Tag: Holeman & Finch

This year, the BeltLine takes center stage once again, with restaurants and bars popping up along the Eastside Trail, as well as in the West End. We’ll see a balance of quick comfort food spots and fine dining. Popular chefs and restaurateurs like Ford Fry, Linton Hopkins, Tal Baum, and Ron Hsu are back, bringing their creative fare to new locations, while newcomers such as Anthony Spina, Jr., hit the scene.

Linton and Gina Hopkins are leaving the Aramore building space they’ve fed Atlantans in for the past 16 years and will instead look for a location that better fits the more laid-back Eugene and Elizabeth's.

And I’ve realized that, for me, there are only three kinds of cocktails: classic, magic, and a waste of money.

When he opened Restaurant Eugene in 2004, chef Linton Hopkins expanded Atlanta’s fine-dining canon to include food that’s more Southern and farm-driven but equally fancy.

A few blocks south of the Lakewood amphitheater at the end of a dead-end street, something unexpected is sprouting: rows upon rows of certified organic kale and collards and beets (and, come summer, tomatoes and eggplants and okra).

Linton Hopkins discusses culinary school, why he can't stand squid ink, and why you need to be polite to work for him.

Kitchens breed two kinds of burgers: There’s the thick single patty—a backyard classic that’s tossed on a grill and singed by fire. And then there’s the thin double patty that sizzles and sears on a flattop, its edges all crisp and crunch.

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.

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.

We thought this would be easy: Call a restaurant, ask them where they source their ingredients, and tally the miles. Turns out, tracing the farm-to-table distance of several of Atlanta’s “local” burgers isn’t so simple. See how they stack up.