Biggie Smalls might have preferred filling his belly with a T-bone steak, cheese eggs, and Welch’s grape, but when you hit the sexy new wood-laden date spot, Saltyard, from the gang behind Italian pasta house La Grotta, you'll be filling yours with what they're calling "biggie small" plates of locally sourced cheese, veggies, charcuterie, and other nosh so good you can stop eatin’ five-cent gums, 'cause you know where your next meal’s comin’ from.

Atlanta

Biggie Smalls might have preferred filling his belly with a T-bone steak, cheese eggs, and Welch’s grape, but when you hit the sexy new wood-laden date spot, Saltyard, from the gang behind Italian pasta house La Grotta, you'll be filling yours with what they're calling "biggie small" plates of locally sourced cheese, veggies, charcuterie, and other nosh so good you can stop eatin’ five-cent gums, 'cause you know where your next meal’s comin’ from.

The design rock stars at Square Feet Studio warmed the Buckhead space with dark wooden tables, and the kind of intimate lighting that'll make... um, almost anyone look good on a first date.

The design rock stars at Square Feet Studio warmed the Buckhead space with dark wooden tables, and the kind of intimate lighting that'll make... um, almost anyone look good on a first date.

Show your girl your sensitive side and start with some fancy roughage like this asparagus/heirloom tomato salad w/ Pecorino cheese & a farm-fresh poached egg on top, or a gold beet carpaccio served w/ green apple, fennel & something the Knicks wish ranch fan Eddy would have tried sometimes: a curry vinaigrette.

Show your girl your sensitive side and start with some fancy roughage like this asparagus/heirloom tomato salad w/ Pecorino cheese &amp; a farm-fresh poached egg on top, or a gold beet carpaccio served w/ green apple, fennel &amp; something the Knicks wish ranch fan Eddy would have tried sometimes: a curry vinaigrette.

In a rare fit of honesty, tell your date you like it raw, then as she contemplates why she ever got on Match.com in the first place, order this classic German steak tartare w/ quail egg & white anchovy; oysters w/ Sriracha mignonette; or scallop crudo w/ orange & pistachio.

In a rare fit of honesty, tell your date you like it raw, then as she contemplates why she ever got on Match.com in the first place, order this classic German steak tartare w/ quail egg &amp; white anchovy; oysters w/ Sriracha mignonette; or scallop crudo w/ orange &amp; pistachio.

The aforementioned "biggie small" section of the menu means things like a cutting board of house-cured salmon chips w/ lemon-dill mascarpone & salmon roe, lemon & ale braised chicken thighs, and a Juicy hanger steak w/ so many fries you'll be Ready To Die by the time you finish.

The aforementioned "biggie small" section of the menu means things like a cutting board of house-cured salmon chips w/ lemon-dill mascarpone &amp; salmon roe, lemon &amp; ale braised chicken thighs, and a Juicy hanger steak w/ so many fries you'll be Ready To Die by the time you finish.

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American

Sriracha-laced oysters and other "biggie small" plates from the La Grotta crew

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Photo courtesy of C. Ellet's

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La Chingada

For years, Atlantans have been able to better familiarize themselves with the city’s Black culinary community by celebrating Black Restaurant Week.

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GRASS VBQ Joint


Black Restaurant Week—the renowned North America-spanning food tour that’s dedicated to celebrating African American, African, and Caribbean influences in the culinary industry—is officially back in the A. Originally founded by Warren Luckett, Falayn Ferrell, and Derek Robinson as a Houston-exclusive food experience in 2016, Black Restaurant Week has grown into a nationwide phenomenon, with experiences in the Bay Area, the Carolinas, New York, Washington D.C., Baltimore, Toronto, and, of course, Atlanta.

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Atlanta may not be located on the coast or have the brand recognition of seafood cities like Maine, Charleston, New Orleans, or San Diego, but make no mistake—the local seafood scene is actually pretty incredible.