Comments on: Atlanta Restaurant News: Changes at Restaurant Eugene, d.b.a. Barbecue arrives, Social Vinings opens, gourmet markets win a booze battle and more

By: Biruk

Biruk — Mon, 04 May 2009 17:59:58 +0000

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

By: John Kessler

John Kessler — Fri, 20 Mar 2009 20:36:39 +0000

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.”

By: Michael Scharff

Michael Scharff — Fri, 20 Mar 2009 18:14:51 +0000

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.”

By: Joe Ferris

Joe Ferris — Thu, 19 Mar 2009 15:44:32 +0000

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

By: John Kessler

John Kessler — Wed, 18 Mar 2009 18:59:48 +0000

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.

By: jimmy

jimmy — Wed, 18 Mar 2009 18:55:56 +0000

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

By: AJ

AJ — Wed, 18 Mar 2009 17:06:09 +0000

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!!)

By: Wednesday food links | Omnivore Atlanta

Wednesday food links | Omnivore Atlanta — Wed, 18 Mar 2009 14:08:32 +0000

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

By: Jen

Jen — Wed, 18 Mar 2009 13:43:22 +0000

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?

By: Dirty

Dirty — Wed, 18 Mar 2009 11:40:38 +0000

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.