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City & State or ZIP Tonight, this weekend, May 5th...
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Atlanta Restaurant News: Changes at Restaurant Eugene, d.b.a. Barbecue arrives, Social Vinings opens, gourmet markets win a booze battle and more

 

Linton's new menu

Chef Linton Hopkins (left) will unveil on Thursday a radically new menu at his flagship Restaurant Eugene. Say bye bye to the classical appetizers/entrees/side dishes format and hello to a vast new list of 45 dishes — most of them small plates.

“The old menu is buried in there,” said the chef, opening up a tri-fold mockup of the new menu, which is divided into three categories: “seafood,” “vegetables” and “meat and game.” 

Guests will be able to mix, match and share a variety of dishes, much as they do at Hopkins’ always-slamming Holeman & Finch Public House just across the entranceway. 

Some of the new items: grilled vidalia, confit apricots and spiced pecans ($7); Spanish mackerel terrine ($10); duck confit, sea island red peas, apples ($11); bacon-barded grilled qual, sourwood honey, rice grits ($10). 

“It’s the way I like to eat now,” says Hopkins. “I’m not sure I want to commit to that many bites of any one dish.”

Yet plenty of people still do, and for them Hopkins will continue to offer entree-sized portions of snapper, salmon, lamb, beef and many other items — all on full plates with vegetable garnishes.

In other news:

  • The barbecue restaurant skedded to take over the Vine space in Virginia Highland will be called “d.b.a. Barbecue.” The initials do indeed stand for “doing business as,” according to owner Matt Coggin — an alum of many VaHi eateries, including Sala, La Tavola and Harvest. The name, he says, “kind of stuck.” (Okey dokey…) Look for a May opening with full service, a full bar, and a pitmaster hired from the Jim ‘N Nick’s chain. Choices will include Memphis-style baby back ribs, Kansas City-style spareribs and pulled pork dressed in a variety of sauces. 
  • Social Vinings — the new restaurant from Pano’s and Paul’s opening chef Paul Albrecht — opened last Friday in the Vinings Main Development. Sushi? Check. Batter-fried lobster tails? Double check. 
  • The Atlanta City Council passed an ordinance that will give specialty food store owners a special class of wine and beer license so they don’t have to compete with package stores. It’s kind of a boring story (if I say so myself, having written it), but very good news for cool little places like the Mercantile and Cabbagetown Market, which would really, really like to sell you some yummy libation with your gourmet to go. 

10 comments Add your comment

Dirty

March 18th, 2009
7:40 am

I excited about the new menu / approach at Eugene. I enjoyed the old food, but it was limited to special occasion for me.

The force is strong with H&F. That formula can’t be denied.

Jen

March 18th, 2009
9:43 am

I love Holeman & Finch, but I am a little bit sorry to see the distinction between the two places disappear. And I loved the Sunday Night Suppers – will that disappear to?

Wednesday food links | Omnivore Atlanta

March 18th, 2009
10:08 am

[...] Kessler reports on the new menu format at Restaurant Eugene, plus [...]

AJ

March 18th, 2009
1:06 pm

Way to put your writing down, John! I didn’t find the article “boring.” It was actually quite informative as I find the liquor laws in this city/state fascinating (while at the same time, ridiculous!!)

jimmy

March 18th, 2009
2:55 pm

Looking forward to it – I will be more likely to eat at Eugene with this new format

John Kessler

March 18th, 2009
2:59 pm

Jen – I would be very surprised to see Sunday Suppers disappear. I’d bet the two places keep very distinct personalities.
AJ – Thanks. I’m always my own worst critic.

Joe Ferris

March 19th, 2009
11:44 am

Matt, Congrats!! I can’t wait till May.

Michael Scharff

March 20th, 2009
2:14 pm

John, as most every single reference I have seen in the past two years is exclusively about wither confit of duck or duck confit, I had to Wiki to see what you meant by “confit apricots” – is this correct?:
“Fruits confit are candied fruits (whole fruits, or pieces thereof) preserved in sugar. The fruit must be fully infused with sugar, to its core; larger fruits take considerably longer than smaller ones to candy. Thus, while small fruits such as cherries are confites whole, it is quite rare to see whole large fruits, such as melons, confits, and when they are available, large fruits confits are quite expensive.”

John Kessler

March 20th, 2009
4:36 pm

Michael – That’s correct. Confit is a French word that applies to different ways of preserving food. In fact, the French word for fruit preserves is “confiture.”

Biruk

May 4th, 2009
1:59 pm

I cann’t wait , Am sure there will be beef !…Matt Congra.. Keep it Up