| Highland Bakery is a unique metro area institution. Not only does it make all of its breads from scratch, it grinds the grains for the flour and the corn for the grits on site. Using a stone from Austria, owner Stacey Eames slowly grinds grains at a low temperature, preserving the nutrients. We recommend the stone-ground grits, perhaps especially on the low country shrimp and grits. Several versions of eggs Benedict include one with fried chicken and a jalapeño cheese sauce on an English muffin. Glorious cakes await under glass-domed stands, and there are imaginative cookies, including one with a certain famous crooner‘s image in white and dark chocolate. But even a simple cup of coffee and a scone is worth the trip. Additional locations include one in Buckhead in the Atlanta Financial Center, 3343 Peachtree Rd. NE, Ste. 130, 678-904-2146; and in Midtown at 1180 Peachtree St. NE, Ste. C, 404-835-3130. |
RESTAURANT AWARDS
We just published the 2012 edition of our annual restaurant issue, featuring the Top 40 Restaurants in the U.S. and much more. Check it out!
