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I slurped my first oyster while standing in brackish water on the lower coast of Brittany. The sensation filled me with wonder. I had eaten something that was still alive—something pure and oddly fleshy trapped in a bracing sip of seawater.
Much like our intrepid political leaders, I spent the better half of Tuesday refusing to accept the reports of meteorologists that a snowstorm was coming to cripple the city. Even when images of overturned vehicles popped up on Facebook, I remained optimistic that I was making my 7 p.m. dinner plans. Obviously, they didn’t happen.
Collaboration, rather than one towering personality, ignites the spark plugs behind these four new ventures.
The original Kimball House, a hotel that took up an entire city block, opened in 1870 in the area bound by Peachtree Street, Pryor Street, Wall Street, and Decatur Street. The new Kimball House—a restaurant with former Joël line cooks Jeffrey Wall and Philip Meeker in the kitchen and ex-Leon’s mixologist Miles Macquarrie behind the bar—opens in Decatur tonight. Housed in an old train depot at 303 East Howard Avenue, Kimball House will serve dinner nightly. Below, Meeker shares his inspiration for the menu and tells us what to expect.