Tag: David Bies

In this endearingly dark little room in the corner of Krog Street Market, Greg Best and Paul Calvert—two of the city’s most ingenious bartenders—mix and stir and shake and dazzle.

Looking beyond such fanfare as the opening of Tiny Lou’s and the rise of fast-casual everything, what else happened in the food world this year—and what does it say about Atlanta? We received a few snubs on the national stage, which might suggest that our dining scene is faltering. It could also be that we’re currently stewing on our most promising culinary ideas and talent.

After a four-year stint at Restaurant Eugene, Bies left not just Atlanta but the country in order to train in kitchens across Asia.

Executive chef David Bies says the idea was inspired by the classic Waffle House hash browns (the menu even denotes them in all-too-familiar squares), but he wanted to elevate the dish with a few key ingredients.

Despite the pedigree of its founders, Ticonderoga Club is more than a watering hole. It’s a real restaurant, with a real chef whose plates aren’t outclassed by the pours.

After much speculation, Greg Best, Regan Smith, and Paul Calvert’s Krog Street Market restaurant will open the first week in October, with a friends and family night in late September.