Two meat hooks dangle globe-shaped light fixtures in the center of the rustic-chic dining room at Abattoir. They are the only clues that the restaurant, whose name is French for slaughterhouse, resides in what used to be a meat-processing facility. As befitting the location, chef owners Anne Quatrano, Clifford Harrison and Joshua Hopkins delve into head-to-tail creativity with dishes such as lamb sweetbreads in rosemary-scented plum sauce, an herb-scented tripe stew and corned lamb kidneys. The menu contains almost 50 modestly portioned dishes, so stouthearted vegetarians can also feast happily—on local vegetable salads, perhaps, or a confit of mushrooms over grilled sourdough bread. The wine list—with selections ranging from a 2008 Domaine Tariquet Ugni Blanc to a 2005 Mettler Family Petite Sirah—keeps it wholly affordable: Most bottles cost between $15 and $30.

—Bill Addison

Abattoir, 1170 Howell Mill Rd., Atlanta; 404-892-3335, starprovisions.com (reviewed W&S 10/09)

One. Midtown Kitchen may look like the title of a poem by e e cummings, but it's actually a sexy renovated warehouse with skyline views. No entrée tops $19, yet Chef Kevin Reilly makes earthy griddled goat cheese and whole roasted snapper taste like a million bucks. Owner Bob Amick's affordable boutique wine list hits just four price points ($18, $28, $38 and $48) and offers everything by the glass or half-glass. Gems include a floral Christian Lauverjat Sancerre and a supple '99 Larkmead Firebelle from Napa.

—Suzanne Wright

One. Midtown Kitchen, 559 Dutch Vly. Rd., Atlanta, GA; 404-892-4111.

In Buckhead, Atlanta's swankiest neighborhood, chef Paul Agnelli and his partners at Cellar 56 focus on affordability: Small plates, from jumbo lump crab salad with avocado to Guinness-braised short ribs, and prosciutto and green chile-laced mac-and-cheese, run $4 to $5. Charles Smith's Kung Fu Girl Riesling, Hermanos del Villar Oro de Castilla Verdejo and La Posta's "Cocina Blend" of malbec, bonarda and syrah all sell for $3 by the half-glass, $6 for a full glass, and $24 per bottle. From the looks of the nightly crowds, these prices have successfully swayed newly frugal locals.

—Bill Addison

Cellar 56, 56 East Andrews Dr., Atlanta; 404-869-1132, cellar56.com (reviewed W&S 6/09)

After impressing Top Chef: Chicago judges with his fauxhawk, liquid nitrogen tank and unusual combinations, Richard Blais is now back in Atlanta, putting Blaisian touches on house-ground beef patties and grill-toasted buns at Flip, his upscale burger joint in booming West Midtown. The burgers draw long lines at all hours, as much for the meat as for sides like sweet potato tater tots with blue cheese foam and the drinks: liquid nitrogen pistachio milkshakes; a "cream soda" of vanilla Cognac, vanilla liqueur, cream and ginger ale; and a rye Manhattan given a twist with smoky, caramelized cherries. Best of all, everything on the menu is under $10.

—Krista Reese

Flip Burger Boutique, 1587 Howell Mill Rd., Atlanta; 404-352-3547, flipburgerboutique.com (reviewed W&S 6/09)