The DraftingTable, which opened in October, has a vibrant, welcoming atmosphere. It's thesort of neighborhood place where, if you go often enough, people will know yourname. It's also a gastropub of the sort that is increasingly common in Atlanta.And that's a good thing. To be considered a culinary hotspot--a reputation thatI believe Atlanta deserves--we need fewer steakhouses and chains and moreindependent places like this where a chef can strut his or her stuff.
The Drafting Tableis located near the gold domed capital, so if legislators discover the place itcould become a place to rub elbows with decision makers. But (for now, anyway)it's open from 4 p.m. to Midnight daily, so not a working lunch spot but rathera loosen-that-tie-the-work-day's-finished pub.
The menu isdescribed as modern American with classic influences. It's Southern in thatlocal ingredients are used and regional cooking styles are incorporated. And alsobecause this restaurant is in the Deep South. But it's not Southern in theshrimp and grits, fried chicken sense. Sure, you can order fried green tomatoesif you want. But you'll also find things like duck leg, mussels, Kielbasa andperogi on the menu. Seasonal pizzas feature fresh ingredients like fennel, smoked sausage, peppers, mozzarella,fresh oregano and goat cheese. A selection of aged meats is curedin-house. There's a seared pork bellysandwich with pimento cheese and greens.
During a recentvisit we tried the mussels steeped in beer, butter, herbs and bacon. Yum.
A friedcauliflower starter was among the daily specials and here's hoping it finds apermanent place on the menu.
The curried oxtailwith wilted spinach, sweet potato mash and muscadine grapereduction is delicious.
Better still: Mushroom Perogi with root vegetables, lamb sausageand sour cream.
Bottom Line: Thumbs up. Chef Hunter Keels is someone towatch.
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