ATLANTA — Two Atlanta restaurants, Bread and Butterfly and Nàdair, have earned a spot on The New York Times’ highly regarded “The Restaurant List 2024: Our 50 Favorite Places in America Right Now.”
Bread and Butterfly
Located at 290 Elizabeth St NE in Inman Park, Bread and Butterfly offers an inspired blend of French and Haitian cuisine under the guidance of Chef Demetrius Brown. After a series of pop-ups and a longstanding vision to spotlight the culinary heritage of the African diaspora, Brown quietly took over the beloved French café and transformed it into a showcase for Caribbean interpretations of classic French dishes.
The New York Times praised Brown for his delicate interpretation of Haitian classics like djon-djon, a dish named after a type of Haitian mushroom, and escovitch-marinated halibut. Even traditional French fare gets a unique twist, such as English peas and local mushrooms incorporated into various dishes. The kitchen-driven cocktail list, including non-alcoholic surprises like snap pea juice and matcha, also received a special nod.
Bread and Butterfly’s menu draws heavily from Brown’s Trinidadian roots, blending Caribbean ingredients with French techniques to create an educational and flavorful dining experience.
11Alive spoke with Brown in August, where he shared his mission to celebrate the African diaspora through the lens of French cuisine. His culinary journey, from being inspired by his Trinidadian great-grandmother’s kitchen to honing his skills at Johnson & Wales University, has led him to create a dining experience that aims to dispel misconceptions about Black and brown cuisines.
“We had to find a line between France and Africa, starting off with Haiti, which was colonized by France and gained independence in 1804,” Brown said. “People think our food is unhealthy or not technical, but we’re using high techniques to elevate our food.”
Nàdair
The second Atlanta restaurant on the list, Nàdair, located at 1123 Zonolite Rd NE #15, offers a surprising mash-up of Scottish and Southern flavors. Helmed by Kevin Gillespie, a “Top Chef” alum, Nàdair’s décor features a carpet woven in the colors of his family’s tartan and a menu inspired by his Scottish grandmother’s recipes.
The New York Times praised Gillespie’s innovative take on traditional Scottish dishes, including a vegetarian version of haggis wrapped in crisp pastry and served with peated whiskey cream and mushroom velouté. The cornmeal-crusted Scottish cheese and onion pie gets a touch of Southern charm, while lacquered pork shoulder arrives with a collard-green dumpling, highlighting the harmonious blend of the two cuisines.
With its combination of unexpected flavors and elevated technique, Nàdair has become a culinary destination in Atlanta. It offers locals and visitors a unique dining experience that connects heritage with the South’s rich culinary traditions.
Both restaurants stand out for their commitment to honoring cultural heritage while pushing the boundaries of traditional cuisine, making their inclusion on the prestigious list a win for Atlanta’s growing food scene.
