Ford Fry's West Midtown seafood restaurant has been one of Atlanta's defining contemporary rooms since 2012 — a converted ham-curing facility turned into a sprawling coastal fish house with a raw bar, whole-fish program, and the kind of polished sourcing the Ford Fry group is known for. The oyster room, the soft-serve at the end, the buzzy weekend energy — all earned. A Nashville sibling opened later, but this is the original. For Atlanta seafood at its most polished volume.