I have incredibly fond memories of dishes at Woodfire Grill and with word on the street that Chef Tyler formerly of Abbatoir is at the helm now I had high hopes for more fond memories to add to the food bank. 

It is still the farm to table style we love and expect from Woodfire Grill. Rest assured the excellent quality is still coming out of the kitchen as well as the woodfire grill itself.

The entire time I was dining, Chef Tyler indeed was at the fire. Two amuse sized plates came out during the meal. Both creative and satisfying. It is June and the seasonal array of ingredients are staggering. Morels found their way into both an appetizer and a side to my steak entree. Ramps studded the bread basket biscuits instantly turning me into an addict and shamelessly asking for more.

Beautiful lettuces were dressed and domed over a boneless fried stuffed chicken thigh. Refreshing and satisfying. That is one helluva chicken salad. The side dish of beets really blew me away above all the perfect plates of food I sampled. Smoked beets and their greens cooked perfectly and dressed with vinegar and oil. Warm they were tasty but leftover cold the next day were utterly magnificent. Bravo!

Something often overlooked in reviews is the quality of space of which you both enjoy your dining companion(s) as well as the food. Woodfire is of a modest size and I have never once had an issue hearing people sharing my table. Always well staffed and impeccable service that is proper but not stuffy. It's perfect.

Woodfire Grill remains near and dear to my heart in the Atlanta dining scene.

Posted
AuthorStephanie Anderson