Bread & Butterfly

Review Highlights

Bread & Butterfly is a French-Haitian restaurant in Atlanta's Old Fourth Ward, where chef Demetrius Brown took over a beloved French cafe and transformed dinner into a showcase for French cuisine as interpreted through a Caribbean — particularly Haitian — lens. It was included in the New York Times' 50 Best Restaurants in America list for 2024, reviewed by Kim Severson.

• ·Beef patty — a delicate interpretation of the classic, perfumed with cilantro, thyme, and epis, the herbaceous Haitian spice blend
• ·Djon-djon — a dish named after the Haitian black mushroom; Brown's version uses English peas and local mushrooms to enhance the classic preparation
• ·Halibut escovitch — halibut marinated in the Caribbean escovitch style
• ·Haitian chocolate with coconut ice cream — single-origin Haitian chocolate paired with coconut ice cream

The New York Times' verdict: a quietly transformative takeover of a beloved Atlanta cafe. Reviewer Kim Severson gave a special nod to the kitchen-driven cocktail list — particularly the non-alcoholic options made with snap pea juice and matcha. For those wanting more traditional French food, the lunch and breakfast menus remain. Selected for the NYT 50 Best Restaurants in America, 2024.

About

Bread & Butterfly is a French-Haitian restaurant in Atlanta's Old Fourth Ward, led by chef Demetrius Brown. After a series of pop-ups, Brown took over a much-loved French cafe and reimagined dinner as a meeting point between classical French technique and Haitian culinary tradition — using ingredients like epis, djon-djon mushrooms, and single-origin Haitian chocolate. The lunch and breakfast menus retain a more traditional French character.