Empire State South

Empire State South represents chef Hugh Acheson's Atlanta outpost, translating the James Beard Award-winning culinary intelligence behind The National in Athens into the fast-paced Midtown dining scene. Located on Peachtree Street at the heart of Atlanta's commercial and cultural district, the restaurant operates as an all-day dining destination — open from early morning through late evening — making it one of the few Georgia restaurants where breakfast, lunch, and dinner are executed at the same level of ambition. The breakfast and brunch menu centres on the country ham biscuit, a dish that encapsulates Acheson's approach: a Southern pantry classic elevated through superior sourcing and technique, combining aged cured ham with a buttery, tender biscuit of exceptional quality. Other memorable preparations include boiled peanut hummus — a dish that has become the restaurant's most-cited Georgia reinterpretation of a global staple — catfish schnitzel, and confit chicken thighs. The dinner menu adds craft cocktail pairings, a natural wine list, and more elaborate preparations that place the restaurant firmly in the casual-fine category. The dining room is a long, warm space with open shelving, a central bar, and an open kitchen visible from the rear — a layout that works equally well for a solo breakfast at the counter or a group dinner for business guests. Empire State South has been a recurring James Beard nominee, reflecting Acheson's standing as one of the most influential chefs in the American South.