After a four-year stint at Restaurant Eugene, Bies left not just Atlanta but the country in order to train in kitchens across Asia. His return as chef at Ticonderoga Club is a gift: Mussels with fermented black bean sauce, pork confit with coriander relish, and grilled lamb porterhouse with tamarind jus kick down the front door, in a manner of speaking. Even better, he’s happy to serve his dazzling dishes in refreshingly low-key digs. 99 Krog Street, ticonderogaclub.com
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This article originally appeared in our December 2016 issue.
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