And, a word about the cocktails-Excellent. In two visits, I worked my way through nearly half the menu, and was only disappointed by one dish (and one dessert). There is also a good selection of shellfish, egg dishes, salads and a pasta. The menu, divided into the categories of "Plates", "Farm", "Parts" and "Aged, Ground, Stuffed, Cured, Fermented, Rolled and Tied", is pure heaven for pork, salumi and offal fans. When a chef of his caliber comes out with a statement like that, who would be foolish enough to ignore it. He told me I absolutely could not go to Atlanta and not go to Holeman & Finch. The recommendation that sealed it came from Frank Stitt of Highland's Bar and Grill in Birmingham. While I was deciding where to eat while I was in Atlanta for the SEC Champioship game I asked friends who lived in both Atlanta and Birmingham where I should eat. It's like watching a college football coach stand next to the referee, watching the clock wind down to call a timeout to ice a field goal kicker.īut, rest assured, the burger is definitely not the only reason to head for Holeman & Finch. It really is amusing to watch people who arrive an hour or so before "burger time" to make sure their servers get their order in for the burgers. Worth the extra permutations to procure one. Flavorful, juicy and cooked to perfection. The double beef (ground in house) patty cheeseburger is served on buns made in the HF bakery next door, with housemade ketchup, mustard and hand cut fries. And, I must say-the burger is 'all that'. My second, I actually did get a bite of a burger from a very handsome young man dining next to me at the bar. My first visit-we had worked through too much of the menu to order a burger when the appointed hour arrived. They are not offered as a menu item-all word of mouth. Each night, there are only 24 of what have been called "the best burgers anywhere" available. Directly ahead, windows offering a glimpse of things to come-hanging house cured meats and plates being readied and filled with pork in many different guises, offal, shellfish and the aforementioned burgers. And, the place is packed an buzzing pretty much from the time they open the doors till the last happy diner leaves. The entry holds a hostess podium that separates the bar and the dining room dominated by a communal table. As a matter of fact, the offshoot is located just across the driveway from it, on the first floor of a swanky Buckhead condominium building. The casual gastropub is the brainchild of partners-chef Linton Hopkins and mixologist Greg Best, Gina Hopkins, Regan Smith and Andy Minchow- who brought the fine dining venue Restaurant Eugene to Atlanta. 10 pm and the bullhorn blares "It's burger time!!" at Holeman & Finch.
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