Canoe sits on the banks of the Chattahoochee River in Vinings, its dining room surrounded by gardens, walkways, and lawns that guests can stroll before or after a meal. Executive Chef Matthew Basford leads the kitchen alongside Executive Sous Chef Michael Connell, running an American menu across brunch, lunch, and dinner.
Braised rabbit and steak have become the dishes regulars return for, while brunch draws its own following with sticky buns, scones, and a popcorn sundae for dessert. Cod, a beef burger, salad, and fries round out a menu that reviewers keep coming back to piece by piece.
The riverside grounds double as an event space, with tented lawn areas used for weddings and private gatherings. The restaurant was a finalist for the James Beard Foundation's Best New Restaurant award in 1996.
Braised rabbit and steak have become the dishes regulars return for, while brunch draws its own following with sticky buns, scones, and a popcorn sundae for dessert. Cod, a beef burger, salad, and fries round out a menu that reviewers keep coming back to piece by piece.
The riverside grounds double as an event space, with tented lawn areas used for weddings and private gatherings. The restaurant was a finalist for the James Beard Foundation's Best New Restaurant award in 1996.