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 Sun-Weds, 5:30pm-10:00pm; Thurs-Sat 5:30pm-11pm
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.
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.