Empire State South takes a modern approach to creating authentic Southern dishes, relying on the beautiful foods of this region. A community restaurant that appeals to a broad range, Empire State South is open for breakfast, lunch and dinner with a to-go lunch program, courtyard bocce ball and an extensive coffee bar.
Empire State South is open:
Breakfast Mon-Fri, 7:00am-10:00am
Lunch Mon-Fri, 11:00am-3:00pm
Dinner Mon-Weds, 5:30pm-10:00pm; Thurs-Sat, 5:30pm-11pm; Sun, 5:30pm-9pm
Brunch Sunday, 10:30am-3:00pm
…and the ESS coffee shop opens at 7am during the week and 9am on Sunday
Saturday our bar is now open at 4:00 PM.
Thursday, November 26th: Closed
Friday, November 27th – 5:30pm – 11pm
Thursday, December 24th – 6pm – 8:30pm
Friday, December 25th – Sunday, December 27th Closed
Thursday, December 31 – 6pm -11pm
Executive Chef of Empire State South is Josh Hopkins.
HUGH ACHESON is the author of the James Beard Foundation Award Winning Cookbook A NEW TURN IN THE SOUTH: Southern Flavors Reinvented for Your Kitchen, Pick a Pickle: 50 Recipes for Pickles, Relishes, and Fermented Snacks, and THE BROAD FORK: Recipes for the Wide World of Vegetables and Fruits. He is a chef/partner of the Athens, Georgia, restaurants 5&10, The National, the Atlanta restaurant Empire State South, and The Florence in Savannah. He is a James Beard award winner for Best Chef Southeast and was named a Best New Chef by Food & Wine Magazine. Hugh competed in Bravo’s Top Chef Masters, Season 3 and currently stars as a judge on Top Chef.
In The Broad Fork, Hugh narrates the four seasons of produce, inspired by the most-asked question at the market: “What the hell do I do with kohlrabi?” And so here are 50 ingredients–from kohlrabi to carrots, beets to Brussels sprouts–demystified or reintroduced to us through 200 recipes: three quick hits to get us excited and one more elaborate dish. For apples in the fall there’s apple butter; snapper ceviche with apple and lime; and pork tenderloin and roasted apple. In the summer, Hugh explores uses for berries, offering recipes for blackberry vinegar, pickled blueberries, and raspberry cobbler with drop biscuits. Beautifully written, this book brings fresh produce to the center of your plate. It’s what both your doctor and your grocery bill have been telling you to do, and Hugh gives us the knowledge and the inspiration to wrap ourselves around produce in new ways.