Tag: Holeman & Finch

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.

Andy Minchow, founding partner of Holeman & Finch and an acclaimed mixologist, will open Ration & Dram, located at 130 Arizona Avenue, in late August or early September. The dual-level restaurant and bar is named after the military term for a portion—usually of food—(ration) and the nautical term for a unit—often mentioned with whiskey—(dram). Since Minchow, who is working at the Drafting Table for the time being, has a 4-year-old and the restaurant is near a big soccer field and a pool, he decided to make Ration & Dram child-friendly—at least during the day. Minchow hopes adults will enjoy beer on tap (each of 12 taps is assigned a category of beer, such as IPA or imperial) and light, European-style cocktails with vermouth and soda water during the afternoon, and then come back after 9 p.m. without the kids in tow for more potent beverages made from eclectic small-batch spirits.