![]() ![]() And if that all sounds too fancy, well, you can still grab a ham biscuit for like $3. It’s southern comfort that takes things slightly out of the comfort zone. But it’s the spins on classics that sets West Egg truly apart, including a shrimp & grits loaded up with andouille sausage, fancy butter, and roasted okra fried chicken hash kicked in the tastebuds with Swiss chard and portobello in the mix and a Georgia benedict that puts turkey sausage (and turkey sausage gravy) onto split biscuits with eggs. Eggs, too, are perfect, packed with anything from pecan-smoked bacon, to ham, sausage, roast turkey, and a half dozen cheeses. ∺tlanta’s chock full of places where biscuits that are approximately 95% butter (and 5% love, if the menus are to be believed) are the stars, and true to form this modern-ish throwback experience brings the thunder courtesy of a build-your-own biscuit menu that keeps things simple, cheap, and delightful. ![]() Here, along the railroad artery and former stockyards that fueled Atlanta's industrial growth in the beginning of the 20th century, we aim to fuel the area's many creative businesses and residents as they launch Atlanta into the 21st century. During his eleven year tenure at Atkins Park, the restaurant became known for Andrew’s comfortable Southern cuisine and his close attention to seasonality and local sources. In 2004, he became Executive Chef at Atlanta’s oldest restaurant, Atkins Park Tavern in Virginia Highland. Andrew credits Chef Berry’s and Chef Peacock’s approach to seasonal ingredients and kitchen presence as a lasting influence and guiding force in his work to this day.Īndrew’s path took him to Sala, with Chef Mussman, and MidCity Cuisine, with Chef Doty. Following graduation, he began work at Horseradish Grill under Chef Berry and Chef Peacock. Shelley, Jennifer, and Ben also are partners in Rye Restaurants, along with Chef Todd Ginsberg, which includes two locations of The General Muir, TGM Bread, Fred’s Meat & Bread, Yalla, and Wood’s Chapel BBQ, and Dirty Rascal, a collaboration with Thompson Buckhead.Ĭhef Andrew Smith joined West Egg in 2015 with almost 20 years experience working with some of Atlanta’s best chefs, including David Berry, Shaun Doty, Todd Mussman, and Scott Peacock. A Georgia native, Andrew attended culinary school at the Art Institute of Atlanta. ![]() Coming full circle, she rejoined West Egg in 2011. She was the opening General Manager at Hugh Acheson's Empire State South. She joined the Concentrics Restaurant Group in 2006, serving as a manager at Two Urban Licks, Assistant General Manager at Murphy's, and ultimately as General Manager of TAP until 2010. Shelley Sweet found her passion for the restaurant industry after graduating college and working in graphic design, beginning her restaurant career at West Egg when it opened in 2004. Jennifer and Ben Johnson, husband and wife and both former attorneys, practiced law in Atlanta for nearly 7 and 11 years respectively, before embarking on a new career in hospitality to open West Egg. We also offer a separate coffee shop area with a comfortable lounge, free wi-fi, a walk-up counter with baked goodies, and full coffee menu serving locally-roasted Kaldi’s Coffee (formerly known as Dancing Goats Coffee and previously Batdorf & Bronson, but still the same great coffee!). We are a full service restaurant serving best-in-Atlanta breakfast all day, lunch, and weekend brunch, with a full bar. Open since 2004, West Egg serves up Southern comfort in a modern, energetic environment. West Egg Café sits in the heart of Atlanta's burgeoning Westside, nestled conveniently among Midtown, Georgia Tech, Atlantic Station, Buckhead, and Downtown, at the south end of the Westside Provisions District, below the White Provision Residences. ![]()
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