These Georgia restaurants are on Yelp’s top eateries for 2020

While there were no nods to eateries in Atlanta, Yelp’s list of “top 100 places to eat in 2020” includes three Georgia establishments.

The annual list, which was published on Wednesday, is determined based on factors such as ratings and number of reviews for restaurants in 2019 across the U.S.

Yelp, the online directory and review site, said the list is meant to be different than other restaurant roundups.

To determine the top 100 spots, Yelp’s data science team looked at ratings and number of reviews, then worked with community managers around the country to finalize the list, according to the company.

“Sure, you’ll see your fancy-schmancy spots and white tablecloth restaurants, but it’s also chock full of hidden gems and off-the-beaten-path joints,” the company said in a statement. “From fine dining to shawarma food trucks.”

Yelp says the list is meant to be as “quirky, interesting and unique” as the site’s reviewers themselves.

So fire up your taste buds, if you’re looking to check out some of the best dining the Peach State has to offer this year:

The Local Wood Fired Grill Alpharetta, GA

5315 Windward Pkwy Ste B Alpharetta, GA 30004The metro Atlanta restaurant serves up a variety of healthy options, including vegetarian and vegan offerings. Although, some of its most popular dishes are certainly aimed at meat lovers. Popular dishes: pulled pork, wood fired chicken and grilled chicken.

Jackie M's & Son — Augusta, GA

3308 Milledgeville Road, Augusta, GA 30909The cafe and catering company touts some of the state’s best Philly cheese steaks ⁠— along with many takes on the classic recipe. Popular dishes: Soul rolls, Philly cheese steak and buffalo chicken Philly.

Fox & Fig — Savannah, GA

321 Habersham Street, Savannah, GA 31401The high-end restaurant has a number of locations and serves a variety of vegan dishes. The brunch-focused menu also has a number of specialty coffee dishes. Popular dishes: Fox burger, eggless quiche and soaked chia porridge.

This story was written by Courtney Kueppers with The Atlanta Journal Constitution