New Year's Eve at The National

Welcome 2019!

$55 per guest
a la carte available at the bar


Hors d'oeuvre, choose one

tuna ceviche:  avocado, caper, lime, lettuce 

sweet potato-turmeric hummus:  pickled turnip, cilantro, seeded flatbread

beef carpaccio:  parmesan mayo, crispy capers, arugula

lamb slider:  pepper jelly, manchego cheese, smoked paprika mayo, pickle 


Appetizer, choose one

butternut squash bisque:  crème fraiche, roasted pear, crisp sage

cauliflower steak:  green tahini, warm dates, pistachio, pomegranate, aleppo

local lettuces:  finocchiona salami, tomato confit, goat cheese with olive dust, croutons, Lake Garda olive oil, balsamic pearls

marinated shrimp:  little gem lettuce, radish, cucumber, pickled red onion, old bay ranch

crisp pork belly:  radicchio, hazelnuts, cane syrup, kumquats


Entree, choose one

braised beef short rib:  whipped mascarpone rutabaga, seared piquillo pepper, horseradish-celery vinaigrette     

duck confit:  chestnut puree, frisee, blood orange, fig vincotto, pickled mustard seed

roasted monkfish:  creamy Spanish black rice, rock crab salad, avocado-lime sauce vierge

rabbit orecchiette pasta:  mushrooms, chard, ricotta, herb breadcrumbs

vegetable plate:  acorn squash stuffed with quinoa, chickpeas, rice, lentils and mushrooms, with almonds and pomegranate;  seared broccolini with chili and garlic;  carrot falafel with labne and pickled radish;  chicories with fennel and dijon   


Dessert, choose one

pots de crème:  maple, drunken clementines, black salt, cookie

flourless chocolate cake:  yogurt whipped cream, raspberry-blood orange sauce, cocoa nib brittle

matcha cake:  macadamia cream, roasted pineapple, cherry, toasted coconut

Cashel Irish blue cheese, pear, quince jam, pecan-raisin bread

affogato – keep the party going – vanilla gelato topped with espresso, cookies


$34 per guest

Join us for a celebration of Hanukkah with two evenings of special dinner menus at The National! On December 5 and 6, you can enjoy our special three-course meal at any time during our regular dinner service.

Call 706-549-3450 or email to book your table!


First Course

salad of local lettuces, beets, carrots, feta, everything bagel crumbs 


mashed potato latkes, sour cream, applesauce, chives 


chicken schnitzel, dredged in matzo meal, wheatberry salad with mushrooms, lemony arugula with pickled shallots 


red-wine braised beef brisket, whipped parsnips with horseradish, crispy brussels sprouts, sumac onion 


flourless chocolate cake with halvah-honey sauce, pistachio


sour cream cheesecake, date syrup, pomegranate 

On Sunday, October 7, join your favorite farmers, chefs, artisans and craft brewers, mixologists and sommeliers on The Hill for the 8th Annual Autumn Harvest Feast. 

The Autumn Harvest Feast was created as a way to raise money to support the critical and powerful SNAP Doubling Program at the Athens Farmers Market. For 8 years, this has been the organization's largest project to increase food access in the Athens Community. Since the doubling program began in 2010, the market has doubled $352,420 to $704,840, all thanks to funds raised at events such as the Autumn Harvest Feast.

We hope to see you there!

Purchase your tickets today at



Discover the Family Winemakers of UVA Imports:
An Italian Wine Dinner at The National

Tuesday, October 16, 2018 | 6:30 pm | five courses with five pairings for $65 per guest
Brought to you by UVA Imports and Five Points Bottle Shop

tuna crudo, capers, basil, lemon, chili, Lake Garda olive oil
Ribolla Gialla Sparkling Brut, Tenuta Maccan, Friuli, Italy, NV

salad of shrimp, squid and mussels, local lettuces, celery, carrot, peppers, lemon, olive
Pecorino, Bove, 'Safari', Abruzzo, Italy, 2017

orecchiette with rabbit, mushrooms, leeks, greens, parmesan
Bardolino Classico Rosso, Le Morette, Veneto, Italy, 2017 

beef cheek braised in refosco, whipped celery root, red onion gremolata, walnuts
Refosco, Tenuta Maccan, Friuli Grave, Italy, 2015

chocolate cake, Condor chocolate-hazelnut spread, hazelnuts, dried raspberries
Brachetto Frizzante, Demarie, 'Birbet', Piedmont, Italy, NV

To make reservations, call 706-549-3450 or email

Get ready for a weekend of cocktail-centric events brought to you by The Expat, ASW Distillery and Graduate Athens. The inaugural Athens Cocktail Classic is a chance to educate and celebrate, for professional bartenders and amateur cocktail aficionados alike. Plan to spend your weekend or just a class or two at at Graduate Athens from August 16 to 19.

Here's just a few things you'll find yourself experiencing on this weekend of cocktail exploration:

  • Learn how to craft your favorite cocktails from industry experts
  • Build your knowledge by sampling ASW's finest liquors
  • Savor the finest libations in Athens on the first Classic City Cocktail Tour
  • Fuel your mixology obsession with unique bar accessories at the Cocktail Classic Marketplace
  • Witness an epic showdown as Athens' best battle it out to be crowned the best mixologist in The Classic City
  • Come for the show, stay for the party with surprise guest entertainment
  • Learn how to craft your favorite cocktails from industry experts
  • Build your knowledge by sampling ASW's finest liquors
  • Savor the finest libations in Athens on the first Classic City Cocktail Tour
  • Fuel your mixology obsession with unique bar accessories at the Cocktail Classic Marketplace

Class Instructors Include:  ASW Distillery, The Expat, 18.21 Bitters, The Old Pal, Cathead Spirits, SeaBear Oyster Bar, The Bar at The National, Donna Chang's, Ticonderoga Club, Staplehouse, Cocktail Commons, Empire State South, 5 & 10, Kimball House, and more!



June is Balsamic Month at The National

Balsamic Month continues at The National with our culmination event...the first ever Balsamic & Wine Dinner on Tuesday, June 26.

Transport yourself to the heart of Italy with a menu inspired by everything Balsamic, plus a special appearance from Luca, the producer himself, of REALE Balsamic. Featuring 4 courses, 3 wines, and a surprise amuse don't want to miss your chance to reserve a table.

Seatings are available at 6:30pm.


On the Menu...

roasted peach with basil, pancetta, 10-year white balsamic
balsamic-stained deviled egg, truffle balsamic pearls
crostini with smoked duck and cherry balsamic glaze

Bardolino Chiaretto Classico, Le Morette, Veneto, Italy, 2017

caprese with heirloom tomatoes, straciatella, basil, olive dust, 12-year balsamic

Pinot Grigio, Marco Felluga, ‘Mongris’, Collio, Friuli, Italy, 2016

braised beef short ribs, potato-olive oil puree, cipollini onion-balsamic agrodolce, mustard balsamic glaze

Rioja, La Rioja Alta, ‘Viña Alberdi’, Spain, 201

fig crostata, crema diplomatica, fig-white balsamic pearls


$65 per guest
including 4 courses and wine pairings

To make reservations, call 706-549-3450 or email


From the Menu: Atlanta Journal Constitution Featured Recipe

A friend and I made the trip from Atlanta to Athens and had lunch at The National. The “Power Lunch” was delicious. Possible they’ll share the recipe for the carrot salad included on the plate? A nice update of the old classic. 

Betsy Shear, Tucker, GA


Peter Dale, The National’s executive chef and owner, shared the recipe and told the AJC it is one he’s adapted for home cooks from what they make at the restaurant. The original inspiration was found in “Leon: Ingredients & Recipes” by Allegra McEvedy (Conran Octopus Inc., out of print). He said, “I first had this at the veggie-centric chain of eateries, Leon, in the UK.  It has been an on-again-off-again staple of our power lunch at The National for years.” 


The National’s Happy Carrot Salad with Golden Raisins

2 tablespoons golden raisins
3 large carrots, grated (about 3/4 pound) 
1 clove garlic, minced
1 tablespoon sesame seeds, freshly toasted
2 scallions, greens and whites, finely diced
1 tablespoon cilantro, roughly chopped
1 tablespoon mint, roughly chopped
1/2 teaspoon red chili flakes (add more if you like more kick) 
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper


In a small bowl, cover raisins with hot water and allow to soak until raisins have plumped, about 5 minutes. Drain and cool.

In a large bowl, combine raisins, carrot, garlic, sesame seeds, scallions, cilantro, mint and chili flakes. Toss well. Can be made a few hours ahead and refrigerated. When ready to serve, toss with lemon juice and olive oil. Taste for seasoning and serve immediately. Makes: 3 1/2 cups


Per 1/2 cup:  81 calories (percent of calories from fat, 56), 1 gram protein, 8 grams carbohydrates, 2 grams fiber, 5 grams fat (1 gram saturated), no cholesterol, 17 milligrams sodium. 

Sustainable seafood is a cause near and dear to our hearts here at The National. When Seabear Oyster Bar opened, we had the chance to take this mission even further.

Now in partnership with the UGA Marine Extension Service, Sea Grant and Cine Athens, we present an evening highlighting the future of sustainable aquaculture through multiple art forms, including the oyster itself.

The evening's lineup features "The Hidden World of Oystering" art exhibit and sale by renowned artist, Alan Campbell, a book reading by local author, André Gallant and the Athens premiere of the film "Shifting Baselines", produced by Blue Voyage Productions in partnership with Marine Extension and Georgia Sea Grant. 

Oysters on the half shell and regional cuisine will be served by The National and Seabear Oyster Bar all at Ciné Nonprofit Theater, truly qualifying this extraordinary event as "Keeping It Local!"

Easter Lunch at The National

April 1, 2018
seating from
11am to 2pm


stuffed medjool dates  celery, manchego cheese, smoked paprika   gf

hummus   sumac and warm flatbread   available with gluten-free flatbread (not vegan)

Rosalynn Carter’s cheese ring  pecans, strawberry jam, toasts

mushroom soup  sautéed mushrooms, almonds, and scallion  gf, V

sliced serrano ham



seasonal power lunch  sweet potato salad with caramelized onions, pecans, arugula and Dijon vinaigrette;  warm red rice with roasted tomato and fennel;  roasted parsnips with mixed micro greens;  kale salad with radishes and turmeric-black pepper vinaigrette; beet salad with scallion and pistachios  gf

chicken salad  poached breast tossed in yogurt-herb dressing, pecans, radish, asparagus, over arugula, baguette   gf available                                          

shrimp perloo   sautéed Gulf shrimp with basmati rice, tomato, bacon, sweet peppers, garlic, jalapeño, parsley, thyme, and spinach  gf

avocado toast with smoked salmon, 7-minute egg, chives, served with patatas bravas and sautéed Vidalias, with green salad, orange slice and strawberry

pasta with house marinara sauce, parmesan, basil and Georgia olive oil

roasted lamb leg sandwich served patatas bravas and sautéed Vidalias, with green salad, orange slice and strawberry


For the Kids

cheese pizzette*

buttered pasta with parmesan*

pasta with marinara and parmesan*

* all available with chicken

Valentine's Day 2018


1. beef carpaccio, parmesan, arugula, chives, olive dust, Lake Garda olive oil, lemon, dijon

2. ravioli with ricotta, spring Vidalias and mushrooms

3. shrimp & tomato bisque, shrimp crostini with dill 

4. little gem lettuces, avocado green goddess dressing, cucumber, radish, marinated shallot, rock crab, grapefruit



1. seared Maine scallops, peas with mint and parmesan, clementines, beets, brown butter   

2. 12 oz beef ribeye, chimichurri butter, punched yukon gold potato, frisee and radicchio

3. roasted quails with scallion marinade, whipped parsnips with creme fraiche, melted cabbage, kumquats and mustard-caramel jus

4. seasonal vegetable plate



1. dark chocolate tart with sea salt, passion fruit sauce, coconut gelato

 2. raspberry-almond cake, roasted almond gelato, basil

3. panna cotta - Italian sweet cream custard - local strawberries preserves from last spring, balsamic pearls

4. Condor Chocolates tasting


$55 per guest


January 2018 is Olive Oil Month at The National!

Celebrating the great flavor and health benefits of truly great extra virgin olive oil as we begin the new year. Every week, we'll be featuring a different Extra Virgin Olive Oil from Trentino, Italy. Some of the world's finest extra virgin olive oil, available right here in Athens, Georgia, thanks to Uncommon Gourmet Associates.


Four different Extra Virgin Olive Oils - 46th Parallel Green, White and Blue Label, plus ULIVA Garda Trentino Black Label - featured on our table and on our menus each week in January. Stop in for lunch or dinner to try the week's featured 'EVOO' and purchase a bottle to take home too (see pricing below).


Olive Oil Tasting and Class at The National on January 7, 2-4pm. Led by Randall Abney of Uncommon Gourmet, you'll learn about the month's featured olive oils, health benefits of regular consumption of true extra virgin olive oil and taste one the most rare and regarded olive oils in the world. Free to attend! Call 706-549-3450 or email for reservations and questions. 


Olive Oil and Wine Dinner at The National on January 16 at 6:30pm. Call 706-549-3450 or email to reserve a table. $65 per guest for 4 courses with wine pairings.


1. Snacks to start

beet caprese, mozzarella, basil, extra virgin olive oil

beef carpaccio, local arugula, parmigiano, extra virgin olive oil

Cabernet Sauvignon-Merlot blend, Terre di San Leonardo, Vigneti delle Dolomiti, Italy, 2010


2.  Appetizer

farro soup with winter vegetables, pancetta, grana, tiny croutons, extra virgin olive oil

Pinot Nero, Abbazia di Novacella, Trentino-Alto Adige, Italy, 2016


3.  Entree

olive-oil poached cod with saffron, tomato, fennel, capers, olive dust and meyer lemon 

Pinot Grigio, Tramin, Südtirol-Alto Adige, Italy, 2016


4.  Dessert

olive oil cake with citrus and olive oil gelato

Brut Prosecco, Adami Garbèl, Treviso, Italy, NV


Featured Olive Oil Cocktail:  JANUARY SOUR
ASW Georgia Apple Brandy, Italian Extra Virgin Olive Oil, Egg White, Cinnamon, Lemon, Bitters, Herbsaint


Extra Virgin Olive Oil for Sale 

OLIDEA Olive Dust
40g, $14.95

46 Parallel Green Label
500mL, $36.95
250mL, $19.95

46 Parallel Blue Label
500mL, $36.95

46 Parallel White Label
organic, 500mL, $37.95

ULIVA Garda Trentino Black Label
500mL, $38.95
250mL, $24.95


The National's New Year’s Eve Menu
December 31, 2017

$58 per guest 


1. Snack

yellowtail crudo, meyer lemon, red pepper, chives, olive dust, evoo
roasted carrots, burrata mozzarella, arugula, carrot top pesto, grilled bread
pork rillette, duck prosciutto, and salami with mustard, sour cherry jam, cornichons, toast

2. Appetizer

Sicilian lifeguard calamari with tomato, currants, caperberries, chili, pearl couscous
cheese & herb ravioli, crispy prosciutto, balsamic pearls
local lettuces, crisp pork belly, salted red cabbage, oven tomato, cucumber, buttermilk-feta dressing, pumpernickel crumbs

3. Entree

petite filet of beef, butter-poached prawn, celery root puree, red chimichurri
pan roasted bronzino, Mediterranean bass, freshly milled rice grits, rock crab and fennel, saffron broth
roasted duck breast, whipped parsnips, grilled scallion, quince vinegar jus, blood orange
seasonal vegetable plate

4. Dessert

grapefruit parfait, grapefruit custard, kumquat jam, honeycomb crumbs, whipped tarragon creme fraîche
Japanese-style cheesecake, diplomat cream, tropical fruit, coconut, macadamia
chocolate ganache, lime shortbread crumbs, mezcal raspberry sauce


$58 per guest

*Seating until 10:30pm in dining room, food at bar until midnight

**Wine pairing menu optional

***Menu available a la carte at the bar, plus olives, dates, boquerones, and hummus


Bring The National home for the holidays! Spice things up with Mediterranean seasoned salt and Condor Chocolate’s finishing sugar. Raise the bar with our Housemade Tonic. For the Athens foodie, grab a copy of Juanina Kocher’s Classic City Cooking signed by Peter Dale, plus all of Hugh Acheson’s autographed cookbooks including the latest - The Chef and The Slow Cooker. For the one on your list who has everything, a gift certificate makes the best gift. 










HOUSE HOT SAUCE  $10 (3 FOR $25)










Stop by The National anytime to purchase your gifts!


Hanukkah Dinner at The National
December 18 - 19, 2017


First Course:

blackeyed pea hummus with dill and paprika, warm flatbread


sweet potato latke with sour cream, sauteed apples and scallion



roasted salmon, fresh milled grits, melted red cabbage, pomegranate relish


beef brisket, braised greens, olive oil-whipped turnips, sumac onion 



apple gelato, honey, sugar cookies


carrot cake with salted tahini frosting and pistachios


$32 per guest

Call 706-549-3450 or email to reserve your table

 Please join us for a special beer release dinner celebrating the newest addition to the Creature Comforts family, TABLE BEER. Table Beer was created to enjoy with food, friends and family, so on Sunday, November 19 we gather for a family-style beer dinner here at The National. As food is passed around large communal tables and beer poured for one another, we can be grateful for all we have in our community.  Tickets are $65 including tax and gratuity; if you haven't purchased a ticket in advance, they will be sold at the door. Please arrive at 6pm for hors d'oeuvres and conversation. 

Please join us for a special beer release dinner celebrating the newest addition to the Creature Comforts family, TABLE BEER. Table Beer was created to enjoy with food, friends and family, so on Sunday, November 19 we gather for a family-style beer dinner here at The National. As food is passed around large communal tables and beer poured for one another, we can be grateful for all we have in our community.

Tickets are $65 including tax and gratuity; if you haven't purchased a ticket in advance, they will be sold at the door. Please arrive at 6pm for hors d'oeuvres and conversation. 


passed hors d'oeuvres upon arrival
endive with eggplant, tahini, pita-za'atar crumbs
portobello sliders, kimchee, vegan mayo

family-style meal
independent bread, olive oil with herbs and spices
local lettuces, broccoli, dried vegetables, lemon vinaigrette
roasted carrots, black garlic, macadamia and sesame
creamed wheatberries, cauliflower, basil and chili
braised lentils, smoked tomato and chard
twice baked butternut squash with pecans and cocao nibs
roasted hen-of-the-wood mushrooms, crispy onions, vegan demi, pine oil

dessert served individually
toasted yellow cake, cranberry sorbet, lime, mint
almond milk-hot cocoa with marshmallows


Zhough Night*
Saturday, September 30
10pm - midnight at The Bar at The National

a pop-up event featuring Mediterranean shareable small plates by Shay Lavi of Let's Eat! and cocktails by bar manager Michael Clancy


Let's Eat's Shay Lavi takes over our bar with his menu of Mediterranean snacks served up alongside Michael Clancy's cocktails, Creature Comforts beer and Spanish wine. A large portion of proceeds from this after-hours revelry will go directly to help with hurricane relief efforts. Come on out for a delicious late night transformation of the Bar at The National!


 Baked Stuffed Eggplants with Cheese and Herbs
“Yoratelo suflaki” aka Baked Lamb Patties with Flatbread, Tomato Sauce, Greek Yogurt, Salad
“Kreas saganaki” aka Eggs in Tomato Sauce
Fried Anchovies and Sardines stuffed with Herbs and Cheese
Baked Pastry stuffed with Lamb and Beef Ragu
Deep Fried “Cigars” 
Mezze Plates
Turkish Dessert


Martahini   gins, toasted sesame seed, vermouth bitters
Break Fast Negroni   brandy, bruto, vermouth, egg white
Tzedakah   rye, citrus, honey, apple, scotch mist

*Zhough or Zhug: a versatile green chile paste; a staple condiment in Yemini and Israeli cuisine