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Linton Hopkins among the “Best New Chefs 2009″ in Food & Wine (UPDATED)

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.

It became apparent from this clue that Hopkins was among them:

“Minnesota McCarthy’s restaurant in Atlanta.”

 Let’s see. There was a certain Senator from Minnesota named Eugene McCarthy…

 

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:

LINTON HOPKINS

Restaurant Eugene and Holeman & Finch Public House, Atlanta 

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).

11 comments Add your comment

MM

April 1st, 2009
5:22 pm

Enter your comments here Truly deserving. Linton and Restaurant Eugene always leaves me craving for more, even, before I depart his place. He is truly a gem on the ATL dining scene, I have recently relocated (to the Twin Cities, MN) and, ironically, have noted Restaurant Eugene in foodie conversations during the past two weeks. If you have not experienced Eugene, Go!

hawesg

April 1st, 2009
6:59 pm

Linton old buddy, here’s hoping for more laurels.

LAW

April 1st, 2009
10:11 pm

I have heard raves about this reataurant…I MUST GO! What an honor to have such a wonderful chef in our city!

[...] this wasn’t a big secret to everyone, it is great to see another Atlanta chef pushing the envelope while here in the [...]

PJ

April 2nd, 2009
9:49 am

Can’t speak for Eugene, however, Holeman & Finch is the worst waste of money in ATL. How do you call yourself a “gastropub” and only have like 5 beers? I enjoy the entrails and mystery-meats, but it’s nothing special. Communal tables suck too. Sat next to Steak Shapiro and listened to him drone on and on to his friends about how great he is and how awesome he is at picking wine. Never going to Eugene because H&F sucks.

John Kessler

April 2nd, 2009
10:50 am

I like Holeman & Finch a lot when it’s not packed, but I definitely think you bring up an interesting point. So many of these new “gastropubs” either favor the gastro or the pub part, but don’t perform both functions at the same level of expertise.

Mike H

April 2nd, 2009
12:21 pm

Organ meats is nothing special, really? Where else do you get that kind of stuff?

PS

April 2nd, 2009
8:12 pm

PJ – Gastropubs are about food nothing to do with beer. There are Gastropubs in England (were they originated) that don’t serve any beer at all only wine.

Pam & Rick Burton

April 3rd, 2009
9:12 pm

We knew you would be excellent when we read the minature menu your Dad carried around in his wallet. Congratulations. Pam & Rick

Joe Remling

April 8th, 2009
8:05 pm

Well deserved Chef! Not only a leader in the restaurant world but in our community! Keep up the great work, I look forward to the next adventure.

As for the PJ’s H&F comment, more for us!

Pork & Cork

April 9th, 2009
6:54 pm

Restaurant Eugene is a gem, and as most everyone has said, go if you haven’t.
As for PJ’s comments about H&F, I don’t disagree that sitting next to Steak Shapiro would probably be an annoying experience (very loud statements along the lines of “…enough about how great I am, why don’t you tell me about how great I am”), but the false advertising type comments seem misplaced. H&F calls itself a “public house” not a gastropub, and to my knowledge has never emphasized beer selection or billed itself as a great beer place like Brick Store Pub or Taco Mac (to name two different approaches). I believe that the Hopkins own H&F with some of the bartenders from Restaurant Eugene (and now H&F), and at H&F have always emphasized fresh seasonal food (as does RE), curing their own meats (they are big fans of Benton hams operation in Tennessee), and creative cocktails, which are also seasonal. It was never about a huge beer selection. Now, if your criteria for a great restaurant is a huge beer selection, then by all means stay away from Restaurant Eugene, but don’t do it because H&F alleged misrepresented what they are all about.