Two great things about dining out in Atlanta these days: 1. Cute and tasty things making their way from the kitchen to your table at any given moment. 2. Their cooking. After spending countless nights at Table 1280 appreciating both in equal measure, we worked up the nerve to ask Executive Chef Shaun Doty for something special — just for us and our readers. Bison Tartare with Sumac, Lime, and Basil Serves four Tartare 1 pound trimmed bison tenderloin*, finely diced 3 teaspoons chopped shallots 3 teaspoons chopped chives 3 teaspoons diced tomato ¾ cup lime mayonnaise Salt and pepper Lime Mayonnaise 3 egg yolks 1 teaspoon Dijon mustard Juice of 3 limes Salt and pepper 1 cup grape seed oil Toast points 1 teaspoon sumac ¼ cup minced basil 1. Place yolks in a bowl with mustard and lime juice. Slowly whisk in grape seed oil until thoroughly combined. Adjust seasoning and reserve. 2. Place diced bison in a bowl with shallots, chives, lime mayonnaise, and tomatoes. Gently mix. Add salt and pepper to taste. 3. Divide tartare over toast points. Top with sumac and basil. Serve immediately. Savor more of Doty’s cooking at Table 1280, Woodruff Arts Center, 1280 Peachtree Street NE (404-897-1280 or table1280.com). *Looking for bison? Whole Foods is carrying it this spring and summer, but call ahead to check.