Tag: Holeman & Finch
Best of Atlanta 2023: Eat
Our 2023 Best of Atlanta picks for all things food-related—here's where you'll find great sushi, sandwiches, bread, vegan dishes, soul food, steak, desserts, and more.
Review: The new Holeman & Finch has less offal, but is still pretty good
Fifteen years ago, a somewhat hidden South Buckhead gastropub became a local and national sensation, based on an approach to food and drink that made it one of the coolest culinary kids in town. But yesterday’s Holeman & Finch is not today’s Holeman & Finch.
The 23 most anticipated Atlanta restaurants of 2023
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.
Restaurant Eugene replacement Eugene and Elizabeth’s is on hold
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.
How to find the best cocktails in Atlanta—and what to avoid
And I’ve realized that, for me, there are only three kinds of cocktails: classic, magic, and a waste of money.
Restaurant Eugene
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.
From foreclosed property to flourishing farm: Urban Sprout Farms grows in Lakewood
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).
Why chef Linton Hopkins banned balsamic vinegar from Holeman and Finch
Linton Hopkins discusses culinary school, why he can't stand squid ink, and why you need to be polite to work for him.
Why two patties aren’t always better than one
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.
Looking back, the top dining news from 2014
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.