Lemon Pepper Wet Frog Legs Are a Real Atlanta Moment at Avize

"Chef Karl Gorline is defining what it means to run an Alpine restaurant in Atlanta - and nothing says it better than lemon pepper wet frog legs at Avize. Dishes like rabbit heart boudin (a nod to his time in New Orleans) served with duck, okra with lamb, and North Georgia Mountain trout, blend Southern ingredients with Bavarian influences. It's a smart, unexpected bridge that feels both distinctly Atlanta and Alpine."

"The aforementioned frog legs ($20) taste like tender chicken, doused in a lemony, herbaceous butter sauce. A dainty crystal bowl appears on the side for discarded bones. Pair it with Champagne Paul Goerg. The exceptional hay-smoked duck ($65) is dry-aged for two weeks and served with duck heart and liver boudin, deglazed in 1983 Armagnac. The lamb is another visual treat. The black sesame tiramisu ($18) with tableside shaved truffles is earthy and rich. Pair with the 2011 Smith Woodhouse late-bottled vintage port."

Chef Karl Gorline operates Avize in Atlanta, merging Alpine cooking methods with Southern ingredients and presentation. Signature dishes include lemon pepper wet frog legs, rabbit heart boudin served with duck, okra with lamb, and North Georgia Mountain trout. The hay-smoked, dry-aged duck is paired with duck heart and liver boudin deglazed in 1983 Armagnac. Desserts include a black sesame tiramisu finished with tableside shaved truffles and matched to late-bottled vintage port. The dining room features dim lighting, soft hip-hop, taxidermy decor, and discreet service. Sommelier Taurean Philpott curates an Alpine-forward wine list with occasional hidden Rieslings and craft ciders.

Read at Eater Atlanta