PRICE:
Frommer's Highly Recommended

South City Kitchen is set in a converted two-story house fronted by a brick patio lined with pear trees. It's a bright space with light filtering through large windows; a bustling exhibition kitchen serves as a visual focus. There's a lot of meeting and greeting here, and the place can be a little loud, but the crowds of well-dressed professionals -- sometimes four and five deep at the small bar -- seem to thrive on the buzz. If the weather's nice, try the patio, which is more sedate and provides a great people-watching spot. The seasonally changing menu reflects widely varied Southern influences. This is a good destination if you're not in the mood for a full meal or want to do a little post-theater noshing; there are several options for light fare, such as the she-crab soup (a perennial favorite), and side dishes can be ordered a la carte. If you've never tried grits, this is a good time to take the plunge -- the cheese-laced grits are exceptional. Entrees range from jerk-pork tenderloin to shrimp and scallops with garlic gravy over grits. A basket of freshly baked buttermilk biscuits and corn muffins accompanies all main courses. This is also a good stop for Sunday brunch -- you'll find everything from vanilla-buttermilk pancakes to a fried-egg BLT. The wine list includes small signature acquisitions, plus about 20 wines available by the glass. South City Kitchen has a second location in Smyrna, at 1675 Cumberland Pkwy. (tel. 770/435-0700).

Copyright: Excerpted from Frommer's Atlanta, 10th Edition, (c) 2008, Wiley Publishing, Inc.

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