The Exciting Evolution of Atlanta’s Lazy Betty

My inaugural visit to Lazy Betty, back in May 2019, was a revelation. I dined with my husband, mother, and brother, and we all left with our expectations exceeded. At that time, the 8-course tasting menu was priced at $165 per person—a sum that felt justified from the very first bite. (The newest six-course tasting menu is priced at $225 per person, inclusive of a 20% service fee.) The food was a harmonious blend of artistry and flavor, each dish meticulously plated, reflecting the kind of attention to detail that transcends the ordinary dining experience. The service was nothing short of exemplary, delivered by a staff whose warmth and professionalism added to the restaurant’s undeniable charm. From that moment, Lazy Betty became a place I yearned to revisit.

In its previous location, the restaurant featured a chef’s counter and an open kitchen—a layout that invited diners into the very heart of the culinary process. Watching the chefs in action was like witnessing a well-rehearsed performance, but the true highlight was the opportunity to interact with them. This intimate connection with the kitchen elevated the experience, yet never detracted from the main event—the food itself. It was here that I first encountered Chef Aaron Phillips, whose genuine kindness and palpable passion for his craft left a lasting impression on us all. We were, quite simply, hooked.

At their newly opened Midtown, Atlanta location, Chef Ron Hsu and his team have masterfully crafted an atmosphere at Lazy Betty that is both inviting and unpretentious. The interior design complements the cuisine without overpowering it, while the food enhances the setting rather than distracting from it. This careful balance creates a dining experience that is as cohesive as it is unforgettable. Unfortunately, the open kitchen is no longer a part of the restaurant (which I am certain makes it much easier for the back of house). I did hear a whisper they may try to bring that back in a different capacity in the private dining space.

Comparing the menus from Spring 2019 and Summer 2024 at Lazy Betty reveals how the restaurant’s offerings have evolved while maintaining certain signature elements. A staple of the restaurant has always featured a caviar service as an option. While the specific types and accompaniments may have varied slightly, the emphasis on premium caviar remains a consistent hallmark, including the Lazy Betty Reserve. Delicious Steamed Milk Buns and Scallion Pancakes create a much needed departure from the standard accompaniments found on most menu’s throughout our city.

No judgement, but I absolutely love Foie Gras. On the Spring 2019 menu, the Foie Gras Terrine with preserved gooseberries and petite salad was a standout. The richness of the foie gras was perfectly balanced by the tartness of the gooseberries, providing a memorable contrast of flavors. Fast forward to Summer 2024. The Hudson Valley Foie Gras, paired with Oishii strawberries and Szechuan peppercorns, elevates the entire experience. The subtle sweetness of the strawberries and the mild heat of the peppercorns create a complex, layered taste that lingers delightfully on the palate. As a bonus, having your Foie Gras shaped like a strawberry is a huge plus!

Two standouts from the new Summer 2024 menu include the Truffle Glazed Diver Scallop and Crown Roasted Dry-Aged Duck. The Truffle Glazed Diver Scallop with corn pudding and gray morels exemplifies the finesse of Lazy Betty’s cuisine. The scallop is seared to perfection, its natural sweetness enhanced by the earthy truffle and the velvety corn pudding, while the morels add a delightful umami depth.

A Supplemental Scallop dish is also on the menu and is not to be missed. The Warmed Diver Scallop in a flaky Puff Pastry with Chive Béarnaise Sauce is outstanding, so much so that you may not want to share it. The Crown Roasted Dry-Aged Duck, accompanied by Sicilian pistachio crémeux and smoked ruby beet, is a dish that sings with every bite. The duck is ultra tender, with a crispy skin that crackles beautifully, and the pistachio crémeux provides a rich, nutty counterpoint to the earthy beets. It was one of my favorite dishes on the menu.

Each menu reflects the restaurant’s ongoing commitment to innovation while respecting the culinary foundation that first captivated diners. The evolution from 2019 to 2024 shows a progression toward even more sophisticated pairings and refined techniques, all while ensuring that the core experience—exquisite taste and impeccable presentation—remains at the forefront.

This year, the restaurant earned a prestigious Michelin Star—a testament to their relentless pursuit of culinary excellence. This accolade is the culmination of years of dedication to delivering not just exceptional food, but also service that is beyond reproach.

Behind the scenes, there’s a dedicated team working tirelessly to ensure that every aspect of the dining experience appears effortless. From Chef de Cuisine Austin Goetzman and Beverage Director Conrad Helms, to the sous chefs, managers, and wine stewards, each person contributes to making every night at Lazy Betty an extraordinary event. Their collective efforts are what make this restaurant a true gem in the culinary landscape. It’s not to be missed!

Team Members: Chef Partners Aaron Phillips Ron Hsu / Chef de Cuisine Austin Goetzman / Executive Pastry Chef Keely Moore / Jr. Sous Chefs Bryce Hardison Graham Rooks Daniel Gonzalez / General Manager Shannon Dunlap / Assistant General Manager Taylor Bergh / Beverage Director Conrad C. Helms IV / Sommelier Gracie Barwick / Jr. Sommelier Marlo Mauricio