Avize
Restaurant · Atlanta
956 Brady Ave NW, Atlanta, GA 30318
Highlights
Alpine-inspired restaurant with inventive European-influenced dishes
Alpine-inspired restaurant with inventive European-influenced dishes
"In Avize I experienced an Alpine restaurant that doubles as an ode to Atlanta: lemon pepper frog legs that somehow land tender and vibrant in butter spiked with the city’s seasoning blend, venison tartare with buckwheat and bright herbs, fermented carrots reimagining dry-aged duck, and a white-pepper ice cream finished with fig leaf oil and oolong foam—maximalist, regionally rooted fine dining anchored by bold creativity and unabashed local pride." - ByThe Bon Appétit Staff
"Rooted in Karl Gorline’s Bavarian family influences and Alpine inspiration, I encountered whimsical decor and dishes like a signature Hay Smoked Duck, airy Berliners piped with elderflower crème fraîche dusted in nori for caviar, lemon pepper frog legs that riff on Atlanta’s seasoning, truffle-boosted tiramisu, and a Comté-foam–elevated espresso martini." - ByPervaiz Shallwani
"Sometimes parents need a nice meal but can’t get a sitter — fortunately, there are restaurants like Avize in West Midtown that offer high-end dining experiences while accommodating children. Well-suited for older kids, Avize doesn’t have a kids’ menu but will happily make them a bowl of butter noodles. The noodles are so rich and creamy that even the adults can’t resist taking a bite or two." - Lia Picard
"An Alpine-inspired restaurant that pushes lemon pepper beyond chicken by serving lemon-pepper–seasoned frog legs: meaty, slightly charred legs prepared just short of fall-off-the-bone and presented in a shallow pool of rich yet refreshingly acidic sauce—an inventive reminder that the seasoning works on unexpected proteins." - ByMike Jordan
"The big, furry white goat at the center of Avize Modern Alpine, looks real enough that you half-expect it to bleat (it doesn't). Despite that startling decor choice, the West Midtown restaurant has a mountain lodge theme that feels swanky: dry-aged ducks displayed like wine bottles in a refrigerator case, fancy plating with every course, and rarely seen takes on traditional Swiss, Austrian, and French dishes. And the food is dialed in—with a few standard-setting dishes. It all sets the stage for a big night out. photo credit: Amy Sinclair photo credit: Amy Sinclair Pause Unmute A dinner here unfolds at a very leisurely pace, so it’s not a spot for a date you’re lukewarm about. Instead, it’s good for three-hour catch-ups with friends or a parents' night out when you want to linger, sharing a bottle of Austrian pinot, eating cheese and caviar, and debating whether or not the dog really needs its own Instagram account. The food aims to snatch centerstage from any deep conversations and even that big white goat. And some succeed, particularly the venison tartare—rich and earthy with a sweet-tangy blueberry and walnut sauce—and the cheesy flammkuchen with a thin, crispy pizza-like crust. Food Rundown Flammkuchen If you need an intro to this cuisine, this traditional Alpine appetizer is an easy order. It reminds us of a thin-crust white pizza with onions, salty house bacon, and crispy edges PlayMute video credit: Amy Sinclair Venison Tartare Not only does this arrive looking like a Merlot-red art installation, it’s the best thing on the menu. It has a tangy kick from the blueberry and walnut “ketchup,” with a hint of citrus. photo credit: Amy Sinclair Dandelion Salad The truffle vinaigrette is great on these huge-leafed dandelion greens that have a sweet and nutty-ish undertone. If you love pecorino, you’ll be very happy with this salad because it’s doused in it. photo credit: Jacinta Howard Wagyu We suggest this medium-rare. The wagyu has nice marbling and is tender. It’s paired with a crispy rösti potato—a traditional Alpine side dish that’s hearty, satisfying, and similar to hash browns. The filet won’t change your life, but it’s solid if you're in a steak mood. Schultzkrapfen ‘Mezzaluna’ You can taste the smoky flavors (it's a smidge too heavy) all throughout this stuffed pasta dish. The softness of the mushroom filling inside the al dente noodle make the texture feel a bit uneven. You can bypass this for better options like the chicken. photo credit: Jacinta Howard Lemon Pepper Frog Legs These are baked whole frog legs, tender, and chicken-ish. Think of them as a different take on ATL’s beloved lemon pepper wet, but brinier, with less sauce and more broth. We admit, they look unappealing, but they do the spice blend justice, and we'd get these again. PlayMute video credit: Jacinta Howard Poulet Grenobloise The chicken has smoky flavors and stays juicy. It's topped with capers for a punch of salt and worth ordering. photo credit: Jacinta Howard" - Jacinta Howard
