Nestled on the Upper Westside of Atlanta from the makers of Marlow’s Tavern is the elevated, “feels like home” New American eatery you’ve been dreaming of. That’s right: the Woodall may be brand new to Atlanta, but between brunch, lunch, and dinner, you’ll become a regular in no time.
The EWE team had the opportunity to indulge at the Woodall on an early summer evening — keep reading to hear about our experience (spoiler alert: *chef’s kiss*).
This won’t be your typical “drink menu, please” experience. From the wine list, to the cocktail list, to the expansive Georgia craft beer collection, the Woodall’s beverage program is second to none. If you are looking for the whole nine yards, you will get the whole nine yards thanks to beverage director Luciano who has a plethora of knowledge and a recommendation for every dish or wish (down to the digestif).
Pictured below are the Green Tea Cucumber Gimlet (feat. matcha tea) & the Winter Grapefruit Crush (feat. apple cardamom shrub). Cheers!
Appetizers galore! Slow and steady wins the race with this not-so-average “for the table” menu. Avoid rushing into entrées and enjoy yourself with some truly delectable shared plates that will pair perfectly with your cocktail.
The W. Hummus with grilled, crisp laffa bread is to die for. Enough said.
I don’t know about you, but we love any salad with candied nuts and fruit. This butter wedge with candied pecans & caramelized pears is everything.
Lastly, a special ceviche dish from the chef was 11/10.
We’re suckers for a filet — who isn’t? Swimming in a cauliflower puree & demi cognac pan sauce with shaved asparagus, this is one for the books.
We couldn’t stop there! The seared scallops with crisp okra in a butter chicken sauce were one of a kind, but the real star of the show was hands down the farfalle stroganoff. Short rib, Jerusalem artichoke, wild mushroom, parmigiana reggiano, demi, and crème fraiche made up this truly unreal dish. The flavor was out of this world; it’s still living rent free in our heads. 😉
There are truly not enough good things to say about the Woodall. From the bend-over-backwards staff to the unique and thoughtful dishes, the experience is top notch.
Chef Karl Gorline
Photo: Brandon Amato
