Fried chicken is on the menu only during Atlanta native Linton Hopkins's three-course, prix fixe Sunday suppers, and it's so popular it's been known to run out by 7 p.m. The rest of the time, diners are plenty happy to tuck into his other, globally influenced dishes, many of which are still rooted firmly in the South. Standout appetizers have included white gazpacho topped with olive-oil ice cream and micro-greens, sweetbreads atop Anson Mills grits with wilted spring Vidalia onion, and seared foie gras with corn fritters and honey-glazed beets. If it's on the menu, don't miss the pork belly entrée, cooked sous vide with homemade bread-and-butter pickles, stone-ground grits, and veal jus. For dessert, it's hard to beat the deconstructed candy bar, concocted with homemade nougat and Valrhona chocolate—or after-dinner drinks at the bar, where the bitters, tonic water, and maraschino cherries are all made in house.
Tip: For maximum privacy, ask for one of the banquettes on the far side of the softly lit, minimalist dining room. You'll need to make your weekend reservations at least two weeks ahead.
AS FEATURED IN...
From Food & Wine , JUL 2007
Linton Hopkins puts up more than 300 jars of fruit preserves and pickled vegetables each season so he can use them all year long. ...MORE
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 , JAN 2008
Chef Linton Hopkins will collaborate with mixologist Greg Best on ambitious drinks and bar food at this new gastropub next to Hopkins’ popular Restaurant Eugene. ...MORE
From Food & Wine , MAR 2010
'The very word chowder makes your mouth water.' This from a guy who adorned the entry of Holeman and Finch with a custom-made glass curing case full of...MORE
From Food & Wine , APR 2007
Kicked off my meal with a killer Bloody Mary (served with a house-pickled onion), followed by a roasted chicken breast and the most divinely creamy Anson Mills grits....MORE
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