Tag: Shaun Doty

Shaun Doty took a break from opening new restaurants, focusing on Bantam & Biddy, private chef work, and consulting. Then, in late 2024, he got a call: The new owners of Barnsley Resort (just over an hour’s drive northwest of Atlanta, outside Rome) wanted to hire him as the property’s culinary adviser. “The resort has always been very successful at weddings and corporate retreats, but they wanted to rebrand it for leisure travel,” Doty says. “It needed to have the edginess of a restaurateur that competes in the Atlanta market.”

Not long ago, on the same morning that I reluctantly forked over $2.17 for a small pouch of M&M’s at my regular gas station, I paid $7 for a cortado and an excellent breakfast sandwich—eggs and bacon on a soft sesame-seed roll. How could such a thing be? In any event, I have since returned almost daily to the Best Sandwich Shop and the Wurst Beer Hall, chef Shaun Doty’s new restaurant combo in the former Moe’s space on Ponce de Leon Avenue.

“The Federal was one of the best things I’ve ever done in my career, combined with sourcing really phenomenal beef,” Doty says. “It was not going to work [during] the pandemic, but it lives on in spirit through Federal Burger.”

The Federal is where to eat before heading to the Fox or any other Midtown destination.

Here are our five mini-reviews of some of Atlanta's new restaurants, including Avalon's new barbecue joint, King Barbecue, Nashville's famed fried chicken restaurant, Hattie B’s Hot Chicken, and the third restaurant in Ryan Pernice’s North Fulton mini-empire, Coalition Food and Beverage.

Shaun Doty and Lance Gummere have converted their Alpharetta location of chicken spot Bantam & Biddy into a barbecue restaurant, King Barbecue, which is set to open on Tuesday, June 5.

People sneeze on laminated menus. They handle them with greasy paws. What I want on my table is a clean sheet of paper (no need for fancy stock) printed fresh every day. Plus: why I'm in love with finishing salts.

Chef Doty is back in the kitchen again at the Federal, a bistro-cum-steakhouse that he and partner Lance Gummere opened in Midtown late last year.

The Midtown restaurant from chefs Shaun Doty and Lance Gummere is introducing certified black Angus steaks that have been aged for a whopping 50 days.

Shaun Doty is back in the kitchen again, and the only question you might have after dining at the Federal is, “What took so long?” Opening the Federal last November has been his greatest gift yet—to Atlanta and, perhaps, to himself.