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Nàdair
Southern
Tartan-print details and jade-green paneling set the tone at Kevin Gillespie's prix-fixe restaurant, where Scottish heritage and Southern cooking share a table without either one apologizing. The menu moves between things like mussels with spicy 'nduja and peach-lacquered duck, then lands on peanut butter chess pie as if to remind you where you are. It's a Michelin Selected pick that reads as personal project first and concept second.
The awards strongest first
- The New York Times 2024 · The Restaurant List
One number, weighted & current 31
How we scoreThe dishes from the writeups
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Scottish cheese and onion pie
“A tender cornmeal crust gives a Scottish cheese and onion pie a Georgia kiss.”
The New York Times, 2024 -
Lacquered pork shoulder
“Lacquered pork shoulder that takes a couple of weeks to cure and smoke arrives with a collard-green dumpling.”
The New York Times, 2024 -
Tablet candy
“A small plate with fancy twists on sweet Scottish classics like tablet candy and snowball cookies sends you off into the Atlanta night.”
The New York Times, 2024
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