Go ahead…get hooked.
It was only a matter of time before ATL restaurant think tank Fifth Group added delights from the briny deep to its culinary repertoire. With Italian (La Tavola Trattoria), European (Ecco), Mexican (The Original El Taco & Alma Cocina), and Southern (South City Kitchen Vinings & Midtown) offerings already represented, it was a natural progression to develop a concept focused on seafood and global coastal traditions. So drop your anchors, sit for a spell, and get hooked on Atlanta’s newest seafood restaurant, Lure.
Concept & Design
Lure represents Fifth Group’s first foray into American coastal cuisine. Executive Chef David Bradley formerly of Ecco, has created a menu that celebrates sustainably sourced seafood and seasonal produce. With fresh fishies being flown in daily, the menu is constantly evolving and offers a unique dining experience upon every visit.Thanks to ai3 and Peace Design, the fully gutted former home of Vickery’s was transformed into a modern and contemporary oasis, complete with clean lines, minimalist place settings, and a sprawling patio. The space also channels the look and feel of a seaside cottage complete with a rusted anchor that you touch for good luck prior to entering…if you believe in that sorta thing. The space succeeds in delivering an experience that’s fine dining without the pretense.
As a start to the dining experience, guests enjoy the menu in three acts: Raw, Chilled & Really Fresh appetizers, For You Or For Sharing small plates, and Sizeable Serving entrees. As a lover of anything fried, I began with the fried oyster slider with remoulade and watercress on a soft bun. The oyster sammie did not disappoint (it even had a flag planted in the bun that said “Yum”). Selecting an entree was difficult, but always up for a challenge I decided to put my deboning skills to the test with the grilled whole Georgia rainbow trout. The trout is served head-and-all with pickled ramp butter and new potatoes and comes complete with deboning instructions for the novice fish monger. The Pan-fried Sole fillets were simple in presentation but complex in flavor served over sautéed spinach with brown butter and capers.
Fifth Group Restaurants Beverage Director Vajra Stratigos has constructed a beverage program that must be experienced first hand. Curating an expansive list of wines that perfectly complement the nautical cuisine, the main attraction of Lure would have to be the cocktail punch bowls served directly on the table. It is literally a party in a bowl and an instant way to make some new friends. Lure also hopes to introduce patrons to Shochu, a spirit akin to sake in that it is distilled instead of brewed. Lastly, the handcrafted cocktails are masterfully made with premium spirits and freshest ingredients.Insider Tip: Be sure to order these must-try apps, entrees, desserts, and drinks on your visit to Lure: fried oyster sliders, grilled octopus & pork lettuce wraps, pan-fried sole fillets, sourdough funnel cake, your money, my looks punch bowl, and the me & my monkey cocktail.
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