The move puts
Marcus back as executive chef of a kitchen since his departure from Bluetop last fall
. He said that about 90 percent of the staff will remain, however its executive chef, Zeb Stevenson, is moving on.
Stevenson and Jones are partnering on a new dining concept.
Today was Stevenson's last day at Watershed, which he joined in January 2014.
Marcus has brought on board Karl Gorline as chef de cuisine. The two worked together at fine-dining restaurant Parlor Market in Jackson, Miss. Gorline most recently worked at Restaurant August in New Orleans.
For this next chapter of Watershed, Marcus stated that the restaurant would still maintain its Southern bent (and a similar price point) but with cooking preparations that cull from “traditional French techniques.”
Examples from the new lunch menu include a rabbit sloppy Joe and a duck neck gumbo with the broth poured tableside. Collard greens will get doctored with Dr. Pepper, ham hocks and peppered vinegar while popcorn grits will see black-eyed peas ground and cooked in the manner of grits with Emmentaler cheese and puffed sorghum.
Highlights from the dinner menu include a jelly fish carbonara, an all-beef charcuterie plate and a high-ticket plate of French fries. The latter, priced at $350, come with a bottle of Cru rosé.
Among desserts, Watershed’s popular hot milk cake will remain. Joining it will be a sweet tea flan, a play on a baked Alaska called “Baked Atlanta” whose insides will hold a deconstructed banana pudding and “Coke and Doughnuts” – yeast doughnuts with a Mexican Coca-Cola crème anglaise and an espresso tuille.
Watershed opened at a location in Decatur in 1998, with Anne Quatrano as its executive chef. It relocated to its current spot in Buckhead in 2012.
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