The towering pastrami sandwich slathered with grainy mustard; the Swiss chard fritters at dinner, barely visible under a blizzard of Parmesan; the poutine, available noon and night, tangled with cheese curds and just enough gravy.
First, indulge in East-West lookers like uni tempura wrapped in seaweed and minty shiso with tomato-shallot salsa: They gratify both the eye and palate. Then savor the simplicity of exquisite nigiri sushi and sashimi crafted from pristine seafood.
New American Restaurant in Athens, GA, United States
Among Hugh Acheson’s expanding stable of restaurants—including the Florence, an Italian Southern concept scheduled to have opened in Savannah by the end of May—his first-born is my current weakness and well worth the drive to Athens.