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General Muir chef Todd Ginsberg opens a red-sauce, Italian-American restaurant: Dirty Rascal
Inspired the food of Todd Ginsberg’s childhood, Dirty Rascal is an Italian-American, red-sauce restaurant with a modern atmosphere. Set in new Thompson Buckhead hotel in Buckhead Village, Dirty Rascal will serve pasta, meat, and poultry dishes that convey comfort and warmth.
Empire State South
It’s been eight years since celebrity chef Hugh Acheson opened Empire State South. A lot has changed since then, but Empire State South remains a destination restaurant in a part of Midtown that has too few of them.
Review: Adalina transforms a former tavern into an Italian beauty
Energetic and experienced restaurateur Dennis Lange has created a welcoming and stylish restaurant in a sprawling condo complex near Vinings, with chef Joshua Hopkins at the helm.
The verdict on 3 newcomers to Atlanta’s dining scene: Adalina, Gato Nights, Tuza
Vinings has a new traditional Italian restaurant, Adalina, which has former Empire State South chef Joshua Hopkins at the helm. Candler Park's Nicholas Stinson opened Gato Nights, which is dubbed “a weekly investigation into deep regional Mexican cuisine.” And Berkeley Park welcomes Tuza, a taco shop that is an ode to Mexico City street food.
Anne Quatrano: The queen of Atlanta fine dining
At 58, she's at an age when many of us would start slowing down. Instead, Quatrano owns and runs Star Provisions and its sandwich shop; Floataway Cafe; and W.H. Stiles Fish Camp. “There is a lot of overthinking of food now, and I’m not interested in that.”
Joshua Hopkins replaces Ryan Smith at Empire State South
Ryan Smith officially ended his tenure as executive chef at Hugh Acheson's Empire State South this past weekend, leaving Joshua Hopkins at the helm. Hopkins, who previously served as executive chef at White Oak Kitchen and Cocktails, as well as STG Trattoria and Abattoir, says Empire State South customers shouldn’t expect to see too much of a change in the food as Smith turns his focus to Staplehouse.
Chef Joshua Hopkins of STG Trattoria will serve this dish at his restaurant's Techniques & Traditions event on Friday, May 11, 7:30 p.m. ($120), for the Atlanta Food & Wine Festival.
Joshua Hopkins’s Roasted Quail with Cornbread Stuffing
Joshua Hopkins, executive chef and co-owner of Abattoir, has built his reputation around utilizing whole animals in his cooking, crafting dishes like tripe noodle soup and duck rillettes. His upbringing prepared him well.
To Anglo ears, the word "abattoir" has an almost spiritual chime. Without knowing its meaning, one might guess that it refers to a labyrinth of monastic cloisters, or the dwelling of a particularly devout ascetic. But it’s French for "slaughterhouse," the term being derived from the verb abattre, meaning to shoot, knock down, or demoralize. Abattoir is one of the least onomatopoeic words ever adapted into the English language.