Tucked away along the peaceful banks of the Chattahoochee River, yet conveniently located in the beautiful wooded Atlanta community of Vinings lies Canoe, one of Atlanta’s most celebrated restaurants, perfect for a romantic meal or any celebration or occasion. Balanced by both culinary expertise and natural aesthetics, Canoe offers a rich, flavorful experience for the senses. At Canoe, the Chattahoochee river rolls past a tranquil waterfront that is enhanced by a natural, yet manicured landscape – offering colorful gardens and meandering walkways that are the perfect spot for a before or after-meal stroll.
It’s a tremendous feeling to come in and watch the choreography that takes place here every day,” Vincent says. “It’s almost like a giant dance. The service staff is having fun and focusing on the guests. The culinary team is producing some of the finest food Atlanta has to offer. It all just comes together. It’s instant gratification for me.”
Vincent has developed a well-trained, approachable staff. “The kind of people that work at Canoe can be summed up in one word: Extraordinary. We ask our people to work harder than they’ve ever worked before. What does Vincent love most about Canoe? “It feels comfortable, like you’re going to a friend’s house to eat. There’s a familiarity with the guests and the staff, as well as a genuine warmth and hospitality that really makes people feel special when they come here.”
Executive Chef Matthew Basford
Shortly after taking his first restaurant job in his late teens, Matthew Basford knew that he was headed for a career in the restaurant business. Growing up in Australia, Basford was exposed to cooking techniques that drew influence from Pan-Asian cuisine. He started his culinary journey at Pear Tree Cottage in Greenock, followed by Vintner’s Bar and Grill in Angaston. He was awarded Second Place in Tasting Australia in two consecutive competitions and placed in the annual Nestle Junior Chefs of Australia Competition. After completing a four year apprenticeship, Basford was officially a “Qualified Chef” and came to the United States in 2002 to New Orleans, LA and began working at Dominique’s, at the Maison Dupuy Hotel in the French Quarter. When Hurricane Katrina hit New Orleans in 2005, Basford was relocated to Atlanta, GA. Within a week, Basford found himself in the Canoe kitchen. He started as line cook, and worked his way up the ranks from sous chef to executive sous chef, and finally, chef de cuisine. In 2013, Basford was named executive chef of Canoe. His commitment to serving fresh, seasonal ingredients marries well with the restaurant’s longstanding tradition of excellence.
Highlights from the dinner menu include: Jumbo Lump Crab Cakes, Chilled Yellow Corn Soup, Basil & Goat’s Cheese Ricotta, and Candied Jalapeño, Peppercorn Crusted Kangaroo Loin, Kimchi Sweet Potato Cake, and Red Miso Glaze, and Canoe’s House Smoked Salmon, Crispy Potato Cake, Vermont Goat’s Cheese for starters.
Entrees include: Riverview Farms Boneless T-Bone Pork, Bacon, Baked Peruvian White Beans, and Cabbage Vinaigrette, Border Springs Lamb Top Round, Smoked Ribs, Eggplant, Foie Gras Ravioli, and Tamarind, Pepper Corn Crusted ‘Block Island’ Swordfish, East Coast Shell Fish, Olive, and Tomato, Grilled Duck Breast, Twice Cooked Leg, XO Snap Pea & Red Bliss Potato Hash, Roasted Alaskan Halibut, Field Pea, Chanterelle Mushroom, and Oven Dried Tomato, Springer Mountain Chicken, Paprika Braised Leg, Giant Cous Cous, Cardamom Yogurt, and Slow Roasted Rabbit, Sunchoke & Swiss Chard Ravioli, Bacon, and Candied Garlic Jus.
Enjoy lunch Monday-Friday, and brunch on Sunday, and dinner 7 nights a week.
4199 Paces Ferry Rd. SE.
Atlanta, GA 30339