The Atlanta Botanical Garden and Atlanta chef Linton Hopkins, the 2012 James Beard Award winner for Best Chef: Southeast, are partnering for a "unique plant-to-plate concept," according to a press release.
Here's more from the release:
Hopkins’ Resurgens Hospitality Group, which includes Restaurant Eugene and Holeman and Finch Public House,will assume management of the Garden’s café in November. The Café at Linton’s will offer a signature menu based on natural meats and fresh, local produce, including fruits, vegetables and herbs grown at the Garden.
In late 2015, the café will be replaced with a new full-service restaurant, Linton’s in the Garden, a two-story contemporary glass structure to be built at the hub of the Garden.
“We wanted to create a new model for Atlanta in which the dining experience would match the Garden’s beautiful displays and visitor experience,” Garden President & CEO Mary Pat Matheson said. “We can grow many of the vegetables and herbs in our Edible Garden that are used in dishes served in the restaurant,showcasing the plants used to create remarkable culinary experiences."
“The possibility of what we can do is wide open,” Hopkins said.“We plan to make salads from the lettuces grown there, to bring in heirloom southern heritage seeds and use those as part of the annual harvest.I really want to integrate this idea of soil and garden to the plate and create something really unique.”
After the restaurant is complete, the existing Garden café will be converted into office space as part of an expansion of Garden House, an administration building.
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