Woodfire Grill
1782 Cheshire Bridge Rd.
Atlanta, GA 30324
USA
Telephone. 404-347-9055
 Fax. 404-347-9566
 Email. gm@woodfiregrill.com
Website. www.woodfiregrill.com
Cuisine. Northern California cuisine that features fresh organic ingredients
Chef/Owner. Michael Tuohy
Hours. Dinner nightly. Monday-Thursday 5:30-10:00;
Friday/Saturday 5:30-11:00; Sunday 5:30-9:30
Woodfire Grill does not serve lunch
 
Chef Michael Tuohy, a San Francisco transplant, indulges Atlantans with seasonally influenced, ingredient focused Northern California cuisine at Woodfire Grill. The menu changes daily and features fresh organic ingredients.

An early advocate of using local organic farmed produce, Tuohy is a pioneering force behind Georgia's Organic Growers, and he incorporates the seasonal offerings of small local farms and purveyors as well as organic beef, lamb, pork, poultry and seafood for simply prepared cuisine. Foods are fire-roasted and grilled with a menu comprised of tastes, small plates, main courses, and platters for sharing.
Within its first year of opening, Woodfire Grill has been honored by critics in numerous reviews, by both local and national press. Chef Tuohy and his staff are especially proud to have been the focus of such acclaim by such publications as Food and Wine Magazine, Gourmet and Wine Spectator.

The focal point of Woodfire Grill is, naturally, the wood fired grill, rotisserie and oven in the center dining area. The Chef's Table is adjacent to the grill and oven for the guests to watch the chefs prepare fire roasted and grilled cuisine.

Woodfire Grill welcomes intimate parties and events. There are several private rooms including "The Mezzanine," which can be divided into three private rooms or one large space that can seat up to 50. There is an upstairs space called "The Loft" that seats 16 in an intimate and cozy environment. And Woodfire Grill also features an outstanding covered patio where your guests can enjoy a standing cocktail party of up to 75 or a private seated affair for 30.

For more information on booking events, e-mail Woodfire Grill's event coordinator at party@woodfiregrill.com  or call 404-347-9055.
 
 


 

Dinner Menu

The menu changes daily and features fresh organic ingredients. This is only a sample menu

tastes


bonati family 24 month parmigiano-reggiano, balsamico

bowl of marinated olives

olive oil tasting: val di mazara (campagne), boeri dei fiori (liguria), picholine (provence)


small plates

cured meats assortment: prosciutto la quercia, jamon serrano, spicy coppa, baby artichokes, kumquat marmellata

wood oven roasted mediterranean mussels & littleneck clams, herb butter, grilled bread

hammock hollow lettuces, pomegranates, watermelon radish, sweet grass dairy chevre, blood orange vinaigrette

pan seared sonoma artisan foie gras, roasted fuji apple, quince syrup, kumquat marmellata

maine peekytoe crab salad, apple, grapefruit, orange, shallots, herbs, citrus vinaigrette

beausoleil oysters on the 1/2 shell, champagne mignonette, lemon

tasmanian ocean trout tartare, shallots, herbs, citrus meyer lemon oil, micro cilantro

cream of artichoke soup, crisp prosciutto, micro chervil, extra virgin olive oil

arancine di riso alla zefferano: crisp fried saffron risotto croquettes, fonduta di fontina & tartufo

woodfire selection of artisan cheeses (please inquire with your waitperson)

fritto misto of calamari, boquerones, white fish, onion, lemon, parsley, capers, aioli

woodfire pizzas (individual or shared 9")

marinated artichoke, caramelized onions, fontina, rosemary, balsamico


farm & sea

organic vegetables: braised artichoke, braised fennel, baby hakurei turnips, whipped sweet potatoes

wood grilled painted hills ribeye, fingerling potatoes, mushroom ragout

pan roasted sonoma artisan duck, sweet potatoes, steel pan greens, dried fruit compote, port reduction

organic vegetables: escarole, mei choi, baby turnips, roasted cauliflower

pan seared maine scallops, spiced chickpea puree, saffron aioli, cilantro

wood oven roasted whole yellowtail snapper, fingerling potatoes, steel pan greens, extra virgin olive oil

wood grilled bramlett farm trout, yukon gold potato-niman ranch bacon salad, mustard vinaigrette

spaghetti, artichokes, vidalia onion, preserved tomatoes, extra virgin olive oil

olive oil poached wild striped bass, patatas bravas, escarole, salsa romesco

wood grilled newman farm berkshire pork chop, anson's grits, steel pan greens, fuji apple sauce

cedar planked tasmanian ocean trout, grilled anson's polenta cake, sun-dried tomato-arugula salad

wood grilled local springer mountain farms chicken, steel pan greens, salsa verde

wood grilled painted hills hanger steak, fingerling potatoes, steel pan greens, green garlic butter


platters to share

wood oven roasted whole spring mountain farms chicken, steel pan greens, pommes frites