Virgil's Gullah Kitchen & Bar West Midtown
Soul food restaurant · Atlanta ·
Gullah Geechee soul food, crab rice, red rice, shrimp gravy
Gullah Geechee soul food, crab rice, red rice, shrimp gravy
"Day or night, the patio space at Virgil’s is always a scene. Think palm trees on the outdoor space, strong cocktails that remind you of being on vacation, and pulsating music—all ingredients that transform this normally uneventful West Midtown strip into a summery hotspot. On those nice days, Virgil’s garage door is up, so you'll get the full open-air dining experience whether you’re seated on the patio or in the main dining room. There’s also a rooftop space, where you can scarf down shrimp and grits and gaze at the city skyline. But whether you come for their Soul Brunch or are just there to socialize over respectable takes on Lowcountry food, as long as you pair things with their dangerously good Geecheerita cocktail (made with Hennessy and Grand Marnier), it’ll be time well spent." - nina reeder, demarco williams, juli horsford, jacinta howard
"Whether for karaoke parties, live DJ sets, or weekend Soul Brunch, every visit to Virgil’s feels like a party for all ages—even though it’s in Tech territory, it’s never swarming with yellow jackets. Palm trees in the outdoor space, strong cocktails that remind you of vacation, and pulsating music transform this normally uneventful West Midtown strip into a beachside hotspot. Order a couple rounds of their dangerously good Geecheerita (a house margarita made with Hennessy and Grand Marnier) and maybe you’ll hear the seashore, too. If nothing else you’ll be hype for karaoke. The lowcountry menu is full of highly-seasoned flavor, but we tend to gravitate to the creamy she crab soup and fried wings each time." - demarco williams, juli horsford, nina reeder
"Serving up the rich soul food of the Gullah Geechee communities of the coastal South, Virgil’s Gullah Kitchen’s in West Midtown shows off one of our favorite menus and inviting spaces. We’re big fans of the Slammin Sammen, which features blackened salmon smothered in a creamy crab sauce, with a side of jasmine rice, Geechee-style fried corn, and fried oysters and shrimp. And with pulsating music that seems to energize every single seat from the bar to the patio, you’ll still ask to keep the tab open even if you’re full. Brunch, while delicious, can get packed, but you can head to the College Park location, which is a smidge less crowded, or grab a thirst-quenching geecheerita while you wait." - rachel garbus
"After the success of their College Park eateries (Virgil’s and Breakfast Boys), restaurateurs and power couple Juan and Gee Smalls opened their second Virgil’s location in West Midtown. Inspired by Gee’s Gullah Geechee roots, the menu celebrates the coastal Carolina/Georgia culture with highly-seasoned dishes like she-crab soup and shrimp and grits. And they name the dishes in their Creole pronunciations (we made the shameless error of thinking “poke chop” was some kind of Hawaiian-inspired raw fish dish and not pork meat chops. Be better.) Aside from the food, which we really like, their West Midtown patio is the perfect post-work retreat to unwind with a vibrant beachy mood, strong cocktails, and people-watching." - nina reeder, juli horsford, demarco williams, jacinta howard
"Day or night, the patio space at Virgil’s is always a scene. Small palm trees on the outdoor space, strong cocktails that remind you of vacation, and pulsating music transform this normally uneventful West Midtown strip into a summery hotspot. On those nice days, Virgil’s fourth wall/garage door is up, so you get the full open-air dining experience whether you’re seated on the actual patio or in the main dining room. There’s also an open-air rooftop space, which gives you views of the city skyline. But whether you come for mimosas and crab-topped shrimp and grits for their Soul Brunch or are just there to socialize over fried wings and their dangerously good Geecheeritas (their house margarita made with Hennessy and Grand Marnier), it’ll be a nice day well spent." - Nina Reeder
