Tag Archives: restaurant eugene

The Farmer: Eugene Cooke

Source: Atlanta Magazine

Eugene CookePhotograph by Ben Rollins A new generation of urban farmers is emerging in Atlanta, but Eugene Cooke has been at it for a while, first as a cofounder of Truly Living Well (TLW) and now with his social enterprise Grow Where You Are (GWYA). The big idea: “Keep your garden close,” he says, and you will stay healthy—physically and fiscally. Cooke manages three to five plots in the city, selling the produce at either farmers markets or directly to chefs (Restaurant Eugene and Empire State South are clients) or giving it back to the surrounding communities. “The right word ...

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Where to eat on Christmas Eve and Christmas Day in Atlanta 2017

Source: Atlanta Magazine

Time to get festive with family and friends! If you don’t want to cook for Christmas or are just looking for a fun pre-holiday meal out, here’s where you can dine in Atlanta. Christmas Eve Eve (December 23) The General Muir For the second year in a row, the General Muir will serve a Chinese-inspired menu on December 22 and 23. For $35, diners can enjoy a potato scallion pancake, beef and broccoli, General Tso’s chicken, Carolina Gold rice, and almond cookies, as well as hot tea. Reservations required. 1540 Avenue Place, 678-927-9131 Christmas Eve and Christmas Day C&S Seafood ...

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Gunter Seeger to cook in Atlanta for the first time in nearly a decade

Source: Atlanta Magazine

Gunter SeegerPhotograph courtesy of Gunter Seeger NYC Gunter Seeger polarized Atlanta diners from the mid-1980s until he left town in 2009, first at the Dining Room at the Ritz Carlton and then at his eponymous Seeger’s in Buckhead. Some said they had the best meal of their lives at Seeger’s; some couldn’t understand the steakhouse prices for chilly service and stripped down platings of razor clams with lemon zest or slabs of foie gras steamed inside fig leaves. “I often defended Seeger’s to readers, who found it stuffy and unsatisfying,” wrote former AJC critic John Kessler in 2015. “They also hated ...

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Georgia restaurants honored by Wine Spectator

Source: Atlanta Journal Constitution

Nearly five dozen Georgia restaurants were honored in Wine Spectator’s 2017 Restaurant Awards. Winners are featured in the August issue of Wine Spectator that hits stands on July 18. /Photo: Wine Spectator

Restaurants around Georgia are being honored for having some of the best wine selections in the world.

The winners of Wine Spectator’s 2017 Restaurant awards were just announced and 57 Georgia restaurants made the list.

Each year Wine Spectator recognizes the best restaurants for wine around the world. Awards are given at three levels: the Award of Excellence, the Best of Award of Excellence, and the Grand Award.

...

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Like Father, Like Son

Source: Atlanta Journal Constitution

Chef Linton Hopkins and son Linton Hopkins Jr. chop cabbage for sauerkraut at Restaurant Eugene./Photo by Mia Yakel.

“At home, I see him as Dad. When people call him ‘Chef’ it’s so strange to see him as Chef Linton Hopkins.”

Linton Hopkins Jr. is sitting in the corner booth at Restaurant Eugene, discussing what it’s like to be the son of one of Atlanta’s preeminent chefs and restaurateurs. The 18-year-old has grown up watching his father and mother, Gina, build a restaurant empire. Besides their flagship Restaurant Eugene, there is Holeman & Finch, H&F Burger, Hop’s Chicken, Holeman & Finch ...

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Celebrated New York chef Damon Wise is moving to Atlanta

Source: Atlanta Magazine

Chef Damon WisePhoto courtesy Phase:3 After see-sawing from New York to Charleston and back to New York again, celebrated chef Damon Wise had decide to move to Atlanta. And that’s where he plans to stay for a while. “I’m tired of moving around,” he said. “I’m ready to settled down and live.” On the phone from Sauvage, one of the two Brooklyn restaurants Wise has been running since December 2016 (the other is the beloved oyster and cocktail house Maison Premiere), Wise said that he starts work this Monday, May 8, as the culinary director for all of Linton and ...

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Celebrated New York chef Damon Wise is moving to Atlanta

Source: Atlanta Magazine

Chef Damon WisePhoto courtesy Phase:3 After see-sawing from New York to Charleston and back to New York again, celebrated chef Damon Wise had decide to move to Atlanta. And that’s where he plans to stay for a while. “I’m tired of moving around,” he said. “I’m ready to settled down and live.” On the phone from Sauvage, one of the two Brooklyn restaurants Wise has been running since December 2016 (the other is the beloved oyster and cocktail house Maison Premiere), Wise said that he starts work this Monday, May 8, as the culinary director for all of Linton and ...

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Review: At Poor Hendrix, pastry chef Aaron Russell goes savory, with success

Source: Atlanta Magazine

French dump­lings with carrots and thymePhotographs by Caroline C. Kilgore As Restaurant Eugene’s pastry chef from November 2010 until July 2016, Aaron Russell dreamed up heady, sometimes challenging finishes to chef Linton Hopkins’s refined Southern cuisine. You might have found a bowlful of shredded barley cake embellished with neon green cucumber gel, lacy sheets of pink peppermint, and dollops of yogurt, floating like sea foam in bright red strawberry consommé. He learned to make these kinds of extravagant desserts while working for famous fine-dining chef Günter Seeger. Russell was his assistant pastry chef at Seeger’s—until Seeger packed up for New ...

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Review: At Poor Hendrix, pastry chef Aaron Russell goes savory, with success

Source: Atlanta Magazine

French dump­lings with carrots and thymePhotographs by Caroline C. Kilgore As Restaurant Eugene’s pastry chef from November 2010 until July 2016, Aaron Russell dreamed up heady, sometimes challenging finishes to chef Linton Hopkins’s refined Southern cuisine. You might have found a bowlful of shredded barley cake embellished with neon green cucumber gel, lacy sheets of pink peppermint, and dollops of yogurt, floating like sea foam in bright red strawberry consommé. He learned to make these kinds of extravagant desserts while working for famous fine-dining chef Günter Seeger. Russell was his assistant pastry chef at Seeger’s—until Seeger packed up for New ...

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Order the soft-shell crab at this Atlanta restaurant before it’s all gone

Source: Atlanta Journal Constitution

First-run soft-shell crab at Restaurant Eugene is an epicurean dream. / Photo by Ligaya Figueras

Dish of the Week: First-run soft-shell crab at Restaurant Eugene

“We let the ingredients write our menu,” said Atlanta chef and restaurateur Linton Hopkins.

Right now, that means that Doc Bill has been making the long drive from Sapelo Island to Atlanta to bring first-run soft-shell crab alive and kicking to Hopkins’ flagship Restaurant Eugene. There, executive chef Chris Edwards and his crew turn the fresh catch into an epicurean dream.

The crab – a huge, hefty creature – goes from buttermilk egg wash ...

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Commentary: When it comes to dining, Atlanta should look inward

Source: Atlanta Magazine

Our critic Corby Kummer departs this monthIllustration by Marina Muun “The thing I love about Atlanta is it’s 45 minutes from the South,” my pal Kim Severson, the New York Times food writer, said as she drove us around Atlanta one spring day almost three years ago. My spouse had been offered a job at the Centers for Disease Control, but he had little sense of the city. I didn’t know much beyond Watershed, my touchstone for Southern food, whose history I had long studied and loved. As a restaurant critic in Boston and writer for many national publications, I’d ...

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Commentary: When it comes to dining, Atlanta should look inward

Source: Atlanta Magazine

Our critic Corby Kummer departs this monthIllustration by Marina Muun “The thing I love about Atlanta is it’s 45 minutes from the South,” my pal Kim Severson, the New York Times food writer, said as she drove us around Atlanta one spring day almost three years ago. My spouse had been offered a job at the Centers for Disease Control, but he had little sense of the city. I didn’t know much beyond Watershed, my touchstone for Southern food, whose history I had long studied and loved. As a restaurant critic in Boston and writer for many national publications, I’d ...

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Commentary: When it comes to dining, Atlanta should look inward

Source: Atlanta Magazine

Our critic Corby Kummer departs this monthIllustration by Marina Muun “The thing I love about Atlanta is it’s 45 minutes from the South,” my pal Kim Severson, the New York Times food writer, said as she drove us around Atlanta one spring day almost three years ago. My spouse had been offered a job at the Centers for Disease Control, but he had little sense of the city. I didn’t know much beyond Watershed, my touchstone for Southern food, whose history I had long studied and loved. As a restaurant critic in Boston and writer for many national publications, I’d ...

Read full article >>

Commentary: When it comes to dining, Atlanta should look inward

Source: Atlanta Magazine

Our critic Corby Kummer departs this monthIllustration by Marina Muun “The thing I love about Atlanta is it’s 45 minutes from the South,” my pal Kim Severson, the New York Times food writer, said as she drove us around Atlanta one spring day almost three years ago. My spouse had been offered a job at the Centers for Disease Control, but he had little sense of the city. I didn’t know much beyond Watershed, my touchstone for Southern food, whose history I had long studied and loved. As a restaurant critic in Boston and writer for many national publications, I’d ...

Read full article >>

Where to eat on Thanksgiving in Atlanta this year (and get turkey to go)

Source: Atlanta Magazine

For many, it’s their biggest meal of the year. Where will you eat on Thanksgiving Day? Check out these top-notch options. Atlas Served from 4 p.m. to 9 p.m. in the restaurant’s recently renovated dining room, Atlas’s three-course prix fixe Thanksgiving dinner costs $70 and may include items like crown-roasted turkey breast with herb-roasted sunchokes, mushroom and leek dressing, and truffled pan gravy. The St. Regis Atlanta, 88 West Paces Ferry Road, 404.600.6471 Lobby Bar and Bistro Enjoy a family-style feast from 11:30 a.m. to 6 p.m. The menu includes garlic butter green beans, charred honey ginger carrots, sage and thyme ...

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Where to eat on Thanksgiving in Atlanta this year (and get turkey to go)

Source: Atlanta Magazine

For many, it’s their biggest meal of the year. Where will you eat on Thanksgiving Day? Check out these top-notch options. Atlas Served from 4 p.m. to 9 p.m., Atlas’s three-course prix fixe Thanksgiving dinner costs $70 and may include items like crown-roasted turkey breast with herb-roasted sunchokes, mushroom and leek dressing, and truffled pan gravy. The St. Regis Atlanta, 88 West Paces Ferry Road, 404.600.6471 Lobby Bar and Bistro Enjoy a family-style feast from 11:30 a.m. to 6 p.m. The menu includes garlic butter green beans, charred honey ginger carrots, sage and thyme roasted turkey, and pineapple upside-down bread pudding. ...

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Where to eat on Thanksgiving in Atlanta this year (and get turkey to go)

Source: Atlanta Magazine

For many, it’s their biggest meal of the year. Where will you eat on Thanksgiving Day? Check out these top-notch options. Atlas Served from 4 p.m. to 9 p.m., Atlas’s three-course prix fixe Thanksgiving dinner costs $70 and may include items like crown-roasted turkey breast with herb-roasted sunchokes, mushroom and leek dressing, and truffled pan gravy. The St. Regis Atlanta, 88 West Paces Ferry Road, 404.600.6471 Lobby Bar and Bistro Enjoy a family-style feast from 11:30 a.m. to 6 p.m. The menu includes garlic butter green beans, charred honey ginger carrots, sage and thyme roasted turkey, and pineapple upside-down bread pudding. ...

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The Christiane Chronicles: We have a ways to go when it comes to smelly restaurants

Source: Atlanta Magazine

Illustration by Zohar Lazar Rant Odor Eater Most restaurants ban smoking, and that’s good news for anybody who appreciates tar-free lungs and fewer trips to the dry cleaners. But we still have a ways to go when it comes to unpleasant dining odors. Thanks to open floor plans and kitchens, smells previously confined to the back of the house now freely reach those in the front. Who wants to eat steak while smelling fish? I like the cocktails at Amer, but must the entire bar smell like a grilled cheese? Please, get a better vent hood. Some restaurants embrace their ...

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The Christiane Chronicles: We have a ways to go when it comes to smelly restaurants

Source: Atlanta Magazine

Illustration by Zohar Lazar Rant Odor Eater Most restaurants ban smoking, and that’s good news for anybody who appreciates tar-free lungs and fewer trips to the dry cleaners. But we still have a ways to go when it comes to unpleasant dining odors. Thanks to open floor plans and kitchens, smells previously confined to the back of the house now freely reach those in the front. Who wants to eat steak while smelling fish? I like the cocktails at Amer, but must the entire bar smell like a grilled cheese? Please, get a better vent hood. Some restaurants embrace their ...

Read full article >>

The Christiane Chronicles: We have a ways to go when it comes to smelly restaurants

Source: Atlanta Magazine

Illustration by Zohar Lazar Rant Odor Eater Most restaurants ban smoking, and that’s good news for anybody who appreciates tar-free lungs and fewer trips to the dry cleaners. But we still have a ways to go when it comes to unpleasant dining odors. Thanks to open floor plans and kitchens, smells previously confined to the back of the house now freely reach those in the front. Who wants to eat steak while smelling fish? I like the cocktails at Amer, but must the entire bar smell like a grilled cheese? Please, get a better vent hood. Some restaurants embrace their ...

Read full article >>

Brian Jones brings fine-dining finesse to Kennesaw State’s cafeteria

Source: Atlanta Magazine

Photograph by Todd Burandt Photograph by Todd Burandt When Brian Jones left his position as executive chef at Restaurant Eugene, he didn’t jump to another fine-dining institution. He went back to school. This summer Jones joined the kitchen at Kennesaw State University as a chef de cuisine, serving nearly 6,000 students, staff, and faculty each day. Jones now works with KSU’s 25-acre farm and supports local farmers on a significant level, thanks to the school’s need for big-ticket food purchases. It’s his chance to “change the world,” as he puts it, and the first time in 23 years he won’t ...

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Brian Jones brings fine-dining finesse to Kennesaw State’s cafeteria

Source: Atlanta Magazine

Photograph by Todd Burandt Photograph by Todd Burandt When Brian Jones left his position as executive chef at Restaurant Eugene, he didn’t jump to another fine-dining institution. He went back to school. This summer Jones joined the kitchen at Kennesaw State University as a chef de cuisine, serving nearly 6,000 students, staff, and faculty each day. Jones now works with KSU’s 25-acre farm and supports local farmers on a significant level, thanks to the school’s need for big-ticket food purchases. It’s his chance to “change the world,” as he puts it, and the first time in 23 years he won’t ...

Read full article >>

Brian Jones brings fine-dining finesse to Kennesaw State’s cafeteria

Source: Atlanta Magazine

Brian Jones brings fine-dining finesse to Kennesaw State’s cafeteria
Photograph by Todd Burandt
Brian Jones brings fine-dining finesse to Kennesaw State’s cafeteria
Photograph by Todd Burandt

When Brian Jones left his position as executive chef at Restaurant Eugene, he didn’t jump to another fine-dining institution. He went back to school. This summer Jones joined the kitchen at Kennesaw State University as a chef de cuisine, serving nearly 6,000 students, staff, and faculty each day. Jones now works with KSU’s 25-acre farm and supports local farmers on a significant level, thanks to the school’s need for big-ticket food purchases. It’s his chance to “change the world,” as he puts it, and the first time in 23 years he won’t ...

Read full article >>

Brian Jones brings fine-dining finesse to Kennesaw State’s cafeteria

Source: Atlanta Magazine

Photograph by Todd Burandt Photograph by Todd Burandt When Brian Jones left his position as executive chef at Restaurant Eugene, he didn’t jump to another fine-dining institution. He went back to school. This summer Jones joined the kitchen at Kennesaw State University as a chef de cuisine, serving nearly 6,000 students, staff, and faculty each day. Jones now works with KSU’s 25-acre farm and supports local farmers on a significant level, thanks to the school’s need for big-ticket food purchases. It’s his chance to “change the world,” as he puts it, and the first time in 23 years he won’t ...

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Blow your tax refund at these 3 restaurants

Source: Atlanta Journal Constitution

Photo credit: Chef’s table for up to four at Local Three.

Here’s how to alleviate that pesky problem of a sizable tax refund: spend it all dining at some of the most expensive restaurants in Atlanta. You can visit one or all three, depending on the balance of your newly inflated bank account, but either way expect superlative service, robust menus and a lighter wallet.

Local Three: Spend your entire refund on one table. Location. You can get up close and personal since the chef’s table is located in the kitchen. Intimacy. Up to four people can dine at the ...

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