In November, celebrated Southern chef and James Beard Award winner Linton Hopkins (Restaurant Eugene, Holeman & Finch) will take over the café at the Atlanta Botanical Garden, with a signature menu that features fruits, vegetables, and herbs from the Garden.
Then in late 2015, The Café at Linton’s will be replaced with an all-new full-service restaurant, Linton’s in the Garden, a two-story contemporary glass structure to be built at the hub of the Garden.
“The idea is to bring good, wholesome, locally sourced food to food service at the Garden,” said chef Hopkins. “To me, farm-to-table is an ethic of truly being connected to Georgia and Southeastern agriculture, our farms, and our artisans, and then simply cooking from scratch with the seasons.”
Linton’s in the Garden is part of a multi-million-dollar expansion project planned through 2017, which will include the renovation of the Children’s Garden and the creation of new Skyline Gardens, as well as the expansion of the Garden’s conservation center.
“The possibility of what we can do is wide open,” said Hopkins. “We plan to make salads from the lettuces grown there, to bring in heirloom Southern heritage seeds and use those as part of the annual harvest. I really want to integrate this idea of soil and garden to the plate and create something really unique.”
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