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Brother-and-sister team Howard and Anita Hsu, owners of Sweet Auburn Barbecue, are preparing to open a Mexican restaurant in the new Westside Village development in May.
Like naming a baby, picking the right name for a restaurant can trigger high-level anxiety. Will the name be easy to pronounce and remember? Will it stand out from the others? How Google-able is it?
Lazy Betty specializes in the thrill of high-end sensory delights—at an equally high price tag.
Drink hundreds of different beers and wines at West End's Boxcar, get an incredible taste of a high-end menu at Ron Hsu's Lazy Betty in Candler Park, and stuff yourself with Anne Quatrano's brunch options at Pancake Social in Ponce City Market.
Chef Ron Hsu, who held a top creative position at New York’s super-high-end Le Bernardin and gained global exposure when he recently competed on Netflix’s The Final Table, spent a year perfecting his modern cooking at the $100-a-head pop-up, Lazy Betty. That was just a warmup for his next act. No one can quibble with Hsu’s credentials, his competitive nature, or his will to succeed.
As obvious as the physical transformation of Atlanta’s restaurant scene has been, an underground dining revolution is also underway. The latter—waged by chefs hosting pop-up “restaurants” and dinner series, as well as entrepreneurs offering incubating spaces—isn’t as easy to observe as the former. But it’s similarly impressive. In many ways, it’s more impressive.