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 10:30am, lunch is between 11:30am 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..