Atlanta Magazine • Atlanta Magazine February 2026 • Dining Guide

A patio in Sylvan Hills is now home to a colorful market and casual eatery that shines in its simplicity. After years of feeding Georgia State students at their downtown restaurant, Buenos Dias Cafe, Jeannette Flores-Katz and her husband, Ken Katz, opened La Bodega Market & Pupuseria to meet a need they saw for fresh food in the South Atlanta neighborhood.

A native of El Salvador, Flores-Katz wanted to bring her culture to Atlanta, this time through a patio-focused restaurant and market that resembles the communal gardens that dot the neighborhoods of her home country. She designed La Bodega’s outdoor space with flowers, buckets of produce, and picnic benches for seating.

Open from 9 a.m. to 2:30 p.m., the pupuseria serves the same menu for breakfast and lunch. Pupusas are the national dish of El Salvador, and La Bodega makes the griddled corn cakes with a variety of fillings, which you order from a small window for $8 each. You can choose from options such as the traditional black beans and cheese or the Americanized bacon, egg, and cheese. Standouts include the smoky chorizo and cheese as well as the sweet umami of the plantain and beans. Pupusas are an uncomplicated dish but full of flavor. All come topped with salsa roja and curtido, a pickled cabbage slaw.

La Bodega also offers coffee and refrescos, natural fruit juices made in-house, in tropical flavors such as jamaica (hibiscus) and tamarind. Select a flaky guava and cheese pastelito for dessert to give you an excuse to linger on the patio a little longer.

Next to the pickup window is a small market stocked with locally sourced produce and goods, such as coffee beans, hot sauce, and honey. Flores-Katz hopes that this model can address fresh produce needs in Sylvan Hills, one of Atlanta’s largest food deserts. There are also take-home frozen pupusas for sale.

Flores-Katz hosts pop-ups at La Bodega for other chefs (currently, Luz Del Sol Coffee serves drinks there), all carefully vetted by Flores-Katz to ensure they meet the standard she has set, with clean, natural ingredients and community in mind. —Sofia Sarmiento

Step into Buddy Buddy in Midtown’s Promenade, and you’re immediately enveloped in the kind of warm, familiar embrace that only true friendship (and truly good food) can create. This isn’t just another bar; it’s a testament to the enduring bond between Atlanta bartenders. Proprietor Nick Chaivarlis’s decades of shaking and stirring across the city are now reflected in every corner of this new spot: a bar helmed by veteran bartending buddies. The lighting is dim, perpetual twilight, casting a soft glow over walls adorned with playful curiosities and tchotchkes—an evil eye here, a cheeky neon sign there—each hinting at stories only regulars will hear.

The menu is pure, unadulterated Greek, built on comforting recipes that feel passed down from a beloved yaya. Begin with a bowl of silken avgolemono soup, its lemony warmth a balm for the soul. Share a meze platter, laden with olives, briny feta, and dolmades (stuffed grape leaves). Heartier appetites will find solace in Greek lasagna built upon bucatini-like noodles, bechamel, and spiced tomato sauce or a vegetarian option of stuffed peppers—smoky, filling, and complete with their darling tops. A selection of tinned fish, suggested as an addition, rounds out savory sides. And because no good time is complete without a sweet finish, the loukoumades, hot and crispy doughnut balls with an orange crème anglaise, are nonnegotiable.

Cocktails are spins on classics. Spaghetti Junction sips like a cold apple toddy and is as much an ode to the complex highway interchange as it is to the merging of local spirits, including an apple brandy from Atlanta Distillery. Nothing is so serious here. Hey Malaka, an espresso martini riff, is served in an iconic NYC blue-and-white Greek coffee cup. The slow cooker on the bar is filled with the best chaser in the city: broth (the base of that life-changing soup) ladled into demitasse cups.

With its cozy food, expert cocktails, and a genuinely inclusive vibe, stepping into Buddy Buddy feels like home, even if it’s your very first visit. These buddies built a place that’s all about good times, good food, and great company. —Angela Hansberger

Among Summerhill’s newest openings, Psito (pronounced “SEE-tow”) brings a fresh Greek sensibility to the neighborhood, courtesy of Birmingham-based Pihakis Restaurant Group (which also owns Hero Doughnuts & Buns down the street). The group has transformed the space into a bright, breezy fast-casual hangout with one of the best patios on this strip of Georgia Avenue. Pihakis excels in branding, evident in Psito’s cheerful blue-and-white patterns—which cover even the takeout containers— that instantly evoke the Greek islands.

The menu is streamlined yet thoughtful, anchored by fire-roasted meats served in fluffy, freshbaked pita or over vibrant feta-laden salads and bowls. The souvlaki pita—available with chicken, beef, lamb, or vegetables—is a variation of the Greek street-food staple; it’s layered with sliced white onions, tomatoes, and tangy tzatziki. The braised lamb shoulder sandwich is particularly rich and satisfying, heartier than the lighter chicken souvlaki. The Psito Bowl, a combination of freekeh tabbouleh, avocado, chickpeas, pickled onions, and a soft-boiled egg, is substantial but doesn’t weigh you down. You can add any protein you want for a few bucks.

Yaya’s Greek chicken meal is a great value and the perfect no-brainer family dinner that travels well. You get a whole slow-roasted bird infused with garlic and herbs, plus your choice of two sides. Look for such dishes as bright and citrusy lemon potatoes, slow-cooked lima beans that taste like Southern cooking, and crisp Greek fries showered with chopped parsley. Finish with the house-made frozen Greek yogurt, which is available plain or with pomegranate molasses, baklava and honey, or olive oil and sea salt. It’s the kind of tangy-sweet treat that’s both indulgent and refreshing, which will make you miss the glory days of frozen yogurt.

Psito isn’t aiming to be Atlanta’s most comprehensive Greek restaurant. That’s not the point. Rather, it’s a fast and fresh neighborhood spot that’s as good for a quick pita on the go as it is for a vibrant grain bowl on the patio. In a town where Greek food isn’t easy to find, we’re more than happy for the addition to the scene. —Jennifer Zyman

If the name Belén sounds familiar, it should. Before opening her new restaurant in Decatur in May, owner Belén de la Cruz was already known as Atlanta’s reigning “empanada queen,” with an empire of eponymous shops selling her popular empanadas and pastries.

Now, with her first full-service restaurant—in the old Boho115 space on Decatur Square—Cruz expands beyond empanadas. Her savory turnovers feature prominently on the menu and in the mini “market” near the entrance.

Cruz, who grew up in Buenos Aires, started with 30 of her favorite hometown recipes, refining them with a consulting chef ’s help (for a “gourmet twist”).

The three-level bistro strikes a modern, casual tone, with a muted black facade replacing the former bright white. Inside, on the main floor, a tan leather banquette, matched with three two-top tables, sits opposite a white quartz-topped bar with stylish place settings. Stairs to the second level find a roomy landing filled with dark wooden tables and chairs. A third space a few steps up from the second level has larger tables and counter seating with views of the square. Charming touches include planters, woven pendants, and gold tabletop lamps.

A thoughtfully curated wine list leans heavily on Argentine reds and whites, with notable bottles from Spain and Chile, too. Among the cocktails, a winning pisco sour and a soul-stirring Buenos Aires old-fashioned offer a warm South American welcome. True to tradition, service begins with complimentary bread and small rounds of parsley butter.

It’s fair to say that there are more hits than misses with such popular choices as entraña (Angus Argentine skirt steak) served with chimichurri, choripan (chorizo sandwich, on the lunch menu), and the milanesa (breaded cutlet) with a spinach or Napolitana (aka red) sauce. Our hungry heart melted with every bite of the butternut squash ravioli with an Alfredo-like sauce and a sprinkling of chopped almonds. Knockout starters on the lineup: avocado burrata grill and the empanadas duo. Desserts are a must, from a pretty lemon tart to the panqueque (crepe) dulce de leche finished with a dusting of sugar. —Vené Franco

As I drove into Windward Plaza, a retail complex in northeast Alpharetta, it looked empty and calm on a weekend evening. But when I go around back, the energy transformed—I found a packed restaurant in a quiet suburban milieu.

Laghman Express, which opened in April, offers a blend of Central Asian cuisines. As a region once central to the Silk Road, the food draws from the ancient confluence of cultures with an emphasis on meat dishes as mains, complemented by dairy, fresh vegetables, and breads. The New York Times included the eatery’s original location in Brooklyn on its “100 Best Restaurants” list the past two years. Laghman Express co-owner Babur Akhmedov hails from Kyrgyzstan, and he is spearheading the opening of the Alpharetta location.

The restaurant was bright, open, and casual, with forest-green seats and wooden string instruments on the walls. Small low tables and banquettes lined the narrow dining room across from the bustling open kitchen.

While no alcoholic beverages are served on the halal menu, the restaurant does offer a variety of traditional and herbal teas. I ordered the lemon black tea, and its sweetness paired perfectly with the food’s heartier flavors.

Within minutes of ordering our food, dishes arrived on our table, living up to the speed the establishment’s name promises. Standout appetizers include manty, a thinly wrapped dumpling that comes fried or steamed. Packed with spiced beef and chopped onions, the dumplings were sturdy enough for me to pick up with my hands and douse in sour cream. Don’t pass on the smashed cucumber salad either. The acidity of the chili oil, sesame oil, and vinegar dressing mixed with the fresh cilantro sprinkled throughout the dish, made each bite of the cucumbers exceedingly refreshing.

For mains, the suirou and guyurou laghman, a Uyghur egg-noodle dish, star. Laghman Express handpulls the soft, chewy noodles each day. The guyurou laghman came with stewed vegetables and tender beef slices, sitting in a red pepper broth that’s comforting and tangy. I also ordered a chicken kebab, and the smoky, buttery-soft meat was as memorable as the signature noodles. Laghman Express’ Alpharetta location, like its Brooklyn counterpart, is drawing crowds and stands ready to embed itself in Atlanta. —Madeline Shapiro

In the heart of Midtown, upscale flash collides with cultural warmth at La Santa Tacos & Bar. Papel picado (intricate tissue paper banners cut with folk art patterns) hangs in between sleek lighting fixtures, a marble bar features a statue bust graffitied in pink and gold, and above orange banquette seating and black booths, a neon sign reads “cheves tranqui,” shortened Mexican-Spanish slang for “Let’s go for a few chill beers tonight.”

That’s the intention of the restaurant for partners Pablo Casas and Fernando Jimenez, in the old Rwby space at Juniper and Eighth streets. La Santa is a tribute to an iconic club in Mexico City, where Jimenez hails from (Casas is from Colombia). We wanted a welcoming neighborhood bar serving the homemade street food flavors of Mexico City in a vibrant, upscale setting, all without the upscale price tag,” Casas says.

The menu is drinks first. On the cheaper side are $5 beers and $9 margaritas, but there’s also the option of going with Mexican artisanal, family- owned tequila in tasting flights or signature margs. Fernanda’s is the type of tangy and refreshing margarita you say you need—Lalo Blanco, a smallbatch Jalisco tequila made by Don Julio’s grandson, cucumber, lime, and pineapple.

There’s nothing too flashy on the food menu, but La Santa does the classics right at a kind price. For starters, esquites con chicharron, corn kernels with mayo and chili powder topped with fried pork rinds for dipping, is typical Mexican street food that La Santa lands with all the smoky, sweet, spicy, and tangy notes desired. A slight deviation from Mexico City is the ceviche de pulpo: Octopus, tomatoes, onions, and fresh lime juice make for a glorious bite on a chip.

For tacos, try the ricas carnitas and pollo asado in adobo for savory staples. There are also uncommon options such as the chuleta ahumada, which contains juicy, smoked pork chop topped with crunchy grilled cacti and onion. “It’s the kind of dish you’d find being grilled on the side of the road in Mexico,” says Casas.

The star of the mains is the quesabirria. To define it in a word: generous. Huge portions of braised beef barbacoa are stuffed in a grilled corn tortilla between Oaxaca and Monterey Jack cheeses, all to be dipped in consomme. Finish the meal with a caramel flan topped with whipped cream and strawberries, or a rich chocolate cake with tart berries for balance. —Xavier Stevens

Uniform grooves of dimensional natural wood wrap the centerpiece bar at Nonna Dora’s. It seems intentional. They mimic the ridged surface of a rigagnocchi, the simple wooden board that imprints the all-important grooves that help gnocchi and other pastas hold sauces. The plain, unfussy wooden tool used since Roman times shows that great food need not be complicated.

Situated in a bustling Sandy Springs strip mall, the small Italian restaurant has a spare, clean, minimal interior, with light tones and decor made from the organization of ingredients and plateware. There is a reserved chic here reflecting the understated refinement of the high-quality ingredients that drive the menu. Less is more.

A painted portrait of Nonna Dora looks down over everything. She is owner-chef Patrizio Alaia’s grandmother from his hometown of Naples, Italy—the one who instilled his love for cooking. If he looks familiar as he passes through the 20-seat dining area, it’s because he is the former general manager and pizzaiolo of Sotto Sotto and the former owner of Mozza Bella. These are Nonna’s recipes, including her 100 percent Angus beef meatballs, cooked then simmered in marinara with fresh sheep’s milk ricotta and topped with Parmigiano.

While Alaia’s Neapolitan pizzas aren’t on the menu because of a leasing provision (there are other pizza and sandwich shops in the plaza), this encourages more Italian exploration. Eggplant parmesan is an appetizer, but with a spinach salad lightly dressed with pebbles of goat cheese, walnuts, and supremed blood oranges, it’s a meal.

The gnocchi are fluffy with potato and rich with creamy fior di latte mozzarella. Frittatine cacio and pepe—bucatini fritters with Pecorino Romano, Grana Padano, and bechamel batter—are as fun as they are crisp, crunchy, and saltycheesy. Focaccia (only available for lunch) is thin and airy, not overly sauced, and with flavorful ferment. Pastas are made in-house daily; so are the desserts. I loved the buttery cherry pop of torta pasticciotto, a warm short-crust pastry with cream and Amarena cherries.

Among the half-dozen wine selections are reds and whites from Italy; cocktail choices include Aperol or Campari spritzes; and organic Italian sodas in flavors like lemon and red grapefruit are available, too. —AH