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Wonderkid King of pops

King of Pops and Bon Ton team up for Wonderkid, opening soon at Atlanta Dairies

The King of Pops founders have partnered with Big Citizen hospitality group to put a modern, whimsical spin on a traditional diner.

Bon Ton Cajun seafood opens this month in Midtown

Midtown: Get ready for a “big, loud, crazy New Orleans bar with amazing food,” says Darren Carr, who’s opening Bon Ton with the Lawrence’s Eric Simpkins and Crawfish Shack’s Hieu Pham on January 10.

Miracle on Monroe is slinging over-the-top holiday cocktails in Midtown

The Lawrence owners Darren Carr and Eric Simpkins are embracing the Christmas spirit full on this year with the launch of the New York City-based pop-up Miracle in the Midtown Promenade. Open Wednesday through Sunday evenings through Christmas Eve, Miracle on Monroe offers ten Christmas-themed cocktails, Christmas cookies, Christmas beer, wine and tapas.

22 Atlanta restaurants to book for Valentine’s Day

Valentine’s Day is next Sunday but that doesn't mean you get a free pass for dinner on the Friday or Saturday before. Here are 22 Atlanta restaurants with something special planned for one of the busiest weekends of the year.
Alisa Barry

How to celebrate the holidays Italian style, from Bella Cucina’s Alisa Barry

When I met Alisa Barry 18 years ago, she was launching her Italian-inspired pantry products business, Bella Cucina, and my family had just started making annual summer treks to the Ligurian coast—where we now own a second home. Needless to say, we Italophiles bonded immediately.

News and events in the restaurant world this week

Atlanta’s first Shake Shack
Shake Shack, the iconic Madison Square Park burger establishment, is coming to Buckhead next year, the Atlanta Business Chronicle reports. It will open in mid-2014 at 3035 Peachtree Road, in the Buckhead Atlanta development planned for luxury retail space. Shake Shack’s local location will serve the burgers, hot dogs, and frozen custard that its Manhattan location has become known for.

“Why Can’t the Lawrence Keep a Chef?”

Open for less than a year, the Lawrence—a highly anticipated Midtown restaurant and bar by Top FLR veteran Darren Carr and Dinner Party Atlanta founder Patrick La Bouff—is already on its third chef. Shane Devereux (also from Top FLR and its sister gastropub/club Sound Table) was the opening chef. Then Jonathan St. Hilaire, previously a pastry chef and owner of the now-defunct Bakeshop, took the reigns in November 2012. Now, St. Hilaire is gone, and Jeff Sigler, who worked alongside Richard Blais at Element, is in charge.

Shane Devereux leaves the Lawrence, heads to Greyfield Inn

Earlier this year, we announced that Shane Devereux was leaving his position as executive chef of TOP FLR of Sound Table but remaining partner at the Lawrence. Devereux now says that he's no longer involved in day to day operations at The Lawrence, the much-hyped new Midtown restaurant that opened earlier this year. Starting November 9, Devereux will head to Cumberland Island to do a month-long stint at the Greyfield Inn.

A rough draft of The Lawrence’s new cocktail list

Since opening in April of this year, the Lawrence has been quietly evolving in their dimly lit corner of Midtown. At first, the restaurant was open just a few days a week, now they're open every day but Monday, including brunch service on Sunday. The menu has continually changed, bringing seasonal dishes in and out and adding a bit more emphasis on chef Shane Devereux's affinity for French cooking. And now bartender Eric Simpkins, who initially served a very abbreviated selection of classic drinks, is rewriting their drink list to include a lengthy, inventive array of cocktails.

Menu: The Lawrence to begin brunch service on Sunday

The Lawrence, the newish Midtown hotspot from chef Shane Devereux and restauranteurs Darren Carr and Patrick La Bouff, will begin brunch service this Sunday. The place has already made itself known as the restaurant where Devereux, who formerly served as executive chef for Top Flr and Sound Table, has delivered his most ambitious food yet. The brunch will run every Sunday from 11 a.m. to 3 p.m.

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