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It’s been eight years since celebrity chef Hugh Acheson opened Empire State South and challenged Atlanta’s notion that Southern food is something preciously preserved in the past. But a lot can change in eight years. Empire State South’s next chapter, under newly installed executive chef Adam Waller, marks a deliberate return to the basics.
Meet needs across the city—and around the globe—with these handmade and hot items.
Ticonderoga Club's Paul Calvert and Little Tart Bakeshop's Sarah O'Brien are working to rally Atlanta restaurateurs to support the efforts of those trying to help children who have been detained and separated from their families at the U.S. border.
Mini-reviews of the Local Pizzaiolo, the White Bull, Noona, Achie's, Genuine Pizza, and Dixie Q
The 25,000-square-foot entertainment venue will feature private karaoke rooms, eight bowling lanes, a bocce court, two outdoor ping-pong tables, foosball, skee-ball, shuffleboard, 1980s arcade games, and virtual reality games.
Eighty percent of the world’s countries already consume insects. They have nutritional benefit—toasted grasshoppers are rich in protein, fatty acids, and iron—and environmental benefits—it takes 2,000 times the amount of water to produce a pound of beef than it does for a pound of crickets.