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ATLANTA, Ga. (Atlanta News First) - Two Atlanta-based restaurants were recently featured on the New York Times’ 50 Best Restaurants list.

Assembled after a year-long search by their reporters, editors, and critics, Executive Chef Demetrius Brown’s Bread and Butterfly and chef and restaurateur Kevin Gillespie’s Nàdair earned spots on the Times’ acclaimed list.

Bread and Butterfly

Location: 290 Elizabeth Street, Suite F , Atlanta, Ga 30307

Cafe and bistro, Bread and Butterfly, metamorphosizes daily from European inspired cafe in the day to globally influenced fare at night, according to its website. The breakfast and lunch menu features French dishes such a baguettes, sandwiches and various egg-based dishes. Their dinner menu highlights a blend of African Diaspora cultures across the globe.

“Cilantro, thyme and epis, the herbaceous spice blend, perfume a delicate interpretation of the classic beef patty. In the same way, Mr. Brown uses English peas and local mushrooms to enhance djon-djon, a dish named after a type of Haitian mushroom. He marinates halibut for escovitch, and marries single-origin Haitian chocolate with coconut ice cream. The kitchen-driven cocktail list gets a special nod, especially nonalcoholic surprises made with snap pea juice and matcha,” says Times reporter Kim Severson.

Nadair

Location: 1123 Zonolite Rd NE #15, Atlanta, GA 30306

NUH-DARE from the Scots Gaelic phrase “Dòigh Nàdair” or “The Way of Nature” draws inspiration from many regions, according to its website. Chef Gillespie has spent time in both the Pacific Northwest, in New England and Scotland, which they say is a key to the many offerings.

Their rotating menu changes frequently, they say, featuring a three-course fixed priced meal or a six-course tasting menu. Nadair claims to have fresh ingredients and sustainable practices, which help drive their high ratings, the website says.

“A tender cornmeal crust gives a Scottish cheese and onion pie a Georgia kiss. Lacquered pork shoulder that takes a couple of weeks to cure and smoke arrives with a collard-green dumpling. A small plate with fancy twists on sweet Scottish classics like tablet candy and snowball cookies sends you off into the Atlanta night,” as Severson describes.

The full list can be found here.