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Chef Günter Seeger discusses his decision to leave New York, the future of restaurants, and his resurrected role as an Atlanta chef.
Gunter Seeger polarized Atlanta diners from the mid-1980s until he left town in 2009, first at the Dining Room at the Ritz Carlton and then at his eponymous Seeger’s in Buckhead. Some said they had the best meal of their lives at Seeger's; some couldn’t understand the steakhouse prices for chilly service and stripped down platings. Get him or not, Seeger will return to Atlanta on October 26 to cook with Linton Hopkins at an already sold-out dinner at Restaurant Eugene.
Poor Hendrix, which Aaron and Jamie Russell opened in East Lake’s Hosea and 2nd development last November, feels like two small restaurants packed close together.
Shaun Doty is back in the kitchen again, and the only question you might have after dining at the Federal is, “What took so long?” Opening the Federal last November has been his greatest gift yet—to Atlanta and, perhaps, to himself.
The Arrogance and the Ecstasy: Günter Seeger has been called a tyrant, an elitist, a snob. Guess what? He doesn’t care.
Günter Seeger reaches for a bottle of Vittel mineral water, empties it into a shiny pan and sets it on the stove. He calmly fills the glass insert of a transparent teapot with mysterious dried yellow flower heads