Atkins Park Restaurant & Bar - Virginia Highland

"Atkins Park Restaurant & Bar got its start as a deli in 1922, back when most movies were monochromatic and Prohibition was in full swing. Nowadays, this divey Virginia-Highland pub is full of color—and a semi-permanent smell of beer. But we love it. It has all the trappings of your run-of-the-mill bar: elevated wooden booths, a brew list the size of Dikembe Mutombo, TVs that exclusively play sports, and chatty bartenders that’ll try to persuade you to become regulars. And it's easy to join the cast of college students, Va-Hi neighbors, and repeat visitors here since this is a comfy spot to have a drink and devour food that outpaces typical bar bites. Every bar in the A has wings. But the ones at Atkins Park are slow-fried in duck fat and doused in a chili-garlic sauce. Their black bean quesadilla comes stuffed with the usual suspects (melted pepper jack cheese, roasted poblanos, and a generous dollop of sour cream). But add in huge hunks of their juicy grilled salmon and suddenly the flavors level up. The better-than-average entrees scream longstanding Southern pride with options like flaky Georgia trout, a fried chicken plate, and a giant bowl of chicken and dumplings. Food Rundown photo credit: Brandon Amato Chicken Tenders We get why you’d be hesitant to shell out $17 for mere chicken tenders (it seems high, right?). But these are enormous, perfectly moist on the inside, crispy on the exterior, and can feed two people in a pinch. Confit Wings They have regular wings also, but these come slow-fried in duck fat and dripping in chili-garlic sauce. A clear winner on the menu. photo credit: Juli Horsford Deviled Eggs You get four of these tasty half eggs per order. Topped with a slice of jalapeño and crispy bits of bacon, they are a decent appetizer for just $5. Guinness Dipped Pretzel If you’re here, you’re likely drinking some type of beer, so get this pretzel with hints of beer for the perfect pairing and use up every bit of the tangy stout mustard dipping sauce. Steak Frites You probably shouldn’t order steak from a 100-year-old bar, and you shouldn't start here either. Skip this—it’s an OK steak with alarmingly bland chimichurri sauce. Smashburger It’s not anything special—two patties, a truckload of melty american cheese, and a ton of onions. But it’s a really well executed burger." - Juli Horsford

"Originally opened in 1922, Atkins Park in Virginia-Highland is one of Atlanta’s oldest and continuously licensed taverns. The century-old landmark bar is a great place to watch sports on the weekends and for Sunday supper with the family." - Missy Frederick, Beth McKibben

"If we’re talking about one business to represent the Virginia-Highland spirit, this 100-year-old-plus operation makes the short list. Thanks to muted lighting, slightly-elevated booths, and just the right amount of tomfoolery, Atkins Park is where locals come for a good time almost any time. But where the tavern stands out from the pitcher-pouring fray is with its full-service kitchen. Yeah, you can order wings elsewhere, but the duck fat-fried, sweet-chili-dripped baddies here are different. And sure, the pub three doors over has nachos, too, but we can almost guarantee you that the chicken, salsa, and black beans piled on them won’t taste nearly as fresh." - demarco williams, juli horsford, nina reeder

"If you’re looking for one business to capture the essence of Virginia-Highland, this 100-year-old-plus operation makes the short list. Thanks to muted lighting, slightly elevated booths, and just the right amount of tomfoolery, Atkins Park is where locals come for a good time every time. But where the tavern stands out from other pubs is with its plates. The duck fat-fried hot wings and chicken- and salsa-topped nachos are top-shelf bar bites we could eat all day or night." - nina reeder, demarco williams, juli horsford

"Atkins Park in Virginia-Highland serves Easter brunch from 11 a.m. to 3 p.m. on Sunday. Expect lamb pot pie, gruyere and Swiss chard egg in the hole, and a brie and apple tart on the menu. Starting at 5 p.m., supper includes bacon-wrapped pork tenderloin with green beans and roasted potatoes. Reservations encouraged." - Beth McKibben