Although it’s quite convenient to grab that bowl of easy mac out of the cabinet, pour some water, and call it a meal, there are plenty of other alternatives that can meet your satisfaction. It’s worthwhile to take the few extra steps down Court Street and indulge in some real, mouth-watering, local favorites. With an emphasis on locally grown foods, there are plenty of restaurants that offer customers a true taste of Athens. Don’t know where to start? Not a problem. Here’s a guide, similar to the food network’s “The Best Thing I Ever Ate,” that represents the best of the best right here in town.
Bagel Street Deli:
The OU Bagel with tomato on an everything bagel
Made with cream cheese, bacon, and tomato
“This was the first sandwich I had at Bagel Street when I visited in high school. I fell in love with the bagel and with the school!”
-Yolana Posta
Wings Over Athens
BBQ wings
Made with barbeque sauce on your choice of boneless or regular wings
“These are simply the best wings I’ve ever had.”
-AJ Ouellepte
Union Street Diner
The Stacker
Made with two biscuits, egg on top, cheese, sausage gravy oozing down the sides, along with a side of hash browns
“It is all of your favorite breakfast foods combined into a breakfast heaven!”
-Rachel Kenneally
Whitts
Mud pie
Made with mocha ice cream, caramel, and oreos
“I love it because it has coffee and oreos in it; my two favorite things!”
-Annie Turner
Chicken and Waffles
Uptown Grille
Made with special sauce, chicken, and two slices of warm waffles
“It’s the best because they put bacon, cheese, and chicken all on a waffle!”
-Nick Albright
Peeking –Chinese restaurant
Fried rice with general sto sesame and sweet and sour chicken
“The food is great because it’s under five dollars, an assortment of food and super delicious!“
-Ryan Duffy
Gran Ranchero
Lunch quesadilla
Made with chicken, beans, veggies, and a side of rice, along with an enchilada
“It’s good Mexican food. It’s nice because it mixes it up and it’s very good food for a very good price. I even used to go there two days a week!”
-Kyle Kieln