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Empire State South Restaurant Review: Part coffee bar, breakfast restaurant, to-go spot, and full-fledged dining room, Empire State South is Hugh Acheson's contribution to the Atlanta dining scene. The Canada native has grown in his leadership role since launching his Athens operation, Five & Ten, in 2000. Breakfast begins with Georgia-produced yogurt, local eggs with grits (stone-ground, of course), and biscuits. At lunch, savor a po' boy sandwich of Virginia oysters or Florida red snapper. For dinner, try the "In Jars" offering of five small items from the "Snackies for the Table" section. Indeed, the portion is plenty for two as a warm-up. We suggest the trout mousse and the boiled peanut hummus. Then sample a pork tasting or go for the Georgia trout in parsley broth. For dessert: pecan pie, if offered, or chilled peach soup in season. The wine list is flush with French selections with values in many areas, including grower Champagne. Some Italian, Spanish, South American and U.S. wines are included, and there's a section of Riesling from a variety of producing regions.