"Though Mission + Market, an airy, 5,300-square-foot restaurant, is tucked into the ground floor of a shiny Buckhead office high-rise, it feels anything but corporate. Instead, everything is served with warm Southern hospitality. England-born chef and partner Ian Winslade honed his culinary chops under world-class French chefs like Jean-Georges Vongerichten and Eric Ripert, and it shows. Every plate is jaw-droppingly beautiful and built with seasonal ingredients that are handled with the utmost care. Start with shareable plates—the ricotta fritters with seasonal jam and the grilled Spanish octopus with hazelnut romesco and shaved veggies are standouts, then choose whatever entree strikes your fancy (and there may be several)." - Jennifer Bradley Franklin
