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Expect seasonal steaks from Stone Mountain Cattle Co., along with cheeses and charcuterie, chicken, gnocchi, a burger, and trout.
Open for less than a year, the Lawrence—a highly anticipated Midtown restaurant and bar by Top FLR veteran Darren Carr and Dinner Party Atlanta founder Patrick La Bouff—is already on its third chef. Shane Devereux (also from Top FLR and its sister gastropub/club Sound Table) was the opening chef. Then Jonathan St. Hilaire, previously a pastry chef and owner of the now-defunct Bakeshop, took the reigns in November 2012. Now, St. Hilaire is gone, and Jeff Sigler, who worked alongside Richard Blais at Element, is in charge.
Almost a year from the date of its opening, Midtown bakery Bakeshop, run by award-winning chef Jonathan St. Hilaire, has split from its partnership with Concentrics Restaurants. (In a press release, both parties portrayed the split as amiable.) I caught up with St. Hilaire right after the announcement and asked him a few quick questions about his plans for the future as an independent operator.
If I could eat only one thing for the rest of my life, it would be bread—freshly baked, crusty, yeasty bread. I firmly believe Atlanta doesn’t have nearly as many bakeries or artisan bakers as it merits, and I resent every extra mile I drive looking for an acceptable baguette or well-shaped boule.
ATL Food Chatter: August 24, 2009 (To receive the Chatter and other culinary tidbits directly in your inbox, sign up for our weekly dining newsletter)Jonathan St. Hilaire, one of Atlanta’s foremost pastry chefs, is emerging from behind the scenes at Concentrics Restaurants to open a Midtown restaurant this fall called Bakeshop. Hilaire describes it as a “local, neighborhood bakery shop” that will feature an array of pastries, sandwiches, soups and salads made with organic and locally sourced ingredients. In addition to offering an exciting menu, the ai3-designed space will feature an open kitchen that will allow patrons and passers by to observe the chefs and bakers as they work.