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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.
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.
Restaurant Eugene turns ten this year and with it comes more change for Linton Hopkins’ growing empire. Chef de cuisine Jason Paolini was recently promoted to executive director of culinary for Resurgens Hospitality Group (Restaurant Eugene, Holeman & Finch Public House, and Eugene Kitchen), leaving the chef de cuisine spot open for former sous chef Brian Jones (as Eater announced last week). In addition, Alex Ruwe has been promoted to director of service, overseeing both Restaurant Eugene and Holeman & Finch. We spoke with Jones about his plans for Restaurant Eugene and the continual evolution of the restaurant.
Andy Minchow, known for his cocktail prowess at Holeman & Finch, is opening a restaurant and bar the first week in March. Ration & Dram will focus on Southern-style international cuisine made with local ingredients. With the exception of seafood, all of the food will be sourced within a 180-mile radius.
As the saying goes, you win some, and you lose some. This year we saw famed mixologists leave their longtime outposts, award-winning chefs open new “it” spots, and the restaurant community band together to help one of their own. As we welcome in the new year, we pause to take a look back at what happened in 2013.
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