Chef Linton Hopkins Debuts C. Ellet's in the Battery Atlanta
The kitchen will be led by executive chef Damon Wise, executing dishes, alongside Hopkins' signature from-scratch and whole-animal, whole-vegetable approach.
Steak will be sourced from up to 15 brands, farms and artisan butchers across the nation. From the colossal tomahawk ribeye out of Nebraska and cowgirl ribeye from Iowa, to Denver steak from Texas's 44 Farms, dry-aged porterhouse from Kansas and Delmonico chuck from Idaho's Snake River Farms. The beef will be prepared using fire, iron and steel - through the use of la plancha, a broiler and cast-iron skillets in various sizes. A beef tasting that features Angus filet, Tajimi strip and Charolais ribcap will let guests compare and contrast different cuts and breeds. To dress each cut of steak, C. Ellet's has created a unique offering of sauces, styles and butters; Geechee style with fried oysters and marmalade, Eugene style with egg and red-eyed gravy, sauce Colbert, bone marrow butter and Sapelo shrimp, to name a few. Beef selections may be complemented by seasonal sides such as roast baby carrots with puffed sorghum and dill, Thomasville Tomme White Flint grit souffle and roast hen of the woods mushrooms.
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