Local Voices
Spring Brings New Flavors to Old Vinings Inn
"This is the time of year where we see some of the best local produce start happening, which carries us into summer." - Old Vinings Inn's Executive Chef Don Diem
Although Old Vinings Inn is situated in one of Atlanta’s oldest, most history-rich locations, it doesn’t mean the menu can’t keep up with the freshest and newest flavors of the season. In fact, the menu of this quaint Vinings favorite impresses most of all because of its traditional Southern fare while honoring seasonal, local ingredients.
“I always look forward to creating the spring menu,” said Old Vinings Inn’s Executive Chef Don Diem in a news release. “This is the time of year where we see some of the best local produce start happening, which carries us into summer. Our regulars will definitely enjoy some of the new dishes we’ve created.”
On the menu, there are perfectly shareable appetizers like the bacon-wrapped oysters with Bienville toast, the jumbo lump crab cakes with a seasonal succotash, pancetta and herbed extra-virgin olive oil, and a traditional Southern favorite of fried green tomatoes served with goat cheese, bacon aioli and a watercress salad.
New entrees on the spring menu include the dry-rubbed lamb ribs with a white and fava bean salad, preserved tomato and mint yogurt and the spring vegetable plate with a potato phyllo tower, seasonal succotash, grilled asparagus and wax beans. This being Old Vinings Inn, traditional favorites are still on the menu such as Old Vinings Inn shrimp and grits and pecan mountain trout. After all, where would a historic Southern restaurant be without those traditions?
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