Commis

This serene elder from Chef/owner James Syhabout is packed every night. Tucked into colorful Piedmont Avenue, the space is long and neat, while soft music and a vibrant staff set the mood. It's cool and relaxed but never casual.
Chef Syhabout pairs local ingredients with precise technique; he also pulls from his Thai and Chinese heritage to deliver an elegant menu full of familiar flavors that taste as wonderful as they look. Dinner might unveil silky scallops with crème fraîche, poached asparagus and charred lemon granité. That signature slow-poached egg yolk sitting in a bed of onion- and malt-infused cream is a consistent thrill; while white sturgeon caviar with creamed potato and beer-marinated onion resembles an elevated sour cream-and-onion dip.