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Here are our five mini-reviews of some of Atlanta's new restaurants, including Avalon's new barbecue joint, King Barbecue, Nashville's famed fried chicken restaurant, Hattie B’s Hot Chicken, and the third restaurant in Ryan Pernice’s North Fulton mini-empire, Coalition Food and Beverage.
Shaun Doty and Lance Gummere have converted their Alpharetta location of chicken spot Bantam & Biddy into a barbecue restaurant, King Barbecue, which is set to open on Tuesday, June 5.
The Midtown restaurant from chefs Shaun Doty and Lance Gummere is introducing certified black Angus steaks that have been aged for a whopping 50 days.
Get the early word on four new Atlanta restaurants: The Federal, Cast Iron, Poor Hendrix, and Suzy Siu's Baos
The sister restaurant of Bantam and Biddy, Shaun Doty and Lance Gummere’s Chick-a-Biddy will open July 1 in Atlantic Station. This fast-casual chicken spot will take over the space once home to the Grape and more recently pop-up restaurants like Hudson North. Executive chef Scott Weaver will cook up wood-grilled piri piri and fried chicken as well as falafel, crab cakes, and salads. For brunch, almond pancakes, breakfast burgers, and of course, chicken and waffles. Read on for Chick-a-Biddy by the numbers. Note: the menu is preliminary and both the items on it and prices are subject to change.
Like other pundits, Food & Wine magazine's Kate Krader recently named chicken as one of the top trends for 2013, citing Shaun Doty and Lance Gummere’s Bantam and Biddy as an example. Though Doty admits Bantam and Biddy is a work in progress, he and Gummere are riding the wave and already have another chicken spot in the works: Chick-a-Biddy is scheduled to open in April or May in Atlantic Station. Below, Doty gives us details on Chick-a-Biddy's menu style, who he's hired to help run the kitchen, and what the atmosphere will be like.
The news broke late last week that Lance Gummere, chef of the Shed at Glenwood, would be leaving his position to join Shaun Doty at the soon-to-open Bantam and Biddy. For those who know a little about the two chefs, the announcement couldn’t have made more sense. Both hail from rural Oklahoma, Gummere was known as Doty’s right hand man during the years that Doty helmed a couple four-star dining destinations, and they just happen to be brother-in-laws.
ATL Food Chatter: July 6, 2009 Atlanta’s dining scene—slower with restaurant openings these days but still undeniably energetic—is always introducing new cooking talents. Here are three chefs, either new to the city or new to running their own kitchen, whose food I have recently experienced and who I suspect have promising futures: Lance Gummere. The top toque at The