Joe Schafer

Upon entering the dark den that is Atlanta’s Ranger Station, guests will immediately gather that this cocktail bar doesn’t take itself too seriously. Positioned as a space “where park rangers can kick back and share tall tales,” the walls are covered in vintage wood paneling, seating areas are formed by ’70s-era couches and shelves hold more than a few taxidermied critters. And the food options can be downright playful, as with the delightfully named “Cheeto” Shishitos.

For this exercise in bold flavors, cooling-yet-tart lime crema is spread onto the plate and topped with chiles that have been blistered in hot beef tallow. They’re dusted with Cheetos seasoning and Cotija cheese. “The idea is that you get a little heat and bold flavor from the peppers and the seasoning,” says Joe Schafer, VP of culinary for parent company Electric Hospitality. “The crema offers a bit of cooling richness and the Cotija gives you a nice saltiness and bouncy chew to balance out the textures.” Schafer notes that the dish is in the top three of the restaurant’s small plates menu.

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