Accolades

  • Best Chef: Southeast
    James Beard Foundation
  • Best Cookbook: American Cooking
    James Beard Foundation
  • Four Stars
    Atlanta Journal-Constitution
  • Chefs to Watch
    Creative Loafing
  • 13 Best Restaurants in the South
    Thrillist
  • ChefsFeed Winner
    One of the Best Things to Eat in ATL

My Restaurants

Where I Eat

Behind the Scenes

Chef Hugh Acheson reviews  at post.venue.name
"Cranberry bean, maters, pickled cippolini, hazelnut and purslane ... Tuna and caviar to garnish later"
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Chef Hugh Acheson reviews  at post.venue.name
"Pickle day NYC"
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From My Menu

Chef Todd Ginsberg reviews Pimento cheese w/ bacon marmalade at Empire State South
$$$ | Southern | American
Midtown
"There are very few times in my career where I can be confident in saying that there is no one that has created this dish before. Then there's the time when you try something like Ryan Smith's pimento cheese in a jar, and two things cross your mind. First, why the eff did I not think of this before him?! Second, no one has created a pimento spread that tastes this good or is as unique. If I ever move to the other side of the country, I’ll introduce this to them and make the world a better place."
Chef Anne Quatrano reviews Super-Food at Empire State South
$$$ | Southern | American
Midtown
"The Super-Food comes with a delicious hanger steak and a wide variety of vegetables as its accompaniment, including black-eyed peas, Brussels sprouts, sweet peppers, turnips, and fennel. It's also garnished with shallots and goat cheese."
Chef Peter Dale reviews Kimchi rice grits at Empire State South
$$$ | Southern | American
Midtown
"I love this dish because it really tells the story of Atlanta and the New South, the crossroads of the Lowcountry and Buford Highway on a plate. If they are serving this with pork belly, I dare you to not order a second helping."
Chef Jason Zygmont reviews Farm egg at Empire State South
$$$ | Southern | American
Midtown
"This dish has been on the menu almost since the beginning and it shouldn't go anywhere. It's the perfect fried rice dish. They rotate a cast of different sausages and vegetables depending on the season, but the perfectly cooked egg and crispy rice make this dish a classic."