Rising Son, the new restaurant from Hudson Rouse and Kathryn Fitzgerald Rouse, officially opened at 8 a.m. today at 124 N. Avondale Road in Avondale Estates, in the storefront space formerly occupied by the Bishop .
Hudson Rouse is the former chef at the popular Reynoldstown breakfast and lunch spot, Home Grown , and Kathryn Fitzgerald Rouse is the creator of craft sodas at the General Muir and Yalla.
At Rising Son, the husband and wife team are serving breakfast all day, starting at 8 a.m., with lunch plates, including Southern-style meat-and-three, from 11 a.m.-3 p.m.
On the breakfast menu, look for the likes of Breakfast Flatbread with veggie spread and housemade hummus, Hashed Out with shredded potatoes, bacon, sausage and whole lot of other stuff, and the Angus Brown (like the chef), with two pork chops, two poached eggs, cheese grits, a biscuit and a grape soda,
On the lunch menu, a seasonal salad, a grain bowl, and lots of mix-and-match meat and veggie selections, including chicken, barbecue pork, smoked brisket, trout, mac-and-cheese, griddled kale and brocollini casserole.
Coming soon, a full bar with cocktails, beer and wine. *Find more info here .
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Read the AJC Fall Dining Guide, Atlanta Around the Clock, here.
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