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Empire State South chef Hugh Acheson reveals the one dish he wishes he knew how to cook, his favorite cookbooks, and why he hates Jell-O.
The absolute worst part about my otherwise enviable job? Parking. Depending on where I go, I’m left to navigate wonky meters, spiral-of-death garages (Empire State South), ridiculously steep terrain (Bell Street Burritos in south Buckhead), and dark, suspicious lots (basically everywhere in Little Five Points and East Atlanta).
Here’s a great idea for what you could do with that half-cantaloupe lurking in your fridge: finely chop the flesh and mix it in a salsa, as Empire State South’s Hugh Acheson suggests in his beautiful new cookbook, “The Broad Fork: Recipes for the Wide World of Vegetables and Fruit” (Clarkson Potter).
Serve restaurant-quality entrees at home with these delicious recipes shared by celebrated Georgia chefs. Hugh Acheson (of 5 & 10 and The National in Athens; Empire State South in Atlanta; and The Florence in...
Don’t mistake this complex grape for a sickly sweet, second-class pour.
Craig Richards, chef at St. Cecilia, and Kellie Thorn, bar manager at Empire State South, on hiring top talent
Atlanta scored big on this year’s list of James Beard Award semifinalists with a record number of nominees. Thirteen Atlanta chefs and restaurants made the cut (fourteen, if you count The Grey in Savannah). Finalists will be announced on Tuesday, March 24.
When Ponce City Market opens this spring, will Hugh Acheson (Empire State South, Five & Ten, the National, and the Florence) be among the tenants? We think so.
Less than one year in, Hugh Acheson’s Mexican restaurant Cinco y Diez has closed. There’s no word on what Acheson—chef and founder of Empire State South, the National, and the Florence—and business partner Melissa Clegg—founder of Last Resort Grill—will do with the now defunct restaurant space.