From appetizer to dessert, 4 dishes to try this February

Pooled around the plate is a feast for the eyes as much as the taste buds. The striking emulsion is vibrant and verdant. Packed with parsley, basil and emulsified and seeded jalapeno, it isn’t just a garnish, but a cooling, herbaceous counterpart that makes the mussels pop with intensity. Chef Bruce Logue calls it an acqua pazza, likening it to the spicy “crazy water” in which southern Italian fishermen poach a fresh catch. Use the buttery crouton to scoop up every drop of the slick green sauce.

753 Edgewood Ave. NE, Atlanta. 404-577-2332. boccalupoatl.com.

Credit: Apple Photos Clean Up

Credit: Apple Photos Clean Up

Signature Sampler at Bobo Izakaya

The Signature Sampler at the newly opened Bobo Izakaya is a culinary pleasure. A nine-compartment bamboo tray is packed with a spread of izakaya-style small bites on pretty little dishes, some hot and some cold.

One square holds pan-fried gyoza, the golden crescent enveloping savory mince. Its neighbor is a cool, slippery snap of wakame seaweed salad dressed in sesame vinaigrette. Dashi-rich takoyaki (battered octopus) topped with katsuobushi flakes sits next to sashimi-style octopus on lettuce leaves. A corner holds craggy clusters of karaage fried chicken chunks. The center row includes a cool slab of sashimi salmon with ginger and wasabi accompaniments. Crisp spring rolls are cut to bite size. Plump, steamed shumai fill a spot, accompanied by a dipping sauce. Fans of edamame will appreciate the heaping pile of pods in a corner compartment.

It’s a perfectly curated, snackable presentation of umami-rich bites, great for sharing but also an ideal lunch for one.

2899 N. Druid Hills Road, Atlanta. 404-985-1091, boboizakaya.com.

Credit: Angela Hansberger

Credit: Angela Hansberger

Murgh Makhani at Everest Gorkhali Kitchen

Murgh Makhani is easy to fall for at Everest Gorkhali Kitchen. The dish resembles the Punjabi classic butter chicken, but with a slightly smokier profile.

Cooked in a tandoor clay oven, the charred, smoky chicken is bright red from a slow-cooked tomato reduction. The velvety sauce is both heavy and bright, giving the chicken a glossy coating and imparting floral aromatics and tang, along with a ruddy sheen. An array of spices — such as garam masala, ginger, turmeric, garlic, coriander and chile powder — adds depth and herbaceousness to the sauce. It’s served with fluffy basmati rice to balance the emulsion.

3977 Lawrenceville Highway, Tucker. 770-496-0307, everestgorkhalikitchen.com.

Credit: arvin.temkar@ajc.com

Credit: arvin.temkar@ajc.com

Mini Mango at Bar Ana

The look of the Mini Mango perfectly accompanies the tropical vibes of Bar Ana’s moody, blush-pink walls and vine-covered ceiling. Plated with precision in an interplay of color, flavors and texture, it’s a strikingly visual dish, offering tantalizing mango flavors with every spoonful.

Enclosed in a pristine, eggshell-thin sphere of white chocolate, the filling reveals a surprising light-and-airy mango mousse and curd highlighted with bright acidity. Colored to look like a fresh, ripe mango, the white chocolate sits atop a crumble of toasty, buttery coconut crunch, a pleasant counterpoint to the fruity mango compote below. Highlighting the burst of tropical color and flavor are branchlike sprigs of dark chocolate. The bitterness is a pleasant contrast to the mango’s sharp tropical sweetness. I found myself enjoying the “twig” both on its own and dipped into the mousse. Pro tip: pair Mini Mango with any of Bar Ana’s tropical cocktails.

939 Ponce de Leon Ave. NE, Atlanta. 470-763-9626, baranaatl.com.