Tag: Octopus Bar

This was supposed to be the year that Nhan Le stepped away from the kitchen and focused on growing the mini dining empire that he and partner, chef Angus Brown, were building. Those plans shifted when Brown passed away on January 4. Le talks to us about what's next for their restaurants.

The chef at 8Arm was found dead Wednesday morning. He was 35. "I can't believe it. We lost him."

For Southerners, the humble biscuit is a foodstuff as hotly debated as barbecue or fried chicken. Ask someone where to get a good biscuit in the Atlanta, and you'll get recommendations with passionate proclamations on the benefits of lard, shortening, or butter. Let me make things easy for you—just go to 8ARM.

There have been a lot of rumors about what to expect from 8ARM, Angus Brown and the Nhan Le’s new restaurant at 710 Ponce de Leon Ave. But Brown himself now says it’s a full-service restaurant with a straightforward menu focused on Japanese-style simplicity.

The bun on that famous H&F cheeseburger? The bread for that banner cheesesteak at Fred's Meat & Bread? You can thank Rob Alexander for both—and a whole lot more.

Lusca is closing in January to become a catering facility. Angus Brown explains why he's making the switch and how he and Nhan Le almost left Atlanta to open a restaurant in New York.

Angus Brown, of Octopus Bar and Lusca, discusses traveling to Vietnam, his weirdest customer, and why he loves Alice Waters.

From tropical beers to Korean shaved ice, these treats are cooler than cool.

Two popular Atlanta barkeeps, Kathryn DiMenichi and Holli Medley, are partnering to launch a neighborhood market, Third Street Goods. The small, bodega-inspired space will bring fresh local produce and meats, snacks, beer and wine, and other sundries to an as-yet undecided intown location. The Kickstarter for the new store began earlier this month.

It was the year of the city center. With the opening of Buckhead Atlanta, Inman Park’s Krog Street Market, and Alpharetta’s Avalon, restaurants opened in droves. Local chefs got a nod from the James Beard Foundation, a lime shortage caused momentary panic, and one popular pop-up signed on its first brick-and-mortar location. Read on as we remember when.