Thirty cheeses, 15 types of ham, five varieties of bacon, four kinds of butter, fresh shrimp stock, pastas from the White Bull, and fresh sandwiches and salads. These are just a sampling of the items available from a new market located behind Nakato off Cheshire Bridge Road (2137 Manchester Street). The 500-square-foot store, which sources from local farmers, purveyors, and artisans, is a brick-and-mortar extension of chef Linton Hopkins’s online marketplace the Buttery ATL.
In August, Hopkins, founder of Hopkins & Co.—which includes C. Ellet’s, Holeman & Finch Public House, H&F Burger, Holeman & Finch Bottle Shop, and Hop’s Chicken—launched the Buttery ATL as a way to utilize the talent and materials from his restaurant empire in a pandemic-friendly way. It allows Atlantans to order more than 160 items for one-hour delivery within a four-mile radius. Now, locals can also order online and pickup in store, or peruse the offerings in person.
“I basically built a grocery foods story pantry of everything I like to eat,” Hopkins says. “It’s the idea of what Eugene and Elizabeth’s (the restaurant Hopkins planned to replace Restaurant Eugene) was going to be—high/low, like caviar and Zapp’s potato chips. It’s the whole world of food.”
The Buttery also offers made-to-order sandwiches and salads prepared by former Restaurant Eugene executive chef James Wyatt, fresh breads made daily by head baker David Garcia, and pastries from executive pastry chef Jen Yee. It even has a kitchen where Hopkins performs research and develops menu items for his restaurants.
“I got into this business because I love cooking and eating. This lets people explore my passion for these items,” Hopkins says. “I’m [at the shop] every day. I give out samples. I love the power of food to connect people.”
The Buttery’s new space features white tile floors and walls, wooden tables and shelves, and hams hanging from above. Lattices with Christmas lights make the space feel festive and warm.
“It’s this idea of you’re not sure where you are in Paris, but you turn around and there’s this charming little shop,” Hopkins says.
He describes it as a more expanded version of the original H&F Bread Co. on Peachtree Road that sold fresh soups and sandwiches. He adds that he operates under a zero-waste philosophy. For example, any leftover bread at the end of the day is baked into croutons or ground into breadcrumbs and uses in meatballs.
The Buttery is open Monday through Saturday from 10 a.m. to 7 p.m.