•Open since: 2003
•Capacity: The restaurant seats 150 people, including a private room that seats up to 50, with its own bar area.
•Location: At the intersection of Spring and Peachtree in Midtown Atlanta. It is located on the first floor of the Peachtree Pointe office building.
•Hours: Open for lunch from 11:30 a.m. to 2:30 p.m. Monday through Friday. Open for dinner from 5 to 11 p.m. Monday through Thursday, 5 p.m. to midnight Friday and Saturday and 5 p.m. to 10 p.m. Sunday.
•Atmosphere: The restaurant is stylish and modern, with dark tables accented by the creamy walls and sleekly striped fabric that covers the backs of the long benches that make up some of the seating. Exposed ceilings and a geometric feel to the design gives MidCity a trendy, European vibe.
•The food: MidCity Cuisine recently unveiled a new fall menu that includes a variety of dishes perfect for combating the chill in the air outdoors. One highlight is the innovative Creamy Onion "Latte," a rich onion soup served in a coffee mug and adorned with foam and a sprinkle of caramelized onions on top that looks just like the dash of cinnamon you might find atop an upscale latte. Others additions include a Pepper Crusted Niman Ranch Pork Chop and a Mediterranean Whole Fish Baked in Salt Crust that is prepared tableside.
The menu includes a range of appetizers, entrees and desserts. The contemporary American restaurant draws from many global influences, and the menu changes daily. There is an emphasis on seasonal and regionally grown ingredients.
•Beverages: MidCity Cuisine offers plenty of drink choices from cocktails to coffee, but the standout here is the restaurant's wine and champagne selection. The restaurant features seasonal and boutique wine choices, and the list is constantly evolving. What's more, MidCity has more than 130 bottles of champagne and sparkling wine available every day and more than 15 by-the-glass choices.
•Desserts: Treats range from warm Homemade Doughnut Holes with Three Sauces and a rich "Kit-Kat" Bar to Blackberry Pot Pie with Vanilla Ice Cream.
•Things you might not know: MidCity Cuisine has a new executive chef, Lance Gummere, who was promoted to the position after working as chef de cuisine. He was previously sous chef at Mumbo Jumbo. In addition, MidCity's chef de cuisine, Rob Phalen, recently returned to the restaurant to the position he currently holds. Together, they unveiled the new fall menu at the restaurant.
n Creamy Onion "Latte": Creamy onion soup served in a latte cup and topped with foam and a sprinkle of caramelized onions ($7).
•Mediterranean Whole Fish Baked in Salt Crust: Prepared tableside, this fresh fish is filleted before your eyes and garnished with a simple splash of fresh lemon juice and olive oil. It is served with a delicate bed of pasta and flavorful olives and mushrooms ($32).
•Blackberry Pot Pie with Vanilla Ice Cream: This new dessert is served piping hot in a square dish topped with a sweet crust and a dollop of ice cream that quickly melts into the fresh blackberry base ($8).