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
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 and Pick a Pickle: 50 Recipes for Pickles, Relishes, and Fermented Snacks, chef/partner of the Athens, Georgia, restaurants Five & Ten, 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.