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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.
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