Cuisine:

• American
• Sea food
• Southern
• Others

Old Vinings Inn Description:
Everything about this spot is intimately connected to Atlanta's history. Early area pioneer Hardy Pace, whose name is recognized in Paces Ferry Road, built the original house in the 1820s and did operate a ferry on the Chattahoochee River near Peachtree Creek. Union General William T. Sherman spent 11 nights on this spot during the siege of Atlanta toward the end of the Civil War. A simple wood-frame structure that has seen various uses in the past, the inn has two large, stone fireplaces to turn cold weather cozy. Calamari with a slightly spicy aïoli and a delightful smoked tomato beurre blanc take top appetizer honors, although the fried green tomatoes with goat cheese, a slightly worn concept, are very nicely done. Known for its crab cakes, the Vinings Inn, directed by chef Victor Amato, serves them as a lunchtime main dish with corn and potato hash, French green beans and a tarragon beurre blanc. At dinner, they reprise as an appetizer with jicama-and-fennel slaw and basil oil. Shrimp and grits, the latter sourced from North Georgia's Nora Mills, come with andouille sausage, and are properly spicy with fat, sweet shrimp. Very good wild boar sausage adorns linguine. A real winner at lunch is the pulled pork sandwich, piled high with house-smoked pork. For dessert, the crème brûlée takes no liberties, mercifully, with a classic. Peach cobbler, pecan pie and a rich brownie are more Southern in sensibility. The wine list is serviceable.


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