Atlanta chefs show off a fresh take on the plain white coat
Culinary students may still squeeze themselves into the stiff white chefs coat, long the industry’s de rigueur uniform. But the new must-have garb, particularly among Atlanta’s male chefs who have made it to the top of the food chain, is the designer apron.Read more
Italian restaurant to open in May in Savannah
Good news: more details have surfaced on Hugh Acheson’s next restaurant, the Florence. The chef/owner is expanding to Savannah in a historic building at One West Victory Drive with an Italian restaurant. Acheson hopes to open in May, and Kyle Jacovino, previously of Acheson restaurants Five & Ten and Empire State South, will be the executive chef.Read more
Hugh Acheson and Ford Fry, among others, look to expand across Atlanta
With the new year comes new restaurants to watch, new chefs to follow, and new menus to salivate over. As we (impatiently) await opening night, here are the 14 most anticipated restaurants for 2014.Read more
How Atlanta’s food scene matured and changed this year
As the saying goes, you win some, and you lose some. This year we saw famed mixologists leave their longtime outposts, award-winning chefs open new “it” spots, and the restaurant community band together to help one of their own. As we welcome in the new year, we pause to take a look back at what happened in 2013.Read more
Hugh Acheson’s flagship finds a gracious new setting
Who is Georgia’s most enterprising chef? I’d say Hugh Acheson, whose career has proliferated faster than a zucchini patch over the last two years. In April 2011 Acheson, who’d opened Empire State South in Midtown eight months earlier, appeared on Bravo TV’s Top Chef Masters, only to be voted off in the first episode after a salty scallop debacle.Read more
Former Farm 255 executive chef will partner with Hugh Acheson, shifting focus to Mexican
Whitney Otawka, former executive chef of the now shuttered Farm 255 in Athens, will helm the kitchen at Hugh Acheson’s Mexican restaurant, Cinco y Diez, opening this winter. Cinco y Diez takes over the space previously home to Acheson’s Five & Ten, which recently moved from Lumpkin Street to Milledge Avenue.Read more
Hugh Acheson to open Cinco y Diez, Rathbun mishaps, and more
Hugh Acheson to open Mexican restaurant
Five and Ten recently moved from South Lumpkin Street to Milledge Avenue in Athens, and Hugh Acheson isn’t wasting any time filling the old spot. He told the Athens Banner-Herald he plans to open a Mexican restaurant called Cinco y Diez, spearheaded by Farm 255 chef Whitney Otawka.
Krog Street Market names seven tenants
Formerly a manufacturing facility and home to Atlanta Stove Works, Krog Street Market aims to open this winter in Inman Park with a variety of eateries. This week, Paces Properties confirmed seven tenants including: a Mex-Tex restaurant by chefs Ford Fry and Kevin Maxey, an American brasserie and bistro called the Luminary by chef Eli Kirshtein, Grand Champion BBQ, the Spotted Trotter, and Pannus Bakery, which will specialize in hispanic and European pastries.
Bella Cucina closed Virginia-Highland location
Gourmet food store Bella Cucina closed its Virginia-Highland location last week, reports the Atlanta Journal-Constitution. (Tomorrow’s News Today broke the story.) A post on the shop’s Facebook page announced that a new retail location will open in the fall, but it did not specify where.
A fractured ankle for Rathbun
In addition to a 4th of July fire at Rathbun’s causing temporary closure of the restaurant, and a power outage at KR SteakBar leading to a 45-minute evacuation on July 5, chef Kevin Rathbun now has a fractured ankle. The Atlanta Journal-Constitution reports that Rathbun acquired the injury when he fell through the drop ceiling while assessing fire damage at Rathbun’s.
Roots Juices now open
Hopping on the fresh pressed vegetable and fruit juices trend, Roots—a Texas-based company—is now open in the Shops Around Lenox. Atlanta.com reports that this Dtox competitor offers more than 17 types of juices, infused waters, and cleanses, and each 16-ounce juice is comprised of about two to three pounds of fruit and veggies.
Three Taverns Brewery launches
A new source of craft beers in Atlanta, Three Taverns officially launches at Brick Store Pub in Decatur tonight with the introduction of two new brews: Single Intent, a Belgian-style single, and A Night In Brussels IPA, a Belgian-style American I.P.A.
One Flew South named best airport barRead more
The crew of the Airport Bars se
Our new weekly wine column debuts
In this weekly column, Evan Mah asks Atlanta’s sharpest wine minds about all things vino. What’s Karthäuserhof? Eitelsbacher Karthäuserhofberg? Kabinett? If you don’t know, ask Steven Grubbs.
On a recent Sunday afternoon at Empire State South, Grubbs is leaning into a booth, his sleeves rolled up to his elbows, revealing a dark tattoo sprawling down his arm. The subject of talk is Rieslings, a grape varietal from Germany noted for its high levels of acidity, complexity and warm honey bouquet. And it is clear in this moment that nobody in this city loves this often-misunderstood grape more than he does.Read more
Also, details on the Five and Ten move and some favorite ATL eats
Chef, author, restaurateur, television personality, and James Beard Foundation Award winner Hugh Acheson stays mighty busy these days. When he’s not at Five and Ten or the National in Athens, or Empire State South in Atlanta, he may be found working on his newest restaurant, an Italian spot in Savannah opening in March 2014. He’s also relocating Five and Ten from South Lumpkin Street to South Milledge Avenue, working on two new cookbooks and judging Top Chef. Below, he divulges plans for the Savannah restaurant—including a possible name, gives us a look into the offerings at the new Five and Ten, and shares some surprising news about Empire State South executive chef Ryan Smith.Read more