Alan Chandonia

CHEF
Written By Nicole Borden

Ecco Midtown | Atlanta | November 2022

FEATURED DISHES


Roasted Beets, Aged Goat Cheese, Toasted Walnut Vinaigrette, Black Truffle

Lamb Keftedes, Herbed Yogurt, Pickled Persian Cucumber, Local Frisée, Purple Mizuna, Mint

Nutmeg Casarecce, Local Roasted Winter Squash, Brown Butter, Caramelized Cipollini, Sage

Redfish, Marinated Squash, Charred Eggplant and Tahini Purée, Chermoula, Preserved Lemon


Photography by Will Blunt

Nicole Borden
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