RESTAURANT ADDRESS

999 Peachtree St.

Atlanta, GA

404-541-1105

RESTAURANT STAFF

Chef/Owner: Hugh Acheson

Executive Chef: Josh Hopkins

Sommelier: Steven Grubbs

GM: Jonathan Aherin

RESTAURANT REVIEW

It wasn’t enough for Hugh Acheson to be the most famous chef in Athens, Georgia. He leased a space in Midtown Atlanta and opened this restaurant that reviewers describe as “dedicated to serving lighter versions of Southern dishes.” There are oysters, charcuterie and jars of deviled ham, trout mousse, pickles, pimento cheese and bacon marmalade, and boiled peanut hummus, along with dishes like tripe stew with a farm egg, hominy, roasted pork and pickled green tomatoes, as well as golden tile fish in a turmeric consommé and served with brussels sprouts, sweet potatoes, vidalia tops, and cauliflower.

Ramp Orecchiette, carrot puree, carrots, english peas, squash and benne.
Photo Courtesy of: Under the High Chair