Fourteen years ago, Hugh Acheson opened his flagship restaurant in the college town of Athens, and today, it still cranks out the engaging, thoughtful food we’ve come to expect from him. Executive chef Jason Zygmont shows tremendous heart and soul with a stew-like roasted octopus with grits and tonkotsu broth, as well as a massive duck leg confit—crispy, gloriously fatty, and humming on a bed of dandelion greens, charred squash, and crunchy farro. 1073 South Milledge Avenue, Athens, fiveandten.com
Back to Food & Drink
Back to Best of Atlanta
This article originally appeared in our December 2014 issue.
Advertisement
