While the city's culinary community lamented the loss of these great chefs and restaurants, the ones who remained continued to adapt and evolve. Soon, a new, more casual fine-dining model emerged as restaurants like Empire State South, Octopus Bar, and the Lawrence bridged the gap from old to new. With a focus on well-sourced chef food (offal, housemade charcuterie, craft cocktails) these innovative hybrids - often driven by the talented cooks who trained under those master chefs of yesteryear - are what dominate conversation today.
Drew Van Leuvan is one of those chefs who, by Atlanta standards, came up in the old school. He worked under some of the city's most respected chefs: Seeger (Seeger's) and Antunes (Joël), Michael Tuohy (Woodfire Grill) and Tom Catherall (Here to Serve Restaurants). In the mid-2000s he helmed the kitchens at Toast, Spice, and SAGA, and even ran his own handmade pasta company before joining Concentrics Restaurants Group. He eventually landed at One Midtown Kitchen. In early 2012, the journeyman chef left One to focus on his solo venture, Seven Lamps, which opened in mid-December.
Love it. He's my hero of the week.
To "I mean really": As the girl who held the 'keys' to his cuffs, I…
Wesley why do you keep following me? Stop conspiring against me!
Pee breaks allowed for a chain-in?
jr, why are u talking?
He's protesting because Aurora has been a community "place" for years. Its a gathering place…