Tag: Hudson Rouse

Before becoming a chef and restaurateur, Hudson Rouse was a farmer. He enjoys planting vegetables on his Rockdale County land, and a focus on seasonality is part of his nature. At his Avondale Estates breakfast spot Rising Son, Memorial Drive diner Pure Quill Superette, and Reynoldstown cocktail bar Whoopsie’s, he uses local ingredients whenever possible. This will endure at his latest restaurant, an all-day cafe called Babygirl, slated to open in East Lake by April 2026.

Grant Wallace supplies chefs at Gunshow, Indaco, A Mano, Octopus Bar, and Seed Kitchen & Bar, and was a large supplier of pop-up Long Snake. Miles Macquarrie, a Michelin award winner for his cocktails at Kimball House, is using Wallace’s bee balm for a cocktail syrup. Bartenders flock to his farm's website for edible flowers and herb garnish ingredients.

Take me to a minuscule bar with clever low-budget decor, shove a one-page menu under my nose that doesn’t look like typical pub fare, and I am sure to fall in love before even tasting anything. Whoopsie’s, recently opened in Reynoldstown, checks all the boxes, playful and serious in equal proportion: a sparse 40 seats, lots of thrift-store finds and reclaimed furniture, lights turned way down low.

When Hudson Rouse, formerly of Home Grown, and his wife, Kathryn Fitzgerald Rouse, opened this creative meat-and-three for breakfast and lunch in 2016, the crowds flocked.

When Hudson Rouse, formerly of Home Grown, and his wife, Kathryn Fitzgerald Rouse, opened this earnest meat-and-three for breakfast and lunch almost two years ago, crowds flocked.

Atlantans can be quite the enthusiastically domesticated bunch—we brag about our neighborhoods, we treasure our houses, we celebrate our designers and architects, and we decorate with prescient delight. Retailers have taken note, responding in kind with an explosion of new home and decor stores ready to feed our voracious appetite for stylish living.

Well before the King of Pops elevated the ice pop to an unprecedented (and expensive) gourmet status, modest shops were making frozen treats by hand all over Atlanta’s Hispanic neighborhoods.

It’s a family affair for chef Hudson Rouse and his wife, Kathryn Fitzgerald Rouse, who opened this cozy spot in the spring.

Rising Son chef Hudson Rouse discusses the problem with fancy fried chicken, farming, and how he met his wife, craft soda queen Kathryn Fitzgerald Rouse.

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.