Horseradish Grill

Frommer's Review

This restaurant had a previous incarnation as the Red Barn Inn, and it still retains some of the rustic atmosphere: wood barn walls, a raftered pine ceiling, and a massive stone fireplace. Big windows overlook the organic garden on one side and Chastain Park on the other; patio seating is under ancient oaks. The view is lovely, whether you're inside or out, but go for the patio if you have a choice.

Chef Tom McEachern emphasizes innovative Southern recipes, simply prepared. Ingredients are seasonal and regional: no salmon or lobster, no tomatoes in winter, no turnip greens in summer. The excellent specialties include spicy North Carolina barbecue on corncakes, Georgia mountain trout, hickory-grilled double-cut pork chop, and so on. The wine list is predominantly American, but there are international selections, too. Oatmeal spice cake is the not-to-be-missed dessert. At lunch, there are sandwiches, small plates, and salads. The brunch menu is especially good -- try the sweet-potato biscuit with sautéed spinach, grilled andouille sausage, poached eggs, and hollandaise.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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