Linton Hopkins of Holeman & Finch and Restaurant Eugene has been named one of America's 10 best new chefs by Food & Wine Magazine. He'll be featured in the July issue.
The magazine's website features a profile of him. Here are some excerpts:
Favorite cheap eat:Carvers Country Kitchen, a small Southern soul food cafeteria in Atlanta. Its only open from 11 a.m. to 3 p.m., and theres already a line at 11. They load up your plate. My ideal meat and three there is fried chicken, creamed corn, lima beans and braised peas.
Guilty pleasure:
Cheeseburgers. I love the ones at Varsity in Atlanta, with onion rings and a Coca-Cola; its one of my ideal meals. You cant get it with pimento cheese, you have to get American cheese. Thats how we make burgers at Holeman and Finch; I love how American cheese melts around the burger.
Favorite wine:
Ive just gotten into Yellow + Blue Malbec, sold in Tetra Paks [cartons]. Its $12 a liter. One of my faults is being a snob about bottles and corks, so this is a great departure for me.
What his next restaurant would be:
My fantasy restaurant is a place called Preservation, which wouldnt have any refrigeration. Most of our greatest foods were created pre-refrigeration. Country ham would just sit out; it would drive the health inspector crazy. The more realistic idea is a classic fish camp with crawfish boils and Cajun blackened fish and roasted oysters. And great hush puppies and beer on ice, so cold that the labels fall off.
Damn, I can't wait for his next restaurant.
(Photo by James Camp)
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I love Linton Hopkins, and I'm glad he's finally getting the recognition he deserves. In my opinion, Restaurant Eugene is the pinnacle of fine dining Southern style.
tried R.E.'s new menu... sampled many different dishes. I love this restaurant but the food was average. just too many items on the menu now. H&F stills rocks tho.