Courtesy of ASD | SKY
Chef Linton Hopkins’ experience is as broad as it is deep. The James Beard Award-winning chef is known for his burgers (H&F Burger), his steaks (C. Ellet’s), his fried chicken (Hop’s), encouraging mixology (Holeman & Finch Public House), and fine dining (defunct Restaurant Eugene). Hopkins also ran The Buttery, a bakery and market that grew out of his wholesale operation, before closing in 2024. Its Manchester Street space “wasn’t the right location for it,” he says.
Come March or April, The Buttery is slated to reopen in a more prominent location: The former Brio Tuscan Grille on Peachtree Road in Buckhead. This time, it will offer café seating, a more concise set of offerings, and connect to a full-service bar and grill called Linton’s. Together, the two eateries will comprise 7,000 square feet and seat 300 guests.
Courtesy of ASD | SKY
Linton’s
The direction of Linton’s is straightforward: simple dishes Hopkins enjoys eating. The restaurant will be structured around the staples of an American bar and grill: vegetables, rotisserie, pasta, pizza, meat, and drinks.
The rotisserie will be a major part of the kitchen, with room for 36 chickens at a time, dripping over potatoes and onions as they cook. Hopkins is also considering rotisserie pork bellies and loins, along with roasted cabbages and beets.
Linton’s will use Brio’s wood-burning stove to make pizzas. The dough will be naturally leavened, made with three flours, and fermented for 72 hours. Varieties include sesame seed and anchovies, nduja with hand-sliced pepperoni, and Sapelo clams. Both personal pizzas and 14-inch pies will be offered.
Linton’s will serve breakfast, lunch, dinner, and weekend brunch. Brunch dishes will include pancakes with blueberry compote, waffles, eggs Benedict, and Vegemite on toast. Pasta will be made in house, with hand-cut gnocchi, tagliatelle, aglio e olio with garlic and Parmesan, and marinara.
The broader menu will include steaks, rack of ribs with Hopkins’ aunt’s barbecue sauce, Atlantic salmon, Arctic char, paillard, pork schnitzel, and entrée salads at lunch. In the dining room, an old-fashioned dessert cart will tempt diners with vanilla-poached pears, chocolate mousse with whipped cream, cakes, and pies.
Courtesy of ASD | SKY
A large, double-sided bar will face both the dining room and the patio. The beverage program will feature 100 to 150 wines, primarily from the West Coast (Willamette Valley in particular), France, and Italy. Cocktails will follow the from-scratch approach of Holeman & Finch. Hopkins says bar staff will be able to excellently execute 100 classic cocktails, such as the Bee’s Knees and Bloody Marys, and five to seven original drinks and non-alcoholic offerings.
Beer will lean classic and concise: four drafts, one cask, and a handful of bottles and cans. Options will be a mix of local (Creature Comforts and Monday Night Brewing) with cider, Guinness, Miller High Life, and a New Orleans-style schooner. Espresso drinks and affogato will be available.
Like C. Ellet’s, Linton’s will incorporate TVs into the space, with Hopkins imagining guests watching a game over “a great plate of ribs.” The buildine features midcentury vaulted ceilings, two fireplaces, large windows, abundant natural light, and views of the greenery outside.
Courtesy of ASD | SKY
The Buttery
Hopkins describes The Buttery 2.0 as a return to the role pastry and dough play in the kitchen. “As a chef I can’t think about cooking without dough and pastry around me,” he says. “I miss that in my soul.”
The new Buttery will have more seating, a better layout for guests, and a more focused menu. Unlike the original location, it will be retail only, not wholesale. It will also have the support of Linton’s full kitchen, which Hopkins says will help reduce waste.
Courtesy of Hopkins and Company
The former Buttery had “a bunch of cheese and meat,” Hopkins says. This version will not. Instead, it will function as a bakery, coffee shop, and café, with grab-and-go items such as chicken pot pie and rotisserie chicken, plus made-to-order sandwiches and salads.
Pastry will be central to the operation. EinKornelius, Hopkins’ 15-year-old dough starter, is expected to show up in pizza dough, burger buns, and croissants.
Soft serve is also planned with toppings like cracking caramel and chocolate shells, compotes made from seasonal fruit, and olive oil and sea salt.
Courtesy of Hopkins and Company
