Celebrating its 15th year as one of Atlanta's favorite restaurants, South City Kitchen Midtown specializes in contemporary Southern cuisine with a sophisticated twist. Combining the energy of Atlanta with the warmth of a Southern home, the restaurant is nestled in an updated, historic bungalow on the city's famous Crescent Avenue. Dine on local specialties such as shrimp and grits, buttermilk fried chicken, she-crab soup, fried green tomatoes and banana pudding while enjoying the view of our exhibition kitchen or the Atlanta skyline on one of the best patios in the city. This truly is dining the way the new South intended.

Executive Chef Chip Ulbrich (pictured right)
Ulbrich's background includes training based in a comprehensive, European-style culinary apprenticeship program accredited by The American Culinary Federation Education Institute. He apprenticed at The Woodstock Inn & Resort in Vermont, the Little Dix Bay Resort, Caneel Bay Hotel in the U.S. and British Virgin Islands and the Jackson and Jenny Lake Lodges in Wyoming. Under great chefs like Hans Schadler, Bob Walton, Erwin Pascher, John Farnsworth and Peter Wynia, he graduated with the certification of Journeyman Chef in 1983. In 1998 he brought his passion and finesse to the AAA Four Diamond Award winning Beaufort Inn. He immediately transformed The Inn's dining room into one of the South's finest restaurants. In 2001, The James Beard Foundation recognized his achievements by inviting him to the James Beard House.

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HOURS
Monday-Thursday
Friday-Saturday
Sunday
Lunch
11am-3:30pm
11am-3:30pm
11am-3:30pm (brunch)
Dinner
5-10pm
5-10:30pm
5-10pm

Group & Private Dining
South City Kitchen Midtown is perfect intown dining destination for groups of 15 to over 130. To learn more, contact Allyson Brown at 678.302.3237 or click here.

Awards & Accolades
• Top 100 Restaurants in Atlanta (#10) - Jezebel magazine
• Best Restaurant in Midtown - Atlanta magazine
• Best Southern; Best Wait Staff - The Sunday Paper
• Award of Excellence" - Wine Spectator Magazine
• "If this is the direction that Southern cooking is taking, it's on the right track." - New York Times
• "A mecca for Lowcountry cooking the minute it opened in 1993." - Where magazine