Modern Meat-and-Three: Rising Son

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It’s a family affair for chef Hudson Rouse and his wife, Kathryn Fitzgerald Rouse, who opened this cozy spot in the spring. They collaborate on the menus, she runs the front of the house and oversees the beverage program (which includes her creative sodas, last seen at the General Muir), and even the kids pitch in. In addition to the stellar all-day breakfasts and hearty lunches, the restaurant now serves dinner, with unfussy meals (pot pies, chicken dinners) built around locally sourced meats and fresh, homegrown veggies. 124 North Avondale Road, Avondale Estates, 404-600-5297

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This article originally appeared in our December 2016 issue.

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