Skip to main content
Sign Up for Our NewsLetter

Crave Page:

January 30, 2012

ATL Eats Beat:  Jan. 2012

A Star Chefs Hunt, a Magical Mystery Feast, and Future Buckhead Dining Palaces

By Nancy Staab

  • Push Start Kitchen photo by Caroline Petters

Star Chefs scopes out ATL chefs, Rosebud’s chef cooks for James Beard, and Bocado’s owner is bringing an Italian trattoria to Buckhead

A Dish by Push Start Kitchen A Dish by Push Start Kitchen

What ATL Toques Will Be Named Rising Chefs? Here’s a Juicy Hint!

The local twitter-verse was abuzz with news that the doyenne behind Star Chefs, the organization that bestows honors on national rising chefs, was in town to scope out our homegrown talents. Blogger Foodie Buddha first reported the scoop and, sure enough, Star Chefs’ own twitter page dropped numerous clues about Star Chef editor Antoinette Bruno’s days of decadent grazing and sipping in our city. Here’s a list of places she reportedly visited in no particular order: Little Tart at Octane, Miso Izakaya, Empire State South, Push Start Kitchen, Sugar Radical, The Lawrence, Leon’s Full Service, Parish, Southern Art, Fork, Farm Burger, JCT. Kitchen, Holeman and Finch, Woodfire Grill, BLT Steak, One Eared Stag, Miller Union, and Livingston. The Rising Stars Revue featuring the winners comes to Atlanta on June 14. For more info visit starchefs.com

 

 Ron Eyester Bring His Magical Mystery Culinary Tour to Beard House

 

Chef/Owner Ron Eyester of Rosebud and Family Dog brings his notorious music and food love to the prestigious, invite-only James Beard House in NYC on Feb. 16. Taking The Beatles’ landmark, Feb. 16, 1964, appearance on the Ed Sullivan show as inspiration, Eyester’s feast will blend music and toothsome eats with Fab Four allusive names like “Penny Lane” (for a glorified fish and chips appetizer), “Octopus’ Garden” for chilled octopus with baby fennel, white beans, borage cress, citrus and oyster vinaigrette and “Piggies” for crispy pork cutlet, mustard and bacon sauerkraut and lemon-honey marinated dried apricots. The lyrical tasting menu concludes with a harmonious dessert dubbed “The Ballad of John and Yoko” featuring buttermilk chocolate cake, pistachio puree and Eyester’s own High Road Craft ice cream flavor of white chocolate toffee crunch.

 

Bocado’s Owner and Abattoir’s Chef Bring an Italian Trattoria to Buckhead

James Oxendine of Atlanta magazine’s Covered Dish broke major food news when he revealed Bocado owner Brian Lewis’ plans to open an authentic, chef-driven, and casual Italian trattoria in Buckhead. Here’s the synopsis: the décor will be designed by boutique architecture firm ai3, former Abattoir chef Joshua Hopkins will helm the kitchen with former Sotto Sotto vet Adam Waller as chef de cuisine; the joint will be located at Buckhead Plaza on West Paces Ferry Road; and most importantly, the menu will include Acunto wood-oven fired pizzas, house-made pastas and charcuterie, a serious Italian wine menu and a novel Amaro bar. Look for the Italian eatery, named STG Trattoria after the initials of Lewis’ three sons, to open in March.

And who will fill Hopkin’s chef role at Abbatoir? Chef Tyler Williams, who worked at Bacchanalia and did a stint under Chef Graham Elliot and his “bistronomy” cuisine, before moving to Abattoir under Hopkin’s helm.

 

More Buckhead Dining Palaces To Come:

Chef Joshua Hopkins Chef Joshua Hopkins
 

Details about the upcoming re-invention of Pano’s in the 103 West space are few and far between, but we do know that chef Pano Karatassos Jr. of the exceptional Greek restaurant Kyma will act as executive chef.  Expect some sensational seafood among the carnivore offerings, and as Pano teased in a recent Twitter, he’s toying with luxurious ingredients like foie gras, truffle and caviar for his Pano’s menu.

And Tomo won’t be lonely for long in its glittering new The Ritz-Carlton Residences space, as the owners of former Buckhead spot Brasserie Le Coze and now shuttered downtown brasserie F.A.B. will be moving in this spring as neighbors. Their new eatery F&B sounds like a much more toned-down remake of F.A.B with a less cavernous space and more accessible/ affordable French/Mediterranean menu with farm-to-table overtones.