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Bass - Bridles - Blues
Alpharetta
SeaPalms Resort
Travel Guide and Brochures
Mosaic Clubs and Resorts
1653 S. Lumpkin Street
Athens
Georgia
30606
 
Tel: (706) 546-7300
Fax: (706) 546-7302


Description

Chef Hugh Acheson’s food vernacular succeeds in “merging soul food with Old World cuisine.” It is “Contemporary American with influences from France and Italy.” The eclectic menu includes seasonal delicacies such as home-grown Georgia 'pecan truffles' as well as comfort-inspired new Southern classics like ‘Frogmore Stew’ – Acheson’s take on a low-country boil. A self-taught chef, Acheson’s experience includes working under Chef Rob MacDonald where he learned “stylized French cuisine, wine and etiquette” at the renowned Henri Burger restaurant in Ottawa, in San Francisco as the chef de cuisine with Chef Mike Fennelly at Mecca (where he mastered pan-pacific technique), and later as opening sous-chef with famed Chef Gary Danko at his namesake restaurant (where he found a love of the simple, pure and disciplined).

Awards & Accolades
• Atlanta Journal Constitution's Restaurant of the Year: 2007
• Nominated for James Beard 'Best Chef Southeast' Award, 2007



Bon Appetit Magazine
September 2002
From a heavenly house-made lemonade to a low-country frogmore stew (shrimp boil) with Louisiana andouille to a really good Caesar salad with apple-smoked bacon, this five points neighborhood favorite knows how to elevate a dish to worth-driving-for status.

Atlanta Journal-Constitution
April 4, 2002
Hugh Acheson prefers a simple approach to his pasta primavera. “If it gets too complex, you’re going away from the point of it, which is focusing on fresh vegetable and simple, dried pasta,” says the Athens cook, who was recently named to the Food & Wine magazine’s list of the nations 10 best new chefs. “I don’t usually like fresh pasta or pasta primavera: I think dried pasta holds up better. Everyone thinks fresh pasta is always better, but it’s not necessarily true.” The basic recipe, he says, is pure simplicity: “Really fresh vegetables, really good olive oil, a little garlic and pasta. If you’re talking real pasta primavera, you’re talking spring.”