So I just had a fantastic evening at the new sweet-spot in Atlanta, Holeman & Finch Public House. Awesome. Just awesome. The space is beautiful: lots of vertical lines; a warm, post-industrial feel; cozy and casually intimate; hanging meat. The service is outstanding: prompt, polite, funny, genuinely friendly. The food is superb: chefs Linton and Gina Hopkins of Restaurant Eugene next door serve up such Southern delicacies as fried pigs ears and tails, deviled eggs, crawfish bignets, souse, and bone marrow. The drinks are fantastic: 1920’s inspired, new twists on Southern classics, all creative, all beautifully balanced: coke with Amaro Cio Ciaro and a lime-juice ice cube, my personal favourite, Vieux Carre Cocktail – Old Overholdt Rye Whiskey, Landy VS Cognac, Noilly Prat Sweet Vermouth, Benedictine, Angostura Bitters, Peychaud Bitters, and the bartender made my husband a perfect Scorched Earth. And the bread, the bread. . . oh god the bread. H&F Bread Company is supposed to open any day now. When it does, Atlanta will finally have a truly world-class bakery (until they open, you can sample the goodness at the Peachtree Road Farmers Market in St. Philips’ parking lot from 8-12 on Saturdays).
And best of all. . . it’s open ’till 1:30 in the morning.
