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Atlanta’s 50 Best Restaurants: Takeout Edition
With most restaurant dining rooms still shuttered due to the pandemic, we’ve compiled a list below of all the restaurants from last year’s 75 Best Restaurants issue that are offering takeout, curbside, or delivery.
21st Century Plague
This wasn’t supposed to happen. This was guaranteed to happen. But to us? Now? 17 Georgians on what coronavirus has done—and what it still can do.
Chef Hugh Acheson: “My real worry is for all the people that I promised to provide for and can’t”
For our 21st Century Plague project, we spoke with 17 Georgians about the toll of COVID-19.
I don’t even like snacking at home—why should I at a restaurant?
Growing up in France, I didn’t know there was such a thing as a snack until, at the age of 22, I was gifted a bag of Fritos brought from America in a friend’s suitcase. After decades in the States, have I finally adjusted to a life of Doritos and potato chips? Mostly yes, but I hate myself for it.
Peek inside By George, Hugh Acheson’s new downtown restaurant
Two-time James Beard Award-winning chef Hugh Acheson, of Empire State South, is opening a restaurant in the newly renovated Candler Hotel downtown. Take a first look inside.
24. Empire State South
With a handsome, library-like aesthetic—complete with a rolling ladder gracing the back bar—Empire State South feels like it’s been around for longer than its nine years.
Empire State South
It’s been eight years since celebrity chef Hugh Acheson opened Empire State South. A lot has changed since then, but Empire State South remains a destination restaurant in a part of Midtown that has too few of them.
Which is the right sparkling wine for your party?
Is there any party that can’t be instantly improved by the sound of a cork popping for sparkling wine? But not all bubbles are created equally: you might want the best champagne or a rowdy midnight toast with Solo cups. To help you plan, we sat down with sommelier Steven Grubbs, wine director at Empire State South, for a blind tasting of four sparkling wines.
Re-review: Empire State South’s surprising next chapter
It’s been eight years since celebrity chef Hugh Acheson opened Empire State South and challenged Atlanta’s notion that Southern food is something preciously preserved in the past. But a lot can change in eight years. Empire State South’s next chapter, under newly installed executive chef Adam Waller, marks a deliberate return to the basics.
How Atlanta restaurants are showing support for border families
Ticonderoga Club's Paul Calvert and Little Tart Bakeshop's Sarah O'Brien are working to rally Atlanta restaurateurs to support the efforts of those trying to help children who have been detained and separated from their families at the U.S. border.