Tag Archives: Shaun Doty

Bantam + Biddy Lenox location to become a Mexican restaurant

Source: Atlanta Journal Constitution

Business partners Lance Gummere (left) and Shaun Doty (right) are turning the Bantam + Biddy location at Lenox Square into a taqueria.  / Photo credit: Mia Yakel.

Visitors to Lenox Square might do a double take next week when they walk past the Bantam + Biddy space at the Buckhead mall. That’s because business partners Shaun Doty and Lance Grummere are replacing their casual, chicken-centric eatery with a brand new concept: ATL Taco.

The change will occur Jan. 12 and will only affect the Bantam + Biddy location at Lenox; no changes are anticipated at the chain’s locations in Ansley ...

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Meet the people behind Atlanta’s Best New Restaurants 2017

Source: Atlanta Magazine

(L-R) Sarah Dodge, Joshua Fryer, Nhan LePhotograph by Ben Rollins 8Arm Baker: Sarah Dodge Hometown: Atlanta, Georgia Beverage Director: Joshua Fryer Hometown: Nashville, Tennessee Partner: Nhan Le Hometown: Hue, Vietnam Chef (not pictured): Wilson Gourley Hometown: Washington, D.C. Chef (not pictured): Keith Remes Hometown: Covington, Georgia Brian SoPhotograph by Ben Rollins Spring Chef/Owner: Brian So Hometown: Kennesaw, Georgia Anthony SpinaPhotograph by Ben Rollins O4W Pizza Chef/Owner: Anthony Spina Hometown: Red Bank, New Jersey Sung Yong LeePhotograph by Ben Rollins 9292 Korean BBQ Owner: Sung Yong Lee Hometown: Gwang Ju, South Korea Bryan FurmanPhotograph by Ben Rollins B’s Cracklin’ Barbeque Chef/Owner: Bryan Furman Hometown: Cassatt, South Carolina Jay SwiftPhotograph by Ben Rollins Noble Fin Chef/Owner: Jay Swift Hometown: Baltimore, ...

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The Federal

Source: Atlanta Magazine

The FederalPhotograph by Heidi Geldhauser Much of this stretch of Midtown has become a bland, corporate landscape, but the Federal is a place you want to linger. The reason goes beyond its antique mirrors and tufted leather banquettes; it’s also the morning-to-night menu that any proper European brasserie should offer. Plus steaks—chef Shaun Doty hails from Oklahoma, after all—hand-cut and cooked in cast iron. Doty became superstar chef Gunter Seeger’s right hand in the kitchen of the Dining Room in the Ritz-Carlton, Buckhead, and grew by leaps and bounds after letting loose on his own at the much-missed Shaun’s in Inman ...

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The Federal has a steak that has been aged for 50 days

Source: Atlanta Magazine

The 50-day aged Manhattan strip at The FederalPhotograph courtesy of Shaun Doty. The Federal, the Midtown restaurant from chefs Shaun Doty and Lance Gummere, is expanding its repertoire of steakhouse traditions by introducing certified black Angus steaks that have been aged for a whopping 50 days. Doty worked with Buckhead Beef to develop the limited edition cut.” When I proposed doing the 50-day, no one had ever asked them [to create that] before,” he told me. “Most restaurants dry age their beef for an average of 28 days,” Doty said in a press release. The aging evaporates moisture, which concentrates the flavor. ...

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The Federal has a steak that has been aged for 50 days

Source: Atlanta Magazine

The 50-day aged Manhattan strip at The FederalPhotograph courtesy of Shaun Doty. The Federal, the Midtown restaurant from chefs Shaun Doty and Lance Gummere, is expanding its repertoire of steakhouse traditions by introducing certified black Angus steaks that have been aged for a whopping 50 days. Doty worked with Buckhead Beef to develop the limited edition cut.” When I proposed doing the 50-day, no one had ever asked them [to create that] before,” he told me. “Most restaurants dry age their beef for an average of 28 days,” Doty said in a press release. The aging evaporates moisture, which concentrates the flavor. ...

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Review: The Federal is chef Shaun Doty’s best venture yet

Source: Atlanta Magazine

Chef Shaun Doty’s signature Sardinian flatbread topped with an herb-heavy salad.Photograph by Iain Bagwell 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?” We’re all the beneficiaries of the time he spent coming up with surefire moneymakers Yeah Burger and Bantam and Biddy, but opening the Federal last November has been his greatest gift yet—to Atlanta and, perhaps, to himself. Although Doty was born in Oklahoma, Belgium is where he discovered the cooking style that suited him. After a year of bouncing around kitchens ...

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Review: The Federal is chef Shaun Doty’s best venture yet

Source: Atlanta Magazine

Chef Shaun Doty’s signature Sardinian flatbread topped with an herb-heavy salad.Photograph by Iain Bagwell 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?” We’re all the beneficiaries of the time he spent coming up with surefire moneymakers Yeah Burger and Bantam and Biddy, but opening the Federal last November has been his greatest gift yet—to Atlanta and, perhaps, to himself. Although Doty was born in Oklahoma, Belgium is where he discovered the cooking style that suited him. After a year of bouncing around kitchens ...

Read full article >>

Review: The Federal is chef Shaun Doty’s best venture yet

Source: Atlanta Magazine

Chef Shaun Doty’s signature Sardinian flatbread topped with an herb-heavy salad.Photograph by Iain Bagwell 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?” We’re all the beneficiaries of the time he spent coming up with surefire moneymakers Yeah Burger and Bantam and Biddy, but opening the Federal last November has been his greatest gift yet—to Atlanta and, perhaps, to himself. Although Doty was born in Oklahoma, Belgium is where he discovered the cooking style that suited him. After a year of bouncing around kitchens ...

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Fresh on the Scene: The Federal, Cast Iron, Poor Hendrix, and Suzy Siu’s Baos

Source: Atlanta Magazine

Pork schnitzel with onion salad at the FederalPhotograph by Heidi Geldhauser The Federal Shaun Doty and Lance Gummere, both talented and mature chefs who once worked under Atlanta’s vanished superstar Günter Seeger, have brought low-octane, open-all-day bistro glamour to Midtown. The Federal’s menu includes many dishes that the longtime partners have been cooking for years: chicken livers with hard-boiled eggs; paper-thin Sardinian flatbread with microgreens; and, above all, a giant pork schnitzel with roasted peanuts and onion salad. Doty’s eponymous Inman Park restaurant, Shaun’s, has been missed since its 2010 closing; this softens that blow. 1050 Crescent Avenue, 404-343-3857 Cast ...

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Why the chef behind Bantam + Biddy is opening a bistro in Midtown

Source: Atlanta Journal Constitution

061213 – Atlanta, GA — Shaun Doty, chef and owner of Shaun’s Cafe and Bar. (SEAN DRAKES / Special)

Chef and restaurateur Shaun Doty has closed the Midtown location of his chicken-centric chain Bantam + Biddy to make way for a new eatery, The Federal.

Anticipated to open in November, The Federal will focus on what Doty called “bistro cuisine” and will serve breakfast, lunch and dinner.

The other three Bantam + Biddy spots at Ansley Mall, Avalon in Alpharetta and Lenox Square, as well as Chick-a-Biddy in Atlantic Station, all remain open.

Doty decided to make the change because ...

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