Holeman and Finch Public House
At this excellent gastropub, mixologist Greg Best uses sorghum to sweeten drinks such as the bourbon-based Copper and Cane.
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From Food & Wine , JUL 2011
At his new wine and spirits store in Buckhead, chef Linton Hopkins offers items like the house-brand Finch's gin and Bloody Mary mix, bar tools...MORE
From Food & Wine , MAR 2010
'I think chowder is the way to go,' said chef Linton Hopkins of Restaurant Eugene and Holeman and Finch Public House in Atlanta. 'The very word chowder makes your...MORE
From Food & Wine , NOV 2008
The menu is divided into sections...MORE
From Food & Wine , JUL 2010
The Pulino's late-night burger was inspired by Atlanta restaurant Holeman & Finch Public House, where Linton Hopkins (another F&W Best New Chef 2009) serves only two dozen burgers starting at 10 p.m.—and sells out...MORE
From the From the May 2008 Food & Wine Go List
Some of the West Coast’s finest oysters are served at the wraparound bar at this busy seafood joint inside the Ferry Building Marketplace. Selections like glistening Sweetwaters are accompanied by Acme bread, which is baked just a few doors down.
We loved: Sweetwater oysters; sand dabs with fava greens and crème fraîche; grilled three-cheese sandwich.
Insider tip: Oysters are only $1 during happy hour (Mondays and Thursdays, 5–7 p.m.).
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