Congratulations to Linton Hopkins of Atlanta’s Restaurant Eugene and Holeman & Finch! Food & Wine magazine has just named Linton one of America’s best new chefs. A handful of other Atlanta chefs have won the award. Anne Quatrano and Clifford Harrison won for their work at Bacchanalia and Sotohiro Kosugi won during his time in the ATL.
While this wasn’t a big secret to everyone, it is great to see another Atlanta chef pushing the envelope while here in the city. Congrats to Linton, Greg, Regan, and all the gang for this win! It’s a team effort!
I am going on vacation the first part of next week; however, when I return, I will be sure to hit up Restaurant Eugene as soon as possible. They have a new small plates menu that looks very appealing (albeit very overwhelming)
From Food & Wine Website:
Restaurant Eugene and Holeman & Finch Public House, Atlanta
Restaurant Eugene: Restaurant Eugene Menu | Restaurant Eugene Reservations | Restaurant Eugene Website
Holeman & Finch: Holeman & Finch Menu | Reservations Not Accepted | Holeman & Finch Website
When Linton Hopkins was a kid, his mom once refused to make him hollandaise sauce for his eggs—so he prepared it himself, with a recipe from Julia Child’s Mastering the Art of French Cooking. Hopkins still has the (egg-stained) cookbook, plus a vast collection of others including Junior League and community cookbooks.
We loved: Chicken livers, soft grits, pickled peaches (at Restaurant Eugene); the H&F burger, served only after 10 p.m. (at Holeman & Finch Public House).