Home Tags Restaurant Eugene
Tag: Restaurant Eugene
For two years Juan Cortés, the head sommelier at Restaurant Eugene, has been looking to host a wine dinner featuring Georgia wine. It's finally happening—next Wednesday, September 2, at 7 p.m. featuring Frogtown Cellars and Wolf Mountain Vineyards & Winery.
Few restaurants get better with age, but as Linton and Gina Hopkins celebrate the 10-year anniversary of their flagship venture, it’s clear that they’ve become an exception. In an intimate setting that exudes confidence and class, the ever-evolving menu is an exercise in Southern pride and original cooking.
Costing as much as $200 an ounce, white truffles are the diamond of fall produce. Hailing from select parts of Europe—primarily France and Italy—the small round bulbs are prized for their pungent fragrance and subtle earthy notes. When restaurants can’t afford them, many turn to pecan groves, which yield pecan truffles year-round in the Southeast region of the United States.
Unless you're that guy, you probably aren’t drinking Champagne regularly. The drink of kings that dates back to the Roman Empire, Champagne is one of the few beverages of the world that carries an...
Restaurant Eugene turns ten this year and with it comes more change for Linton Hopkins’ growing empire. Chef de cuisine Jason Paolini was recently promoted to executive director of culinary for Resurgens Hospitality Group (Restaurant Eugene, Holeman & Finch Public House, and Eugene Kitchen), leaving the chef de cuisine spot open for former sous chef Brian Jones (as Eater announced last week). In addition, Alex Ruwe has been promoted to director of service, overseeing both Restaurant Eugene and Holeman & Finch. We spoke with Jones about his plans for Restaurant Eugene and the continual evolution of the restaurant.
Forks up, y’all: We’ll soon witness an unprecedented surge of restaurant openings in Atlanta. It’s about time.
This year I explored more wine shops and delved into more wine lists than my wallet preferred. As happens when one delves into any subject matter seriously, patterns start to emerge. You notice certain bottles and varietals cropping up around town both on store shelves and on restaurant menus. You know when a distributor is trying to move product by selling cases of wine at discounted prices to various shops (queue an email from multiple wine shops alerting you to a special deal). You also know when you're drinking something that nobody else carries.