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“This location provides a wonderful chance to build a relationship with our guests and find out about the experiences they want,” says chef Evan Cordes. “It’s easy for chefs to get lost in what they want. We want to be there for our guests.”
For a few years there, it seemed that bourbon was the dominant spirit in Atlanta, a natural result of local (and national) restaurants embracing Southern foods and cooking techniques. One obvious outcome of the trend was Southern Art and Bourbon Bar, which opened in 2011: It occupies a space in the InterContinental Buckhead that was previously a French restaurant and accompanying cognac bar. Bourbon Bar offers more than seventy varieties of our region's whiskey, specializing in flights but also offers cocktails like Run for the Black Roses, made with Woodford Reserve, blackberry shrub, mint, soda, and rose water.
Sunday at 8 p.m. Inman Park restaurant P’cheen quietly closed its doors and will reopen tomorrow. During this brief closure, Jeff Myers of Top Flr and the Sound Table is working with P’cheen owner and executive chef Alex Friedman to reinvent P’cheen’s menu, focusing on sharable plates inspired by Octopus Bar. Proof and Provision’s Nate Shuman is consulting on a revamped moonshine cocktail list.
If P'cheen chef and meat curing enthusiast Alex Friedman can figure out how to get his jalapeno bacon into a syringe, the city of Atlanta might have a new problem.
Fans of the band Mike LaSage and the Stumbling Troubadours may be surprised to hear that, when not performing a mix of alt-country and rock, its young lead singer/guitarist cooks in a pub, where he is the resident barbecue idol. LaSage, who has been the sous chef at P’cheen in the Old Fourth Ward for the last three years, currently gets his moment of glory every Monday night, when he takes over the kitchen and puts his stamp on a special menu consisting largely of pulled pork, ribs, homemade sausage, and chicken with four classic sauces.