A taste of Louisiana
What do you get when you mix a farm-raised Southern boy with classical French culinary training? One of Acworth’s quintessential eateries, and the one that started it all. Chef Henry Chandler came to Acworth with wife Claudia some 25 years ago after a stint in London and several years later opened the popular Henry’s Louisiana Grill. Since that time, he’s skyrocketed onto the national scene, with numerous accolades for his fiery approach to Louisiana fare, including Nightline’s People’s Platelist Favorite Local Chef and a recent feature on Food Network’s Ginormous Food with Josh Denny.
The restaurant has operated on a wait almost since its inception 17 years ago, and it’s no wonder with scrumptious offerings such as Henry’s Hush Puppies and the Atchafalaya Catfish signature dish.
Start with the pups to get your meal off on the right foot with chef’s take on a Southern classic. They’re sweet and creamy with just the right amount of kick, and we promise you won’t be able to eat just one. Then, chow down on the Atchafalaya catfish blackened or fried with spicy cheese grits and crawfish cream sauce. We like it over jambalaya with Savoy andouille sausage. Then finish off your stroll through the bayou with chef Henry’s Bread Pudding— you won’t regret it even if you think you’re full!
4835 N. Main St., Ste. 100, Acworth 30101, 770.966.1515
Cowboy up with this western wonder
Burger lovers rejoice! There’s a healthier option than beef that is lean, nutrient rich and raised naturally with no hormones or steroids. What’s more? It’s also rich, tender, juicy and delicious, and Cobb Countians can find this wonder protein at three locations close to home. Media mogul Ted Turner and veteran restaurateur George McKerrow of Aria, Canoe and LongHorn Steakhouse fame, partnered in 2002 to bring the American bison to the table at Ted’s Montana Grill, and the pair haven’t looked back since. But, it’s more than just handcrafted bison burgers (ground fresh twice daily) on the classic American menu at Ted’s. The restaurant also serves up bison meatloaf (better than grandma’s version), robust Kansas City bison strip steaks that will make your mouth water and a whole lot more.
Turner, who is dedicated to preserving this definitive Colonial ungulate and credited with reintroducing the animal to the masses after near extinction, is the largest bison rancher in the world. He owns 15 ranches across the heartland, including Montana and beyond, and most of the bison served at Ted’s Montana Grill is sourced from these ranches. In fact, Ted’s dishes out more fresh bison than anyone else in the world in a charming frontier saloon environment that is as authentically American as the bison itself. It’s enough to make a true believer of even the most devoted beef enthusiast.
Three locations in Cobb: Kennesaw, Marietta and Cumberland
We visited proprietor Trey Webb at the Marietta/East Cobb location at 640 Johnson Ferry Rd., Marietta 30068; 770.578.8337
A Slice of New York style pizza
At Capozzi’s N.Y. Pizza Pasta & More off Roswell Road in East Cobb, they say they’ve been serving up the “best pizza south of New York” since 1997, and we say they aren’t wrong. For John “Buddy” Capozzi, growing up in New York in a tight-knit family meant his life often revolved around food. From patriarchs who owned butcher shops and farm stands to matriarchs who spent a lot of time in the kitchen cooking family meals, the Capozzi family seemingly groomed Buddy for life as a restaurateur.
Although there is still some argument about what exactly constitutes a true New York style pizza, common thinking describes these large (normally 18-inch) pies as hand tossed with sprinklings of tomato sauce and mozzarella cheese before adding any desired toppings. As with New York bagels, locals say its the New York water that makes the crust so airy, but Capozzi’s has managed to replicate the fluffy goodness right here in Cobb County. Of course, it wouldn’t be New York style pizza if the slices weren’t big enough to fold in half like a taco when eating (all the better for street food we think). Try the Manhattan pizza with a bit of fresh basil added to the sauce for a traditional New York experience.
Capozzi’s N.Y. Pizza Pasta & More, 4285 Roswell Road, Marietta; 770-321-5550
Guido’s Chicago Style Hot Dogs
Ask any good Chicagoan what goes on a hot dog and they’ll tell you mustard, onions, tomatoes, sport peppers, pickles, celery salt and bright green relish on a freshly steamed poppy seed bun. And, don’t even try to pass a dog off as “Chicago-style” without a high quality Vienna all beef hot dog between those steamed buns. This consummate Chi-Town snack can be found on just about every corner in the Windy City, but where might one find a Chicago style hot dog in Cobb County? At Kennesaw’s Guido’s Chicago Style Hot Dogs, of course!
At Ron Ramer’s fast casual restaurant, you’ll find just about every kind of meat between two buns you could ever want, including polish sausage, brats and more, but it’s the classic Chicago hot dog that’s kept regulars coming back for more for almost two decades. Of course, for a true Chicago style hot dog, it’s about more than just the ingredients. It’s also about properly steaming the bun, and Guido’s does it just right. Loyalists say they can’t put their finger on just what makes this counter service establishment so special but “just know” there’s something different about Guido’s Chicago Style Hot Dogs.
840 Ernest Barrett Parkway, NW, Kennesaw; 678-581-9980
Head east with Maryland Crab Cakes
Many restaurants have crab cakes on their menu. But it can be hard to find some worth the muster. I’ve frequented a lot of restaurants and always try the crab cakes to test them out. I’m often disappointed. Enter Fish Thyme, the brainchild of executive chef Steven Dudley and his wife Veronica.
The Dudleys are no strangers to restaurants, as they also own Capers in downtown Kennesaw.
Fish Thyme offers many delectable dishes that will excite your taste buds, but the jumbo lump crab cakes are what I go back for time and time again. Dudley doesn’t just use any crab meat. Oh no, only the best for his patrons. They are made with authentic Maryland crab meat and served with a spicy remoulade sauce. You know that your crab cakes are authentic when you can see the jumbo pieces of crab in just about every bite, and you will get that here.
Cooking since he was a child, Dudley has always had his sight set on owning a restaurant and crafting creative dishes. Eight years after opening Capers in Kennesaw, Fish Thyme opened in Acworth and has since become a hot spot for diners, including myself. And if you’re looking for something other than crab cakes, the expansive menu is sure to have just what you crave. But, do yourself a favor and order the crab cakes, and thank me later.
Fish Thyme, 3979 S. Main St., Acworth; 770-974-2323