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Muss & Turner’s partners Ryan Turner, Todd Mussman, and chef Chris Hall are opening their first pizza place on October 14 in Smyrna.
1904 Club gets you inside the East Lake Golf Club house—and up-close with Atlanta chefs like Kevin Gillespie
At $4,000 per five-day membership, the comforts of the PGA TOUR Championship's 1904 Club are for the truly devoted, but members will be treated to unique lunch and dinner options each day from six notable Atlanta chefs: Kevin Gillespie, Chris Hall, DeeDee and Nan Niyomkul, Philippe Haddad, and Kevin Rathbun.
H&F Bread Co., which turns ten this year, is adding a gluten-free bakery, a cafe and retail shop, and new partnerships with Zac Brown, Anne Quatrano, and Chris Hall.
Hidden among office buildings off Northside Parkway, Local Three was built for dudes. There’s even a portrait of the Dude, Jeff Bridges’s slacker character from The Big Lebowski, greeting diners as they arrive. Chef Chris Hall is partial to bacon and big portions, both of which you’ll need to taste your way through the extensive “Brown Liquor” menu.
Local Three's Chris Hall on Waffle House, wine, and roller derby.
Fresh, plump sea scallops take well to all kinds of cooking methods: poaching, grilling, baking. But the most common approach is searing, a lightning-fast technique that’s easy to pull off if you know what you’re doing—and easy to screw up if you don’t.
The team behind Muss & Turner’s, Local Three and Eleanor’s—Todd Mussman and Ryan Turner, along with Chris Hall (Local Three) and Chris Talley (Muss & Turner's)—have a new restaurant in the works. Common Quarter will be a neighborhood restaurant with coastal influences located in East Cobb. Replacing Chepe’s Mexican Grill (which replaced Fellini’s Pizza), Common Quarter is scheduled to open on July 1. Below, Talley and Hall share details on their vision for the restaurant.
I dial the number for Local Three around noon on a Wednesday, hoping to snag a reservation for Friday night. "Let me guess," I say to the woman who ansers. "You only have 4:30 or 11 p.m. available?" She laughs, her voice dissolving into the lunchtime din behind her. "You’re not far off. We have tables left at 5:30 or 10." During these recent lean years in the Atlanta food scene, I’ve fallen out of the habit of calling ahead for dinner plans. This place is forcing me back into the routine. I settle for 6:15—the following Tuesday.
ATL Food Chatter: September 13, 2010 (To receive the Chatter and other culinary tidbits directly in your inbox, sign up for our weekly dining newsletter) At whiplash speed even for the restaurant world, word first spread in June that Joël was closing, and then it immediately became known that the restaurant space would be taken over by Todd Mussman and Ryan Turner of Muss & Turner’s. They have partnered with chef Chris Hall, whose resume also includes Fourth & Swift and Canoe and who will oversee the (epic) kitchen in the restaurant—due to open late October or early November—that the trio is calling Local Three. Hall tells us about the space overhaul and menu philosophy.