Linton Hopkins, the chef/owner at Restaurant Eugene, was one of 11 chefs chosen a by Food & Wine magazine in its annual feature on America’s best new chefs. While some Atlantans may not think of Hopkins — an established leader in the local restaurant scene — as a “new chef,” he does fit the magazine’s main criterion: he has been in charge of a kitchen for fewer than 5 years. Food & Wine editors select the chefs after an intensive national search and a whole lot of anonymous dining.
On Tuesday Food & Wine editor Dana Cowin (left) started dropping clues as to the identities of the 11 chefs the magazine selected on her Twitter feed — a day prior to the Wednesday 7 p.m. announcement.
“Minnesota McCarthy’s restaurant in Atlanta.”
Previous local winners of this prestigious honor are Anne Quatrano and Clifford Harrison (Bacchanalia), Sotohiro Kosugi (Soto Japanese Restaurant) and Hugh Acheson (Five and Ten).
Here is the announcement from Food & Wine’s 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).