Chef Zach Meloy portioning out a component for the pork shoulder dish.

Chef Jonathan Miller meticulously finishing up dishes of the Yellowfin crudo.

Chef Zach and Jonathan were always intensely focused on making sure every plate went out right. Highly recommend a dinner at the bar to see how the two work; it’s an impressive sight.

Crispy gnocchi, shaved Spanish chorizo, brussel sprouts, guajillo sauce

Yellowfin Crudo, beets, compressed turnip, horseradish

Silk Handkerchief pasta, wild mushroom confit, tomato marmalade, porcini cream

Blood orange tart, honey ice cream, spiced pecan praline

Cajetas De Coco (aka Coconut Truffles) to end the experience.

These were just a few of my favorite things… come hungry, leave happy, and as Better Half puts it, “Get Fed.” Images of the exterior and interior can be found at my images posted on Eater Atlanta .

Better Half (information gathered 01/2014)
349 14th St. Bldg. C
Atlanta, GA 30318
404.695.4547

Hours
Tues – Thurs 5:30pm – 10:00pm
Fri – Sat 5:30pm – 11:00pm
Sun – Mon Closed

Parking
Side street parking; also behind back there are also a few spots.

Please be advised, all edible and non edible subjects have been shot in its natural habitat/lighting with some post processing. All content is copyrighted and may not be used without permission. Got questions? Email me: mweats <dot> info <at> gmail <dot> com

References:
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Sweetwater website
Eater Atlanta website | twitter | facebook