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Atlanta Restaurants & Food

Hugh Acheson’s Achie’s closes at the Omni Hotel at the Battery Atlanta

Gazpacho gets a Southern twist at Achie’s, where the traditional Spanish chilled soup is made with green tomatoes. The gazpacho, which comes with Georgia shrimp, pickled avocado, a dab of creme fraiche and a few drops of chile oil, is poured tableside. CONTRIBUTED BY HENRI HOLLIS
Gazpacho gets a Southern twist at Achie’s, where the traditional Spanish chilled soup is made with green tomatoes. The gazpacho, which comes with Georgia shrimp, pickled avocado, a dab of creme fraiche and a few drops of chile oil, is poured tableside. CONTRIBUTED BY HENRI HOLLIS
Yvonne Zusel
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Celebrity chef Hugh Acheson’s culinary entry at the Omni Hotel at the Battery Atlanta has closed after less than a year.

Achie's closed within the last two weeks, Tomorrow's News Today first reported. A representative at the hotel confirmed the closure to the AJC.

The restaurant, which opened in January 2018, served breakfast, lunch, dinner and brunch as well as room service for hotel guests.

“Hugh thought that the restaurant was doing a good job and chef Alex Bolduc was executing some great food, but the business just was not viable for the long term and the hotel decided to go in a different direction,” said a representative for Acheson.

The menu, described as featuring “dishes that emphasize responsibly sourced ingredients executed in a more approachable way,” according to a press release, included items such as a French omelet with boursin, chives and leeks to a whole spatch-cocked local chicken for two, as well as cocktails, wines and local craft beer.

Named for Acheson’s grandfather, a Canadian banker who worked in the Caribbean, Achie’s offered “two things very dear to my heart – delicious coffee and spectacular views of some fine baseball, so fans will feel like they are right in the action,” Acheson said in a prepared statement when the planned restaurant was first announced.

AJC food editor Ligaya Figueras gave the restaurant two out of four stars when she reviewed it in May, writing, "This is a carte that gives a nod to Southern cuisine, and from a kitchen not restricted by tradition."