micropundit

New news on the Atlanta scene: 1. Look out for a possible HereToServe, Bill Johnson collaboration at Atlantic Station. 2. Word on the street is that Gary Meenie of CANOE fame is looking at a Brookwood Station location-WOLFGANG PUCK EXPRESS-on the developments third level. 3. CASSIS, a tapas bar, located at 511 Peachtree Street, across from Crawford Long Hospital, is under construction at a former niteclub site.

The ever changing Atlanta restaurant scene will have some new places and new faces coming this fall. SHOUT, the latest entry from the Here to Serve group- TWIST, GOLDFISH and NOCHE, will bring 18,000 square feet of dining excitement to the former COUNTRY PLACE location in Midtown's Colony Square. It will feature a bi-level layout with two kitchens; a tapas bar and a 4,00 square foot roof top bar. A hot spot at 14th@ Peach. Speaking of 14th @ Peach, look out for a Bob Amick, Bill Johnson collaboration in the sleek 1180 Peachtree Tower (aka Symphony Tower) by spring of 2005. The former COMMUNE location at 14th and Howell Mill (Westside) is being renovated into a Thai restaurant, slated to open in 6 weeks. The Intercontinental Hotel Buckhead's AU PIED DU COCHON top toque, Chef Pery, is the former head chef at the Intercontinental Houston.

Res Judicata

Yeah,but it was the last part of Bostick's comments that caught my attention:"...I have a feeling thatBlais won't be in our town long...".

Seeger's has taken a pounding in the national press this year and, with jeffj's comments, maybe just maybe, they are finally getting the message. My concern is that in Atlanta service still plays second fiddle to other factors. Whether it is the almost ubiquitous Johnson Studio design, a Buckhead location, or a nationally recognized "name" chef. Dedicated, professional service is more honored in its breach... Hopefully, the new wave of small chef owned and operated restaurants will change the current state of affairs.

Is this confirmed? When? Why?

Just for the record, how was PER SE? Judging from the volume of comments on the New York thread, it has been a blockbuster even by New York standards. Is it hype or haute?

Have not yet taken advantage of the re apperance of Richard Blais on the Atlanta dining scene but your comments are making me want to change that condition sooner than later.When an out of towner(read unbiased) expresses an opinion ,I take notice.You have no ax to grind;no one will long note or remember the things you say or do .At least not on the local foodie boards.That you identify yourself as a chef,in a major food town no less,adds a little more weight to your comments,at least for me.So,I will make a definite plan to go see the wizard,sooner than later.Thanks

To clarify,A fairly reliable source said that they heard that the next Buckhead Life restaurant could be in Midtown as they were interested in a site near NAN.I have read in a local food publication where Pano(Sr) stated that their next restaurant would not be open untill 2006. The other part -a french resto for I Pano-was speculation on their part. With respect to current conditions in Atlanta,major players continue to roll out units here,but.. .I still am not sure as to whether or not this is stll a fad town rather than a food town.You are on point with the neighborhood concept being the most practical (see Rathbun,Kevin). Maybe if prosperity returns,who knows what may happen.But in the meantime,Hot does not mean Haute. Last,Midtown ,in my mind, begins at North and ends at Brookwwod Station.

Until I had read the website provided by GG,I had no idea what a big deal this is.This is not just 5 guys named Moe here;the owners are like the Buckhead Life group of Paris,only they have been in business longer.What is most impressive to me is how they have survived and grown in what is generally regarded as the restaurant capitol of the world. Is Atlanta ready for this?

The Intercontinental Hotel Buckhead Atlanta,scheduled to open in November 2004, has announced that it has contracted with the Les Freres Blanc group of Paris to open a AU PIED de COHON in the hotel.This will be the first american location for the famed restaurant.According to press reports,the restaurant will have the same menu as its french sibling and be open 24 hours a day.

If it's going to be a brasserie then this would be more like Atlanta's Bouchon. Mais oui.

Sure do! Aside from the Varsity, which we dearly love but which is enough already, there are Vortex, Einstein's on Juniper, Nickiemoto's. and Zocalo. Here is a bit more info on what there is to eat in the area you want: what is happening between 5th and Spring Streets Speaking of the Buckhead Life Group,there is a rumor going around that they are looking at a location near NAN for a french brasserie that would feature Pano jr as the head chef.Since he has studied under the likes of Thomas Keller and Eric Ripert,could this be Atlanta's PER SE?

Thank you. I am not downgrading Buckhead but suggesting that in the future,the very near future,Midtown will be the place for the hot restos in Atlanta. 27 years? You must have brought to Atlanta in swaddling clothes.

Atlanta,the 5 star dining capitol of the South, is getting a surge of new hot dining spots in Midtown that raises the bar city-wide for dining excellence. For the last 20 years,all that was new and good with respect to restaurants in Atlanta carried a Buckhead address.A combination of demographics($),perception and social engineering created an enviornment that brought national attention to Bukhead's dining scene.A veritable galaxy of 5 star chefs such as Guenter Seeger,Joel Antunes and others have kept the culinary flames burning hot.But there are signs that the top toques are turning south. Richard Blaise is just the latest of the Midtown migrants.In 2003 Paul Albriecht,of the legendary PANO and PAUL'S,took over the kithchen of SPICE a hot Midtown eatery that was floundering and has artfully added fine dining to its hipster vibe.Tom Cautherall,another Buckhead mainstay-PRIME and TWIST-is opening SHOUT,a upscale gastropub with a roof top bar at Colony Square in the old COUNTRY PLACE location in Midtown. Add to the mix,the recently announced OCEANAIRE,the 2005 arrival of ROSA MEXICANO,a NYC based upscale eatery,in a 10,000 sq ft two story, stand alone,David Rockwell designed space in Atlantic Station;the 2 restaurants slated for the majestic 40 story Symphony tower under construction at 14th and Peachtree ;and,the restaurants planned for the new Symphony Center and High Museum expansions,well you get the picture. Stay tuned,the full story has not yet been played out but the early reviews are ..5 star.

Tomorrow's AJC(6-19-04) will have the latest on Blais.It will be interesting... .

So what you are saying is that the market and sophistication are here-apparently unbeknowst to the rest of the world-we just need more/better competition?

O-K.I hear you about management issues but let me try this angle:The new Intercontinental Buckhead hotel is rumored to be structured to be equal to or greater than the Ritz Carlton Buckhead in every way including dining;the proposed St.Regis Buckhead is slated to begin construction this fall/soon,with 2 restaurants;can/will Atlanta absorb all of this high-end dining? Is it a function of market size,sophistication or what?

TC: My first suggestion,based upon your post,would be JOEL.Great wine list,decor and of course food.Secondly,BACCHANALIA-chefs where the 2004 James Beard SE chiefs-great food ,service and they have a market attached that will allow you to carry home some of their goodies.As a bonus,around the corner-in the same WESTSIDE comlex -is COMMUNE,a great spot for a drink before or after dinner.

Robyn: Thanks,that clears it up for me.

Interesting discourse.A point that could use some clarification is : what is fine dining in the context of the Southeast?For example,Atlanta is tied with New Yorkand Chicago for the most Mobile 5 star restaurants-2- acoording to the 2004 ratings.Yet New Orleans is considered to be the fine dining capital of the region.A similar situation obtains with regard to the AAA 5 Diamond awards-Atlanta is the leader among Southeast /Southwest cities.I realize that it is an article of Faith that no southern restaurant could possibly compare with New York's finest,however is it possible that there are some better than passing offerings below the Mason Dixon line?

According to a post in the employment section of atlantacuisine.com,Richard Blais is advertising for employees for a Midtown(Atlanta) operation that "...is coming together quickly".

Hello. I am a new member and this is my first post. I live in Atlanta so I was very interested when the post regarding Richard Blais starting a new restaurant in September showed up on this thread.Is there any additional information available? This would be great news for his fans such as me. This is why I joined,to be connected with some people who are in the know regarding food,restaurants and related topics. I look forword to a long and productive relationship.