Restaurant: Restaurant Eugene


BOA14_WinnerBadge2_300pxFew restaurants get better with age, but as Linton and Gina Hopkins celebrate the 10-year anniversary of their flagship venture, it’s clear that they’ve become an exception. In an intimate setting that exudes confidence and class, the ever-evolving menu is an exercise in Southern pride and original cooking. At a recent meal, chef de cuisine Brian Jones elevated turnip greens and a sweet potato gratin with charred onion puree and vibrant gingersnap cookies. A soft omelet filled with sweet onions and lined with Siberian sturgeon caviar rested happily in a sauce of béchamel and crawfish puree. Our favorite bite of all may be the coddled egg, served in its shell and cushioned with a honey-like sorghum. Meanwhile, sommelier Juan F. Cortés rules a wine list full of surprises. Dinner a la carte is available, but both tasting menus (meat and vegetarian) tell the complete story. 2277 Peachtree Road,

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This article originally appeared in our December 2014 issue.