No. 4: Holeman and Finch Public House - 50 Best Restaurants - Features - Atlanta Magazine
 

No. 4: Holeman and Finch Public House


Oink. At its essence, Holeman and Finch exists to serve you pork. Sure, you can scarf down rabbit livers, lamb heart, lamb testicles, or veal brains—and, to be fair, a whole menu section revolves around vegetables. But the restaurant excels at perfecting the pig, be it cured or preserved in half a dozen forms, including smoked lardo (that’s fatback to you, Bubba), and paired with rare cheeses on a fetching platter; made into pork rinds punched up with salt and vinegar; twirled into pasta carbonara as guanciale (aged pork jowl); or as beloved bacon paired with poached farm egg, nestled into a salad, or added as a jolt of salt to caramel popcorn. There is, of course, that famous burger, served at 10 p.m. and at Sunday brunch. Honestly, I’ve moved on to the housemade beef hot dog available anytime.

Except on quiet Mondays, this sixty-seat renegade crams customers into its small dining room and smaller bar nightly. Partners-bartenders Greg Best, Andy Minchow, and Regan Smith—who run Holeman and Finch with Restaurant Eugene’s Linton and Gina Hopkins—sought to open the place where they longed to hang after work, somewhere that served equally excellent food and drinks well past standard closing hours. (The kitchen serves until 1:30 a.m. every day but Sunday.) Well-made cocktails abound in Atlanta, but this is a crew of alchemists.
 
By cooking dishes and mixing cocktails they love without conceding to populist tastes, the owners have inspired a generation of food-savvy pubs and broadened the public palate. It’s one of the city’s most heartening success stories.
 
What to Drink
What not to drink? These mixologists can make a concoction of rye whiskey, Bonal (an herbal aperitif), Galliano (a bright yellow Italian liqueur), and angostura bitters taste as natural together as tea and lemon. If it isn't packed, relay your preferences to a bartender or server and they'll devise a libation to your taste. Otherwise, trust the cocktail list. Don't overlook the tightly edited wine selection, with more than a dozen bottles priced under $40.
 
2277 Peachtree Road, 404-948-1175, holeman-finch.com

Photograph by Alex Martinez

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  1. Al posted on 05/31/2012 10:27 AM
    AWESOME!
  2. HungryJack posted on 07/07/2013 10:01 PM
    You have got to be kidding, this is one of the best? Weird for the sake of being weird. English style pub, well everyone knows the English can't cook. Nasty sauces.

    I will say the bread box was good. This overpriced small plates trend is tired, already.

    A shrimp poboy in any corner grocery store in Louisiana is head and shoulders above this food.
    1. Matt posted on 07/31/2013 09:17 PM
      @HungryJack I find what you have to say tedious and annoying. How would you respond to someone attempting to be witty and caustic about how bad you are at what you do for a living? These people are pouring their hearts and souls into what they do. If you don't like it, don't patronize them. Obviously a lot of others do. If you have some qualification that allows you to pass judgement, have the stones to own up to it and tell them face to face giving them a chance to grow or at least make it right for you. Otherwise take your "witty repartee" on down to the corner store for a meal more to your liking.
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