melted cheese, or a thick slice of ham and cheese bread.
Detroit-style pizza at Crusher’s Pizza & Wings
Decatur
Ordering a slice at Crusher’s requires eating with both hands, or a knife and fork. Sarra enjoys the Detroit-style slices the Janeway (pepperoni, sausage, peppers, onions, and mushrooms) and the Stargazer (onions, peppers, mushrooms, olives, and garlic). The tiny pepperonis on the Janeway added just the right amount of salt to the slice.
Tiramisu at Cibo e Beve
Sandy Springs
The ladyfingers in this tiramisu aren’t drenched in coffee, so there’s not a strong acidity factor. The custard layers are thick like what you’d find in Boston cream pie. The sheath of chocolate on top and the drizzle of sauce provided just enough sweetness.
Koshu Club
Buckhead
Cuisine: Japanese
Eat this: Yamitsuki cabbage; mushroom doria; nodoguro shioyaki
Drink this: Flying V martini (umami-heavy with Murrell’s Row Gin Mignonette, Baldoria Dry Umami vermouth, and Le Quintinye Royal Blanc)
Wyld Bird at Homegrown (pictured)
Reynoldstown
Cuisine: Pollo asado
Eat this: Miami bone-in chicken plate with rice and beans, passion fruit mojo (ask for extra mojo)
Drink this: Amigo in Montenegro (coconut-washed mezcal, pineapple oleo saccharum, Montenegro, lime)
Tum Pok Pok
Chamblee
Cuisine: Isan Thai
Eat this: Muak-yang (grilled squid); pork boat noodles; gai pad gratiem prik thai (garlic and pepper chicken; can sub for tofu)
Drink this: Leo (lager); Thai tea
January • February • March • April • May • June • July
May
Phantom Pizza (pictured)
Pop-up, Old Fourth Ward
Tuesday and Friday nights at Burle’s on the Beltline features Phantom Pizza. Beth found that the crusts strike a happy medium, giving just enough flop to the crispy thin-crust structure of tavern-style pizzas found in the Midwest. She ordered the pepperoni, topped with mozzarella and Grana Padano cheese and cup-and-char Spotted Trotter pepperoni. Chunks of tomato in the sauce provide a nice little burst of tangy sweetness.
Mexican lager at Truist Park
Cobb County
Leinenkugel’s Los Bravos, a Mexican-style lager brewed especially for the Atlanta Braves is available at Truist Park throughout the season.
January • February • March • April • May • June • July
April
Chakhokhbili at Georgian Corner
Roswell
Similar to a stew, the chicken in Georgian chakhokhbili (cha-hohkh-BEE-lee) is braised in a savory tomato sauce laden with fresh herbs and onions. (Ask for bread to sop up the last dregs of sauce.) Simple and comforting, Beth paired the chakhokhbili with a glass of Askaneli Saperavi Classic – an earthy, dry Georgian wine with notes of cherry and black currant.
Huli huli chicken at Hapa Kitchen (pictured)
Various locations
This Hawaiian comfort food truck smokes and grills meats on site and operates out of various locations around Atlanta, including La Bodega in Sylvan Hills. A $20 smokehouse sampler plate comes with two proteins, fluffy garlic rice, and two sides. Beth opted for the sweet and smoky huli-huli chicken (think spit-roasted teriyaki chicken glazed with pineapple juice to provide a nice char) and uber aromatic five-spice pork belly.
Pork and chicken momos at Everest Gorkhali Kitchen
Tucker
Yes, the momos at Everest Kitchen live up to their reputation as some of the best Nepalese dumplings in the metro. Filled to near bursting with savory minced meat, momos come served with a thick and tangy tomato-based dipping sauce packed with umami.
Confit cabbage at Mirae
Brookhaven
The cabbage spends some time on the grill, which grants an excellent textural balance and a little bit of juice. The lightly caramelized miso on the surface and black garlic puree on the side made this cabbage delectable, while the crispy taro garnish provided additional texture.
Cinnamon roll at Sweet Living Bakery
Marietta
Sarra recommends ordering the cinnamon roll, vegetable quiche, chicken salad, and salmon cake at Sweet Living. The cinnamon roll wasn’t too sweet and featured a tangy icing. The vegetable quiche was fluffy and savory. Just perfect. The chicken salad had both an excellent taste and texture, while the salmon cake had a degree of heat and big dose of flavor.
January • February • March • April • May • June • July
March
Hamachi tiradito at Casa Coya
Reynoldstown
The hamachi tiradito at this Reynoldstown restaurant is a stunner, with charred avocado, chalaquita onions (red onions), and crispy sweet potatoes muddled together in zesty leche de tigre. Bright and fresh, with pops of salinity, anchored by starchy sweet potatoes and avocado, the hamachi tiradito at Casa Coya deftly syncs flavors and textures.
Southern National cocktail at Southern National (pictured)
Summerhill
Southern National’s namesake cocktail – first created by Ticonderoga Club’s Paul Calvert and Greg Best – remains one of Beth’s perennial favorites. Made with a blend of bourbon and rye, sweet and blanc vermouths, and bitters, it’s not just a prime Manhattan riff, but one of the city’s top-choice cocktails.
Snacks menu at The Westwood
Westview
Sarra enjoyed the appetizers at The Westwood, especially the pimento cheese, egg rolls, and adult Lunchables (think pre-packaged, snack-sized charcuterie and cheese). But the vibe here is what keeps her coming back, with Donna Summer hits playing in the background, the green checkerboard floors, Cheerwine from the fountain (or as a Jell-o shot), and seriously good people-watching.
Black Forest dacquoise at Brush
Buckhead
The Black Forest dacquoise at Brush is a heavenly combination of whipped cherry and dark chocolate ganache, cherry jam, chocolate pearls, and chocolate shavings sandwiched between spongy almond cakes.
January • February • March • April • May • June • July
February
Food specials at Halfway Crooks Beer (pictured)
Summerhill
Halfway Crooks Beer operates like a cozy European brewpub – full service and family friendly – rather than a brewery offering snacks while you drink. Along with trays of Belgian fries and soft pretzels accompanied by beer cheese and whole grain mustard, you can also order quinoa and cashew pate (vegan) made from winter herb pesto, mushrooms, curly endive, and shaved beets. Pulled pork sliders topped with pimento cheese and bread and butter pickles make worthy companions to a Czech-style pilsner like Var or a crisp kölsch like Farina. The cheeseburger here is in Beth’s top five (add Benton’s bacon). Keep you eye out for the specials, like a duck leg confit cassoulet.
Ceviche negro at Oaxaca ATL
Chamblee
Ceviches are a must at Oaxaca, which come with shards of fried tortilla you break off into pieces to pile on with seafood. Beth kicked off a meal with the ceviche negro, a shrimp aguachile that sees the crustaceans marinated in a zingy soy lime juice that punches up the umami. Poached shrimp mixed with pickled white onions sponge up all that good juice. Slivers of habanero peppers bring the heat, cooled by dollops of avocado.
Mole tamal at Mi Oaxaquena Authentic Mexican Food
Doraville
The mole infuses the masa with a subtle nuttiness. The nixtamalized corn dough is then stuffed with savory shredded chicken and wrapped in a banana leaf. As the banana leaf steams, it imparts a vegetal earthiness to the masa, resulting in a velvety richness that isn’t overpowering and is a pure pleasure to eat.
Casa Select menu at Casa Balam
Decatur
The Casa Select menu features an unlimited soup or salad, appetizer, entree, and dessert for $45. Unlike other set menus at restaurants, the entire table doesn’t have to order the Casa Select. While $45 per person isn’t exactly cheap, Sarra said the meal comes with a good bit of food. The portion sizes aren’t reduced, and you can keep ordering soup or salad until the chef tasked with making the dishes leaves for the night.
Watermelon carpaccio at Rosa Cantina
Virginia-Highland
The watermelon carpaccio comes topped with a salsa macha, which reminded Sarra of chamoy or chili crisp, and smoked peaches.
Biang biang noodles at Authentic Hand-Pulled Noodle House
Decatur
Try the biang biang noodles here, which alternated between vinegary, chili crisp-crusted and juicy, but always intoxicatingly chewy. (Sarra likes noodles that deviate from the norm best. There’s just something extra engaging about those squiggly lines.)
January • February • March • April • May • June • July
January
Lunch salad and fries at Elise
Midtown
The smoked fish chopped salad at Elise comes served with chunks of lightly smoked white fish, chopped romaine, shaved carrots, and house-made croutons tossed in a creamy herb dressing. Sometimes simplicity wins the day, especially when paired with a plate of fries and glass of blanc de blanc. And while not listed as an entree on the menu, Beth believes the smoked fish chopped salad leans hearty enough to satiate at lunch.
Greek lasagna at Buddy Buddy (pictured)
Midtown
A thick layer of savory ground lamb and beef comes sandwiched between a crispy thin layer of béchamel and a dense foundation of béchamel-laced bucatini noodles. Owner Nick Chaivarlis isn’t playing when it comes to Buddy Buddy’s Greek lasagna, which arrives as a hefty slab of meat and pasta sitting in a pool of spicy tomato sauce. Beth also recommends ordering the burger at Buddy Buddy. It might be one of the best in the city.
Duck soba at Shoya Izakaya
Doraville
Beth highly recommends checking the specials board across from the sushi bar at Shoya Izakaya. One night featured duck soba – a warm, unctuous soup laden with slippery buckwheat noodles marinating in a savory broth. A perfect soup for a cold night in Atlanta paired with Asahi to help cut the fat.
Otoro fatty tuna handroll at 1678 Omakase
Brookhaven
1678 Omakase is a Brookhaven restaurant serving a double-digit omakase ($78 for 16 courses), which featured an otoro fatty tuna hand roll. The tuna wasn’t overly oily and reminiscent of chutoro, medium-fatty tuna, found in restaurants throughout Japan.
Kaapi, salted jaggery latte at Raani Coffee
East Atlanta
Sarra ordered a drip kaapi (South Indian filter coffee) and a sun-dried tomato chutney and curry leaf biscuit. She also recommends ordering the salted jaggery latte, cardamom rose pistachio scone, and cardamom and coriander bun.
Strawberry oat matcha latte, Earl Grey cake at Laylo Cafe
Chamblee
The mousse desserts at the counter look like they’ve been freshly knit. Sarra tried a jammy strawberry oat matcha latte and an Earl Grey cake made with joconde biscuit, blueberry and chestnut cream, and Earl Grey mousse.
