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Banshee no doubt elevates East Atlanta Village’s reputation as a dining destination—a reputation that has been slow to take shape, despite several attempts by distinguished chefs. Yet the restaurant still feels very much of the Village, which is to say irreverent, chill, and clearly the product of a cohesive, creative vision.
Healthier than a fry house and way more ambitious than a neighborhood diner, Mary Hoopa’s allows One Eared Stag's Robert Phalen to ease into his new gig as an interpreter of traditions—one who knows how to roll with the times.
If your table’s “fresh-picked” centerpiece was actually picked two weeks ago in, say, South America, then flown or driven thousands of miles to its final destination, it subtracts from the flowers’ lifespan. Local flowers often last longer, which ultimately cuts down on cost.
One Eared Stag’s Robert Phalen is opening a new restaurant in East Lake this summer. Called Mary Hoopa’s House of Fried Chicken & Oysters, it will be a casual Southern spot inspired by the former cook and nanny of Phalen’s mother-in-law, whose fried chicken recipe Phalen adopted.
One Eared Stag's Robert Phalen discusses Charleston, culinary school, and why he named his burger the meatstick.
I’ve often wondered why Atlanta is bent on turning its back on talented artists. Did we appreciate Guenter Seeger’s passion for farm produce and seafood harvested in our coastal waters? No!
Robert Phalen, Steven Satterfield, Linton Hopkins, and Ford Fry dish on their all-time favorites
At the end of January, the rumor mill started humming that Robert Phalen, owner and executive chef of One Eared Stag, had parted ways with his electric taqueria, Holy Taco. Phalen didn’t make a public announcement, and the restaurant continued on with Doug Rouen as its chef de cuisine. We recently caught up with Phalen to hear about the break up and his future plans.
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