Lazy Betty

Lazy Betty holds one MICHELIN star and is the work of chef-partners Ron Hsu and Aaron Phillips, who opened it in Candler Park in 2019 and moved it in March 2024 to a larger room at 999 Peachtree Street in Midtown. The format is a multi-course modern tasting menu. What makes it relevant here is that the beverage programme runs a genuine second track: zero-proof cocktails can be coursed out and paired dish by dish, exactly the way the wine pairing works.

That is a meaningfully different offer from a list of mocktails. A tasting menu is a two- or three-hour sequence built around progression, and a non-drinker given a single sweet drink at the start of it spends the rest of the meal excluded from the structure of the thing they are paying for. Pairing zero-proof drinks course by course puts them back inside it, and very few restaurants at this level bother.

The drinks are savoury and dry rather than fruit-led. The Celery Gimlet is the one that gets written about — the Atlanta Journal-Constitution described it in January 2026 as packed with herbal, vegetal notes from a house-made celery cordial, saline and Amethyst Lemon Cucumber Serrano, and Forbes had praised an earlier build of it with chive oil the previous June. Saline and chive oil are the giveaway: these are seasoning techniques borrowed from the kitchen, used to give a drink savour and length where alcohol would normally provide it. Alongside are the Blueberry Mule, the Strawberry Spritz and Spring Dreams Are Made Of These, plus a Something Clever built on beet shrub, lemon and club soda.

The list extends past cocktails to non-alcoholic wine — Oddbird and the Loosen Bros Dr. Lo Riesling — and Athletic Brewing beer, so a table can go the whole meal without anyone reaching for a soft drink. Reservations are effectively required.