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Chef Mimmo Alboumeh, fresh off his partnership at Red Pepper Taqueria, is reinventing the former Watershed on Peachtree space with the January 1 launch of Botica, a Spanish and Mexican restaurant.
Looking beyond such fanfare as the opening of Tiny Lou’s and the rise of fast-casual everything, what else happened in the food world this year—and what does it say about Atlanta? We received a few snubs on the national stage, which might suggest that our dining scene is faltering. It could also be that we’re currently stewing on our most promising culinary ideas and talent.
Watershed on Peachtree's new chef and owner Matt Marcus is taking the restaurant in a different direction, with dishes like Georgia jellyfish, fried chicken and Cajun caviar, and a $350 plate of French fries served with a bottle of Krug Brut Rosé.
With Watershed sold to chef Matt Marcus last week, chef Zeb Stevenson and former Watershed owner Ross Jones are working on a brand new, vegetable-driven restaurant that Stevenson describes as “a little irreverent” and “free-spirited."
“Whenever we get [carrots],” says Watershed on Peachtree executive chef Zeb Stevenson, “we milk them for everything they’re worth.”
A grilled cheese is just three ingredients: cheese, bread, and butter. A good one is bread gone gold, with a subtle crunch and cheese that pulls apart at first bite. It should be savory and satisfying. Chefs seem to have forgotten this, and while surveying the city, we found only one chef who knew what he was doing, Zeb Stevenson at Watershed on Peachtree.
Wondering where to make reservations? Check out these nine spots, from fancy to kid-friendly.
Watershed on Peachtree's Zeb Stevenson discusses cycling, bass guitar, and why he hates okra.
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