Tag: Murphy’s

Brunch always sounds like a good idea in theory—indulgent eats, coffee made by someone other than you, and place to socialize in the morning. But then you arrive, and the restaurant is packed, there’s no place to sit while you wait, and you desperately need caffeine. But if you plan ahead, these 10 spots take reservations, so you won't have to wait.

“Virginia-Highland just got stale; it needed a refresh,” says Gene Kansas, a cultural developer and founder of Gene Kansas Commercial Real Estate. “Atlantans wanted current places to go on dates and take their children. [Virginia-Highland] didn’t have what they wanted and needed, so the community went elsewhere.”

Pancakes are finally having a moment in Atlanta. Crepes aren't there—yet. Also, we're worried about Virginia-Highland becoming a mediocre dining spot.

Mission + Market is rigorous enough about its food for gourmands and glamorous enough for scenesters. It also allows an old-school chef to return to what he truly loves: seafood without fuss. Our review.

After six and a half years at Murphy’s and Morningside Kitchen, chef Ian Winslade has moved on, opening his own West Coast-style restaurant called Mission + Market in the Three Alliance Center near Phipps Plaza in Buckhead.

The early word on 4 new Atlanta restaurants—Linton's, Botiwalla, Morningside Kitchen, and Brush Sushi Izakaya.

With the help of culinary director Ian Winslade and former executive chef Tom Harvey, Murphy hopes to open by early April.

Ian Winslade, executive chef and co-owner of Paces & Vine, is moving to a new role as culinary director for both Paces & Vine and Virginia-Highland mainstay Murphy’s. Ryan Burger has taken over the day-to-day cooking as chef de cuisine at Paces & Vine, while Ricky Navas helms Murphy’s. Both will continue to work closely with Winslade on menu development.

It took Tom Murphy thirty years, but he’s finally expanding his empire. The founder of Murphy’s in Virginia-Highland got his start selling hot dogs in Peachtree Battle. He opened Murphy’s as a basement deli...

Last year, Atlanta's restaurant community attracted national attention for the story of Ryan Hidinger and the Giving Kitchen. An up-and-coming chef with a popular supper club, Hidinger had dreams of opening his own restaurant when he was diagnosed with Stage IV gall bladder cancer. Local restaurants and chefs banded together to stage dinners and fundraisers for Ryan and his wife, Jen, who eventually started the Giving Kitchen, a nonprofit initiative to help restaurant workers in need. Ryan passed away in January, but his restaurant, Staplehouse, could be opening later this year.