Restaurant Eugene

Row 1

Details
2277 Peachtree Rd NE (Peachtree Memorial)
Atlanta, GA 30309
(404) 355-0321
New American, American
$ $ $ $
Hours
Mon–Sun: 5:30 PM–Midnight
Singleplatform

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

Around the Web

Foursquare Tips

  • vegetable entrees - vegetable plate
  • The menu changes with the local provender, and Hopkins and his chef de cuisine Jason Paolini arent afraid to take chances so go often.
  • This restaurant puts a definite emphasis on good food and an even bigger one on making sure everything is sourced locally. [Eater 38 Member]
  • Vegetable plate at Restaurant EugeneTake the best fresh veggies of the day, cook each one to bring out its absolute best, then pile them high in a skillet of garden delight.
  • 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.
  • Made for a special occasion - the butter bean soup is heaven!
  • Linton takes farm fresh food to a new level. Linton Hopkins 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
  • White glove, fancy restaurants can be rare these days, but the service and food here are phenomenal. No detail left unturned, perfect special occasion spot.
  • Two plates of a single oyster a carefully controlled series of flavors and textures that move from the slightly sweet, crisp beet to the bright but salty finish of cilantro mayonnaise.
  • 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.
  • Join us for the fun weekend in May that is the Atlanta Food & Wine Festival! Chef Linton Hopkins will be there, and so should you!! May 30-June 2, 2013!
  • Cannot go wrong with anything here ;)
  • Chef & co-owner Linton Hopkins didnt 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 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 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.
  • The most amaaazing dinner I've ever had. Did a 7 course tasting that was perfection.
  • This restaurant puts a definite emphasis on good food and an even bigger one on making sure everything is sourced locally. Order the tasting menu to make sure you don't miss a thing.
  • Restaurant Eugenes Linton Hopkins won 2012's James Beard Award for Best Southeast Chef, and for good reason. This restaurant puts a definite emphasis on good food and everything is sourced locally.
  • Todd Richards, chef of The Shed at Glenwood, eats here on his nights off. He loves the Farm egg.
  • Chef Hopkins will explore Southern ingredients on the endangered heritage foods list & show how cooking and eating them can sustain them for the future at Atlanta Food & Wine Festival 5/29-6/1.