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The online marketplace will initially feature 160 food products, from raw ingredients to fully prepared meals.
H&F Burger is expanding to a new, bigger space at SunTrust Park, Restaurant Eugene has a new chef, and Linton Hopkins is back in the kitchen at Holeman and Finch.
The revamped space and accompanying food and beverage offerings are designed to create an approachable, unpretentious vibe that draws customers in weekly, restaurateur/chef Linton Hopkins says.
Gunshow’s Spencer Gomez is now chef de cuisine at Holeman & Finch Public House, offering a new menu and limiting the availability of the acclaimed burger to 24 per meal service.
The bun on that famous H&F cheeseburger? The bread for that banner cheesesteak at Fred's Meat & Bread? You can thank Rob Alexander for both—and a whole lot more.
Linton Hopkins discusses culinary school, why he can't stand squid ink, and why you need to be polite to work for him.
It was the year of the city center. With the opening of Buckhead Atlanta, Inman Park’s Krog Street Market, and Alpharetta’s Avalon, restaurants opened in droves. Local chefs got a nod from the James Beard Foundation, a lime shortage caused momentary panic, and one popular pop-up signed on its first brick-and-mortar location. Read on as we remember when.
James Beard Award winner Linton Hopkins—the chef and founder of Restaurant Eugene, Holeman & Finch, and the Peachtree Road Farmers Market—has four new projects in the works. We spoke with Hopkins to get the breakdown.
Linton Hopkins is making some changes at Holeman & Finch, his gastropub that gained nationwide popularity for its cheeseburger. In the past, the kitchen served only twenty-four burgers and only after 10 p.m. (You could order it anytime at Sunday brunch.) Now, with H&F Burger set to open in Ponce City Market in May, Hopkins is changing the policy to include the burger on the regular Holeman & Finch dinner menu each night.