I went here with a group of fellow foodies last Saturday night. The menu concept is great, and I love that the menu changes daily, using in-season produce. The rabbit rillettes I had were excellent, and I tried wreckfish for the first time, very good. The canned goods ornamenting the country style dining room are actually used in the cooking. Would definitely return.
A little too enamored with its locavore self. The meats on the menu can be a little disconcerting - chicken necks as appetizer, not bait? But the produce is delicious and varied. Still, we don't find ourselves in any hurry to return.
Empahsis on fresh ingredients prepared to order--but keeping a southern orientation.
One Eared Stag will be a solid addition to the Atlanta restaurant scene, but needs a bit to get on its feet. Interesting concepts but lacking in execution and consistency.
LOTS of meats; great interior; forget mangy nuts - they have mason jars with bacon for bar snacks
Oct. 2002