Chefs are flexing their culinary muscles with burgers that are becoming headliners on serious Atlanta-area menus. Chefs are grinding their own meat, using local cheeses, adding ingredients such as foie gras and scrapple, and even creating seasonal offerings.
About 9:30 p.m. each evening, a fresh group of customers begins to arrive at Holeman & Finch Public House ...
... in south Buckhead. By 9:45 the house is full, and by 9:55 the anticipation palpable. Then, at precisely 10 p.m., partner Greg Best pulls out a bullhorn stashed behind the bar and announces, “It’s burger time, y’all.”
The response? Customers whistle, cheer, whoop and holler. A minute and a half later, the hamburgers have sold out.
Full Story: Burger time: Old reliable goes from paper sack to center stage; By JOHN KESSLER, on The Atlanta Journal-Constitution
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