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Nacoochee Grill Restaurant Review: The white frame, tin-roofed structure is designed to resemble a classic north Georgia mountain residence, with its wide veranda and homey ambience. Steaks and other fare are cooked on a grill using hickory and oak woods. Executive chef Rhydom Mayes continues established traditions: Wonderful venison chili stew, slow-simmered collard greens and garlic cheese grits from the restaurant's own Nora Mills across the road are signatures. Rich chicken potpie full of chunks of chicken and fresh veggies lies under a biscuit crust. Excellent calamari comes with rémoulade and marinara, but we vote for double rémoulade. House-smoked trout and cornmeal-crusted trout top the fish features. The wine list features only wines from Habersham Winery and its upscale Creekstone label by the glass---the Georgia-grown Sangiovese is terrific---but by-the-bottle wines only come from selected other Georgia wineries, a real service to the dining patron.