2001/2009 Zagat Survey
"great neighborhood newcomer"..."quickly becoming
popular (and rightfully so), "inventive"..."excellent
wine list"..."cool, "attentive"..."love the
people"..."wonderful experience"..."can't decide
whether to tell everyone or keep it a secret"
Bon Appetit February 2008
“Make like a local and order the excellent iron skillet fried chicken" | 2005 Wine Spectator
"Award of Excellence" | 2006/2007 City Search
Best Of:
Highly Recommended for Date Spot, Romantic Dining, Special Occasion Dining and WIne List.
2006 Creative Loafing "Best Of" |
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Georgia Trend February 2007
“Wisteria's fare is seriously as good as its atmosphere is invitingly intimate" | Creative Loafing November 2007
“has gotten better and better and deserves characterization as one of the best in the city" | Access Atlanta |
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2003-2006 Jezebel Magazine "Top 100"
"a neighborhood restaurant with comfort food at
neighborhood prices" | 2003-2006 Atlanta Magazine
Top 100 Restaurants
"youthful ambition, technical know-how and and
evolving menu make Inman Park's Wisteria bloom"
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Creative Loafing November 2007
“has gotten better and better and deserves characterization as one of the best in the city"
2003 Creative Loafing "Best Of"
"Best Intown wait staff"
"Best Intown restaurant for a first date"
"Best Intown restaurant to take visitors"
November 2002 Bon Appetit
"at this 'ambitious neighborhood restaurant' in Inman
Park, Chef Jason Hill brings 'nostalgic southern
flavors'...to a hip setting"
2006 AJC Fall Dining Guide
Critic's Choice Top 50
"Wisteria has blossomed into what every neighborhood restaurant
dreams of becoming: a destination. Sure, Inman Park residents still
feel it's their own, but truth be told chef Jason Hill's funky take on
contemporary Southern is a real draw...The wine list is friendly
and reasonable; the atmosphere a comforting mix of Pottery
Barn meets warehouse chic...big ol' plates that aim to please,
and usually do."
2001 Atlanta Journal-Constitution
"...at Wisteria, the new and minimally decorated
restaurant the Southern touches are heartfelt and real. Chef
Jason Hill serves big ol' plates of tasty food - meat
and two for serious diners - and strikes a most
satisfying balance"s