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The National Restaurant (Link) The small menu includes dried cherry muffins; a burrata, tomato and basil frittata; and the killer: an empanada stuffed with Benton’s Tennessee prosciutto, titilla cheese (a Spanish cheddar) and scallions and fried until crispy-melty. Reader, it was $2.
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The idea behind The National is simple: to provide a casual neighborhood gathering spot reminiscent of the bars and cafés we’ve enjoyed on travels to Europe. Mediterranean inspired food and wine is served for lunch and dinner in the dining room and throughout the day at the bar. While our menu points to culinary traditions from abroad, we value our local farmers and our dishes reflect the changing seasons in Northeast Georgia.
The National is brought to you by Peter Dale/Chef, Chris Luken/Bar and Hugh Acheson (chef of the acclaimed Five & Ten).
The National is brought to you by Peter Dale/Chef, Chris Luken/Bar and Hugh Acheson (chef of the acclaimed Five & Ten).
Five and Ten, also in Athens features marinated olives, Kurobata pork and a wide range of local favorites.
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hand cut pasta ribbons: roasted tomato, basil, shaved jalapeno,
red onion, local arugula, mozzarella, and parmesan 17.
southern risotto: country ham, okra, collards, sweet onion,
leek crema, and parmagiano reggiano 12/20.
roasted and braised wild striped bass, salsa rossa, potato latkes,
WG carrots with crushed pinenuts, wilted arugula, lemon emulsion 25.
pan roasted salmon, mustard buerre blanc, Carolina gold risotto with
spinach , braised fennel, olives, currants 25.
low country frogmore stew of Georgia shrimp, fingerling potatoes,
leek, corn, and spicy andouille sausage in leek & tomato broth 22.
roasted Berkshire pork chop, grain mustard jus,
brussel leaves, pear chutney, dirty rice 24.
roasted poulet rouge chicken breast, braised thigh. leek grits,
stewed porcini and shiitake, watercress and flash cooked okra 27.
grilled cab beef tenderloin, fork mashed fingerlings with chives, asparagus, roasted shallot butter, simple jus 32.
red onion, local arugula, mozzarella, and parmesan 17.
southern risotto: country ham, okra, collards, sweet onion,
leek crema, and parmagiano reggiano 12/20.
roasted and braised wild striped bass, salsa rossa, potato latkes,
WG carrots with crushed pinenuts, wilted arugula, lemon emulsion 25.
pan roasted salmon, mustard buerre blanc, Carolina gold risotto with
spinach , braised fennel, olives, currants 25.
low country frogmore stew of Georgia shrimp, fingerling potatoes,
leek, corn, and spicy andouille sausage in leek & tomato broth 22.
roasted Berkshire pork chop, grain mustard jus,
brussel leaves, pear chutney, dirty rice 24.
roasted poulet rouge chicken breast, braised thigh. leek grits,
stewed porcini and shiitake, watercress and flash cooked okra 27.
grilled cab beef tenderloin, fork mashed fingerlings with chives, asparagus, roasted shallot butter, simple jus 32.
Breakfast is an art form
