Avize

"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 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 video credit: Amy Sinclair 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 photo 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: Jacinta Howard 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. 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. photo credit: Jacinta Howard 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. video 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. photo 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." - Jacinta Howard

"West Midtown’s newest pièce de résistance, Avize, has added sophisticated excitement to an area that was starting to feel overrun with teenagers looking for cheap, watered-down drinks and bar snacks. The perfect date night, solo outing, or dinner with friends who appreciate an elevated meal, this is a place you’ll want to show up hungry (and thirsty) to. The Alpine-inspired restaurant has a cocktail program run by Jason Swaringen (formerly of the James Room, Hyatt Centric Buckhead Atlanta, and Washington D.C.’s Michelin-starred Bresca), though everyone from the chef to the sommelier has had a say in what the tightly-curated drinks list should look like. With gin, lemon, eucalyptus, and bubbles, the Sultry and Brooding is their version of a French 75. And you can’t go wrong with either after-dinner drink: the Espresso Piemonte is made with vodka, espresso, fortified wine, and comte foam (yes, the French cheese) and the Young Grass Hoppa adds a twist to the classic Grasshopper cocktail (a creamy, green, mint-flavored combo that uses crème de menthe) with the addition of matcha." - Allison Ramirez, Henna Bakshi

"Chef Karl Gorline (formerly at Watershed and Atlas) opened his highly anticipated Alpine restaurant, Avize, on October 3. The renovated restaurant is in the former Nick’s Westside space in West Midtown. The menu focuses on a mashup of European culinary influences, a.k.a. Alpine cuisine. The restaurant is working with a local farm in Bremen, GA to source seasonal produce. Gorline is particularly excited to serve a hay-smoked, dry-aged duck on the menu, in addition to roast chicken with a lemon caper sauce, venison tartare with blueberries, buckwheat, and walnuts, and striped bass with turnips, salsa verde, and anchovy emulsification. Also, expect foie gras, fermented carrot bolognese, and caviar during dinner service. Bar Avize, a more casual version of the restaurant with wine and small bites, is expected to open this month. It is attached to the restaurant, in the former Tin Tin wine bar space." - Henna Bakshi

"Chef Karl Gorline opened his highly anticipated Alpine restaurant, Avize, on October 3. The renovated restaurant is in the former Nick’s Westside space in West Midtown. The focus of the menu, you guessed it, will be Alpine cuisine. Gorline, formerly at Watershed and Atlas, says the restaurant is far from traditional and inspired by a mashup of European culinary influences. The restaurant is working with a local farm in Bremen, GA to source seasonal produce. Gorline is particularly excited to serve a hay-smoked, dry-aged duck on the menu, in addition to roast chicken with a lemon caper sauce, venison tartare with blueberries, buckwheat, and walnuts, and striped bass with turnips, salsa verde, and anchovy emulsification. Also, expect foie gras, a fermented carrot bolognese, and caviar during dinner service. Reservations are open." - Henna Bakshi

"Chef Karl Gorline is opening his highly anticipated Alpine restaurant, Avize, on October 3. The renovated restaurant is in the former Nick’s Westside space in West Midtown, focusing on Alpine cuisine inspired by a mashup of European culinary influences. The menu includes hay-smoked, dry-aged duck, roast chicken with lemon caper sauce, venison tartare with blueberries, buckwheat, and walnuts, and striped bass with turnips, salsa verde, and anchovy emulsification. The wine list features German sparkling sekt, Champagne, chardonnay from Jura, and frappato from Sicily. The cocktail menu includes the Alpine swizzle and draft cocktails like an old-fashioned and an espresso martini. Avize will operate Wednesday to Sunday, 5 to 10 p.m. Reservations are recommended." - Henna Bakshi