Where to Eat, Man

“Hey, listen—you know of any new places in this town where I can grab a bite to eat?” We do.

Frank Ski’s Restaurant and Lounge
What’s the next step after spending years as one of the biggest voices on Atlanta radio at V-103? Well, opening a restaurant, obviously. Frank Ski has gotten into the food service biz with his eponymous restaurant. Boasting classic American fare (try the crab cakes if shellfish is your thing), Frank Ski’s has a relaxed atmosphere, a thorough wine selection and, for an establishment so young, an impressive clientele. We’re going back. 2110 Peachtree Road NW, 404.603.8344, frankskis.com

Ocean Prime
If you took a poll on death row, the last meal request about 83 percent of the time would be surf ‘n’ turf. People just like lobster and steak. So don’t wait too late to try the elegant dining room at the newly minted Ocean Prime, the eighth outpost in the upscale chain by Cameron Mitchell Restaurants. So have a culinary blast hanging at the piano bar, framed in blue light, while partaking of the colossal shrimp cocktail, massive Dutch Harbor king crab legs or 12-ounce filet, prepared by Ocean Prime’s veteran Executive Chef Jason Shelley. 3102 Piedmont Road, 404.846.0505, oceanprimeatlanta.com

Sway
Sway is the brainchild of chef Martin Pfefferkorn, who brought you the beer haven that is Twenty Two Storys at the Hyatt Regency Atlanta. This brilliant Swede has crafted a menu that features old Southern comforts like daily baked pies and Hot Brown sandwiches, plus fried chicken that takes a whole 24 hours to prepare. A cast-iron oven made by a British craftsman (one of only 50 in the U.S.) is the kitchen centerpiece while classic farm tables and burlap napkins complete the down-home environ. 265 Peachtree St. NE, 404.577.1234, atlantaregency.hyatt.com

HD1
The buzz surrounding this new Richard Blais/Barry Mills brainchild had been palpable, to say the least. But the doors recently swung open, and we’ve gotta say: the hype has been exceeded. In its purest form, HD1 is a hot dog bar. But the difference between these bad boys and your typical mystery meat is a different language. Case in point? Dishes like the Louisiana lobster dog with mirliton salad and shrimp head aioli, or the Merquez: lamb with red currants, minted cucumber relish and Labne yogurt. Ketchup and mustard must be feeling lousy right now. 664 N. Highland Ave. NE, 404.815.1127, hd1restaurant.‌com

Sapori di Napoli
We know what you’re thinking: there is a lot of good pizza in town. But if you slow down for a sec and do yourself a favor, you might just be pleasantly surprised by the Neapolitan-style delights of Sapori di Napoli. The crust is traditionally crafted, the sauce is born from Marzano tomatoes, and the cheese is imported bufala mozzarella. Now, wood-fire that bad boy, and you’ve got a yummy pie. 314 Church St., 404.371.0001, saporidinapolipizzeria.com