40 replies to this topic

[Reignking]

To modify a coach by UNC basketball coach Roy Williams, ITP'ers have to drive by too many good restaurants to go to a restaurant in Kennesaw.  Why drive 30 miles when there are plenty of good restaurants within a 5 mile radius?  Oh, I'm sure I'll go, but not often.  I don't think this restaurant will rely on much ITP business.  We'll see how suburbanites take to Blais' style.

I'll drive from Dunwoody to go to Seasons de Provence in Acworth, though, every once in a while.

[blueapron]

The restaurant will do just fine in Kennesaw. Frankly I don't think they really counted on ITPr's to keep Elevation busy when they came up the business plan, but I'm sure they would love to have them. A lot of loyal Blais fans will make the trip to the area, but there are plenty of food lovers in Cobb County and Marietta that will keep the place packed.Not to mention that airport is very busy with corporate jets and the like so that will add a 15 or 20 customers a day itself. I live next door in Marietta and it will be a welcome edition to this culinary starved area.

[docsconz]

Perhaps a naive question, but what does "ITP" stand for?

[Fat Guy]

It's Atlanta-speak for "Inside the Perimeter."

[docsconz]

It's Atlanta-speak for "Inside the Perimeter."

Thank you.

[Dave the Cook]

A short item in the AJC's Peach Buzz outlines the scope of Blais's next project, an "upscale burger joint" with the working name of "Flip":

Located on the West Side near the Atlanta Waterworks, Blais' burger palace plans to offer ground meats of all sorts, not just beef. And Blais says he intends to spend a lot of time and effort creating the "best veggie burger in the world."

I know that Blais spent quite a bit of time developing the burger that's being served at Elevation. It will be interesting to see how he handles an entire menu of ground flesh.

ETA: the whole (short) story is here. Scroll down to "Blais & burgers."

Edited by Dave the Cook, 13 March 2008 - 09:14 PM.

[RAHiggins1]

Richard Blais Hometown Hero - Dishing on Top Chef by Besha Rodell

Teaser-

Bravo's "Top Chef" has been especially emotional for Atlantans this season, with hometown chef Richard Blais in the running. Last week's finale dashed our hopes of an Atlanta Top Chef, with Blais losing to sweet and sensible Stephanie. The morning after the finale aired, I caught up with Blais by phone, and asked him about the show, his career and some of his more controversial co-contestants.

You can listen to the complete interview on the link page..

Edited by RAHiggins1, 20 June 2008 - 11:51 AM.

[pax]

Thanks for sharing this.

[Dave the Cook]

Blais has a new limited-time project in the works: in association with Billy Cole (cooking lately at Manresa and the gone-too-soon Element) and a couple of players to be named later, he'll be heading up a three-nights-a-week private-reservation spot at a tiny two-level space in hard-core downtown Atlanta. Four courses, prix-fixe, in the $75 to $95 range.

(Sorry for all the hyphens.)

[Reignking]

Blais has a new limited-time project in the works: in association with Billy Cole (cooking lately at Manresa and the gone-too-soon Element) and a couple of players to be named later, he'll be heading up a three-nights-a-week private-reservation spot at a tiny two-level space in hard-core downtown Atlanta. Four courses, prix-fixe, in the $75 to $95 range.

(Sorry for all the hyphens.)

Thanks for the details. I didn't understand his twitter.

[Dave the Cook]

Nor did I, but that's viral marketing for you -- which is probably why I'm an unemployed marketeer these days. That single tweet filled up the first three nights: sixty seats.