"Auburn Angel is a sophisticated spot for a relaxed dinner with friends or a date night. Located in the former Auburn Avenue Rib Shack built in 1940, the New American restaurant breathes renewed life into a space rooted in one of Atlanta’s most historically significant communities. The Sweet Auburn district, once a thriving hub for Black business and culture, carries a deep sense of history. And the spirit of that once-prestigious Downtown neighborhood is reflected in Auburn Angel's thoughtful design. Exposed brick walls, bright green booths, and gold accents throughout exude modern elegance while the sounds of soul and jazz fill the space. The fancy plating elevates the experience further. The house-cured salmon is both delicious and stunning, as it's adorned with bright watermelon radishes, balled cucumber, and vibrant, earthy beets. For your entrée, get the tender duck confit that sits atop creamy potatoes or the corvina with a nice crispy skin and sweet, flaky interior that pairs perfectly with the clean, light-bodied pinot grigio. It all comes together to make a shining reflection of the street’s legacy. Food Rundown photo credit: Jacinta Howard Lamb Burger The juicy lamb burger is huge, so it's great for splitting. It's rich and meaty without tasting gamey, and it sits between two thick slices of buttery toasted bread with melty havarti cheese. It's also served with crunchy yuka chips, which we like. photo credit: Jacinta Howard Cured Salmon This dish is almost too pretty to eat, but it would be a crime to let it go untouched. The house-cured salmon settles among vibrant beets and crisp daikon, all crowned by a thinly sliced watermelon radish rose. The fish is velvety with zingy cucumber gelée balls and nutty sesame oil. photo credit: Courtesy of Auburn Angel Duck Confit The dish combines tender, savory duck with truffle-infused, creamy potatoes. It's all brightened (visually and, well, gustatorily) by tangy cabbage and cherry sauce. photo credit: Jacinta Howard Corvina Even if fish isn't normally your favorite, this dish works because this dish is light and springy, with crispy-skinned, mild corvina fish. It sits on top of a smooth, sweet kohlrabi puree. Peppery greens add freshness, while the airy lemon-ginger froth brings a zesty pop. photo credit: Courtesy of Auburn Angel Chopped Kale & Fruit Salad The salad has a springy mix of pickled manzano, Korean melon, dragon fruit, and cucumber. It's topped with scallions and toasted almonds for added depth, and is brought together by a zesty citrus honey vinaigrette." - Jacinta Howard
