This GA Restaurant Is Among 50 Best In U.S., New York Times Says In Ranking

ATLANTA, GA — One of America’s best restaurants is located in Georgia, according to a new list from The New York Times.

To develop The Restaurant List, 14 New York Times and editors took 76 flights to 33 states, where they ate more than 200 meals, the publication said. The sleuths showed up unannounced and made reservations through a smartphone app.

“We pay for all of our food, and we don’t accept freebies. We eat like you do, with the same hope for a meal to remember, to be welcomed and delighted,” The Times wrote.

More than half of the restaurants have opened since the 2024 list was published, The Times said.

In Georgia, Avize in Atlanta stood out as remarkable, according to the report.

Avize, located at 956 Brady Ave. NW, was co-founded by Chef Karl Gorline and Sommelier Taurean Philpott.

The German and modern Alpine-inspired restaurant offers tiramisu, creme brulee, a dandelion salad, pastrami-spiced beet carpaccio, wagyu, fallow deer and Norwegian halibut. Caviar and cheese service are also available.

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Contributor Kim Severson had this to say about Avize:

“In Atlanta, some of the best cooking happens when chefs build new cuisines out of classic Southern ingredients. Karl Gorline, a Mississippi native, mixes his dedication to tweezer-food precision with his Bavarian heritage to create a refined, unexpected menu of what might best be called Southern Alpine. The room has a cozy elegance punctuated by a white taxidermied mountain goat. Mr. Gorline’s version of Alain Passard’s Arpège egg mixes butternut squash custard and pine. His take on Atlanta’s favorite spice comes in the form of lemon pepper frog’s legs. His North Georgia trout crudo pairs plum and amaranth, but the real surprise dish is Bolognese made from fermented carrot with a touch of horseradish and mint. The casual bar next door continues the theme with flammekuechen and venison brats, but you can also get a perfect non-Alpine broccoli Caesar.”

Avize accepts walk-ins, but reservations can be made online. The restaurant charges a corkage fee of $35 per person.

Valet is available, and parking is validated for up to three hours.

Hours of operation: closed Sunday and Monday; 5-10 p.m. Tuesday, Wednesday, Thursday and Saturday; 5 p.m.-11 p.m. Friday.