South City Kitchen - Midtown

South City Kitchen - Midtown

Owner

Since opening in 1993, South City Kitchen Midtown has established itself as one of Atlanta's favorite restaurants. Combining the energy of Atlanta with the warmth of a Southern home, it's nestled in an updated, historic bungalow on the city's famous Crescent Avenue.

Executive Chef Chip Ulbrich's training began in a comprehensive, European-style culinary apprenticeship program run by the Rock Resorts Company and accredited by The American Culinary Federation Education Institute. In 2001, The James Beard Foundation recognized Chef Chip achievements.

Dine on local specialties such as shrimp and grits, buttermilk fried chicken, she-crab soup, fried green tomatoes and banana pudding while viewing their exhibition kitchen or the Atlanta skyline on one of the best patios in the city. Eat the way the new South intended at South City Kitchen in Midtown.

A FIFTH GROUP RESTAURANTS CONCEPT

Contributor

Citysearch

In Short
Trendy, transitional Midtown seemed like an unlikely place to sustain a New Southern restaurant established in the early 1990s, but supportive locals have kept this place hopping through the years, and SCK is now considered a pioneer of the Southern food movement. Properly lodged in an old historic bungalow off Crescent, the gentle yellow tones and white tablecloths set the stage for comfort dining. Despite the myriad creative touches that make the menu a fun read, the best dishes here are the simplest. Buttermilk fried chicken is honest food--crispy skin and moist meat get extra support from homey bourbon gravy. Tangy chow chow and Creole mustard sauce add zip to meaty crab cakes; sherry provides the perfect grace note to a soothing bowl of creamy she-crab soup. It's unlikely the decadent, satisfying pecan pie will ever leave the menu: It alone makes regulars out of first-time visitors.