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Vino Venue Restaurant Review: Vino Venue serves many purposes: it houses the Atlanta Wine School, a private function space, a wine bar, and a retail wine shop. Chef Jessica Ray's inventive food includes frequently changing small plates that create the opportunity to tap into a variety of wines by the taste, half glass and full glass. Guests are able to explore grapes, wine-growing regions and types of wine (ports and dessert wines, for example) that may be unfamiliar, and all at various price points. Heftier fare ranges from tartines to a braised-on-the-bone short rib, presented --- deprived of its bone --- with lemon parsley gremolata and a polenta "cracker" that's more like a lightly sautéed wedge. Many ingredients are locally sourced, such as Capra Gia goat cheese from Carroll County and gluten-free flatbread from American Gra-Frutti in Marietta. For dessert, get the chocolate pot de crème. And check out the beer list, too. There's good French press coffee to finish it all.