the Woodall
New American restaurant · Atlanta ·
Contemporary American fare with globally inspired dishes & drinks
Contemporary American fare with globally inspired dishes & drinks
"Tucked away on the Westside, The Woodall impressed me with a list of seasonal entrees and steaks and an especially strong weekend brunch that covers savory and sweet offerings. Highlights I noted include Shrimp and Polenta, Biscuits and Gravy served with its famous ham gravy, and Charred Okra, and brunch cocktails include a Bloody Mary prepared with St. George Green Chile Vodka." - Tori Allen
"Chef John C. Metz says the team keeps steak frites on the regular menu and focuses on “pricing it affordably as a complete meal as opposed to a la carte” to “offer great value for the guest while maintaining reasonable margins for the restaurant.” One listed steak frites offering is priced at $53 and is paired with French green beans as the vegetable accompaniment." - Su-Jit Lin
"The Westside’s come under fire of late, but with chef John Metz at the helm, The Woodall is just straight fire. Tantalizing appetizers such as lump crab beignets and fried oysters with gribiche aioli and pickled quail eggs make it hard to save room for superb mains like housemade pappardelle with braised lamb sugo and steakhouse cuts that include Duroc pork. Power through with help from an exceptional cocktail menu — the Green Tea Matcha Cucumber Gimlet, spicy Fresno pepper margarita, and Old Fashioned with hints of banana are must-tries. Or just come back for an around-the-world brunch, tempted by a duck confit hash with smoked poblano mustard and Foie French toast with strawberry balsamic jam and hickory syrup." - Beth McKibben
"An Atlanta restaurant that intentionally emphasizes banquette and booth seating notes those spots are typically claimed first by reservations; management rejects the idea of punishing unplanned diners with inferior tables and says most complaints occur only when guests are seated at communal high tops (which aren’t on the reservation map). Staff communicate clearly about where they’re seating patrons, and customers rarely ask to be moved." - ByMaggie Hennessy
"This contemporary spot on the Westside shows off a wide repertoire of flavors given chef John Metz’s personal spin, from gnocchi with lump crab and melted leeks, pappardelle with lamb sugo, a “Far East” Caesar, and New York strip carpaccio done tataki-style. It’s the Steakhouse Cuts section with filet, Prime New York strip, and Cowboy ribeye that show that great steak doesn’t need too much fiddling with. A classic Steak Frites is on the menu, too, with a cognac peppercorn gravy." - Su-Jit Lin