Stripes has a crazy allergy to fish, so any opportunity to go to a seafood restaurant gives me a reason to celebrate. When that seafood restaurant is one of the most buzzed about in Atlanta it’s even better!
Chef David Bradley, who happens to have a bachelor’s degree in computer science from Emory University AND 12 years of career experience with Fifth Group Restaurants #saywhat, has worked at both La Tavola and Ecco – two restaurants in our standard dinner rotation – so we knew we were in good hands.
Lure’s dining room is very masculine and has tons of dark wood, nautical décor and dark cozy corners. But what I really want to talk about is the patio…one of the very best in Atlanta. The weather was perfect, so our experience already had that going for it, but the fans, complete with gentle misters, and laid back, nautical vibe was a PERFECT atmosphere for oysters and cocktails.
The service was awesome – and they were great about coming back to check on us and refill drinks while we sat and enjoyed the AMAZING night. Our server was incredibly knowledgeable about the menu and was able to make fantastic recommendations that we were very smart for taking.
We started with cold-water oysters on-the-half-shell with lemon, cocktail sauce, fresh horseradish, shochu mignonette, and grilled octopus & pork lettuce wraps with mixed herbs, glass noodles, Vietnamese sauce. YUM!!!
Kelly chose the roasted hake with Sapelo Island clams, smoked cherry nage and white beans. The flavor was incredible!
I ordered the seared Georges Bank sea scallops with the most delicious roasted mushrooms and almonds. And if you are wondering what those beautiful fried balls of goodness featured above are – we of course had to split an order of the hush puppies 🙂
The fantastic staff at Lure and Fifth Group Restaurants comped our meal – but our taste buds are our own and those babies don’t lie.