The Woodall Debuts Seasonal Menu Refresh
At the Woodall, peak-season ingredients and culinary creativity come together in enticing new dishes and cocktails. Joining the restaurant’s seasonal classics and steakhouse favorites are fresh starters for snacking and sharing, plus several “Crisp & Cool” additions that pair perfectly with a new batch of flavor-forward cocktails and spirit-free alternatives.
The Woodall has also introduced “Girl Dinner” to the menu lineup (available Monday-Friday), for those nights when you want just enough. Girl Dinner combines beef-tallow fries with the Far East “Caesar” salad and a mini martini made for maximum enjoyment.
“We love giving our guests something familiar yet unexpected,” said John C. Metz, executive chef and co-founder of the Woodall. “This season, we’re having fun with bright flavors and a mix of dishes that fit any mood or social gathering."
New bites at the Woodall include:
Grilled Octopus – accompanied by fava beans, Georgia peaches, fresh corn, yuzu and ninja radish
Crispy Brussels Sprouts – black garlic yogurt, yuzu vinaigrette, dill, almond and barberries
Burrata Watermelon Salad – red and yellow watermelon topped with guajillo vinaigrette, mint and shaved baguette
Brûléed Goat Cheese and GA greens – caramelized goat cheese served alongside hydroponic greens, peaches, almond and crispy shallots, splashed with sherry vinaigrette
Tuna Crudo Aguachile – Bluefiná tuna with prickly pear aguachile & salsa, cucumber and avocado topped with nori rice paper
Tataki Wagyu Carpaccio – Snake River Farms wagyu, egg yolk, pickled mustard seed and shimeji, Parmesan and micro cilantro
Celebrated for its expertly crafted cocktails, the Woodall has also enhanced its beverage menu with two new chilled creations and two refreshing spirit-free options for those who prefer a botanical buzz.
Yuzu Highball - Redemption rye, Greenbar ginger, Pierre Ferrand dry curaçao yuzu, saline tincture, lime and yuzu soda
Peach Apricot Sour - Michter’s bourbon, Blended Family Peach, apricot preserve, lemon, orange bitters and egg white
Verdita Collins - verdita elixir, pineapple, lime, cilantro, mint, jalapeño and tonic (spirit-free)
Garden Tonic - butterfly pea tea, sage, bitter lemon, orange bitters and elderflower tonic (spirit-free)
The Woodall’s refreshed menu is just the beginning of an unforgettable dining experience that pairs creative food and drink with world-class hospitality. Book a reservation easily via OpenTable.
Editor’s note: This article was posted on Aug. 15, 2025. Please be aware that pricing, hours of operation, availability of specials and menu items may change over time. For the most up-to-date information, please refer directly to the restaurants mentioned above.