Andersonville Restaurants

Food-minded folks flock to this cute storefront for bold and creative regional Italian fare that's easy on the budget. The homey selections are seasonal; expect the likes of smoked trout with radish greens, green beans, shards of red onion and preserved lemon yogurt. In warm weather, enjoy your meal in the tranquil, flower-flecked back courtyard.

The coastal Southern cooking of Paul Fehribach is loaded beneath the Mason Dixon musts--think corn relish with remoulade, Cajun-tinged frog legs and Benne wafer-crusted chicken with hot-sour greens. There are also tweaked creations, such as a sweet tea-infused pork chop with pureed baked beans.

Vibrant, welcoming and oh-so-aromatic, this restaurant affords a communal dining experience rivaled by few. Among the faves is kitfo, Ethiopian-style beef tartare that's seasoned with mitmita, dried, ground chili pepper and spices, and served rare to well-done. Lots of lentils and tibs--cubed, seasoned meats--are also wildly popular.

Artisanal pizza that brings foodies to tears is the game at this off-the-beaten-track pie hole with a short-list menu of chewy-crusted ?zas. You'll have trouble choosing between the seasonal selections, which may include zucchini, Dante aged cheese and black pepper or spinach, fresh cream and green garlic. No matter; you'll have plenty of time to decide while waiting in line.

This fabled institution culls sweet tooths from far and wide. The reason? Unforgettable nut-studded and cardamom-scented coffeecakes, little tarts crowned with glossy fruit, delicate butter cookies and pretty petite fours.

Modern Korean eats--and good ones at that--anchor this stylish, lounge-y spot. And while there's no tabletop grilling, you will find much-hyped kalbi, pajun with kimchi and filling, soul-satisfying bi bim bap that's gilded with a fried egg.

The fixed companion to the mobile food truck imagined by Matt Maroni serves up signature naan-wiches in a fuss-free storefront setting. Though the offerings change with the seasons, selections may include a number with fennel pollen-scented, wild boar belly with olives, yogurt and shaved red onion.