For a delicious break from the workday, take time to savor a leisurely lunch or takeout from one of Atlanta’s popular restaurants. To whet appetites and help decide where to go and what to order, we’ve rounded up some of our favorite dishes from Atlanta’s most popular restaurants.

Get your claws on the Maine lobster roll at Big B’s Fish Joint. This decadent handheld loads a buttered and toasted H&F New England bun with a quarter pound of Maine lobster and chives, with a side of brown butter and savory Old Bay fries.

Atlanta restaurants are spreading good cheer with rollicking St. Patrick’s Day specials and events. From live music to green beer and corned beef, revelers do not have to be Irish to have a great time.

“Meat” up at Drift Fish House & Oyster Bar where chef/owner Doug Turbush and his team have added a selection of steaks to the menu. Guests can now savor dry-aged Linz Heritage Angus Reserve beef that’s been raised without hormones or antibiotics.

This is no fast-food burger. Irby’s Tavern’s Big Mark double stack layers a sesame-seed bun with two beef patties, American cheese, lettuce, onions, pickles and “special sauce” and is served with house-cut fries. Pair it with a cold brew and your favorite sports viewing for one “happy meal.”

Big Table Restaurants, the company behind HOBNOB Neighborhood Tavern and Lazy Llama Cantina, announces Cattle Shed Wine & Steak Bar, its newest restaurant scheduled to open in May at Halcyon in Forsyth County. Cattle Shed is the hospitality group’s first farm-to-table concept and will offer a seasonal menu of premium steaks, small plates and charcuterie centered around wine. The restaurant will serve lunch, dinner and brunch.

Fresh, crisp and delicious: Drift Fish House & Oyster Bar’s market lettuces are the perfect salad to enjoy before Drift’s classic seafood and oysters.

Zunzi’s, a favorite spot for South African-inspired fare in Atlanta and Savannah, is showing its love for restaurant industry employees during “86/26 from 2-6,” a new promotion providing a 26% discount on all orders from 2-6 p.m. during March and April.

The hamburger at Johnny’s Hideaway is the perfect way to fuel a night on the dance floor. Enjoy an eight-ounce hand-pattied Angus beef patty topped with lettuce, tomato, red onion and a choice of America, chedder Jack or swiss cheese.

Get comfortable at Georgia Taco Mac locations with beer selections and giveaways from Beer of the Month Creature Comforts Brewing Co. Featured pours available throughout March are Get Comfortable hazy double IPA, Tropicália India pale ale, Classic City lager and Automatic pale ale. Stop in for Thursday pint nights after 5 p.m. and take home Creature Comforts swag while supplies last.

Hyatt House Atlanta / Perimeter Center, a new 186-room extended-stay property, is welcoming guests to the “Pill Hill” medical district in Sandy Springs. The new property boasts an elevated pool, the H Bar with a Sip + Snack menu, complimentary hot breakfast served daily, a 24-hour gym, and indoor and outdoor communal spaces with fire pits and outdoor games.

Enjoy a bold and colorful taste of South Africa with Zunzi’s Johnny roll. This meatless sandwich features French bread, frikkadel vegan “meatballs,” hummus, mixed greens, grilled onions, grilled peppers, sheba tomato sauce, Zunzi’s sauce and Zunzi’s dressing.

When 24 star basketball players converge on Atlanta for the NBA All-Star Game on Sunday, March 7, fans will be noticeably absent from State Farm Arena. Atlanta restaurants come to the rescue and invite fans to catch all the hoops action with big screens and winning dishes along with takeout and catering options if cheering from the comforts of home.

HOBNOB Neighborhood Tavern has opened its doors at Atlantic Station. The fourth location of the popular Atlanta hangout known for “refined fare with a Southern flair” is located at 245 18th Street in the iconic live-work-play development.

Getting your daily fill of veggies is a snap with Loyal Tavern’s cauliflower sandwich. Enjoy a handmade cauliflower patty topped with avocado smash, house-made pickled cabbage and Sriracha aioli on a toasted bun.