City & State or ZIP Tonight, this weekend, May 5th...
City & State or ZIP
City & State or ZIP Tonight, this weekend, May 5th...
City & State or ZIP

Behind the Review: Empire State South


Empire State South's former chef Nick Melvin

Hugh Acheson is the owner/chef and boldface name at Empire State South – the restaurant reviewed in today’s newspaper. Although he keeps an apartment in Atlanta, Acheson actually lives in Athens, where he tends to his two other restaurants. He oversees the kitchen, but he doesn’t always run it.

The day-to-day kitchen manager in this kind of setup is what most places would call a “chef de cuisine” though Empire State South goes with the title “executive chef.” This is a cook who not only executes the head chef’s vision but also contributes to it by introducing specials that eventually work their way onto the menu. Being a chef de cuisine for a well known culinary personality is an ideal position for a up-and-coming chef with a distinctive culinary voice who will likely break out on his own one day.

When ESS opened in late August, the managing chef was Nick Melvin (pictured), who came to the restaurant after successful runs at Parish in Poncey-Highland and the Farmhouse at Serenbe in Palmetto. By late September he was out. Acheson characterized the split as a mutual decision based in part on a difference in palate.

Soon thereafter, Acheson hired Ryan Smith from Restaurant Eugene to take over the kitchen. Smith, who knows how to cure and preserve meats well, brought a different set of skills and a different palate to the enterprise.

For the record, I visited ESS once under Melvin’s stewardship and then twice under Smith’s. I did notice a difference in the food.

Though we’ve reported on these doings on this blog, I decided to gloss over the particulars in the review itself. My feeling is that behind-the-scenes stuff is more interesting to the restaurant community than to the majority of readers who just want to know whether the food and service will be worth the price. Reviews in daily newspapers should be a consumer service first; when too many personalities enter the review, I feel it starts to read too inside baseball.

But that’s what blogs are for. Here’s where I’ll tell you that Melvin has landed as chef de cuisine at Rosebud under chef Ron Eyester. Now I wonder who’s replacing Smith at Restaurant Eugene…

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November 5th, 2010
5:10 pm

Restaurant Eugene’s Chef Linton Hopkins has decided not to replace Mr. Smith. Chef Hopkins himself is in the kitchen every day and night and happier than ever. Jason Paolini, who was Sous Chef at Holeman & Finch Public House has been promoted to Executive Sous Chef of both restaurants. We are delighted with the transitions and wish all the best to everyone at Empire State South.


November 6th, 2010
3:11 pm

Chef Melvin has bounced around a lot in short time. You wonder about personality issues.