Ford Fry at The El Felix


Ford Fry is the James Beard Award-nominated chef and restaurateur who heads nine acclaimed Atlanta destinations including The Optimist (named one of Bon Appetit’s 10 best restaurants in the country and Esquire magazine’s best new restaurant in America in 2012), King + Duke (named one of Esquire magazine’s best new restaurants in 2013), No. 246; JCT.Kitchen & Bar; St. Cecilia; Marcel; The El Felix; and Superica, which just expanded to its second location. In late 2015, the empire builder returned to his native Houston to open State of Grace, his first restaurant outside of Atlanta with nostalgic dishes that harken back to his childhood, and most recently, in January 2016 he opened BeetleCat (the sister restaurant to successful hotspot The Optimist), a casual cocktail lounge and restaurant inspired by late 70s and early 80s vintage shore-style.


  • Nominee for Outstanding Restauranteur
    James Beard Foundation
  • Best New Restaurants (King + Duke)
    Esquire magazine
  • Hot 10 Best New Restaurants in America
    Bon Appétit
  • 7 Chefs to Watch
    Creative Loafing
  • Four Stars
    Atlanta Journal-Constitution
  • Hottest New Upcoming Chefs in America
    Aspen magazine
  • TV appearance ("Angry Mussels")
    The Best Thing I Ever Ate
  • ChefsFeed Winner
    One of the Best Things to Eat in ATL

My Restaurants

Where I Eat

Behind the Scenes

Chef Ford Fry reviews  at
Chocolate chip cookie
"I mostly really love tasting the butter—they just get it right. My other must in a chocolate chip cookie is crunchy edges, but it has to get softer as you work your way to the center. My last must is good chunky chocolate, and this one has it all!"
Chef Ford Fry reviews  at
Farm egg baked in celery cream
"You know... the farm egg with celery cream at Miller Union is pretty tight, I must say. It's just perfect to sop up with crusty bread (next to the 'Angry Mussels' juice at JCT. Kitchen, of course!). This is basically eggs en cocotte—a French breakfast of soft-baked eggs and cheese in a ramekin—but the addition of celery is subtle and mixes perfectly with the runny yolk and crusty 'soldiers.'"
Chef Ford Fry reviews  at
Bánh mì đặc biệt
"Buford Highway has many of my favorite places to eat. You can make a lunch out of it by going to Quoc Huong for bánh mì, Tasty China for dried beef, Ming's BBQ for roast pork and duck, and El Rey de Taco for carnitas tacos. The bánh mì is super authentic and super tasty."
Chef Ford Fry reviews  at
Diavola pizza
"This pizza has the perfect amount of heat from the Calabrian chilies and spicy soppressata. It has a perfect crust and super fresh buffalo mozzarella as well."
Chef Ford Fry reviews  at
Ghetto burger
"This burger has two big patties, onions, bacon, chili, and cheese. You just have to have it at least once in your life."
Chef Ford Fry reviews  at
Salami bread
"This dish is AWESOME! This bread is made with house-cured salami and stellar cheese. If you can't finish it or want another order, take it home and warm it up!"

From My Menu

Chef Guy Wong reviews Agnolotti at No. 246
$$ | Italian
2 Reviews
"Genius is all I can say about this dish. The fresh-made pasta is tossed with oyster mushrooms and roasted sweet corn kernels in a corn milk broth, then topped with tarragon and a dollop of goat cheese. It’s a great appetizer or an accompaniment to any main dish."

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