Bone’s Restaurant, Atlanta

According to the esteemed Zagat Survey, Bone’s ranks “Highest Steakhouse in US for Both Food & Service” in 2009. Since 1979, it has been an Atlanta institution for business lunches and dinners, providing the finest steaks, seafood, and renowned service. It has received the Best of Atlanta Steakhouse Award for 16 years running.

Each spring Executive Sous Chef Leonard Lewis personally contacts the director of the Vidalia Onion Committee to check on the status of that season’s crop. Lewis makes sure to feature Vidalias every spring and summer.

Chef Lewis has a hard time narrowing down the many ways he uses juicy, sweet Vidalias when they’re in season, recounting at least a half a dozen menu items in quick-fire fashion:

• Baby zucchini, sunburst squash, patty pan squash, cherry tomatoes, garlic slivers, fresh herbs, and Vidalia onions make what he describes as a light yet full-flavored side dish.

• Local tomatoes and thinly sliced Vidalia onions with balsamic vinegar and basil for a classic tomato salad

• Raw Vidalia onion mixed with tomato for a delicious relish for collard greens

• Sautéed and served atop hash browns

• Sweet Vidalia onion compote for use on appetizers such as crostinis, displaying the true sweetness of Vidalias.

• Slow cooked in seasonal soups, enhancing the flavor with Vidalia sweetness