Hugh Acheson’s first big city restaurant is located at the base of a Midtown Atlanta office tower and contains wood floors and tables, striped blue banquette, a jigsaw bar and outdoor bocce court. According to my server, “It’s a whole different world at dinner.” Maybe so, but at lunch Super-Food pretty much has it all. The showcase protein is hangar steak cooked medium rare, sporting a good sear and sea salt pop. Beyond that, the meat-and-six came with lightly dressed mixed greens with radish, pickled beets, cubed sweet potatoes with sorghum, green lentils with tarragon and pickled onion, waxy beads of Sonora wheat berries with strips of pickled pimentos, and citrus (oro blanco and pink grapefruit slices).

Bill and Deana Fagan and their two sons, Will and Caleb, have expanded on the family biscuit traditions that began right nearby in Cumming, first with a grocery store, and later at a convenience store. Now the big red barn is extremely popular for flaky biscuits, my favorite containing egg, a ruddy pork sausage patty, and American cheese.

Stacey Eames’ low slung brick building in Atlanta’s Old Fourth Ward features a bake shop up front, an art-lined cafe in back, and a glass fronted kitchen and milling room in the middle. Legends have been told about beauty and the beast, and Highland Bakery has managed to bridge the dichotomy in the form of a Breakfast Sandwich. Getting the sandwich with jalapeño focaccia was well worth the up-charge, with moist bread featuring sharp cheese fused into the bread like chicharron de queso, plus a chile kick. In the middle, they stack fluffy egg, molten white cheddar and crispy bacon.