Beall & Thomas Photography

Restaurant Eugene, Atlanta

3 of 13

Atlanta chef
Linton Hopkins is a believer in the secret menu. When the clock strikes 10 each
night at his classic public house, Holeman & Finch, 24 double-patty burgers
hit the grill—and sell out in minutes. Even more difficult to order is
Hopkins’s ode to fried chicken at Restaurant Eugene, a sophisticated
farm-to-table establishment in Atlanta’s trendy Buckhead quarter. “We serve it
only on Sunday nights,” Hopkins says, “and with whatever is in season. Today: a
chopped tomato salad with a dollop of mayonnaise. Maybe creamed corn.”
Unearthing an 1824 recipe for his Sabbath supper, Hopkins goes the extra mile
in tribute to cooks from a Jeffersonian era. “We brine our chicken 24 hours in
salt water, pat them dry, then do a light flour dusting before an entire
deep-fry bath,” he says. His main fried chicken law is simplicity. “A lot of
times when chefs cook an icon,” Hopkins says, “they keep wanting to do something
to it. And that’s when you end up with disasters like pineapple in your
coleslaw.”

America's Best Fried Chicken

Restaurant Eugene, Atlanta

Atlanta chef
Linton Hopkins is a believer in the secret menu. When the clock strikes 10 each
night at his classic public house, Holeman & Finch, 24 double-patty burgers
hit the grill—and sell out in minutes. Even more difficult to order is
Hopkins’s ode to fried chicken at Restaurant Eugene, a sophisticated
farm-to-table establishment in Atlanta’s trendy Buckhead quarter. “We serve it
only on Sunday nights,” Hopkins says, “and with whatever is in season. Today: a
chopped tomato salad with a dollop of mayonnaise. Maybe creamed corn.”
Unearthing an 1824 recipe for his Sabbath supper, Hopkins goes the extra mile
in tribute to cooks from a Jeffersonian era. “We brine our chicken 24 hours in
salt water, pat them dry, then do a light flour dusting before an entire
deep-fry bath,” he says. His main fried chicken law is simplicity. “A lot of
times when chefs cook an icon,” Hopkins says, “they keep wanting to do something
to it. And that’s when you end up with disasters like pineapple in your
coleslaw.”

Beall & Thomas Photography

America's Best Fried Chicken

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