Empire State South, Atlanta: See 435 unbiased reviews of Empire State South, rated 4 of 5 on Tripadvisor and ranked #115 of 3,888 restaurants in Atlanta. Vegetarian Friendly, Vegan Options, Gluten Free Options, Reservations, Seating, Parking Available, Validated Parking, Wheelchair Accessible, Serves Alcohol, Full Bar, Table Service, Outdoor Seating, There are newer reviews for Empire State South, Residence Inn Atlanta Midtown/Georgia Tech. Management, however, was not effective and did a poor job of participating in important aspects of running the business. He married sweetbreads and succotash with unexpected harmony, the union strengthened by tarragon jus that bridged their flavors. Great group of people working there, with a surprisingly low staff turnover in the front of house. Hotels near Martin Luther King Jr. National Historic Site, Hotels near National Center for Civil and Human Rights, Hotels near College Football Hall of Fame, Hotels near (ATL) Hartsfield-Jackson Atlanta Intl Airport, Caribbean Restaurants for Lunch in Atlanta, Restaurants for Special Occasions in Atlanta, Restaurants with Outdoor Seating in Atlanta, American Restaurants with Outdoor Seating in Little Five Points. A Canadian who worked in some of San Francisco’s most ambitious kitchens and then moved to Georgia for love, he fuses European and Southern ideas with clever respect. A few months back, I was in search for a restaurant in Midtown Atlanta for dinner before a concert at Fox Theater. the starter jars were delicious - pimento cheese with bacon jam and fish mouse with mustard seeds were served with tasty bread.
The farm egg weigh crispy rice was particularly outstanding, crunchy rice with...More, Unique lemonade, a varied wine list, and crafted cocktails started our lunch with a blast! Never had anything like it.
My favorite dish was the Black Rice with Pistachios Salad. The beets were earthy and the salad was vibrant. 2020 Atlanta Symphony Orchestra Designer Showhouse, DINES: A Taste of the City’s Best Restaurants, Behind Georgia’s Covid-19 dashboard disaster, Bulldogs: Atlanta’s little gay bar that could, In politically mixed friend groups, a lesson for navigating differences. After partnering on another restaurant, the National, and a wine shop in Athens, Acheson felt that Atlanta was ready for his brand of individualism. They’re now influencing Southern flavors the way that Mediterranean and Indian spices, via coastal ports, have seasoned our foods for centuries. Are you sure you want to delete this question? It’s a workman’s meal of sugarless, butter-smeared cornbread, swiped through a bowl of potlikker and crumbled into the mouth. Smith’s fine-dining take on shrimp and grits—heady with roasted peppers, pickled Fresno chiles, and earthy snatches of celery—beautifully counterpoints Acheson’s signature Frogmore stew, a laid-back bouillabaisse of shrimp, andouille, and summery vegetables in tomato broth. Very good experience. Challenging program with many rewards. Smith, a chef who likes structure in the kitchen, made the decision to match sides with proteins on the menu. I left ESS because I worked very long exhausting hours and still barely brought home enough money to live. The pork belly isn’t one of those jiggly specimens: It’s a fist-sized hunk of dense, striated bacon. I definitely learned a lot about managing others, and being the face of a company. —Bill Addison. The best park about working here was my coworkers. It was a good job, but didnt pay very well. During my midday down time I would complete administrative tasks for management, update the company website, update the reservation books with major upcoming events, manage and maintain reservations, answer all incoming phone calls and emails, greet all incoming persons, complete any miscellaneous tasks asked of me, schedule company social media posts, call job applicants to schedule interviews, maintained the interview schedule, amongst other tasks.My co-workers were my favorite part about working here and I considered them family. Overall a great place to work, but management could be a lot better, Educational and fun place to work, inexperienced management, Full time position, lead host and admin assistant.
If you are looking for a place to start or continue your career in the world of hospitality and restaurants Empire State South is one of the best options in Atlanta. Management style at ESS is all over the place and lack of communication frequently causes quite a few bumps in the road. Learned a lot about administration as well as multitasking. Big party, well handled and food was in good portions and tasty. He was very disappointed in the amount of food...More, Nicely styled, limited choice but great appetizers - the highlight of our dinner! Since ESS views itself as a work in progress, I offer a short wish list: I hope the brined Berkshire pork chop becomes less of a jaw workout. Was very excited to work here, but very quickly realized that it was not at all what I thought it would be considering the reputation that precedes the restaurant. Also, the breakfast menu needs attention. The FOH is awesome, i just think it is time for a change or scenery for me. Parking garage with free parking for restaurant patrons. Well balanced work environment.The knowledge you obtain will prepare you to work anywhere else in the field. Very gossipy place to work. For pan-roasted redfish glossed with sherry buerre blanc, for example, I couldn’t pick more appropriate pairings than the turnip greens and wonderfully soupy butternut squash risotto that Smith chose. It was my first visit. I left also because employees were constantly subject to stress that came directly as a result of poor leadership and decision making; working in a restaurant is stressful enough with that aside. Smith’s changes, with Acheson’s blessing, were swift and unflinching. The owner has a unique way of making his staff feel accepted. All this—and an outdoor bocce court to boot—is a much more stylized atmosphere than Acheson’s funkier Athens ventures, and the diverse Atlanta crowds have arrived to show their approval. It was very busy and you learn a lot being there. Perhaps some fruit-driven desserts? Working there made my medical problems a lot worst. It captures this moment in the evolution of Southern food, particularly in Atlanta. Surely two fireball talents like Acheson and Smith can grapple with these challenges. He and his team heed your likes and dislikes, and they seem as pleased to deliver a $32 bottle of an obscure Spanish mencia as they are a $105 Beaune premier cru—described on the menu as “meaty, meaty, big and bouncy.” The staff in general has become warm and professional; if you experienced early service disappoints like I did, give the restaurant another shot. Everywhere, fingers hover over smart-phone keypads, recording each course for soon-to-be-texted bragging rights. An “antipasti platter” of tea sandwiches, deviled eggs, spiced pecans, cream cheese, and pepper jelly disappeared, replaced by a cheeky collection of jarred lamb rillettes, chicken liver pâté, and boiled peanut hummus (major cool points for that last one), along with palate-reviving pickles. He announced Empire State South last year, and public expectations simmered as the opening date was pushed back from early spring to late summer. A wash of milk paint in the private dining area (often available for regular seating) colors the paneling an otherworldly gray, a hue that conjures the moss-covered trees that grow around dilapidated plantation houses in the Louisiana swamp.
A community restaurant that appeals to a broad range, Empire State South is open for dinner with a broad to-go food program, courtyard bocce ball and an online retail wine shop.… All those Korean restaurants on Buford Highway and in Duluth? I would lead seating of guests during lunch and dinner and manage others on my host team. Skate wing with brown butter and capers may be straight from the French lexicon, but Acheson paired it with a mound of Red Mule grits at Five and Ten, and it resonated in the soul of any local who’s partial to a simple plate of fish and grits. Hugh Acheson, chef-owner of Empire State South, revels in this kind of commingling. If you ask, any server is quick to say that you’re welcome to sub in other sides for the printed “suggestions.” But they don’t advertise that option, and it’s no loss, really. On any given night, a gay couple will be comfortably holding hands while a Buckhead matriarch holds court two tables away. Get weekly updates, new jobs, and reviews, The most useful review selected by Indeed. You’ll drift away from dinner conversation while reading the detailed, impassioned footnotes that wine director Steve Grubbs wrote for the list. Great place for a special date night or a group dinner. Ask a question about working or interviewing at Empire State South.
Yet when you walk into the restaurant, housed in the back of the 999 Peachtree building, all the antsy anticipation dissipates. We had a team dinner at Empire State South in late February. Note: your question will be posted publicly on the Questions & Answers page.
We had a private dinner for 20 in a side room. The twenty-somethings tend to eat at the bar. I got to work with some really amazing people here, many of them will be lifelong friends. Photograph by Alex Martinez. A lot of management's tasks were left to me and others because they simply didn't care about getting them done. We had a great time and the food was delicious. But he didn’t accomplish it by mastering the perfect biscuit or deifying caramel cake. Let job seekers know what it's like to work at your company. Our community is ready to answer. A roasted baby carrot salad gave way to smoked sturgeon, fanned like sashimi over herbed yogurt and flanked with fingerling potatoes and wax beans. The wine and beverage programs stand out in particular. Can a vegan person get a good meal at this restaurant? Works with your schedule to try to make it as easy for you to get to and from work as possible. This is a Great Place to work. Great cocktails, atmosphere and food, with good friends, make for a great night! Stop...More, Great appetizers and desserts! While the buttermilk chess tart dissolves liltingly on the tongue, the sweets overall lack whimsy and daring. All three dishes tasted great and were incredibly fresh. I had the duck and my wife had the lamb. This review originally appeared in our December 2010 issue. Get quick answers from Empire State South staff and past visitors.
The coffee bar rocks, but while the humdrum array of chicken biscuits, hanger steak with scrambled eggs, and quick breads may quell office workers’ hunger, the city is desperate for a morning meal destination. Appreciated the parking and the good service. Just a month after the restaurant launched, executive chef Nick Melvin bowed out, and Ryan Smith, most recently chef de cuisine at both Holeman and Finch and Restaurant Eugene, replaced him. Lovely place to have a leisure Sunday breakfast.Prompt service and good food choices that satisfy children and adults as well. However, my husband ordered the ribeye and what came out was about 6 oz of ribeye slices. Reservations are not required but are recommended. Went for pre-String Cheese Incident snacks. Got to try the farm egg. Choose wisely, This is the version of our website addressed to speakers of English in the United States. While doing my research I came across Empire State South and knew this restaurant needed to be on my to do list if I didn't make it on this trip. If you are a resident of another country or region, please select the appropriate version of Tripadvisor for your country or region in the drop-down menu. I spent my day at the front door of the restaurant from roughly 12 - 8. in order to be present for the busiest times of service. HOURS Breakfast Monday–Friday 7–10 a.m.; lunch Monday–Friday 11 a.m.–3 p.m.; dinner Sunday–Thursday 5:30–10 p.m., Friday–Saturday 5:30–11 p.m.; brunch Saturday–Sunday 10:30 a.m.–3 p.m. Prices reasonable. I loved the appetizers we had and I really liked the dessert I ordered...More. Got the green salad, beets and the farm egg. Empire State South Restaurant Review: From the hand of Canada native Hugh Acheson, Empire State South is part coffee bar, breakfast restaurant, to-go spot, and full-fledged dining room with a serious wine perspective.