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News for Restaurants in Atlanta
September 2011 Archive

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Richard Blais, the inspiration behind the inventive menu at FLIP burger boutique, teams up again with Barry Mills and executive chef Jared Lee Pyles to launch a hot dog specialty restaurant, HD1. Sausages and artfully seasoned meats ground in-house include fennel sausage with San Marzano ketchup, Fontina and grilled radicchio; merguez lamb sausage with red currant compote and minted cucumber salad; and the classic hot dog with sauerkraut and HD mustard. Late-night menu treats include a build-your-own "Kenturkey" or classic hot dog topped with a choice of house-made condiments such as canned beer mustard or pepperjack foam. In addition to hot dogs, the menu will include brisket chili with cool ranch oyster crackers and waffled fries with ma-ploy sauce. Hand-churned soft serve ice cream including bourbon and brown sugar will make a sweet ending. HD1's full bar offers craft bourbon and rum libations, along with ice-cold beer by the can. Lunch & Dinner daily. HD1, 664 N. Highland Ave. NE, Atlanta, GA 30306, 404-815-1127.
After scoring in a Decatur location that had seen other ventures fail, Farm Burger has spread its influence to Buckhead, coming into focus only a short distance from FLIP burger boutique by Richard Blais. Farm Burger sources its meat from Moonshine Meats, which raises its herd only a few miles away near Athens, Ga. Moonshine Meats partner Dan Latham is the chef at this location, which reprises the same menu as the original Decatur spot, but offers its own specials. Lunch & Dinner daily. Farm Burger, Tower Place, 3365 Piedmont Rd. NE, Atlanta, GA 30305, 404-816-0603.

News Bytes

Radial Cafe Adds Dinner, Beer & Wine
Restaurateur Frank Bragg of Radial Cafe knows he needs to listen to his customers, in this case his neighbors, and so he did, acceding to their wishes for beer and wine and dinner. Now added to the line-up, dinner embraces a number of fine regional dishes, using local products whenever possible. Brasstown Beef (from over the Georgia/North Carolina line) supplies the meat for the short ribs and the other beef dishes. Bragg does fish and grits, traditional in southeast Georgia, rather than the ubiquitous shrimp and grits, a low country inspiration. Caramel cake for dessert will make you feel you're still a kid being spoiled by your grandmother. Vegans and vegetarians may choose from plenty of innovative fare. The restaurant is closed entirely on Wednesdays. Radial Cafe, 1530 DeKalb Ave. NE, Ste. G, Atlanta, GA 30307, 404-659-6594.
Luc Beaudet's French Bakery & Café Makes a Move
Luc Beaudet has moved his charming little French bakery and café, Douceur de France, from its original spot on Glover St. in Marietta to a more commercial space in a strip center at 277 S. Marietta Pkwy., Marietta. The telephone number has not changed. A second location remains at 1173 Alpharetta St., Roswell, 770-650-1173. This is where you want to be when the croissant cravings hit full force. Beaudet came to Atlanta as corporate chef for La Madeleine, based in Dallas, Texas, and remained here to raise his family and realize his dream of having his own operation. Breakfast & Lunch Mon.-Sat. Douceur de France, 277 S. Marietta Pkwy., Marietta, GA 30064, 770-425-5050.
Dining space at Vingenzo James Beard Benefit Dinner
Chef Michael Bologna of Vingenzo's will cook at the James Beard Foundation in New York City on Thursday, Dec. 1. A limited number of tickets are available to the public for $170 per person. Interested guests should contact the James Beard Foundation directly at 212-627-2308. Vingenzo's, Parkside Plaza, 105 E. Main St., Ste 100, Woodstock, GA 30188, 770-924-9133.

Chef Shuffle

Founder and owner of Ray's Restaurants Ray Schoenbaum has named Josh Warner executive chef of Ray's on the River in Sandy Springs. As Schoenbaum points out, this is a promotion for Warner: "Josh has been an integral part of the team at Ray's on the River for several years now, and I know he has what it takes to be at the helm of the kitchen," says Schoenbaum of Warner, who has been executive sous chef of Ray's on the River for the past seven years. An alum of the culinary program at The Art Institute of Atlanta, Warner has worked for Atlanta chefs Scott Serpas, Gregg McCarthy and Karen Hilliard before taking his toque to Ray's on the River. Ray's on the River, 6700 Powers Ferry Rd. NW, Atlanta, GA 30339, 770-955-1187.
On September 26, executive chef Craig Richards of La Tavola Trattoria will become the executive chef at ECCO, replacing founding chef Micah Willix, who is leaving the company. ECCO's concept will not change, according to company executives, but Richards likely will have an influence on shaping future developments. At La Tavola Trattoria, Brent Banda, Richards' sous chef, will replace Richards as the restaurant's executive chef. Prior to La Tavola, Banda was the sous chef at The Food Studio, which is now used as an event space for Fifth Group Restaurants' catering arm. For more information, call 678-302-3251 or visit ECCO, Atlanta Fencing Club Building, 40 Seventh St. NE, Atlanta, GA 30308, 404-347-9555.


Take your taste buds on a walk down memory lane! Check out our exclusive closed restaurant database for Atlanta to virtually visit your favorite dining spots from the past. Bazzaar, R.I.P.

The former Abrigo space in Midtown is being reinvented as Takorea, a Korean-Mexican fusion restaurant. Takorea, 818 Juniper St., Atlanta, GA 30308, 404-532-1944.

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