Chef and Top Chef judge Hugh Acheson confirmed today that he will be putting a new Mexican dining concept, tentatively named Cinco y Diez, in the former location of his newly relocated Five & Ten. Although no official documents has been signed yet, Acheson tells the Athens Banner-Herald that the restaurant is in fact happening, and that it will follow the same farm-to-table, locally sourced food philosophy as his other restaurants, the National and Atlanta's Empire State South.
Before today, he had only mysteriously tweeted that he would be opening "some kind of eating place" around the same time he announced that he would be moving his flagship Athens, Georgia restaurant. The food will likely be his interpretation of classic Mexican cuisine, as he plans to "adapt Mexican cuisine by incorporating the same creative methods that Five & Ten used to remake French, Southern and Italian food."
Acheson has also confirmed that local chef Whitney Otawka of the soon-to-shutter Farm 255 will run the kitchen at Cinco y Diez once it gets off the ground. No word yet on when exactly when that will be, as Acheson says that "a reworking" of the former building's interior will be necessary. Possibly up next for Acheson, a "German Southern beer bar" called Fünf und Zehn.