Remembering Empire State South: Atlanta's Culinary Chapter Closes
For nearly thirteen years, a particular spot in Midtown Atlanta held a special place in the hearts of many who appreciated good food and a warm, inviting atmosphere. This place, Empire State South, was more than just a restaurant; it was a gathering point, a culinary beacon, and, very truly, a destination. Its recent closure marks a significant moment for the city's vibrant dining landscape, leaving behind a legacy of delicious Southern-inspired dishes and countless cherished memories for its guests and the team who made it all happen.
The news, announced by owner and chef Hugh Acheson on his social media, came as a surprise to many. It seems the decision to close this much-loved establishment, which had garnered critical praise over the years, came about six weeks before the public announcement. The reason, as Chef Acheson himself shared, was due to the significant financial difficulties that had mounted. It's a challenging time for many businesses, and even popular spots can face tough situations, as we are, you know, seeing more and more.
Empire State South wasn't just another eatery; it brought a fresh perspective to Southern cooking. It took authentic regional dishes and gave them a modern twist, always focusing on the wonderful, beautiful foods grown in the area. From its opening in 2010, it quickly became known for its unique blend of great food, coffee, and a selection of spirits, creating a truly distinctive experience for anyone who walked through its doors. It's almost like it had a personality all its own, you know?
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Table of Contents
- Hugh Acheson: The Visionary Behind the Kitchen
- The Empire State South Journey: From Opening to Closure
- A Taste of the South: Empire State South's Unique Approach
- Faces Behind the Flavor: The Talented Team
- Georgia: The "Empire State of the South"
- What's Next for the Iconic Midtown Spot?
- Frequently Asked Questions About Empire State South
Hugh Acheson: The Visionary Behind the Kitchen
Hugh Acheson, the celebrated chef and owner of Empire State South, has been a prominent figure in the culinary world for quite some time. He is, very truly, known for his thoughtful approach to Southern cuisine and his ability to elevate classic dishes. While Empire State South in Midtown Atlanta has closed its doors, Chef Acheson continues to operate his other well-regarded establishment, Five & Ten, located in Athens, Georgia. That restaurant, too, has been a staple for many years, showcasing his distinct cooking style.
His influence stretches beyond just his restaurants. Acheson has appeared on popular cooking shows like "Top Chef" and "Top Chef Masters," sharing his expertise with a wider audience. He also authored a cookbook, "A New Turn in the South," which includes some of the cherished recipes from his restaurants, allowing people to recreate a bit of that magic at home. It’s almost like he brought a piece of his kitchen right into your own, you know?
Personal Details and Bio Data
| Name: | Hugh Acheson |
| Known For: | Celebrity Chef, Restaurateur, Author |
| Notable Restaurants: | Empire State South (formerly), Five & Ten (current) |
| Location of Five & Ten: | Athens, Georgia |
| Cookbook: | "A New Turn in the South" (Clarkson Potter, 2011) |
| Television Appearances: | "Top Chef," "Top Chef Masters" |
The Empire State South Journey: From Opening to Closure
Empire State South opened its doors in 2010, a highly anticipated event that had public expectations simmering for quite a while. The opening date itself was pushed back a few times, from early spring to late summer, which just goes to show how much excitement was building around it. When it finally welcomed its first guests, it quickly established itself as a must-visit spot in a part of Midtown that, you know, really benefited from its presence. It was, in a way, a culinary anchor for the area.
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For nearly thirteen years, this restaurant thrived, drawing in diners with its unique concept and consistently delicious offerings. It was a place where people gathered for everything from casual lunches to special evening meals, and its reputation grew steadily. The pimiento cheese, for instance, became an instant hit with Atlanta diners from the moment the restaurant first opened. It was a dish that, you know, really captured the essence of what Empire State South was all about: familiar flavors presented in an elevated, thoughtful way.
The decision to close, announced by Chef Acheson on social media, was a quiet one, made about six weeks before the public learned of it. The financial fallout from various challenges ultimately led to this difficult choice. It's a reminder that even the most acclaimed and beloved restaurants can face insurmountable hurdles in the ever-changing landscape of the hospitality industry. It’s a very sad end to a significant chapter, honestly.
A Taste of the South: Empire State South's Unique Approach
Empire State South was always about taking a fresh look at Southern cooking. It wasn't about reinventing the wheel, but rather about refining and celebrating the rich culinary traditions of the region. The restaurant made it a point to rely on the "beautiful foods of the region," which means sourcing fresh, local ingredients to craft their dishes. This focus on local produce and authentic flavors really made their food stand out, you know, giving it a true sense of place.
The menu was a reflection of this philosophy. While it offered what you might call "authentic Southern dishes," they were presented with a modern sensibility. This meant familiar comforts alongside inventive preparations, always with a nod to the South's rich culinary heritage. The combination of "booze, coffee, and damn fine food" became a sort of unofficial motto, perfectly capturing the relaxed yet sophisticated vibe of the place. It was, in some respects, a very complete experience.
One dish that truly became a signature was the pimiento cheese. Chef Hugh Acheson had perfected this recipe at his Athens restaurant, Five & Ten, and it became a beloved item on the Empire State South menu. It was so popular, in fact, that it was one of the few recipes from his restaurants that he included in his cookbook, "A New Turn in the South." This particular item, you know, really resonated with diners and became a benchmark for what good pimiento cheese could be.
Faces Behind the Flavor: The Talented Team
A restaurant's success often hinges on the talented people working behind the scenes, and Empire State South was no exception. Over its nearly thirteen-year run, several skilled individuals contributed to its distinctive character and acclaimed reputation. These culinary and beverage professionals played a very significant role in shaping the experience for guests, too it's almost like they were part of the restaurant's soul.
Steven Grubbs, for instance, served as Empire State South's wine director and sommelier. His expertise was so valued that he was set to launch an online wine shop, dubbed "ESS Bottle Shop," just before the closure announcement. This shop, which would have debuted next Tuesday, was a testament to the restaurant's commitment to offering a complete and high-quality beverage program. It's clear he had a real knack for pairing just the right wine with the food, honestly.
The kitchen also saw various talented chefs at its helm. Adam Waller, for example, served as a new executive chef at one point, bringing his "unfussy style" to the menu. This approach, apparently, paired very well with the expertise of Kellie Thorn, the restaurant's beverage director. Together, they helped maintain the restaurant's culinary vision. Earlier on, Ryan Smith was the executive chef, described in a rather vivid way as the "untamed Mr. Hyde" to Hugh Acheson's "measured Dr. Jekyll," suggesting a dynamic and evolving kitchen environment. This kind of interplay, you know, often leads to truly interesting food.
The dedication of these individuals, from the front of house to the back, helped Empire State South earn high praise from visitors. On Restaurant Guru, for instance, it held a rating of 4.2 out of 5, based on over 2,700 reviews. Many people shared photos and explored the menu online, showing how much they enjoyed their visits. As a long-time fan of shows like "Top Chef," I mean, many knew they had to check out Hugh Acheson's spot in Atlanta's Midtown district, and they were rarely disappointed.
Georgia: The "Empire State of the South"
Beyond the restaurant, the phrase "Empire State of the South" has a deeper connection to Georgia itself. For many years, people have informally called Georgia by this nickname, even though the state has a completely different official designation. This historical moniker, you know, speaks to Georgia's past significance and its role within the Southern region. It’s a bit of a fascinating piece of local history, really.
The term often appears in historical contexts, reflecting Georgia's economic and political importance in previous eras. Books like "The Empire State of the South: Georgia History in Documents and Essays" offer a different way to learn about the state's past. Instead of reading *about* Georgia history from a traditional textbook, this volume gives students the chance to read *Georgia history* directly through documents and essays. It's a very hands-on approach to learning, providing a deeper understanding of the state's historical narrative. This allows for, arguably, a more personal connection to the past.
So, while the restaurant "Empire State South" was a modern culinary institution, its name carried a subtle nod to the state's historical identity. It's a clever connection that, in a way, tied the contemporary dining experience to the broader historical tapestry of Georgia. It’s almost like the restaurant itself was a modern embodiment of that grand historical title, you know?
What's Next for the Iconic Midtown Spot?
With the closure of Empire State South, many wondered what would become of the prime location at the 999 Peachtree office complex, right at the corner of Peachtree and 10th. It's a very prominent address, after all. The answer came relatively quickly: Lazy Betty, a highly regarded tasting menu restaurant currently located in Candler Park, will be taking over the former Empire State South space later this year. This is, in some respects, exciting news for Atlanta's fine dining scene.
Lazy Betty plans to remain open in its Candler Park location while renovations are underway in Midtown. This means diners will still be able to enjoy their unique culinary offerings during the transition period, which is, you know, a pretty thoughtful approach. The move of such a well-regarded establishment into the former Empire State South spot suggests that the corner of Peachtree and 10th will continue to be a significant culinary destination in Atlanta. It’s like one chapter closes, and another, equally promising, begins, naturally.
Frequently Asked Questions About Empire State South
Why did Empire State South close?
Empire State South closed due to financial fallout, a decision announced by owner and chef Hugh Acheson. He stated that the choice to close the critically acclaimed restaurant took place about six weeks before the public announcement.
What kind of food did Empire State South serve?
Empire State South took a modern approach to creating authentic Southern dishes. They focused on using beautiful, regional foods and were known for their "booze, coffee, and damn fine food." A particularly popular dish was their pimiento cheese.
What restaurant is replacing Empire State South in Midtown Atlanta?
Lazy Betty, a tasting menu restaurant from Candler Park, is relocating to Midtown and will be taking over the former Empire State South space at the 999 Peachtree office complex.
Learn more about Atlanta's dining history on our site, and link to this page about Georgia's historical nicknames.
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