Kumquat entremet with maple ice cream and caramelized walnuts

Michelin-starred Atlanta institution Lazy Betty has just unveiled two new tasting menus, complete with artful plating and lavish highlights like roasted Chilean seabass and kumquat entremet.

The restaurant’s latest offerings include the signature Lazy Betty Tasting Menu and the Chef’s Tasting Menu, the latter featuring additional courses and scarcely available ingredients like squab, langoustines, morel mushrooms and wagyu beef. The eatery also offers vegetarian and pescatarian tasting menus, available upon request.

“When we first opened the restaurant, we started off with two tasting menus,” says chef-partner and culinary director Ron Hsu. “Post-pandemic, we moved to a one-menu format, but now we’re going back to our roots. The new extended menu features harder-to-source ingredients such as squab and wild morel mushrooms. It’s also an elongated menu for those who want more of an elaborate and comprehensive dining experience and wine pairing.”

Kampachi tataki with kiwi consommé, mint, avocado mousse and hearts of palm

Menu highlights include small plates like the kampachi tataki with kiwi consommé, mint, avocado mousse and hearts of palm; the king trumpet chirashi with poached scarlet crab, local quail yolk and crab dashi custard; and the stuffed morel “dumpling” with crab Hollandaise, ramps and grilled peas.

“One standout dish is the morel ‘dumpling.’ It’s a foraged morel that we stuff with chicken mousse and sear into a lattice tuile, much like the tuile you’d derive from making pan-seared potstickers. The ‘dumpling’ is then served with gently cooked baby spring veggies,” Hsu says.

An additional signature dish from the Chef’s Tasting Menu is the “Truffle Hunt,” a fresh take on one of the dining destination’s original signature offerings with pomme puree, black truffles, potato soil and pickled hjonshimiji.

The “Truffle Hunt” course with pomme puree, black truffles, potato soil and pickled honshimiji

“Another favorite is our new rendition on one of our classic dishes called ‘Truffle Hunt,’ which is a potato casserole infused with a red wine butter sauce. We layer the potato puree with thinly shaved black truffles under a potato crumble, made by pulverizing, frying, then dehydrating potatoes until they look like soil. We then garnish the dish with little florets of Japanese honshimeji mushroom in a bed of locally foraged ferns, roots and greens. The process of eating it is reminiscent of digging through soil to find black truffles right beneath the surface,” Hsu says.

Entrees include stuffed squab, topped with farro, black trumpet mushroom relish and huckleberries, and roasted Chilean seabass, which combines caramelized salsify, Marshall Cove mussels, preserved lemon and Santa Barbara uni.

For the palate-cleansing intermezzo, diners can opt for the Buddha’s hand curd, a bright and zesty course with jasmine granita and grape consommé gel. To top it all off, dessert options include petit fours and kumquat entremet, served with maple ice cream and caramelized walnuts.

Roasted Chilean seabass with caramelized salsify, Marshall Cove mussels, preserved lemon and Santa Barbara uni

The beverage program is designed to harmoniously complement the cuisine, encompassing wine pairings, spirit-free cocktails and Clase Azul tequila—many of which are sourced from small, sustainable and environmentally conscious producers.

Restaurant-goers can also opt for a la carte libations like beer, wines by the glass and bottle, spirits, after-dinner dessert wines and more, with an award-winning wine program led by Wine Director Gracie Barwick and masterfully crafted cocktail selection from beverage director Conrad C. Helms IV. For more information, visit lazybettyatl.com.

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