Tag: Empire State South

Hugely important to the restaurant industry, immigrants are scared right now.

Empire State South chef Hugh Acheson reveals the one dish he wishes he knew how to cook, his favorite cookbooks, and why he hates Jell-O.

The absolute worst part about my otherwise enviable job? Parking. Depending on where I go, I’m left to navigate wonky meters, spiral-of-death garages (Empire State South), ridiculously steep terrain (Bell Street Burritos in south Buckhead), and dark, suspicious lots (basically everywhere in Little Five Points and East Atlanta).

Here’s a great idea for what you could do with that half-cantaloupe lurking in your fridge: finely chop the flesh and mix it in a salsa, as Empire State South’s Hugh Acheson suggests in his beautiful new cookbook, “The Broad Fork: Recipes for the Wide World of Vegetables and Fruit” (Clarkson Potter).

Don’t mistake this complex grape for a sickly sweet, second-class pour.

Craig Richards, chef at St. Cecilia, and Kellie Thorn, bar manager at Empire State South, on hiring top talent

Atlanta scored big on this year’s list of James Beard Award semifinalists with a record number of nominees. Thirteen Atlanta chefs and restaurants made the cut (fourteen, if you count The Grey in Savannah). Finalists will be announced on Tuesday, March 24.

When Ponce City Market opens this spring, will Hugh Acheson (Empire State South, Five & Ten, the National, and the Florence) be among the tenants? We think so.