Atlanta GA 30309
Eugene pays homage to those who grow the local produce they use right on the menu. The list typically includes around two dozen farms, dairies, and even elementary school gardens, and pays tribute to the ingredients by altering them as little as possible while making everything in the kitchen from scratch. Named as one of Food and Wine's Best Chefs of 2009, Linton Hopkins offers refined dishes, such as his wild mushroom tasting plate, that come from the ingenuously rustic roots he describes as "folkways meeting Escoffier." — Jess Kapadia, 2/18/11
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Linton takes farm fresh food to a new level. Linton Hopkin’s is the wise Buddha of new southern food. Go sit at the bar and get a bunch of small plates to share. -Eli Kirshtein, Top Chef
The incredible menu consists of items with locally produced ingredients from around 2 dozen local farms, dairies, and even elementary school gardens. See Restaurant Eugene's many awards at the link:
The Vegetable plate takes the best fresh veggies of the day, cooks each one to bring out its absolute best, then piles them high in a skillet of garden delight.
vegetable entrees - vegetable plate
Sit at the bar, order the chef's tasting menu and have genius mixologist Michael Searles pair cocktails. Incredible!
Made for a special occasion - the butter bean soup is heaven!
This restaurant puts a definite emphasis on good food and an even bigger one on making sure everything is sourced locally. [Eater 38 Member]
Chef Hopkins is a culinary genius. Give the tasting menu a go and let him expand your culinary world.
Don't miss the specialty cocktails
Chef & co-owner Linton Hopkins didn’t become a 2011 JBF finalist for the best chef in the Southeast for no reason. Hopkins redefines Southern cuisine while keeping its tastes & ingredients authentic.
The most amaaazing dinner I've ever had. Did a 7 course tasting that was perfection.
The Sunday Supper is a must-do. Tasting menu (with fried chicken!) is about $35.
This restaurant puts a definite emphasis on good food and an even bigger one on making sure everything is sourced locally.
Imbibe Magazine recognized Restaurant Eugene for pouring some of the Best Contemporary Cocktails in the South in their March/April 2011 Southern Issue.
Join us for the fun weekend in May that is the Atlanta Food & Wine Festival! Chef Linton Hopkins will be there and hosting a dinner The Parting Bite: A Chorus of Greens on the final day.
Cannot go wrong with anything here ;)
Head bartender Michael Searles is a genius with beverage pairings and custom cockatails! (Ask him what to drink with your food!)
Thank lynton and co through We&Co: http://bit.ly/oSUjT6
Head bartender Michael Searles is one of the best Mixologists in the South
Meat-eaters - don't shy away from the vegetable dishes - they'll likely be some of the best you've ever had
The Sunday night fried chicken could easily become your weekly ritual, but that's no reason not to order (in addition) the truffle farm egg. Now it's just about which comes first.
Linton Hopkins, executive chef of Restaurant Eugene, is the 2012 James Beard “Best Chef: Southeast.” He's also a CIA grad! Read more about other CIA grads:
Try the Sweet Potato Éclair (via @Foodspotting)
While the food is creative and well thought out, the execution is lacking mainly in the form of temperature. Several dishes were not at the desired temps from starters to mains to deserts.
Extremely weird cocktail menu - snooty hostess
Vegetables deserve respect and at Restaurant Eugene they get it. Order the vegetable tasting and cross it off your list of CL's 100 dishes to eat before you die.
Seared to a perfect medium rare in an iron skillet, the sliced duck breast is so mouth-watering delicious we couldn't help but include it on the 100 Dishes to eat before you die.
Good food, but way to pricey for what you get. Beware.
The menu changes with the local provender, and Hopkins and his chef de cuisine Jason Paolini aren’t afraid to take chances so go often.
Best restaurant in Atlanta- enjoy the tasting menu!