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.
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.
Executive Chef of Empire State South is Josh Hopkins.
Monday through Friday, breakfast is served from 7am to 10am, lunch is between 11am and 3pm, and dinner begins at 5:30pm. Our coffee shop remains open all day, serving pastries in the morning and light snacks in the afternoon. On Saturday, our bar opens at 4pm and dinner begins at 5:30pm. On Sunday, the coffeeshop opens at 9:30am and brunch is served between 10:30am and 3:00pm and dinner begins at 5:30pm.
Our parking is located in the 999 Parking Deck, with entrances at the Hyatt Midtown, off of 10th St., and Peachtree Place. We validate parking for 3 hours. If you have any questions, we encourage you to refer to the directions here or call us at 404-541-1105. Look for our main entrance in the courtyard betweeen the Hyatt Midtown and the 999 Peachtree building.
MEDIA & PRESS INQUIRIES
Please contact Sarah Abell at Baltz & Company, Inc.
Please submit a resume and cover letter here.
ACCOUNTING & ADMINISTRATIVE INQUIRES
Please contact Hope Shumpert..