Coffee. Black.

Roasted Padron Peppers

Pimento Cheese w/ bacon marmalade

Pork Belly; Anson mills grits, sorghum, coddled egg, pears, peanuts.

Steak & Egg; Anson mill oats, maitake mushrooms, kale, ESS hot sauce, sunny egg

Scrapple; Crisp sourdough, fried egg, pickled mustard seed, apple butter, radish and herb salad

While reading Chef Acheson’s blog on the finale of Bravo’s Top Chef Masters Season 4 (congrats btw to Chris Cosentino!), he made a mention of how there is a dish that is similar to the beef tartar dish Chris served. I’ve always wanted to check out ESS and figured this past weekend was the opportunity to do so. After a few back/forth tweets between myself and both Chef Acheson/Chef Smith, knew exactly what to order for the group! Chef Ryan Smith mentioned Steak and Eggs with the oats and hot sauce; while Chef Hugh Acheson just said anything with pork and coffee. Also during some researching around the net, saw that the Pimento Cheese with bacon marmalade was a must have. Just reading it made me salavate.

Favorite dishes: Steak and Eggs with the oats and hot sauce; also, the Pimento cheese w/ bacon marmalade (it was better than the name sounds, which is pretty freaking awesome!!).

Empire State South (information gathered 10/2012)
999 Peachtree Street Northeast #140
Atlanta, GA 30309
404.541.1105
Hours
Breakfast
Mon – Fri 7:00am – 10:00am
Lunch
Mon – Fri 11:00am – 3:00pm
Dinner
Mon – Sun 5:30pm – 11:00pm
Brunch
Sat & Sun 10:30am – 3:00pm.

Parking
Parking is bountiful! Either the parking deck in the Taco Mac deck or there are a good bit of meters that you can pay via cash/change/credit card.

Please be advised, all images and content are copyrighted and may not be used without permission. Got questions? Email me: mweats <dot> info <at> gmail <dot> com