Bar open late Fri.-Sat.
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Terra Terroir Restaurant Review: This unpretentious neighborhood bistro has steadily matured over time. Work by the late Georgia sculptor Ivan Bailey spreads a trail of floral, vegetal and animal forms across the top of the entrance partition. But eye appeal aside, dine here for the value found in the menu and wine list. A native of Senegal, executive chef Mameleye Mbaye is one of the unsung heroes of the Atlanta restaurant scene. In season, look for a very good gazpacho; sometimes it’s made with watermelon, but the all-tomato version works well, too. In colder months, the cassoulet rests a pair of double lamb chops atop beans that are just slightly resistant to the bite, and the sweet lamb enriches the entire dish. All year long, the salmon filet is a fine morsel cooked just to medium rare, accompanied by a rich yet light tomato sauce. Even better is the sea bass nestled in a puttanesca sauce. Buffalo either in meatloaf or as a burger is a signature meat. For dessert, the crème brûlée is classic and in the chocolate pot de crème there lurks a jalapeño counterpoint to its sweetness. The wine list includes many hard-to-find selections among those more familiar, with many by the glass. The bar easily could be viewed as a wine bar, and sommelier Chris Driollet knows what he's doing.