Recent Press & Reviews
 Best of Award of Excellence: 2002-2008
Award of Unique Selection
THE BEST ALL OVER 
Best Restaurant in Atlanta March 2007  San Francisco native Michael Tuohy opened Woodfire Grill with the intention of combining Californian cuisine with organic Georgia-grown foods. What is remarkable about the restaurant is that the menu, comprised of only organic foods, changes daily. Tuohy strongly supports Georgias organic growers, using seasonal fruits and vegetables from small farms and purveyors. Woodfire Grill also has an extensive wine list and a wide selection of artisan and farmstead cheeses.
This Cheshire Bridge altar to fresh food is a foodies paradise is Chef Michael Tuohys outstanding homage to Californian cuisine. Including a tremendous cheese plate and a delectable wine list are served by an attentive staff in a softly lit space redolent with the lovely smell of woodfire; most agree this crowd-pleaser is burning up the competition with terrific fare thats worth every penny.
 Try making your own culinary cocktail with this recipe as a guide: Rhubarb Mojito The Concoction 2 oz of light rum 2 oz. of rhubarb juice 1/2 oz. sweet & sour mix Serve on the rocks with either a dried, candied rhubarb stick or a mint sprig. Courtesy of Woodfire Grill; developed by General Manager Seth Roskind and Chef/Owner Michael Tuohy.
 Chef Michael Tuohy and his staff prepare what they call their simply prepared cuisine. Simple it is, relatively speaking, which is not the same thing as saying that food of this quality is easily prepared. The Woodfire Grill emphasizes fresh seasonal ingredients and a wine country sensibility in all its recipes...
 Woodfire Grill, since opening in August 2002, has been a showcase of fire-roasted cuisine. The restaurant features daily changing food and wine menus serving primarily local, organic and seasonal produce, as well as artisan cheeses, meats and eco-conscious seafood from around the country.
 The Cafe at Woodfire, essentially the new laid-back sidekick to the more formal dining room, serves up such hearty bar fare as artisanal cured meats, panini, and, yes, wood-fired pizzettas.
 Say cheese. After wine comes cheese appreciation. And artisan cheeses are the new rage. Thanks to establishments like Woodfire Grill, Restaurant Eugene and Star Provisions, Atlantans have the opportunity to sample--and learn about--some great cheeses. Woodfire Grill even has a Cheese Club that meets the second Tuesday of every month that Dining Dish just might have to join.
 Many of us wept tears of joy when chef/owner Michael Tuohy announced that he was opening this new restaurant. The interior is warmly decorated and beautiful, with a stunning copper bar inside the entrance. Entering the dining room youll find the wood-fired grill and rotisserie in plain view, providing dinner theater of sorts for diners whose tables are in the vicinity.
 Named one of the 20 “Fresh Places to Eat” in 2005. This nationwide review of restaurants mentions that Woodfire Grill “establishes a California wine country vibe” and discusses Chef Michael Tuohy’s commitment to fresh, organic ingredients in his seasonally-changing menu.
 Wild Mushroom Pizza featured in Annual Restaurant Issue!
 I knew it was a good sign when I first approached Woodfire Grill and a fresh Georgia peach truck was parked in front of the restaurant. As I entered the door, the chef whizzed by me, with a smile and warm hello, on his way out to greet the bearer of good fruit. Later, I sat down with Chef Michael Tuohy to discuss what makes this 2-year-old Atlanta restaurant so unique. The beauty of the cuisine lies in the fact that Chef Tuohy’s top priority is to find the freshest, cleanest organic ingredients out there, and best of all, he looks mainly to our very own Georgia produce to supply these delicacies.
 In an article about the growing prevalence of tapas and small plates in restaurants, the magazine featured Chef Tuohy's recipe for wood-oven roasted mussels.
 Gourmet October 2003 listed Woodfire Grill as a Neighborhood Gem in its guide to “America’s Best Restaurants”: Woodfire Grill, a wine-country cottage with an aromatic open hearth, is absolutely committed to simplicity and artisinal ingredients. The first soft-shelled crab of the season, the earliest wild salmon, or a just-picked Georgia-grown peach will always find their way onto the menu. The cheese program and the wine list make it worth the trip to this modest restaurants, where pretension is anathema and taste is paramount.”
Now that we have eaten a dozen times at Woodfire Grill, occasionally on our own at the bar, with family and friends and no thoughts of reviewing, we know that it has gone far beyond anything Chefs` Cafe ever did and that the restaurant occupies an important place in the magic circle of cuisine.
[Woodfire Grill] is my favorite of the city`s new eateries by far. Northern California meets the Mediterranean is how I`d describe the simple, rustic dishes that change daily.
 After sifting through hundreds of wine lists from restaurants that opened across the country this past year, FOOD & WINE came up with a clear-cut Top Ten... every list has one thing in common. It is the work of an expert whose taste you can trust...
 Libations-Savvy Dining -- Michael Tuohy, who first turned Atlanta tables upside down with Chef`s Cafe, is breaking rules again at his new Woodfire Grill. In casual surroundings, at reasonable prices, Tuohy pairs organic ingredients and unusual wines for mouth-filling flavor combinations...
As you might expect, Woodfire Grill has a nice, cozy ambience and American spirit, with a blazing open kitchen, booths with custom-made wood benches, and a large communal table. The restaurant name asserts the focus on chef and owner Michael Tuohy`s cooking, while the wine list here is an inseparable aspect of the total dining experience. Big, smoky flavors prevail on the menu, and the wine selections provide maximum complementary pleasure.
 Chef's Cafe got its mojo from Michael Tuohy, a young San Francisco transplant who quickly earned a name for California-style gourmet attitude...And now he has come back in force with Woodfire Grill, which his loyal-after-all-these-years fans keep packed every night.
 Chef Michael Tuohy, a San Francisco transplant, indulges Atlantans with seasonally influenced, ingredient focused Northern California cuisine at Woodfire Grill. The menu changes daily and features fresh organic ingredients. An early advocate of using local organic farmed produce, Tuohy is a pioneering force behind Georgias Organic Growers, and he incorporates the seasonal offerings of small local farms and purveyors as well as organic beef, lamb, pork, poultry and seafood for simply prepared cuisine. Foods are fire-roasted and grilled with a menu comprised of tastes, small plates, main courses, and platters for sharing.
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Woodfire Grill
For reservations call 404-347-9055
Email: gm@woodfiregrill.com