Morningside Cooks! |
|||||||
chefs in morningside kitchens |
|||||||
The Chefs
|
|||||||
At Rathbun's, Kevin incorporated his take on Modern American Cuisine with a menu that expands to over fifty menu items along with specials every night. His insight to what his guests desire have turned most of the menu items into staples. His features of raw "crudo" plates were one of the first to be seen in Atlanta, and his listing of "small plates" expands to over fifteen items. His entree consist of "big plates" and "second mortgage plates" and range in menu pricing of $15.00 to $39.00. The signature items are the scallops, the lobster taco, the 20 oz. Ribeye with blue cheese, and the veal chop with sweet corn Gouda. Added to that is Kevin's list of signature side plates that range from the chicken livers a la plancha to the cauliflower mash. Read more...
|
|||||||
|
|||||||
Matt Coggin is the Managing Partner and familiar face in the dining room at DBA Barbecue. He has worked for over 12 years in many of Virginia Highland and Inman Park’s popular neighborhood restaurants. As Meredith Ford Goldman said in her review of DBA, “Matt excels at hospitality”. Matt graduated from the University of Florida where he majored in advertising, but knew early on his passion was the restaurant business. He got his first taste of the restaurant business while still in college working for Harold Marmelstein at Dick and Harry’s in Roswell, one of two OTP fine dining restaurants. Although perhaps the roots of his love for hospitality started in high school when he hosted all those parties while his parents were away. After graduating from college, Matt worked at Harvest, La Tavola, Wisteria, Sala and Kevin Rathbun Steak, learning the different aspects of the business. In June of 2009, Matt followed his dream and opened the doors of DBA Barbecue on the corner of North Highland and Amsterdam. Read more... |
|||||||
|
|||||||
Nakato offers a variety of dining experiences to suit any tastes. Our Teppan “Hibachi” dining room features large teppan grills at which a personal chef cooks for the entire table. The chef’s skills in preparation are on display almost as much as the food. We also offer guests a seat in our garden dining room, where the atmosphere is a little more elegant and the cuisine is more like what you would find in Japan. The portions and the menu are arranged “tapas-style”, and we encourage sharing and tasting a variety of Japanese delicacies. We also offer private tatami rooms, which captures the elegance and harmony of Japanese aesthetic. You may order a chef “Omakase” which literally translates to, “I leave it up to you.” With an “Omakase” course menu, the chef gathers the best available seasonal items to show his skill and talent. |
|||||||
 |
|||||||
After thirty years in the restaurant business working and learning from others, in 2004, Kevin Rathbun opened his namesake restaurant, Rathbun's, then Krog Bar (2005), and then Kevin Rathbun Steak (2007). And today, Kevin continues to be a pivotal and driving force in the local and national restaurant scene. 
Shortly after taking his first restaurant job in his late teens, Ron Eyester developed a “sixth sense” that he was headed for a career in the restaurant business. Although he was initially captivated by the intoxicating intensity and provocative nature of the restaurant business, he most certainly would have never been able to anticipate the “long strange trip” the restaurant industry has taken him on over the course of the past 13 years. According to Eyester, the restaurant business is like a sick addiction; once you get in, it’s nearly impossible to get out. 
Mary S. Moore Founder and CEO of The Cook's Warehouse As founder and CEO of The Cook's Warehouse, Mary Moore has combined her love of cooking and business. The Cook's Warehouse is Atlanta's premier gourmet store and cooking school with three convenient locations: Midtown, Brookhaven and Decatur. These are complemented by an on-line store at cookswarehouse.com and a mail order catalog. Moore opened the first Cook's Warehouse location in Midtown on Amsterdam Avenue in 1995, and under her leadership, the business rapidly expanded to include a cooking school with more than 600 classes taught annually by renowned chefs in four kitchens. In 2002, Moore opened a second location in Brookhaven that is shared with Sherlock's Wine Merchant. This partnership, the first of its kind in the Atlanta area, enables Moore to offer the finest in cookware, kitchen accessories, appliances and unique gadgets, as well as handpicked artisan wines and cooking classes. In 2005, Moore, in partnership with Doug Bryant, owner of Sherlock's Wine Merchant, and Craig Maske, general manager of Sherlock's Wine Merchant, opened the third retail location in downtown Decatur. As with the Brookhaven store, this location offers the finest in cooking and wine to a dedicated customer base. 