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Richard Blais talks Fourth of July food, candle scents with CBS

Did you catch Richard Blais on CBS This Morning this weekend? He was on the morning show to pretend-eat with the hosts and suggest a spin on the typical Fourth of July meal: lamb ribs and lobster rolls with a side of "Brussels Kraut." Whilst pretend-eating, host Rebecca Jarvis reveals Blais' culinary interest in cosmetics and candle stores in the mall. "Sometimes when I think of flavor, I think, 'Wow, would that make a good candle scent?'" Blais says. Should we be looking for a line of candles to emerge from the Spence at some point? Only time will tell.

Richard Blais, Ben Deignan added to auction as Feel the Love Elise streams live tonight

With family and friends arriving in Atlanta for tonight's Feel the Love Elise benefit at the Hard Rock Cafe downtown, Atlanta publicist Elise Roth Tedeschi didn't get much sleep overnight. In fact, response has been so overwhelming for the organizers of the fundraiser for the Tedeschi family the event will now be streamed live on the benefit's website for folks who can't make it into Atlanta to be there in person.

Richard Blais double-header at HD1 and The Spence

Last Friday, a friend and I decided to try a little culinary experiment: lunch at last year’s Richard Blais concept HD1 followed by dinner at his brand-new flagship, The Spence.

Richard Blais’ The Spence set to open this Memorial Day weekend

We have good news and bad news concerning Atlanta chef and "Top Chef All Stars" champ Richard Blais' brand-new Midtown restaurant The Spence. The much-anticipated eatery will finally open its doors this Memorial Day weekend. Alas, all reservations for Saturday and Sunday are already way beyond booked to capacity and restaurant reps are now urging frantic foodies to patiently wait until The Spence goes live on Open Table for reservation bookings Monday.

Food Chatter: Checking in with Richard Blais

It isn't easy catching up with Richard Blais these days: His hectic schedule divides his time between family, appearing at charitable functions, and developing his highly anticipated restaurant, the Spence, slated to open in Midtown this spring.


Richard Blais has become as much a brand as he is a chef. And no one can fault him for taking full advantage of the opportunities he's cultivated after his celebrity-making turn on season four of Bravo's Top Chef in 2009 and his winning performance on Top Chef: All Stars earlier this year. The fun, sometimes lovable, sometimes laughable burger mutants he oversees at two local Flip Burger Boutiques still stand out from the colonies of burger joints that have swarmed the city—thanks mostly to his esteemed name.

Our sneak peek of HD1, the latest concept by Richard Blais and Barry Mills debuting today

Even without the signage yet in place, HD1, the new Poncey Highland haute doggery concept by Atlanta chef Richard Blais and Atlanta restaurateur Barry Mills is impossible to miss at 664 North Highland Avenue. The structure's back to the future vibe, created by design firm ai3, will be instantly recognizable to Blais' Flip Burger Boutique customers. On the off chance you've never tasted a foie gras burger with red wine jam, just look for the joint that looks like a Nirvana rehearsal space knocked up the "Brady Bunch" house. The eatery officially opens to the public at 5:30 p.m. today.

Atlanta chef Richard Blais inks cookbook deal

This just in: Atlanta Flip Burger Boutique guru and "Top Chef All-Stars" winner Richard Blais has inked a deal for his first cookbook, set to hit book shelves in November 2012. Trade publication Publisher's Marketplace first reported the deal. According to PM's report, Clarkson Potter will publish Blais' inaugural effort focusing on his "creative and often quirky approach to cooking and food" and will contain 100 to 125 recipes, along with 75 to 100 four-color photos.

Amick on the new Blais project

ATL Food Chatter: June 28, 2011 (To receive the Chatter and other culinary tidbits directly in your inbox, sign up for our weekly dining newsletter) I reached a pleased Bob Amick on the horn shortly after John Kessler broke the news that Amick and his Concentrics Hospitality are partnering with Richard Blais on a restaurant scheduled to open this winter in the former Waterhaven/Globe space. Here are a few more details that Amick shared:

Burger meister Richard Blais confirms plans for Virginia Highland hotdog concept

Twitter users were whipped into a frenzy the thickness of a foie gras milkshake over a retweet posted Tuesday by Atlanta chef Richard Blais.

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