Romantic Restaurants in Georgia

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Candlelight can up the ante.
Georgia has plenty of places to eat out.
But what makes for a romantic night out is a special decor or a creative menu, or perhaps some candlelight. A number of Georgia restaurants, from Atlanta to Savannah, have certain characteristics that will make your night out special.

Aria Restaurant

Located just outside of Atlanta, this elegant restaurant has a black and white color scheme and a starburst lighting pattern on the ceiling.
The menu features lots of slow-cooked or braised items. Signature dishes include a Warm Lobster Cocktail, the Niman Ranch Slow Roasted Pork, or the Zinfandel Braised Beef Short Rib. Typical desserts include Cross Creek Tangerine Panna Cotta and the Warm Chocolate Cheesecake. However, the menu changes nightly, so be prepared for pleasant surprises. Aria Restaurant 490 East Paces Ferry Road Atlanta, GA 30305 404-233-7673 aria-atl. com

Noble Fare

There are several intimate dining rooms here, each with patterned wallpaper.
The menu is contemporary American, with creative twists on dishes like shrimp bisque with truffle corn relish, shitakis and white truffle oil. Mains include dishes like filet mignon with whipped potato, haricots vert in a bordeaux reduction or diver scallops with oyster mushrooms, potato puree, smoked bacon and corn relish and basamic vinegar. There is a seven-course tasting menu, or you can order a la carte. Noble Fare 321 Jefferson St. Savannah, GA 31401 912-443-3210 noblefare. com

Pura Vida

This tapas bar and restaurant has more of a lively feel but is still romantic.
The decor includes exposed brick, little plants and warm lighting and colorful place settings. The menu features Latino food from "rollitos de lechugas," rolled local lettuces with spicy dried mango, botija olives, jicama and herbs, to mussels in garlic butter with olive oil grilled bread. The restaurant also hosts special events like tango dance classes. Pura Vida 656 N. Highland Ave. Atlanta, GA 30306 404-870-9797 puravidatapas. com

About the Author

Rebecca Jenkins has contributed to newspapers and blogs since 2004. She has written for numerous publications, including her college newspaper and the "San Francisco Chronicle." Her work has also appeared on various websites. She earned a Bachelor of Arts in history from the University of Dublin and has done master's work in political science.

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