Best restaurants in Roswell GA
Kind of long, but worth the read!!First of all, when you walk in, you get this wonderful vibe from the delicate, sultry, and industrial space that was beautifully done by none other than ai3 (think H&F, Common Quarter, Local Three, and Lure). The aesthetics are wonderful! The smiling hostess (warm and genuine) brought us over to a roomy table that placed us directly in front of the exhibition kitchen (I highly suggest trying to get one of the three tables lined here...the action is great to watch). Within seconds, our server - Jackie - greeted us with enthusiasm. It's always a breath of fresh air when restaurant owners encourage their servers to maintain their individual personalities while remaining knowledgeable and courteous. She had a great personality through dinner, and even a few hidden insights on how to eat the food for a better experience.Now for the good part!AMUSE: The Executive Chef and Owner, Mel Toledo, greeted us with a smile and a taste! These perfect little round pieces of buttered toast topped with a piece of chicken sausage and...wait for it...homemade raisins! What?? Who DOES that?!APPETIZER: My boyfriend and I knew we were in for a gluttonous night, so we only shared one appetizer. The Crispy Pork Ribs were spot on! Jackie informed us on all the steps taken to make them the tender treats that they were. And she also made sure we didn't neglect the pork jus that swimmed underneath. I'm so glad she did!! The ribs FELL OFF THE BONE, yet were crispy in all the right ways.ENTREES: We decided to get two different things and share them. The Pork Shoulder with chipollini onions, fingerling potatoes, bacon, and apple & arugula salad was INSANE. Yes, I lost my mind. The pork shoulder was so perfectly done and moist, you literally don't need teeth to eat it. Really. No teeth. The bacon was so flavorful and like little tasty lardons. The fingerling potatoes were little nuggets of gold swimming in the best buttery herbacious broth. And the salad? The acid (vinegar or citrus, I'm not sure) cut into the fat of the shoulder and brought the entire dish together.The other entree we got was the Hanger Steak with herbed fries, frisee, and a simple jus. We asked for medium rare, and on their first Friday night, at 8:30pm, just days after they opened, we received the most PERFECTLY DONE steak. The herbed fries were nice and golden and light. And boy do I have an idea for you. Take a piece of the steak and DRENCH it in the leftover buttery broth from the pork shoulder. You won't be disappointed. Yes, I accept tips. Feel free to pay me for that one. :)DESSERTS: We were stuffed to the gills, but we just couldn't pass up sweet treats! My boyfriend, ever the chocolate lover, ordered the Bittersweet Chocolate Tart topped with a bruleed banana. It was fantastic!The big creme brulee person I am, I got the Vanilla Pots de Creme with braised cherries and crumbled shortbread. It was STELLAR. I was in heaven!!Overall, the best meal I've had pretty much since the invention of the wheel. It was superb. Everyone made us feel like we were guests in their home. Chef Mel and Rich - the GM - checked on us with sincerity. If I had nothing good to say, they would have welcomed the comments with open arms. They truly wanted to know! You can tell this place is their baby...their pride and joy, and they want to raise her to be wonderful!