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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.
Staplehouse is a finalist for Best New Restaurant, while Satterfield and Gillespie are up for Best Chef: Southeast. This year marks the fourth time that Satterfield has made this category (and Gillespie’s second)
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.
Last Sunday, Hugh Acheson’s Mexican restaurant Cinco y Diez opened its doors for the last time. Less than one year in, the restaurant, led by executive chef Whitney Otawka, closed because “the business side was lacking,” according to Acheson. Now Otawka—who previously served as executive chef of the now defunct Farm 255—is working on her next steps.
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.
Forks up, y’all: We’ll soon witness an unprecedented surge of restaurant openings in Atlanta. It’s about time.
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