When your dining empire includes a fine dining spot (Restaurant Eugene), a steakhouse (C. Ellet’s), a public house (Holeman & Finch), a bottle shop (Holeman & Finch Bottle Shop), a fried chicken shop (Hop’s Chicken), and two burger joints (H&F Burger), there’s bound to be changes. Lately, Resurgens Hospitality Group, owned by Linton and Gina Hopkins, has seen a fare share. Here’s the latest:
H&F Burger expands at SunTrust Park
H&F Burger is taking over the SunTrust Park space that previously housed First & Third, Hugh Acheson’s hot dog and sausage shack. Linton Hopkins says he was offered to move the ballpark’s existing H&F Burger stand into the larger space, which will allow his team to serve customers quicker, as well as expand the menu. The new restaurant is set to open on January 31.
At about 2,500 square feet, it will have two walk-up windows, as well a patio and an interior counter with seating. It will be open year-round and accessible to both those inside SunTrust Park and those simply enjoying time at the Battery Atlanta.
During Braves home games, the menu will be limited to the original burger, fries, and the Hop’s Chicken sandwich. On non-game days, it will be similar to the menu at H&F Burger’s Ponce City Market location. Offerings may include a veggie burger, turkey burger, bison burger, chop salad, hot dogs, pies, and milkshakes. Hopkins says the restaurant will offer burger specials inspired by the visiting team, such as a Chicago dog or a papas fritas burger for when the Miami Marlins play the Braves. Beer and wine will also be available.
“I just love that the new space will have more room so we can take care of our fans better,” Hopkins says. “You’ll even be able to sit in a patio inside the ballpark on non-game days.”
The new H&F Burger will have glass, steel, and wooden elements with concrete floors and exposed ceilings. There’s a stainless-steel counter and an open kitchen, too.
Chris Edwards leaves Restaurant Eugene
Executive sous chef James Wyatt is taking the reins at Restaurant Eugene starting January 21, when executive chef Chris Edwards departs to focus on his family. Wyatt brings experience from Husk in Asheville, North Carolina, and McCrady’s in Charleston, South Carolina.
“I want every chef who works for me to bring their own identity,” Hopkins says. “James will bring his own ideas to the menu, as well as look at our tasting menu structure.”
Hopkins steps back into the kitchen at Holeman & Finch
With Edwards leaving and former Holeman & Finch chef de cuisine Spencer Gomez gone, Hopkins is seizing the opportunity to spend more time in the kitchen, revamping the menu at the Buckhead restaurant. (Gomez will be chef de cuisine at Southern Belle and Georgia Boy, Joey Ward’s upcoming cocktail bar and chef’s counter, slated to open in the spring in Poncey-Highland.) Hopkins will be working with sous chef Zach Kimmel, also formerly of McCrady’s in Charleston.
“I’m bringing the menu at Holeman & Finch back to how I like to eat, which is how the restaurant started,” Hopkins says. “I’m working on the perfect roast chicken with mashed potatoes and au jus and adding a vegetable plate.”
He’s also adding carbonara, house pate, and fried oysters to the menu.