Karl S. Gorline Jr.

Caviar from last menu @arrivatoimports x @avize.atl have been proud to partner for @mowa_ypb caviar for a cause. And I’m thinking I want to extend it personally for another month. 20% of caviar sales from avize for may leading up to Atlanta caviar week June 8-14. Run it up ppl, dine well, enjoy and know…doing good always feels better kaluga reserve • smoked whitefish crémeux • salt baked white beets • pumpernickel • coffee What comes next? 👀👀

first course on the tasting menu @avize.atl inspired by @enriqueortegafernandez ceviche north GA trout carpaccio • aji Amarillo + sea buckthorn leche de tigre • kurbiskernöl • masago Amateur photography shown here but coming soon for feasting eyeball @laurenlynnfoto heat pack 👀 byee

new to the tasting menu and a la carte @avize.atl a celebration of ramps & morels ‘three ways’ (for all the old head restaurant folks out there) • raviolo ‘un uovo’, ricotta, hazelnut + ramp pesto made with aged Parmesan and charred dandelion stems, quail egg yolk (egg pasta, charcoal past, ramp pasta lamination) • morel stuffed with cateto polenta, Comte and truffle pate, glazed in a mushroom and chicken garum with truffle ponzu, lemon thyme and allium blossoms • stuffed chicken wing flat, lean chicken farce emulsified with morel mushrooms and shallots cooked heavily in brown butter and Marsala, seasoned with nutmeg and lemon thyme. all tied together with sauce albufera made from a rich chicken wing Demi, with Madeira, foie gras cream and a house made fermented pepper + chanterelle ‘hot sauce’ from last years jimmy nardelos. @torralba1709 @jorgerodriguez2509 @chef_erik_calderon @torianospristinecuisine

cooking with seasons means more than just staying current with what’s available…we as chefs owe our thoughtful consideration to an ingredients arrival and place in that season, locality, tradition and in cases like this one, the memory of the first time we tried them. I was talking to @fmoneychef earlier and he mentioned every year the white asparagus comes back it’s like trying it for the first time, the nuance, the ghost of the previous seasons ups and downs holding influence over the minerals consumed by its roots. It’s different in so many ways but familiar. Inspirational. There’s true beauty in this and a dish like this one feels like the best way to share these impressions by doing as little to modify or alter what is already quite perfect… white asparagus carbonara • house lamcetta • aged parmesan • cured duck egg paired beautifully by @chateauneufdupapi_ with the madness 2024 Anima Mundi ‘Pells,’ Macabeu, Penedes, Spain from @atroca_celler Come see for yourself @avize.atl 🙏

for the patio @bar.avize wagyu tartar tacos • fried olive • pumpernickel • smoked oyster gribiche

venison tartar 2.0 • buckwheat • sorrel • smoked egg yolk • passion fruit I was conflicted with changing one of the house signatures @avize.atl since opening. But as everything in life it was time to pass to another. This variation is seasoned with a black trumpet mushroom chutney as part of the tartar base, curry oil, sieved smoked egg yolk and sprouted buckwheat. Having a little fun circa early 2000 el bulli with a false egg yolk made from passion fruit juice, white tamari, rice vinegar and msg. We drizzle curry oil and dress with cracked pepper and smoked salt when the guests asks “is that the smoked egg yolk?” We say “no, actually that’s the passion fruit”. And pop the yolk to mix with the curry oil and salt & pepper to make a super refreshing vinaigrette that coats the dish. Now I just need @laurenlynnmedia to come take a real photo of it Ciao for now Byeeeee

one of the current menu pillars @avize.atl is this Chinese - Middle eastern inspired heritage lamb from Elysian Fields Farm @purebredlamb with collard green, turnip, black bean & chestnut falafel as Avize continues to evolve through the seasons, ups and downs of business, changes to the staff, new relationships, surprises, ect…I start to understand more about cooking freely, unapologetically sincere, and how important that seems to matter to me through everything. Having a voice and using it. #i think there is a difference between concept driven restaurants and chef driven restaurants. Here we start with an inspiration and express ourselves through a lense. The focus has been and remains on relationships. With farmers, purveyors, makers, creatives, colleagues and most importantly our guests. Not sure why I am on this soap box this morning but I am happy to share I am one of those lucky people who get to do the only thing they ever wanted to do everyday and that’s how I feel about it. Thanks for stopping by 🙏

strawberry foie • pumpernickel • garden radish • mustard seed amazing strawberry’s from @georgiaproudprovisions macerated in verjus with lemon thyme@and pink pepper. Strained to consommé, and lightly dehydrated and reincorporated with the syrup. Foie cured and poached in verjus, served on pumpernickel with garnishes from the garden. A dish, a moment, a tradition. @avize.atl

Salmon crú for the @bar.avize patio Ora king salmon • green strawberry aqua chile • burnt cucumber • green garlic • borage

An unforgettable night at @avize.atl in West Midtown 🤍✨ Avize is Michelin-recommended for a reason, every single course was a work of art! The Winter 2026 tasting menu did NOT disappoint: Included: • 🐟 Whitefish Ceviche • 🌿 White Asparagus • 🐸 Frog Legs (lemon pepper wet) • 🧈 Butternut Squash Risotto • 🐟 Ora King Salmon • 🫀 Duck Heart • 🐑 Elysian Fields Lamb • 🍧 Sorbet You can also add on to your experience👇 • ✨ Seared Foie • 🫧 Caviar • 🦆 Duck • 🥩 Wagyu If you haven’t been yet, what are you waiting for? 🖤 #atlanta #tastingmenu #alpinecuisine #michelin #westmidtownatlanta

YUMMY ALPINE BURGER! ITS A HIT @kingofthechews & @avize.atl THROWING DOWN A DANG OLE GOOD TIME!

✨✨✨ AVIZE - NEW YEAR’S EVE PRE-FIXE MENU ✨✨✨ Celebrate New Year’s Eve at @avize.atl , a @michelinguide recommended restaurant in Atlanta, with a six course pre-fixe menu offered in two seatings at 6pm and 9pm. The menu, curated by @kingofthechews , is designed as a complete experience with no additional supplements, so everything is included. The later seating includes a complimentary champagne toast and a midnight surprise. Dinner is $195 per person, or $250 per person with wine pairings included. Reservations can be made on @opentable under Experiences. Menu: • Arpège egg with burnt hay, maple, and yeast • Oyster with celeriac, fermented white asparagus, stone pine, and caviar • Arctic char with warm cider ponzu, caraway, shiso, mutsu apple, and wasabi • Truffle risotto with koshihikari rice, shiro dashi, white truffle pâté • Bread and butter cart featuring cultured butter, black garlic butter, rye sourdough, fermented carrot brioche, and pretzel • Lobster with mandarin, carrot, and curry • Black Opal Australian Wagyu with Japanese A5 tartar, rosti, smoked mushroom, and oxtail jus • Chocolate dessert with kishu satsuma, gianduja, and rhum chantilly • • *hosted #avizeatlanta #nye2026 #newyearsevedinner #atlantarestaurants #atlantaeats